75518 chocolate ies illustrated Recipes

unbaked 9 inch pie crust, semisweet chocolate (i use ghiradelli), butter, eggs, sugar, corn syrup (light or dark, i use light ), vanilla extract, pecan halves

wine biscuits, condensed milk, coconut, drinking chocolate (chocolate powder for hot chocolate, not cocoa), butter, chocolate , i use black forest flavour

butter , softed, sugar, egg yolks, flour, baking powder, chocolate shavings (or grinded chocolate, i use dark baking chocolate and grind it it the food processor), nuts , grinded (i use hasel ), egg whites

dark chocolate chips (dark chocolate... i use 60% or higher... dipping chocolate definitely did not work for me!), balloons, baking sheets lined with parchment paper

butter , plus, butter, sugar, table salt, pure vanilla extract, all-purpose flour, semisweet chocolate (i use cadbury bars), corn syrup

margarine (2 sticks), granulated sugar, light corn syrup, water, almonds (coarsely chopped , roasted, no salt), dark chocolate (i use wilton s 14 oz bag of dark cocoa candy melts) or 16 oz milk chocolate (i use wilton s 14 oz bag of dark cocoa candy melts), almonds (finely chopped , roasted, no salt)

prebaked pie shell, sugar, salt, egg yolks, cornstarch, whole milk, bittersweet chocolate (i used 6 oz. semi and 2 oz. bittersweet), vanilla

coconut milk, dark chocolate , i prefer mine to be sweet, not too bitter (can use more), agave nectar, vanilla essence, cinnamon, nutmeg

heavy whipping cream, dark chocolate (i use nestle chips), brandy

german sweet chocolate (i prefer baker s german s sweet chocolate), nonfat milk, divided, low-fat cream cheese, softened (i prefer philadelphia brand 1/3 less fat cream cheese), sugar, frozen light whipped dessert topping, thawed (i prefer cool whip lite), graham cracker pie crust, chocolate curls, optional garnish

semisweet chocolate (i use ghiradelli bar chocolate), unsweetened chocolate (i use bakers), butter (do not use margarine), eggs, separated (you use both the yolk and whites), sugar, cream of tartar, sugar (for dusting)

dark chocolate (i use hershey s), orange zest, flour , plus, flour, baking powder, salt, butter, softened, sugar, egg yolk, milk, vanilla extract, orange extract

granola cereal , with fruit and nuts, chopped nuts , of your choice, raisins (optional), chocolate-flavord baking chocolate (i use wilton brand)

sugar, cornstarch, salt, boiling water, unsweetened chocolate (i am assuming 1 oz.), butter, vanilla

almonds, butter, sugar, sugar, eggs, separated, vanilla extract, orange , zest of, finely chopped, all-purpose flour or 2 cups unbleached flour, baking powder, salt, coarsely chopped milk chocolate (i use ghiradelli) or 1 1/4 cups chocolate chips (i use ghiradelli)

all-purpose flour, baking soda, salt, butter (1 stick), semisweet chocolate (i prefer 80% chocolate) or 6 oz bittersweet chocolate (i prefer 80% chocolate), granulated sugar, light corn syrup, vanilla extract, extra large egg

pareve chocolate cake mix , i prefer duncan hines dark chocolate fudge or 1 (18 oz) package brownies, mix. gefen manischewitz, etc. are fine, too, pareve instant chocolate pudding mix , i prefer jello brand, but, again, you can use 1 of the heimische brands if you like, eggs, water or 1 cup pareve soymilk or 1 cup pareve rice milk, pareve sour cream , tofutti brand is the only 1 i m aware of, vegetable oil, chocolate bars, ideally 70% cacao bittersweet like scharffen berger, broken into tiny pieces. or 1 cup pareve semi-sweet chips, vanilla or 1 tsp other extract, if desired, cocoa powder, more if desired, makes the result more intensely chocolate and cuts the icky sweetness