31 chocolate italian liqueur Recipes

dark chocolate, almond liqueur or 2 tbsp orange liqueur, sweet butter, sugar, ground almonds, grated chocolate

bittersweet chocolate chips, heavy whipping cream, unsalted butter (cold ), frangelico (italian liqueur), fine sugar, creme fraiche, risotto rice, sweet dessert wine (nebbia orange muscat), toasted almond

dark chocolate, amaretto or 2 tbsp orange-flavored liqueur, sweet butter, sugar, ground almonds, grated chocolate

cake mix, orange liqueur, part-skim ricotta cheese, heavy whipping cream, white sugar, chopped semisweet chocolate, candied mixed fruit, unsweetened chocolate, butter, sugar, hot, strong brewed coffee, vanilla extract

italian almond cookies, orange liqueur, dark chocolate, mascarpone cheese

french or italian bread , cut into cubes (about 15 cups), milk, heavy cream, coffee-flavored liqueur, granulated sugar, light brown sugar, cocoa powder, vanilla extract, pure almond extract, ground cinnamon, eggs, lightly beaten, semisweet chocolate chips

french or italian bread , cut into cubes (about 15 cups), milk, heavy cream, coffee flavored liqueur, sugar, light brown sugar, cocoa powder, vanilla extract, pure almond extract, ground cinnamon, eggs, lightly beaten, semisweet chocolate chips, pecan rum flambe sauce , recipe follows

cold heavy cream, italian mascarpone cheese, sugar, kahlua liqueur, unsweetened cocoa powder, instant espresso powder, pure vanilla extract, chocolate chip cookies (tate s bakeshop recommended), shaved semisweet chocolate, for garnish

ice, eggs, separated (see notes ), sugar, hot milk (about 125o), chopped or crushed italian torrone classico (almond nougat; see notes), divided, almond-flavored liqueur , such as amaretto, chopped bittersweet chocolate, whipping cream, divided, coarsely chopped bittersweet chocolate

dark chocolate, egg whites, candied peel, ground almonds, walnuts, crushed, hazelnuts, crushed, icing sugar, amaretto liqueur, dark chocolate (for topping ), icing sugar, plus extra for dusting (for topping )

best-quality semisweet chocolate (8 oz coarsely chopped and 2 oz peeled into shavings), heavy cream, mascarpone, espresso or very strong coffee, cooled, coffee liqueur (recommended : kahlua), ladyfingers (available at supermarkets and italian bakeries), powdered sugar

ground amaretti cookie (italian macaroons, about 4 1/2 oz.), chopped almonds, light brown sugar , firmly packed, all-purpose flour, salt, unsalted butter, melted (1 stick), semisweet chocolate, coarsely chopped, eggs, separated, room temperature, amaretto liqueur, sugar, whipping cream, vanilla, strawberries

dark chocolate (good quality with a high percentage of cocoa), amaretto liqueur, unsalted butter, at room temperature, caster sugar , plus, caster sugar, eggs, separated, amaretti, crushed, plain flour, plus extra for dusting, icing sugar , for seving

french or italian bread, cubed, milk, heavy cream, coffee flavored liqueur, sugar, light brown sugar, cocoa powder, vanilla extract, almond extract, cinnamon, eggs, lightly beaten, semisweet chocolate, grated, cream (optional)

ricotta cheese, sugar, orange liqueur (brandy, amaretto, rum), almonds, toasted and chopped, candied orange peel, finely chopped, semisweet chocolate, coarsely chopped (no large chunks), whipping cream, icing sugar

vanilla ice cream, freshly brewed hot espresso, frangelico , hazelnut liqueur, shavings of dark chocolate, toasted hazelnuts, chopped, biscotti, cake, store-bought or homemade, amaretto , almond-flavored liqueur, swiss chocolate ice cream, toasted sliced almonds, vin santo , sweet italian dessert wine, chilled, for dipping, biscotti, clementines, chocolate covered salted caramels

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.

ricotta cheese, eggs, powdered sugar, grated lemon rind, fresh lemon juice, almond liqueur, semisweet chocolate mini-morsels, chocolate crumb crusts