68972 pure voluptuous chocolate Recipes

pureed dried figs, butter, good quality chocolate (70%/85%, i always use green and black s), sugar, eggs, vanilla essence, flour, baking powder, salt (optional), roasted nuts (optional, but i like hazelnuts and almonds)

vegetable cooking spray, spice cake mix (such as duncan hines signature), pure pumpkin (such as libby s), chocolate chips

pure butter shortbread cookies, crushed (about 1 1/4 cups), unsalted butter, melted, raspberry preserves, melted, frozen raspberries, thawed, cream cheese, softened, unsalted butter, softened, sugar, all-purpose flour, sour cream, lemon juice, eggs, semisweet chocolate, chopped, light corn syrup, unsalted butter, whipping cream, fresh raspberries

pure maple syrup, unsweetened cocoa powder , or to taste, unsalted butter , cut into pieces

pureed fresh beetroots, wholemeal flour, brown sugar, cocoa, baking powder, chopped macadamias, vegetable oil, eggs, beaten

different varieties of chocolate or chocolate chunk ice cream, warm chocolate sauce, lightly sweetened softly whipped cream, chocolate toppings such as chopped chocolate , chopped chocolate-covered toffee, or miniature chocolate sandwich cookies, chocolate or sugar cones

chocolate crepes , cook according to instructions, 6 inch crepes (chocolate dessert crepes, you can have these ready in your freezer), bittersweet chocolate or 1/4 lb semisweet chocolate, cut in chunks, unsalted butter, eggs, separated, granulated sugar, bittersweet chocolate or 1/4 lb semisweet chocolate, chopped, unsalted butter, table cream, dark rum or 1/4 cup brandy, cream , whipped

chocolate wafer cookies, crushed, butter, melted, chocolate syrup, heavy whipping cream, unsalted butter, light corn syrup, bittersweet chocolate or 8 oz semisweet chocolate, chopped, vanilla extract, chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, cookies -and-cream ice cream, white chocolate, melted

chocolate chips, chocolate strup, melted chocolate chips, pure vanilla extract, sugar, carton whipped cream

chopped hazelnuts, pumpkin puree, dark chocolate chips, pumpkin pie spice, canola oil

chocolate cake mix, pumpkin puree (not pie filling), light cherry pie filling, light cool whip

butter , for greasing the baking sheet, powdered sugar, all-purpose flour, ground cinnamon, baking powder, fine sea salt, sugar, eggs, at room temperature, canned pumpkin puree, semisweet chocolate chips , such as ghirardelli, unsalted butter, at room temperature, mascarpone cheese, at room temperature, special equipment : a clean kitchen towel

pure maple syrup, eggs, butter (no substitutes), brown sugar, flour, baking powder, ground walnuts (measure first, then grind)

chocolate cream-filled chocolate sandwich cookies, crushed (1 1/2 cups), ready-to-spread chocolate frosting, milk, chocolate instant pudding, cinnamon sugar or 1/8 tsp ground cinnamon, vanilla extract, salt, chocolate cream-filled chocolate sandwich cookies, coarsely chopped (2 cups), chocolate syrup, cream cheese, softened, powdered sugar, chopped walnuts, toasted, chocolate syrup

chocolate syrup or chocolate fudge sauce, chunky peanut butter, marshmallows, yogurt-covered raisins, chocolate frozen yogurt or chocolate ice cream

chocolate-flavored nilla wafers or chocolate graham crackers or plain and add more chocolate chips, semisweet chocolate chips, peppermint candies (about 36), pecans, cream cheese, softened

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