289 chocolate syrup hot Recipes

semisweet chocolate, unsweetened solid baking cocoa, butter, salt, sweetened condensed milk, light karo syrup, vanilla

unsweetened chocolate, butter, light corn syrup, white sugar, milk, vanilla extract

hot brewed coffee, half-and-half cream, chocolate syrup, sugar, cinnamon sticks (3 inches), cream in a can, optional

butter or margarine, softened, sugar, divided, eggs, separated, hot mashed or riced potatoes (no milk, butter or seasoning added), all-poupose flour, baking cocoa, baking powder, ground cinnamon, ground nutmeg, milk, vanilla extract, chopped nuts, fluffy white frosting, egg whites, sugar, water, light corn syrup, salt, vanilla extract

egg white, vanilla extract, white sugar, shredded coconut, all-purpose flour, cake, unsweetened cocoa powder, hot, brewed coffee, eggs, white sugar, divided, baking soda, sour cream, shortening, salt, all-purpose flour, icing, white sugar, unsweetened cocoa powder, butter, corn syrup, milk, vanilla extract

fine-quality semisweet chocolate such as callebaut, hot brewed coffee, sugar, all-purpose flour, unsweetened cocoa powder (not dutch process), baking soda, baking powder, salt, eggs, vegetable oil, well-shaken buttermilk, vanilla, fine-quality semisweet chocolate such as callebaut, heavy cream, sugar, light corn syrup, unsalted butter

chocolate syrup (or rum), hot fresh espresso (or strong coffee), steamed eggnog, cocoa powder (to garnish ) (optional), grated nutmeg (to garnish ) (optional)

unsweetened chocolate squares, water, sugar, karo corn syrup, salt, vanilla

sugar, cream, light corn syrup, unsweetened chocolate, butter, vanilla extract

dark chocolate , 60-75%. how intense do you want it, butter, cream (no substitutes, folks), unsweetened cocoa, white sugar, light corn syrup, vanilla

heavy cream, light corn syrup, bittersweet chocolate, roughly chopped

hot brewed coffee, sugar, milk, heavy whipping cream, chocolate syrup

chocolate syrup, double espresso or very strong coffee, hot, half and half, ice cubes

chocolate syrup, double espresso or very strong coffee, hot, half and half, ice cubes

sugar, all-purpose flour, cocoa powder , preferably dutch-processed, baking powder, baking soda, salt, eggs, milk, vegetable oil, pure vanilla extract, very hot water, water, light corn syrup, sugar, egg whites, powdered gelatin, cold water, pure vanilla extract, red sugar, for sprinkling, equipment : 2 to 2 1/2-inch heart cookie cutter

dough, active dry yeast, hot milk, butter, sugar, salt, eggs, all-purpose flour, combine 2 cups flour and the yeast.( set aside )., in a large bowl add the heated milk , the sugar, salt, and butter, stir until butter is almost melted. add the flour mixture along with the eggs., mixer beat on high for 3 minutes. then using a spoon, stir in the remaining flour, (1 1/2 to 2 cups )until dough forms a ball., turn dough onto lightly floured surface. knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes., shape into a ball. grease your bowl with cooking spray , place dough in the bowl and turn it over so that the greased side is up. cover with a clean dish towel; let rise in warm place until doubled, about 1 hour. ( dough is ready if when touched an impression remains.), meanwhile melt the following ingredients in a small sauce pan and pour into a 9x13 baking dish. set aside., caramel, butter, light corn syrup, brown sugar, baking cocoa, chopped pecan or walnut

heavy cream, light corn syrup, light brown sugar, salt, bittersweet chocolate (at least 60 percent), finely chopped, unsalted butter