arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
o make the truffle icing, put the chocolate and butter in
rust.
Break dark chocolate and milk chocolate into smaller pieces. Place
fe bowl, melt Guittard chocolate according to package directions.
00b0F.
Stir 7 oz chocolate and heavy cream in a
ombined; stir in the white chocolate.
Using half the mixture
ee note in my Chocolate Tart Dough recipe regarding this step.)
ups, making sure that the chocolate is covered by batter. Bake
n another glass bowl, heat chocolate chips, cream and butter in
n the oven.
Place chocolate in a large mixing bowl
Line bottom of 5-cup ring mold with 3/4 of the ice cream.
With small spoon, push ice cream up sides of mold, leaving deep groove in center.
Freeze until firm.
Bring cream to boil; remove from heat.
Add chocolate and stir until melted.
Blend in liqueur, hazelnuts and Grand Marnier.
Cool truffle mixture to room temperature.
Pour truffle mixture into groove of mold.
Spread remaining ice cream on top; cover with foil and freeze at least 4 hours.
cup butter and miniature chocolate chips. Press into the bottom
Heat chopped white chocolate and cream over very low
n a mixing bowl, beat chocolate mousse mix and almond extract
Truffle Bar Crust:
Preheat the
eat and pour over the chocolate, which has been broken up
TRUFFLES: Combine the chocolate, cream, and butter in a
aucepan over medium heat, combine chocolate, 1/2 cup corn syrup