9 italian cream fudge Recipes

whipping cream, freshly brewed espresso, semi-sweet chocolate chips, powdered sugar, almond extract or 1 1/2 tsp amaretto, vanilla ice cream, almonds, toasted and coarsely chopped, maraschino cherry, garnish

whipping cream, freshly brewed espresso, semisweet chocolate chips, powdered sugar, almond extract, vanilla ice cream or gelato, almonds, toasted and coarsely chopped

fudge brownie mix (duncan hines), eggs (for the brownie mix), milk (for the brownie mix), vegetable oil (for the brownie mix), kahlua, prepared chocolate mousse mix, real whipped cream, semisweet chocolate shavings

ground amaretti (italian almond macaroons; about 17; use a food processor), sliced almonds with skin, toasted, cooled, and finely ground (in processor), unsalted butter, melted and cooled, egg whites , at room temperature 30 minutes, sugar, cream of tartar, chilled heavy cream, disaronno amaretto or other almond-flavored liqueur, fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler, sliced almonds with skin, toasted and cooled, heavy cream, light corn syrup, dark brown sugar, instant-espresso powder, unsweetened cocoa powder, fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped, pure vanilla extract

butter, for dish, day-old french bread or 1 lb italian bread, cut into 1-inch cubes, granulated sugar, light brown sugar, unsweetened cocoa powder, cinnamon, salt, eggs, pure vanilla extract, semisweet chocolate, finely chopped, milk, heavy cream, bourbon, sweetened whipped cream (optional)

duncan hines fudge brownie mix (each using 2 eggs and milk instead of water), kahlua (coffee-flavored liqueur), chocolate mousse (use your own recipe , or mix up two (4.2-oz. package. chocolate mousse mix), cream (from 1 1/2 cup. heavy , whipped), semi-sweet chocolate shavings, mix brownies according to instructions on box, using the two-egg recipe and, substituting milk for the water. line two 13x9x2 1/2-inch glass or metal, pans with either parchment paper or wax paper (the paper lining makes it, much easier to remove the brownies from the pan.) grease bottoms with oil or spray with pam. pour batter into pans, and bake - either in a convection, oven at 325f for 20 minutes, or in a standard oven for about 24-26 minutes., convection oven is preferred - it makes a chewier brownie). bake until, a toothpick inserted in the middle of the brownie comes out clean ., important - do not overcook. remove from oven and allow to cool completely., loosen the sides with a knife, then remove the brownies in 1 piece from, pans. turn the brownies upside down and return to the pan. peel, off paper, then brush the brownie with half of the kahlua, starting from the, outer edges and working toward the center. spread 2 cups of the chocolate, mousse evenly over the brownie , then spread 2 cups whipped cream over the, mousse ., use a vegetable peeler to shave chocolate, then sprinkle top evenly with, chocolate shavings. remove second brownie from the other pan , brush with, remaining kahlua , and place on top. repeat layers, first spreading the, remaining chocolate mousse , then the remaining whipped cream. (there are no chocolate shavings on top). refrigerate to store.

loaves day-old french or italian bread, cut into cubes (about 15 cups), semisweet chocolate, grated or broken up into small pieces, granulated sugar, light brown sugar, unsweetened cocoa powder, ground cinnamon, eggs, vanilla, whole milk, heavy cream, bourbon, chocolate whipped topping , recipe follows, heavy cream, sugar, chocolate sauce