100168 melted chocolate marshmallow fros Recipes

ghiradelli milk chocolate, marshmallow creme, proof rum or 1/2 oz grand marnier

marshmallows, chocolate chips, crunchy peanut butter, margarine, paper cupcake liners

marshmallow cream, sugar-free instant chocolate pudding mix, reduced-fat cream cheese, softened

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 chip fudge cookies , crumbed, condensed milk, shredded coconut, cocoa powder , sifted, good quality chocolate, melted (extra chocolate dark or white for decoration)

chocolate cake mix (fudge or tripple chocolate is best), eggs, sweetened condensed milk (1 can), butter, melted, chocolate chips (1 package)

mission figs, stemmed and cut in 1/2, canola oil, fresh ricotta cheese, molasses, melted chocolate, chopped mint leaves, for garnish

white cake mix, melted ice cream , your choice of flavor, cherry vanilla is good, eggs

sweetened condensed milk, semi-sweet chocolate chips, unsweetened baking chocolate (1oz each), marshmallow creme, sugar cookie, graham cracker, gingersnaps, angel food cake

cinnamon, sugar, heavy cream, sweet chocolate, marshmallow, brandy

chocolate ice cream, marshmallow fluff, chocolate fudge sauce, strawberries and assorted nuts (optional)

marshmallows, butter, salt, vanilla extract, popped popcorn, sweet dark chocolate chopped, whipping cream

marshmallows, butter or margarine, cut up, evaporated milk, unsweetened chocolate, chopped, powdered sugar, vanilla extract

chocolate cookie crumbs, butter, melted, cream cheese, softened, sugar, eggs, semi-sweet baking chocolate, melted and cooled, disorono liqueur, melted chocolate, for topping, enough to drizzle, toasted almond, slivered for topping

this recipe was made every year at christmas , without the chocolate, until my great grandmother passed away. i recently decided to add melted chocolate...just to spice it up a bit, potato, peeled, melted semisweet chocolate, confectioners sugar, peanut butter

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.