Type what you have

Ingredients

• ✓ dark chocolate
• egg
• irish cream liqueur
• whipped cream
• chocolate

Instructions

1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Ingredients

• ✓ dark chocolate
• egg white
• white sugar
• vanilla sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ dark chocolate
• chestnut
• butter
• white sugar
• brandy
• vanilla extract
• white chocolate
• red food coloring

Instructions

1. 1 Place the dark chocolate into the top part of a double boiler over simmering water, and let the chocolate melt. Turn off the heat and let the chocolate cool.
2. 2 Place the chestnuts into the work bowl of a food processor, and process until the chestnuts are smoothly pureed, about 1 minute.
3. 3 Beat together the butter and sugar with an electric mixer until the mixture is light and fluffy, about 3 minutes. Stir in the chestnuts, brandy, and vanilla extract until the mixture is smooth. Stir in the chocolate, and pinch off about 1 tablespoon of filling per truffle. Roll the mixture into balls about 1 inch in diameter. If the mixture is too soft to hold its shape, chill for several minutes in refrigerator.
4. 4 Reserve about 1 ounce of white chocolate for tempering, and about 1 ounce for coloring. Melt the remaining 10 ounces of white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot (about 105 degrees F (40 degrees C)). Remove the pan containing the melted chocolate from the double boiler, and add about 1 ounce of chopped, unmelted white chocolate. Stir the chocolate until the unmelted pieces of chocolate melt, and the temperature drops to 80 to 82 degrees F (27 to 28 degrees C)).
5. 5 Carefully dip each center in the melted white chocolate, and gently place the truffle onto a piece of parchment paper or waxed paper to cool and harden, about 15 minutes.
6. 6 Melt the remaining 1 ounce of chopped white chocolate over simmering water in a double boiler until the chocolate is melted and warm but not hot. Stir in a very small amount of powdered red food coloring until you get a desired shade of pink. Dip a little colored chocolate out with a spoon, dot each truffle with a pink dot, and allow the pink chocolate dots to set, about 15 minutes. Place the truffles into paper candy cups to serve.

By LaLeeRu

Ingredients

• ✓ dark chocolate
• egg white
• marzipan
• confectioners' sugar
• coconut
• lemon zest
• rum
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. 3 Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. 4 Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. 5 Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. 6 Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. 7 Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.

By nch

Ingredients

• ✓ dark chocolate
• backoblaten
• almond flour
• sugar
• egg
• hazelnut
• candied lemon peel
• candied orange peel
• cinnamon
• vanilla sugar
• clove

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and arrange backoblaten (German baking wafers) on top, leaving a 1-inch space between them.
2. 2 Combine almond flour, sugar, eggs, ground hazelnuts, candied lemon and orange peel, ground cinnamon, vanilla sugar, and ground cloves and mix into a firm dough.
3. 3 Shape mixture into balls. Arrange balls on the prepared wafers; press gently to flatten into 1/2-inch-high rounds.
4. 4 Bake in the preheated oven until light brown in color, 15 to 20 minutes. Cool completely, about 30 minutes.
5. 5 Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cover the top of each lebkuchen with chocolate.

By Ruth

Ingredients

• ✓ dark chocolate
• hot fudge topping
• irish cream liqueur
• vanilla pudding mix
• powdered sugar
• instant coffee granules
• heavy cream
• irish cream liqueur
• egg
• vanilla extract
• brown sugar
• butter
• buttermilk
• cocoa powder
• coffee
• salt
• baking soda
• all-purpose flour
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley

Ingredients

• ✓ dark chocolate

Instructions

1. 1 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
2. 2 Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
3. 3 Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
4. 4 Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.

By Allrecipes Member

Ingredients

• ✓ dark chocolate
• almond

Instructions

1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
4. 4 Chill until set, about 10 minutes.

By Artystique

Ingredients

• ✓ dark chocolate
• corn nut
• sea salt

Instructions

1. 1 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. I microwaved for a total of 90 seconds, but every microwave is different. Once the chocolate is almost totally melted (but you can see a few chunks of chocolate), stir continuously until smooth. Set aside to cool for 1 to 2 minutes.
2. 2 Lay a sheet of parchment paper on a work surface or baking sheet.
3. 3 Add the corn nuts to the melted chocolate and stir until evenly coated. Spoon clusters of the chocolate-corn nut mixture onto the parchment paper, about 1 heaping tablespoon each.
4. 4 Allow to set at room temperature or place in the refrigerator for faster setting. Once set, serve immediately or keep in a cool place for up to 2 weeks.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• white sugar
• butter
• salt
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking dish.
2. 2 Combine dark chocolate, sugar, butter, and salt in top of a double boiler over simmering water; heat, stirring frequently and scraping down the sides with a rubber spatula, until melted and smooth, about 5 minutes. Remove from heat and mix in eggs until well blended. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until edges pull away from the sides of the baking dish, about 35 minutes.

By lanicook

Ingredients

• ✓ dark chocolate
• pink peppercorn
• pistachio nut
• currant

Instructions

1. 1 Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
2. 2 Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
3. 3 Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.

By Diana Moutsopoulos

Ingredients

• ✓ dark chocolate
• olive oil
• tahini
• honey
• cinnamon

Instructions

1. 1 Place chocolate and olive oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and set aside.
2. 2 Combine tahini, honey, and cinnamon in a bowl. Stir in melted chocolate mixture until smooth and well combined. Refrigerate spread until set and spreadable, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ dark chocolate
• sunflower seed butter
• pretzel stick
• sea salt

Instructions

1. 1 Line a baking sheet with parchment.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir constantly, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
3. 3 Pour melted chocolate onto the prepared baking sheet and spread out with a spatula.
4. 4 Drop several dollops of sunflower seed butter across the chocolate. Use a butter knife to cut and swirl the sunflower seed butter into the melted chocolate. Drop pretzel sticks onto the swirled mixture and press slightly into the chocolate. Sprinkle sea salt across the top.
5. 5 Freeze for at least 1 hour. Break bark apart and serve. Store in an airtight container in the refrigerator.

By Diana71

Ingredients

• ✓ dark chocolate
• coconut milk
• white sugar
• curry powder

Instructions

1. 1 Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

By gem

Ingredients

• ✓ dark chocolate
• white baking chocolate
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with plastic wrap.
2. 2 Melt white chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching.
3. 3 Place melted white chocolate in a large bowl and stir in peanut butter until well combined. Pour mixture into the prepared baking dish and smooth top with a spatula.
4. 4 Melt dark chocolate in the top of a double boiler over simmering water, frequently stirring and scraping down the sides of the boiler with a rubber spatula to avoid scorching. Drizzle melted dark chocolate over the white chocolate-peanut butter mixture in stripes. Use a butter knife to make a marble pattern.
5. 5 Allow candy to set until it begins to firm up but is not solidified, about 45 minutes. Cut into squares.

By willywonka

Ingredients

• ✓ dark chocolate
• egg white
• white sugar
• cream of tartar
• vanilla extract
• semi-sweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with baking parchment.
2. 2 Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Let chocolate cool slightly while preparing the egg whites.
3. 3 Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Stir cream of tartar into the egg whites.
4. 4 Scoop some of the egg whites into the cooled melted chocolate and fold until smooth. Fold the chocolate mixture into the remaining egg whites. Fold in vanilla extract. Stir chocolate chips into the mixture; drop by spoonful onto the prepared baking sheet.
5. 5 Bake until cookies set in their centers, 10 to 15 minutes.

By Epagoza

Ingredients

• ✓ dark chocolate
• banana
• milk
• peanut butter

Instructions

1. 1 Place chopped bananas in freezer until frozen, 8 hours to overnight.
2. 2 Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.

By Living the Healthier Life

Ingredients

• ✓ dark chocolate
• almond milk
• banana
• whey protein powder

Instructions

1. 1 Combine almond milk, banana, dark chocolate, and protein powder in a blender; blend until smooth.

By Anna32

Ingredients

• ✓ dark chocolate
• milk
• milk chocolate
• ground ginger
• cayenne pepper

Instructions

1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Ingredients

• ✓ dark chocolate
• butter
• brown sugar
• egg
• all-purpose flour
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
2. 2 Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
3. 3 Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
4. 4 Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.

By Bean cookers

Ingredients

• ✓ dark chocolate
• chocolate chip cookie
• white chocolate
• vanilla ice cream

Instructions

1. 1 Gather all ingredients.
2. 2 Cover the flat side of 4 cookies with melted dark chocolate; tap the cookies lightly to smooth out the chocolate.
3. 3 While still wet, use a piping bag or spoon to make a ghost shape with the white chocolate; tap lightly once more to smooth as needed. More white designs can be added to the dark chocolate background if desired.
4. 4 Use melted dark chocolate to make the eyes and screaming mouth; tap or shake once more to even and smooth out.
5. 5 Let chocolate cool until hard and dry to the touch, at least 1 hour.
6. 6 Scoop ice cream on 4 remaining cookies, and cover with the tops. Carefully press to flatten, and transfer to a freezer to freeze thoroughly before serving.
7. 7 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ dark chocolate
• sweetened condensed milk
• semisweet chocolate
• butter
• vanilla extract

Instructions

1. 1 Place sweetened condensed milk into a saucepan with semisweet and dark chocolate and butter over medium-low heat. Melt chocolate and butter, stirring constantly, until the sauce is smooth; stir in vanilla extract. Serve warm.

By Bonnie

Ingredients

• ✓ dark chocolate
• heavy cream
• panettone
• egg
• milk
• white sugar

Instructions

1. 1 Heat 1/4 cup heavy cream in a saucepan over medium heat until almost boiling. Remove from heat and stir in chopped chocolate until chocolate is melted and ganache is smooth. Refrigerate for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Combine remaining 1/4 cup cream, cubed panettone, eggs, milk, and sugar in a bowl and mix until well combined. Remove about 6 small tablespoons of panettone mixture and set aside.
4. 4 Remove ganache from fridge and beat with an electric blender until creamy.
5. 5 Grease a 6-cup muffin tin or line cups with paper liners. Spoon panettone mixture into the prepared muffin cups, filling each 3/4 full. Make an indention with your finger into each muffin and place 1 teaspoon of chocolate ganache inside. Cover with the 6 tablespoons panettone that were set aside.
6. 6 Bake in the preheated oven until golden, 15 to 20 minutes.

By SilviaG

Ingredients

• ✓ dark chocolate
• coconut milk
• agave syrup
• peppermint extract

Instructions

1. 1 Chill coconut milk, agave syrup, peppermint extract, and dark chocolate prior to preparing to quicken the freezing process.
2. 2 Blend coconut milk in a blender until smooth and evenly mixed; add agave syrup and peppermint extract and blend until smooth.
3. 3 Transfer coconut milk mixture to an ice cream maker and follow the manufacturer's instructions for ice cream, adding chocolate pieces when indicated. Freeze for 2 hours before serving.

By Kate

Ingredients

• ✓ dark chocolate
• white chocolate
• peppermint candy
• heavy cream
• peppermint extract

Instructions

1. 1 Line a 9x12-inch baking pan with aluminum foil or parchment paper; set aside.
2. 2 Melt 1/2 of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread melted white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermint candies evenly over white chocolate. Chill in the refrigerator until firm, about 15 minutes.
3. 3 Meanwhile, melt dark chocolate, heavy cream, and peppermint extract in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour chocolate over chilled white chocolate layer; spread evenly. Chill in the refrigerator until firm, about 20 minutes.
4. 4 Meanwhile, melt remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over chilled chocolate layers. Sprinkle with remaining peppermint candies. Chill in the refrigerator until firm, about 20 minutes. Cut or break into small pieces to serve.

By carol

Ingredients

• ✓ dark chocolate
• chipotle pepper
• salt
• heavy cream
• cocoa powder

Instructions

1. 1 Place chocolate into a bowl; add chipotle pepper and salt.
2. 2 Heat cream in a small saucepan over medium-low heat until it comes to a boil. Pour over chocolate and let stand for 3 minutes. Stir gently until chocolate mixture is completely smooth.
3. 3 Pour chocolate mixture out onto a sheet of plastic wrap on a work surface. Pick up one edge of the plastic and roll chocolate into a rough log shape. Continue to roll, wrapping chocolate in the plastic. Refrigerate until chilled and firm, 30 to 60 minutes.
4. 4 Place cocoa powder in a small bowl.
5. 5 Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. Rough-cut candy into 1/2-inch squares.
6. 6 Place chocolate squares into cocoa powder and toss gently to coat.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• baguette
• olive oil
• sea salt

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Arrange baguette slices in a single layer on the baking sheet. Place under broiler until golden, 2 minutes. Turn each slice over and broil 2 minutes. Turn off broiler.
3. 3 Turn each slice over again; drizzle with olive oil. Push chocolate piece into the center of each slice and return baking sheet to oven for 2 more minutes. Remove from oven and lightly sprinkle each chocolate piece with sea salt.

By John Mitzewich

Ingredients

• ✓ dark chocolate
• sugar
• all-purpose flour
• egg
• milk
• vanilla extract

Instructions

1. 1 Mix 1/2 cup sugar and flour together in a small bowl.
2. 2 Mix remaining sugar and egg in another bowl. Add to flour mixture and mix together.
3. 3 Heat milk in a heavy saucepan over medium-low heat until warm, about 5 minutes; do not let boil. Stir sugar mixture into milk and cook over medium-high heat until it starts to bubble, about 5 minutes, stirring quickly the entire time to ensure it doesn't burn. Let bubble for at least 1 minute. Remove from heat and stir in chocolate and vanilla extract until smooth.
4. 4 Pour pudding into serving bowls, cover, and refrigerate for 8 hours, to overnight.

By Lara C

Ingredients

• ✓ dark chocolate
• sugar
• butter
• water
• salt
• vanilla extract

Instructions

1. 1 Grease a 9x13 inch baking pan.
2. 2 Combine sugar, butter, water, and salt in a heavy saucepan. Cook, stirring continuously until the mixture reaches light crack stage (310 degrees F, 160 degrees C) on a candy thermometer). Remove the pan from heat and stir in vanilla. Pour mixture into the prepared baking pan.
3. 3 Lay chocolate bars on top of the hot mixture and spread the melting chocolate over the top of the mixture. Chill well. Crack into pieces to serve.

By mark

Ingredients

• ✓ dark chocolate
• butter
• rice flour
• cocoa powder
• egg
• sugar
• honey dijon mustard
• whipping cream

Instructions

1. 1 Mix the whipping cream and Maille® Honey mustard. Pour into cube shaped silicone molds and freeze until solid. Melt chocolate and butter in double boiler. Mix egg yolks with flour and cocoa. Pour melted chocolate and butter into egg mixture and stir.
2. 2 Beat egg whites until bubbly, and then add sugar. Blend egg whites into chocolate mix.
3. 3 Line molds (3" high, 3" diameter) with greased wax paper. Fill with chocolate mixture. Place a frozen cube in center and cover with chocolate mix. Bake at 350 degrees for 7 minutes. Cool, remove from mold and serve.

By Maille