ould use store-bought chocolate syrup in this recipe, but the syrup
Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
1 oz each. For this recipe, you'll need to use
Preheat broiler.
Brush bread slices with olive oil; season with garlic and pepper.
Broil 1 side of bread slice until toasted. Top with salami and cheese, folding cheese under to fit.
Sprinkle with oregano, then broil until cheese melts.
Top with parsley. Serve immediately.
Serves 2 to 3.
Slice the loaf of bread in half lengthwise,.
Spread both sides with mayo or salad dressing.
Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
Top with shredded lettuce then sprinkle with black pepper.
Top with the pickled peppers.
Spoon the Italian vinaigrette over the filling.
Cover with the other top half of bread.
Press down firmly with your hand.
Slice as desired.
r waxed paper.
Arrange salami slices atop meat, leaving a
Place butter, chocolate and honey in a large
Melt 3 squares unsweetened chocolate in top of 2-quart
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
Soak cherries in warm water, about 30 minutes.
Drain well.
Place chocolate in bowl with butter, over a pot of simmering water until melted.
Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier.
Mix well.
Remove from heat and add the egg yolk and mix well.
Cool completely.
Form salami shape by rolling mixture in a sheet of wax paper.
Refrigerate 4 hours or overnight.
Slice and serve.
Place Hot Chocolate Mix and water in a 1 quart glass measure.
Add vanilla and stir.
Microwave, uncovered, at HIGH 3 minutes or until heated.
Pour 1 cup hot chocolate into each of 4 mugs.
Top each with 1 tablespoon ice cream.
Sprinkle with cinnamon.
Hot Chocolate Mix:
Combine all ingredients.
Store in an airtight container in a cool, dry place. Yield's 7 1/3 cups of 1/3 cup servings).
Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
Add the butter and stir until melted.
Add the confectioners' sugar and the ground almonds.
Mix well.
Leave in a cool place till firm enough to roll into about 24 balls/truffles.
Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
Place the truffles in paper candy cases and chill.
ith remaining icing. Decorate with chocolate curls and cocoa powder. Serve
ntil cold.
Garnish with chocolate drizzle.
Store, covered, in
nch springform pans.
Microwave chocolate squares in a microwave-safe
rosting, if desired. (any soft chocolate frosting will work).
For
nd salt; set aside. Combine chocolate, milk and butter in saucepan
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place