cook and stir semisweet chocolate over very low heat until
For ganache, break chocolate into small pieces in
ass mixing bowl.
Microwave for 30 seconds. Remove and
o a bowl and chill for 40 mins to firm up
Make the truffles:.
Heat heavy cream, butter
at and pour over the chocolate, which has been broken
n medium heat, stirring regularly for 2 minutes, until they start
For Macarons:.
Preheat the oven
olour, allow them to dry for at least 4 hours.
Bring cream and sugar to a scald.
Stir in butter.
Stir in chocolate.
Stir in liquor.
Refrigerate slightly, bring to room temperature, whip if desired to create a lighter truffle filling or leave as is for a chewy version.
Pipe or scoop out into a 1 inch ball.
Refrigerate for at least 1 hour, then serve.
Options: Roll finished, refrigerated chocolate truffles in melted coating chocolate, ground nuts of your choice or in cocoa powder.
For cake: Preheat oven to
ended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an
For ganache (which should be made
Combine and mix well first 4 ingredients.
Add and blend remaining ingredients.
Drop by teaspoon onto cookie sheet.
Bake at 350\u00b0 for 10 to 12 minutes.
FOR CHOCOLATE GANACHE FROSTING (Makes about 1 &
owl on HIGH (100%) power for 1 minute; STIR. Morsels may
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy
per.
Combine butter, dark chocolate and 1 2/3 cups
ow heat. Cook and stir for 4-5 mins or until