Vanilla Ice Cream with Chocolate Fudge Swirl:
In a
>Chocolate Fudge Chunks:
Line an 8x8-inch pan with
oft, clean tea towel with parchment paper. Sprinkle with remaining sugar. Turn
ake mix, pudding mix and chocolate chips.
In another bowl
heesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon
venly over dough.
Sprinkle with nuts.
Bake 14 to
br>Meanwhile, to make the chocolate custard, bring milk and cream
- 4 oz souffle ramekins with softened butter then place 2
an. Trim edges. Prick base with a fork and chill for
br>Meanwhile, to make the chocolate custard, in a medium bowl
\" sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
up molds, smoothing top. Cover with plastic wrap, arrange on a
Chocolate Buttercream Frosting.
In a
x 12\" rectangle. lightly sprinkle with chocolate chips, and roll the bottom
Preheat the oven to 400\u00b0F. Line two baking trays with baking paper.
Combine the condensed milk, peanut butter and cornflakes in large bowl.
Drop level tablespoons of the mixture, 2 inches apart on the trays.
Bake the cookies for about 12 mins, then allow to cool on the trays. Drizzle the cookies with chocolate and leave to stand at room temperature until the chocolate sets.
Preheat the oven to 325\u00b0F. Grease a foil-lined 11 x 7 inch baking dish.
Spread bread with butter. Cut each slice into quarters (triangles). Cut each quarter in half to make 8 triangles in total. Arrange bread, overlapping slightly, in prepared pan. Whisk eggs, milk and sugar in a medium bowl. Pour over the bread. Sprinkle with chocolate. Let stand for 10 mins.
Bake for 20 mins or until just set in the center. Cool completely in the pan (bread pudding will firm slightly).
ver cooled cake and decorate with chocolate pearls. Serve.
ack. When cool, drizzle top with Chocolate Glaze (optional, but very good
Spray 2 baking sheets with nonstick cooking spray.
In
To make chocolate pastry: In a food processor