193416 chocolate mousse white and dark chocolate shells Recipes

shelled unsalted natural pistachios (untoasted; about 2 2/3 cups), sugar, egg whites, bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, room temperature, eggs, separated, salt, sugar, golden brown sugar, heavy whipping cream, bittersweet (not unsweetened ) or semisweet chocolate, chopped, chopped pistachios

dark chocolate, chopped, milk, cocoa powder, butter, chopped, caster sugar, eggs, self raising flour, dark chocolate, chopped, thickened cream, hazelnut-flavored liqueur

shelled pistachios, coarsely chopped, fine quality white chocolate , such as lindt or ghirardelli, dried cranberries, coarsely chopped

dark chocolate chips , like hershey special dark chips, unsalted butter, melted, powdered sugar, milk, cream cheese (i used whipped for a lighter texture)

chocolate cake mix, eggs (or as directed), water (or as directed), oil (or as directed), egg yolks, sugar, milk, chocolate chips, heavy cream

chocolate chip fudge cookies , crumbed, condensed milk, shredded coconut, cocoa powder , sifted, good quality chocolate, melted (extra chocolate dark or white for decoration)

dark unsweetened cocoa powder, sour cream, all purpose flour, baking powder, baking soda, salt, unsalted butter, cut into 1 inch cubes, softened, vegetable shortening, sugar, dark brown sugar, eggs, at room temperature, vanilla extract, granulated sugar, all purpose flour, whole milk, heavy cream, three sticks unsalted butter, soft but cool, cut into small pieces, pure vanilla extract, coffee extract, unsalted butter, softened and cut into 1/2 inch pieces, light corn syrup, chocolate covered espresso beans

chocolate crepes (from recipe nif s chocolate crepe batter #354547), semisweet chocolate, sugar, vanilla extract, boiling water, eggs, separated, cream, chopped nuts

chocolate sponge cake, gelatine, cold water, heavy cream, powder sugar, ripe banana, mashed, bananas, sliced, decoration, melted chocolate, icing sugar

dark chocolate (78% cocoa), chopped into small pieces, sugar, flour, freshly crushed pink peppercorn, softened butter, eggs, icing and glaze, dark chocolate, chopped into small pieces, sugar, freshly crushed pink peppercorn, heavy cream, raspberry jam, whiskey

dark chocolate cake mix (i used pillsbury), orange juice (no pulp), orange zest, vegetable oil, eggs, instant coffee (i used taster s choice), chocolate frosting (i used betty crocker...with herhsey s), white chocolate chips or 1/2 cup baking chocolate, colored sprinkles , confections, etc

dark semi-sweet chocolate , cut into pieces, cream, butter, tia maria, white chocolate, corn syrup

dark chocolate couverture, heavy cream, butter, room temperature, hazelnut extract, polycarbonate chocolate molds, red cocoa butter , for treating mold, tempered dark chocolate couverture , recipe follows, whole hazelnuts, dark chocolate couverture, divided

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.

dark corn syrup, butter, semisweet baking chocolate, granulated sugar, eggs, vanilla, flour, chopped walnuts, chocolate glaze, semisweet baking chocolate, butter, dark corn syrup, milk

chocolate chips, chocolate strup, melted chocolate chips, pure vanilla extract, sugar, carton whipped cream

chocolate chips (chips), butter, sweetened condensed milk, water, salt, amaretto liqueur, cream