71636 not chocolate liqueur laced Recipes

butter, semi-sweet chocolate chips (1 cup), godiva chocolate liqueur, vanilla, eggs, separated, sugar, heavy cream, oreo cookies, fudge sauce, canned whipped cream

flour (355 g), unsweetened cocoa powder (90 g), baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, lightly beaten, vanilla extract, sour cream (375 g), bittersweet chocolate, melted and cooled slightly (185 g), granulated sugar (250 g), water, chocolate liqueur, sugar , for dusting

chocolate souffles, unsalted butter and sugar, bittersweet chocolate chips, milk, kahlua of coffee flavored liqueur, instant espresso powder, cornstarch, sugar, divided, ground cinnamon, egg yolk, vanilla extract, egg white, cream of tartar and kosher salt, cream, chopped pecans, dulce de leche sauce, this sauce may be made ahead and reheated before serving., heavy cream, brown sugar, kosher salt and ground cinnamon & dash of vanilla extract

chocolate ( bar or chips), baking soda, all-purpose flour, egg whites, vanilla extract, applesauce, chocolate chips

chocolate crumb crust, cocoa, butter or margarine, melted, cream cheese, softened, sweetened condensed milk (not evaporated milk), eggs, vanilla extract, chocolate crumb crust :........................................, stir together 1-1/2 cups vanilla wafer crumbs , 6 tbsp hershey s cocoa, 6 tbsp powdered sugar and 6 tbsp melted butter or margarine in medium bowl. press into pan.............., chocolate glaze :............................., melt 2 cups (12-oz. package.) hershey s special dark chocolate chips or hershey s semi-sweet chocolate chips, pt.) whipping cream and 1 tsp vanilla extract in medium saucepan over low heat. stir until smooth., use immediately ., glaze ., if vegetable cooking spray is used , cool baked cheesecakes. freeze 15 minutes; remove with narrow spatula.

all-purpose flour, ground almonds, brown sugar, divided, butter, tofu, vegetable oil, orange juice, chocolate liqueur, unsweetened cocoa powder, almond extract

chocolate syrup, banana liqueur, coffee flavored liqueur, milk, crushed ice, banana, peeled and sliced lengthwise into quarters

hot fudge, any brand, chocolate liqueur (4 shots), chocolate ice cream, spray whipped cream, ground cinnamon or cocoa powder, to garnish, maraschino cherry

chocolate wafers, melted butter, cinnamon, toasted almond, chopped fine (like breadcrumbs), eggs, cream cheese, sugar, sour cream, semi sweet chocolate pieces, almond extract, amaretto liqueur

godiva white chocolate liqueur, godiva original chocolate liqueur, vodka, chocolate syrup, ice cubes

whole milk or 1 1/2 cups half-and-half, vanilla-flavored syrup, kosher salt, vanilla bean, white chocolate, chopped, white chocolate liqueur, triple sec, marshmallow, for garnish, cocoa powder, for garnish

white chocolate liqueur or creme de cacao, unsweetened chocolate, milk, heavy cream, sugar, cinnamon, eggs, pure vanilla extract, peppermint schnapps (optional)

eggnog, white rum (recommended : myer s platinum), white chocolate liqueur, grated white chocolate, for garnish, pumpkin pie spice, for garnish

white chocolate chips, heavy cream, half-and-half, vanilla extract, peppermint extract, vanilla whipped topping, for garnish, candy cane, crushed or whole, for garnish, peppermint liqueur , optional, white chocolate liqueur , optional

cream cheese, softened, butter, softened, creamy peanut butter, powdered sugar, light brown sugar, unsweetened cocoa, chocolate and peanut butter chips, chocolate liqueur (optional), chopped pecans. toasted, graham crackers

grated chocolate, maraschino cherry, ice cubes, half-and-half cream, vodka, chocolate liqueur, creme de cacao

chocolate chiffon pie, sq unsweetened chocolate, chopped, eagle brand sweetened condensed milk (not evaporated milk), water, env unflavoured gelatin, vanilla extract, whipping cream , whipped, prepared chocolate or graham cracker pie crust, cream, in heavy saucepan, over low heat , melt chocolate with eagle brand., in small saucepan , sprinkle gelatin over water; let stand 1 minute. over low heat, stir until gelatin dissolves., combine gelatin & chocolate mixture. add vanilla. cool - room temperature. fold in whipped cream. spread into crust., chill 3 hours or until set. garnish with additional whipped cream.

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.