124 hot semi chocolate Recipes

devils food cake mix ( the kind with the pudding in the mix ), semi sweet chocolate chips, butter pecan ice cream, hot fudge, cream, whole maraschino cherries

hot coffee (strong ), semi-sweet chocolate chips, eggs, separated, creme de cacao, cream, toasted sliced almonds

sugar, divided, vegetable oil, eggs, all-purpose flour, baking cocoa, baking powder, baking soda, salt, very strong brewed coffee, buttermilk, chopped pecans, vanilla, divided, cream cheese, softened, egg, flaked coconut, semi-sweet chocolate chips, butter or 2 tbsp margarine, melted, powdered sugar, baking cocoa, very hot water, vanilla

unbleached all-purpose flour, sugar, baking soda, baking soda, salt, unsweetened cocoa powder (sifted), canola oil, buttermilk, eggs, hot coffee (freshly brewed,extra-strong ), pure vanilla extract, semi-sweet chocolate chips, heavy whipping cream

semi-sweet chocolate chips, instant coffee granules (optional), granulated sugar, unsweetened cocoa powder, cornstarch, salt, milk, cream (optional), rainbow candy sprinkles (optional)

brown sugar, divided, all-purpose flour, baking cocoa, divided, baking powder, salt, milk, butter, melted, vanilla extract, semi-sweet chocolate chips, boiling water, vanilla ice cream

brown sugar, divided, all-purpose flour, baking cocoa, divided, baking powder, salt, low-fat milk, butter, melted, vanilla extract, semi-sweet chocolate chips, boiling water, vanilla ice cream

evaporated milk, semi-sweet chocolate chips, sugar, butter or 1 tbsp margarine, vanilla

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.

sugar, cornstarch, milk, divided, boiling water, salt, semi-sweet chocolate, melted, cream

pillsbury hot roll mix, warm water, sugar, egg, semi-sweet chocolate chips, egg white, slightly beaten, oil (for frying ), powdered sugar

food cake mix, instant vanilla pudding, eggs, oil, sour crean (2cup), kaluha, semi-sweet chocolate morsels, kaluha frosting, butter,softened, confectioners sugar, unsweetened cocoa powder, kaluha, hot coffee

semi-sweet chocolate chips, sweetened condensed milk, food cake mix, vegetable oil, cinnamon, sliced pears, drained, eggs, chopped pecans, toasted, water, hot caramel ice cream topping, warmed, milk

calorie hot cocoa mix, food cake mix (about 1 3/4 cups), fat-free liquid egg substitute, no-calorie granulated sweetener (recommended: splenda ) or granulated sugar, salt, jet-puffed marshmallow creme, light vanilla soymilk, semi-sweet chocolate chips, plus more, for optional garnish, marshmallows , plus more for garnish, optional

very hot brewed coffee, sugar, unsweetened dutch-processed cocoa, light corn syrup, semi-sweet chocolate, chopped, unsalted butter