66203 chocolate caramel drunken creme Recipes

heavy cream, granulated sugar, semisweet chocolate morsels, egg yolks, vanilla extract

heavy cream, whole milk, sugar, pure vanilla extract, semisweet chocolate, coarsely chopped (i used valrhona as suggested...use really good chocolate if possible), egg yolks

heavy cream, bittersweet chocolate, chopped into small pieces, egg yolks, lightly beaten, grand marnier or other flavored liqueur (see above), unsalted butter, slightly softened, orange zest

milk chocolate chips (6 oz), butterscotch chips, creamy peanut butter, butter or 1/4 cup margarine, sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, chopped salted peanuts, caramels, whipping cream, milk chocolate chips (6 oz), butterscotch chips, creamy peanut butter

butter, milk chocolate chips, butterscotch chips, creamy peanut butter, butter, sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, chopped salted peanuts, caramels, heavy whipping cream, milk chocolate chips, butterscotch chips, creamy peanut butter

white baking chocolate, chopped, marshmallow creme, creamy peanut butter, caramels, water, chopped salted peanuts

butter or margarine, softened, sugar, eggs, vanilla extract, all-purpose flour, cocoa, baking soda, baking powder, milk, creme de cacao (chocolate-flavored liqueur)(optional), creme de cacao filling, chocolate ganache glaze, creme de cacao filling: in small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tbsp creme de cacao (optional) and 1 tbsp hershey s cocoa until stiff. cover; refrigerate. about 2 cups, chocolate ganache glaze, special dark chocolate bar (7 oz.), broken, whipping cream, butter, creme de cacao (chocolate-flavored liqueur) or, water, combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. stir in creme de cacao. cool to lukewarm (glaze will be slightly thickened). about 1 cup.

unsalted butter brought to room temp ., powdered sugar, yolk from a large egg, good-quality vanilla extract, flour, dutch-process cocoa powder (unsweetened ), water, white sugar, light corn syrup , with real vanilla extract, heavy cream, unsalted butter, creme fraiche, heavy cream, and a half oz of bittersweet chocolate , chopped into fine slivers/chunks (i used the big trader joe s block)

butterscotch schnapps, chocolate liqueur, white creme de cacao, heavy cream, chocolate, grated

unsalted butter, at room temperature, sugar , plus, sugar, unsweetened cocoa, egg yolk, vanilla extract, all-purpose flour, sugar, water, corn syrup, unsalted butter, heavy cream, creme fraiche, heavy cream, extra bittersweet chocolate, chopped

chocolate candy bars (recommended -- mars bars or milky way), unsalted butter, crunchy sweetened corn flakes cereal (recommended -- cornflakes)

chocolate candy bars (recommended : mars bars or milky way), unsalted butter, crunchy sweetened corn cereal (recommended : cornflakes), special equipment : approximately 40 mini muffin papers

chocolate cake mix, instant coffee, eggs, vegetable oil, buttermilk, brown sugar, milk, butter-cubed, salt, powdered sugar, heavy whipping cream, vanilla

nestle diet hot cocoa mix , dissolved in, warm water, light vanilla soymilk, sugar-free chocolate syrup, semisweet mini chocolate chips, splenda sugar substitute, ice cubes or 1 cup crushed ice, fat free reddi-wip topping

bittersweet chocolate, chopped, heavy cream, salt, sugar, heavy cream, freshly grated orange rind

semi-sweet chocolate chips, sugar, salt, vanilla, dark rum or 1 tsp. powdered instant coffee, milk, cream, for topping

bittersweet chocolate ,chopped - godiva seems the best, heavy cream, milk, sugar, egg yolks, tried to substitute the milk with soy milk and sugar for splenda, just as delish. seems the key is the brand of chocolate.

butter, for greasing pan, flour , for ing pan, water, instant coffee crystals, chocolate fudge cake mix, vegetable oil, eggs, soft caramel candies , unwrapped, chocolate frosting, marshmallow creme, refrigerated, unsweetened cocoa powder, sweetened flaked coconut, toasted, preheat oven to 350 degrees f.