306 chocolate and served with chocolate Recipes

whole eggs, egg yolks, golden caster sugar, plain chocolate , minimum 70% cocoa, unsalted butter, plain flour, chocolate truffles, vanilla ice cream or whipped cream to serve

jello chocolate pudding mix (cook & serve, not instant ), milk, chocolate chips, vanilla extract, butter, pie crust

cook and serve chocolate pudding, milk, non-dairy whipped topping, soft chocolate cookies (archway was used), chocolate curls (to garnish )

cook and serve sugar-free instant chocolate pudding mix, chocolate soymilk, unsweetened gelatin, ready to use pie crust

plain flour, baking powder, caster sugar, white chocolate, finely chopped, vanilla extract, milk, egg, butter, melted, cooled, frozen raspberries, icing sugar, to serve, caster sugar, cornflour, milk, white chocolate, finely chopped

nonfat dry milk powder, instant chocolate drink mix, cook-and-serve chocolate pudding mix, sugar, powdered nondairy creamer, baking cocoa, boiling water, marshmallows , optional

cook-and-serve chocolate pudding mix, whole milk, chopped peanuts, semisweet chocolate chips, disposable plastic cups ( 3 oz each ), marshmallow creme, popsicle sticks

nonfat dry milk powder, instant chocolate drink mix, cook-and-serve chocolate pudding mix, sugar, powdered nondairy creamer, baking cocoa, boiling water, peeps ghost candy

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

eggs, separated, sugar, vanilla extract, cake flour, baking powder, water, ground walnuts, milk, cook-and-serve chocolate pudding mix, butter, softened, shortening, sugar, vanilla extract, white chocolate curls (optional), dark chocolate curls (optional)

dark chocolate chips, sweetened condensed milk, extra-servings graham cracker crust (9 oz), almonds, divided, cold 2% milk, instant white chocolate pudding mix, unflavored gelatin, heavy whipping cream, divided, sugar, almond extract, whole-berry cranberry sauce, grated orange peel

mori-nu firm silken tofu, jello chocolate pudding mix (four 1/2 cup servings) or 1 (1 1/2 oz) package vegetarian chocolate pudding mix

cold milk, hazelnut flavor coffee powder, serv size) white chocolate instant pudding, chocolate pie crust .

walnuts, butter, dark cooking chocolate, brown sugar, white sugar, eggs, vanilla extract, plain flour, salt, milk chocolate chips, icing sugar, to serve

creamy triple-chocolate chip fudge frosting, unsalted butter, softened, brown sugar , packed, moist dark chocolate cake mix, egg, cinnamon extract, ground cinnamon, canned jalapeno peppers, finely chopped, water, cocoa powder , for dusting, vanilla ice cream, to serve

cracker barrel cherry chocolate cobbler, flour, sugar, baking powder, salt, butter, semi-sweet chocolate morsels, milk, egg, cherry pie filling, nuts, finely chopped, preheat oven to 350f. in large bowl, combine flour, sugar, baking, powder, salt and butter; cut with pastry blender until crumbs are, peas. melt over hot (not boiling ) water, nestle s, semi sweet chocolate morsels. remove from heat and cool slightly, at room temperature (about 5 minutes). add milk and egg to melted, chocolate and mix well. blend into flour mixture. spread, cherry pie filling in bottom of 2 quart casserole. drop chocolate, batter randomly over cherries. sprinkle with chopped nuts., bake at 350 f for 40 - 45 minutes. serve warm with heavy cream.

finger aubergines, washed, brandy, double cream, best-quality cooking chocolate (70 percent cocoa solids), finely chopped, sugar, ricotta cheese, candied fruits, roughly chopped, sugar, best-quality cooking chocolate (70 percent cocoa solids), chopped, fresh raspberries, to serve

butter, caster sugar, oranges (zest and flesh cut into segments), eggs (beaten 170g self-raising flour), cocoa, baking powder, milk, chocolate (lindt or own choice), golden syrup, water, to mix