59098 individual chocolate two Recipes

chocolate wafer crumbs, cream cheese, softened, sugar, eggs, separated, vanilla extract, garnish: fresh raspberries , grated chocolate, topping: 1/2 cup sour cream, sugar, vanilla extract

semisweet or bittersweet chocolate, chopped, unsalted butter, eggs, sugar, all-purpose flour, baking powder, salt, caramel sauce, coffee ice cream

unsweetened cocoa, fat-free milk, half-and-half, bittersweet chocolate, chopped, powdered sugar, strawberries, bamboo skewers

unsweetened chocolate, water, cake flour, baking soda, salt, unsalted butter, room temperature, sugar, eggs, room temperature, vanilla extract, whole milk, whipping cream, light corn syrup, unsalted butter, milk chocolate, chopped, chocolate-covered english toffee bars (such as heath bars or skor), cut into 1/4-inch dice, milk chocolate (such as 1 hershey s bar or two 3- to 3.5-oz bars)

chocolate cake mix (baked in two 9-inch round cake pans) or 18 oz devil s food cake mix (baked in two 9-inch round cake pans), 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), instant chocolate pudding mix, dessert topping (dream whip), cold milk, cherry pie filling

centers, bittersweet chocolate, heavy cream, cakes, bittersweet chocolate, unsalted butter, whole large eggs, egg yolks, sugar, vanilla extract, cake flour

chocolate mixture, butter, dark chocolate, roughly chopped, caster sugar, vanilla essence, egg, lightly beaten, plain flour, white chocolate mixture, butter, white chocolate buttons, caster sugar, vanilla essence, egg, lightly beaten, plain flour

chocolate wafer cookies, crushed, sugar, divided, butter, melted, two 8 oz each and 1 3 oz) cream cheese, softened, divided, eggs, vanilla extract, divided, semisweet chocolate, melted and cooled, sour cream, divided, dark brown sugar, king arthur unbleached all-purpose flour, chopped pecans, almond extract, semisweet chocolate, butter, sugar, water, vanilla extract, chopped pecans , optional

chocolate syrup (such as hershey s), ice, vodka (such as absolut), chocolate liqueur (such as godiva), white creme de cacao, maraschino cherries

sugar, divided, unsweetened cocoa, all-purpose flour, salt, water, bittersweet chocolate, finely chopped, dark rum, vanilla extract, eggs, egg white

unsalted butter room temperatue, granulated sugar plus more for ramekins, whole large egg whites room temperature , plus 3 large egg yolks, cream or tartar, bittersweet chocolate melted, whole milk, cornstarch, cornstarch, salt, creme fraiche or sour cream

chocolate covered wafer candy bars (recommended : kit kat), individually wrapped caramels, butter, white chocolate chips, milk chocolate chips, shortening, divided, caramel corn with peanuts (recommended: cracker jack)

individually wrapped caramels, apples, chocolate for coating, craft sticks, almond bark or white chocolate (optional), nuts , candies, or sprinkles (optional)

chocolate wafer, finely crushed, butter, melted, ricotta cheese, fat free cream cheese, sugar , plus, sugar, orange , zest of, egg, butter, for greasing

unsalted butter , cut into pieces, freshly brewed coffee, water or milk, unsweetened dutch-process cocoa, all-purpose flour, granulated sugar, baking powder, fine salt, baking soda, sour cream, eggs, room temperature, pure vanilla extract, sugar , for dusting, semisweet chocolate, finely chopped, canned unsweetened coconut milk, corn syrup, unsweetened coconut chips or shredded coconut, lightly toasted, equipment : 12 cup jumbo muffin tin

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.

two tubes of chocolate chip cookie dough, cream cheese, sugar, eggs, chocolate chip, peanut butter chips, chocolate syrup, peanut butter

baking chocolate (two 4 oz. bars, ghiradelli works really well), semisweet chocolate (four 12 oz. bags), unsalted butter (6 tbsp), sugar, eggs, all-purpose flour, baking powder, salt, walnuts