Place the chocolate chips, butter and corn syrup in a small saucepan over low heat and stir until chocolate melts, 2 to 3 minutes.
Remove from heat and stir in vanilla.
Use to glaze cakes, cupcakes, icecream or any other dessert.
Combine 1/2 cup semisweet chocolate chips and 1/2 cup
elt 75g of the chocolate. Chop the remaining chocolate into little chunks
oiler, heat unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth
up butter and 1 cup chocolate chips. Pour boiling water over
nd stir constantly.
Chop chocolate and put it into a
Fill a tall glass with ice.
Pour milk and chocolate syrup over the ice.
Add cold coffee and stir well until chocolate syrup is dissolved.
Can be fancied up with a dollop of whipped cream, a shot of Kahlua, and a few curls of shaved chocolate if you like.
Diabetics and dieters can substitute sugar-free chocolate syrup.
In saucepan, melt butter and chocolate on low-medium heat.
As chips begin to melt, add 1/4 cup milk, stir and add more milk if you want a thinner chocolate fondue.
Keep stirring until fondue is melted completely and even.
Remove from heat and dip strawberries while sauce is still warm.
In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on (high) for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat).
Stir until smooth; cool to room temperature.
Stir in 1/2 teaspoon vanilla and dash salt.
With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.
Line a bar tin with baking paper.
Roughly chop the chocolate. Heat a medium sized pan over a low heat, and add the chocolate and milk, stirring until the chocolate is melted and the mixture is thick.
Add the honeycomb and stir to combine and spoon into the prepared tin and chill for 2-3 hours or until firm.
Cut into squares ( or whatever you like) and dust with cocoa powder if desired.
br>Using a fork, fold chocolate chips and nuts into cookie
Put chocolate in small bowl.
Microwave for 35 seconds.
The chips will still look whole, DO NOT MICROWAVE ANY LONGER! IT WILL BURN, instead stir for 20 seconds and all lumps will be smooth.
Lay out a piece of foil.
Dip pretzels with fingers in chocolate scrape off excess and lay on foil.
Wait 30 minutes to cool (Better if not put in fridge or freezer, they melt when they come out).
ell mixed.
Fold in chocolate chips, distributing them well throughout
Follow recipe on the cake mix box for mixing and baking the cake.
Bake two layers.
When cake is baked, turn on baking rack until cool.
Mix pistachio instant pudding mix as directed on the box.
Let chill until set.
(You can make the pudding before time to use it.)
Take the pudding mix after it has set and spread on one layer of cake.
Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Mix all ingredients except chocolate morsels together thoroughly.
Freeze in ice cream machine.
Add chocolate morsels near the end of the freezing process.
Buttered muffin cups.
Put chocolate and butter into a \"plastic
Melt chocolate morsels in the Eagle Brand milk. Add nuts and flavoring. Drop by teaspoons onto greased cookie sheet.
Preheat oven to 350\u00b0.
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter.
Pour into pie crust.
Bake at 350\u00b0 for 30 minutes or until pie begins to crack on top.
an and sprinkle the mint chocolate candy over the top.
Combine in food processor or blender the sugar, cocoa powder, coffee granules, and chocolate chips.
Add the boiling water and blend until smooth.
Then add the vanilla and eggs and blend for 15 seconds more.
Pour into a pretty bowl or individual dishes.
Chill for at least 3 hours and serve with whipped cream!