65462 chocolate you ever had Recipes

whole wheat flour, sugar (i use florida crystals evaporated cane juice instead), baking powder, baking soda, soymilk (vanilla, plain, or chocolate, you can also use almond milk), canola oil (or other preferred oil), vanilla, old fashioned oats (more or less if desired), semisweet vegan chocolate chips (i like tropical source, enjoy life, or trader joe brands)

lean ground beef, ground veal, ground pork (note ( a meatloaf variety pack of beef pork and veal may be used.), eggs, at room temperature, milk, oatmeal, ground parmigiano-reggiano cheese, canned peeled tomato, drained and roughly chopped, diced celery, diced onion, garlic clove, minced, dried basil, dried thyme, dried oregano, coarse salt, fresh ground black pepper, raw bacon, water, dripping , from the meatloaf, all-purpose flour, button mushrooms, thinly sliced, coarse salt, fresh ground black pepper

food cake mix, chocolate fudge instant pudding, sour cream, eggs, beaten, milk, vanilla, semisweet chocolate chips, butter flavored crisco shortening, powdered sugar, salt, vanilla extract, heavy whipping cream

chocolate ripple biscuits, cream , whipped till stiff with, vanilla, cooled extra strong black coffee (you can add a dash of brandy to this if you want), flake chocolate bar, crumbled

sugar, plus extra for sprinkling, bittersweet chocolate, chopped, egg yolks, at room temperature, egg whites

cocoa powder (best quality ), margarine, granulated sugar (i often reduce to 1 3/4), free range eggs, plain flour, baking powder, salt, chopped walnuts (optional), sugar (icing), cocoa powder, water (enough to make a thick icing), chocolate egg (approx . 30), candy sprinkles (optional)

german chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), sweetened condensed milk, hot fudge topping, topping (like cool whip )

deluxe devil s food cake mix, water, sorrento whole milk ricotta cheese, vegetable oil, eggs, premium chocolate, sour cream, at room temperature

sugar, all-purpose flour, eggs, beaten, peeled chopped and toasted hazelnuts, bittersweet chocolate chips (about 1 cup), corn syrup, butter, melted, vanilla extract, salt, store bought frozen pie crust , defrosted

chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate chip, sour cream, instant chocolate pudding mix, butter, at room temperature, ghirardelli 100% cacao chocolate candy bars, powdered sugar, milk

chocolate cake mix, cherry pie filling, eggs, almond extract

fresh mussels (cleaned and debearded with open mussels discarded), linguine, semi- sweet white wine, chicken stock (i use the kind in the paper box), whole bulb of garlic, lemon , juice of, fresh, parsley, paprika, fresh ground black pepper, kosher salt, sugar, margarine, extra virgin olive oil

sweet butter (no substitutes), salt, granulated sugar, egg, baking powder, vanilla extract, all-purpose flour, cold tap water

chocolate brownie trifle, a rich chocolaty brownie recipe , sure to cure those chocolate cravings., brownie mixes made according to directions on box unless you are like me and you make them homemade, topping or homemade whipped cream, chocolate mousse mix made according to package directions, chocolate toffee bars, such as skor or heath bars, chocolate bar for shavings, freeze the chocolate toffee bars and chocolate bar., bake two packages of brownie mixes according to package directions. let cool., while brownies are baking , mix two packages of the mousse mix according to package directions., let chill in refrigerator ., after brownies have cooled , scrape or crush the brownies until they are crumbly. put a layer of brownies in the trifle or glass bowl. next, put a layer of chocolate mousse on top, being sure to spread it evenly over the brownies. spread the whipped topping on top of the mousse. take the toffee bars out of the freezer and crush them. sprinkle the crushed chocolate toffee bars on top of the whipped topping. continue layering in this way until you finish with a layer of whipped topping. take the chocolate bar from the freezer and use a vegetable peeler to peel some chocolate curls from the chocolate bar. sprinkle the chocolate curls on top of the whipped topping., if you have any toffee pieces left you can sprinkle those on top too. enjoy

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

dark chocolate cake mix with pudding (you can use any flavor cake mix if you don tsp prefer chocolate), water, eggs, mayonnaise, dark chocolate frosting

food cake mix, instant chocolate pudding mix, sour cream, vegetable oil, eggs, beaten, milk, rum extract, semisweet chocolate chips, caramel topping or dulce de leche

fudge cake mix (duncan hines moist deluxe butter recipe preferred), eggs (or as called for by your cake mix), butter, melted (or as called for by your cake mix), water (or as called for by your cake mix), hersheys chocolate syrup, cool whip (non-dairy whipped dessert topping)