869 chocolate cups for cream Recipes

whole milk, egg, sugar, salt, semi-sweet chocolate chips, hazelnut-flavored liqueur or 2 tbsp dark rum, whipping cream, sugar, mint sprig, for garnish (optional)

cream cheese, softened (neufchatel cheese is okay), margarine or 3/4 cup butter, softened (make sure type of is recommended for baking), sugar, brown sugar, vanilla extract, almond extract, eggs, chocolate fudge topping (low-fat is okay), all-purpose flour, cocoa powder, baking soda, salt, vanilla chips or 1 cup peanut butter chips, milk chocolate chips, semisweet chocolate chunk

whipping cream, divided, semi-sweet chocolate baking squares, cut into chunks (i use 1/3 cup chocolate chips), unsweetened chocolate squares, cut into chunks, half-and-half, sugar, cocoa, egg yolks (i use 5), vanilla, salt, milk chocolate candy bars, chopped (about 1-1/2 cups)

whipping cream, divided, semi sweet chocolate baking squares, cut into chunks (or use 1/3 cup chocolate chips), unsweetened chocolate squares, cut into chunks, half and half, sugar, cocoa, egg yolks (you can get by using 5), tea. vanilla, tea. salt, milk chocolate candy bars, chopped .

premium chocolate ice cream, whole milk, chocolate instant malted milk powder, chocolate syrup, crumbled chocolate sandwich style cookies or 3/4 cup chocolate chip cookie

cake, vegetable shortening for greasing the pans, flour for dusting the pans, food cake mix with pudding, sour cream, water, vegetable oil, eggs, pure vanilla extract, chocolate sour cream frosting, makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes, preparation time : 10 minutes, easy, recipe ingredients, butter, cut into 8 pieces, unsweetened cocoa powder, sugar , sifted, sour cream, pure vanilla extract

chocolate chip ice cream, egg whites, cream of tartar, brown sugar, all-purpose flour (do not use self-rising), brown sugar or 1 cup packed granulated sugar, cocoa, baking soda, salt, water, vegetable oil, vinegar, vanilla, semi-sweet chocolate chips

milk, unsweetened chocolate, chopped (or 1/4 cup unsweetened cocoa powder), sugar (you may increase up to 1 cup), flour, egg, slightly beaten, whipping cream, vanilla

sugar, water, egg yolks, egg whites, heavy cream , whipped to soft peaks, creme de menthe (1 1/2 shots), chocolate liqueur , van gogh amsterdam, pecans, to top (optional), rum, good aged (2 shots), cointreau liqueur, torani orgeat almond syrup, drops mccormick pink neon food coloring, brazil nut, to top (optional), cointreau liqueur (2 shots), galliano, orange peel, finely grated, filbert nut, to top (optional), malibu coconut rum (2 shots), pineapple juice, almonds, tequila, good aged (2 shots), cointreau liqueur, lime peel, finely grated, lime juice, fresh squeezed, banana rum, baileys irish cream, kahlua, mccormick blue neon food coloring, kahlua (2 shots), good strong black coffee

semisweet chocolate or 6 oz sweet chocolate, paper baking cups

toblerone chocolate bars, light cream or 1/2 cup heavy cream, kirsch or 2 tbsp brandy or 2 tbsp cointreau liqueur, angel food cake or ladyfinger, cut in chunks, oranges or tangerines, slides or strawberries or bananas or puff pastry

whole milk, egg, sugar, salt, semi-sweet chocolate chips, hazelnut liqueur or dark rum, whipping cream, sugar, mint sprigs, for garnish , optional, special equipment : 4 demitasse cups

unbleached all-purpose flour, unbleached all-purpose flour, potato starch, baking soda, salt, dried apricot, extra finely granulated sugar, cornstarch, bittersweet chocolate, sour cream, half-and-half, amaretto, vanilla extract, unsalted butter, room temperature (1 stick tbsp), extra finely granulated sugar (2 1/4 cups or 18 ozs.), eggs, apricot jam or 1/2 cup apricot preserves, apricot brandy

beaten egg yolks, sugar, milk, half-and-half or 3/4 cup light cream, semisweet chocolate, coarsely chopped, instant coffee crystals, irish whiskey or 1/4 cup bourbon whiskey, whipping cream

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.

waffle cones, malted milk balls, plus 6 more for the cones, chocolate-covered peanut butter cups, chopped, vanilla and/or chocolate ice cream, chocolate fudge sauce, semisweet chocolate, chopped, milk chocolate, chopped, unsalted butter, cut into small pieces, corn syrup or agave syrup, roasted peanuts, finely chopped

chocolate cookies, finely crushed (2 1/2 cups), butter or margarine, melted, cream cheese , softened 3/4 cup sugar, eggs, milk chocolate pieces, melted and cooled, dairy sour cream, amaretto liqueur, butter or margarine, melted, vanilla, dairy sour cream, amaretto liqueur, toasted sliced almonds

fresh or frozen cranberries, orange juice, almond extract, vanilla ice cream, softened, semisweet chocolate , coursely chopped or 3/4 cup miniature chips