Ingredients:
1 cup Milk
2 tb unsweetened Cocoa
1/3 cup sugar
1 Vanilla bean
1 banana, sliced
Ice cubes
Directions:
In blender container, pour milk. Add cocoa. Split vanilla bean. Scrape
out the seeds and add to blender. Cover, blend on low speed until
well mixed. Add sugar and banana. Cover; blend until smooth. Add
ice cubes, one at a time, blending until thick. Serve immediately.
Ingredients
8 oz Semi-sweet chocolate
1/3 cup Milk
1/3 cup Unsalted butter
2 Egg yolks, slightly beaten
1/2 Vanilla bean
Unsweetened cocoa
Directions:
In saucepan, melt chocolate with milk and butter over low heat,
stirring until smooth. Remove from heat. Stir 1/4 cup hot mixture into
egg yolks, the whisk yolks into chocolate mixture in saucepan. Add
vanilla; beat well. Pour into small bowl; cover and refrigerate until
firm. (You can store in refrigerator for up to 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Ingredients:
1 1/2 c Graham wafer crumbs
5 tb Butter, melted
2 tb Sugar
2 tb semisweet chocolate, grated
3 Eggs
1 ts Vanilla
1 c Sugar
3 pk Cream cheese - 8-oz.
12 oz semisweet chocolate
1 c Sour cream
3/4 c Butter - melted
Whipped cream (optional)
Directions:
Combine first four ingredients and press into the bottom of a 8-inch
springform pan. Beat eggs and sugar with electric beater until a pale
mixture. Mix well. Melt chocolate. Stir in sour cream,
butter and vanilla. Add to cheese mixture and stir. Pour batter into
pan. Bake at 325 degrees F for 2 hours or until center is firm. Cool on
wire rack. Remove from pan. Chill and serve with whipped cream.
Ingredients:
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla
1/4 cup crushed nuts
Directions:
In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until
thickened and well blended, about 4 minutes. Remove from heat. Chill
until firm enough to handle. Shape into 1 inch balls. Roll in crushed nuts. Chill until firm. Store, covered in refrigerator.
Mix the egg yolks and sugar until the mixure is pale and frothy. Add the cooled chocolate, water, nuts, cream, flour and baking powder; mix until all items are incorporated.
Beat the egg whites to stiff peaks. Gently fold the whites into the chocolate mixture.
Pour mixture into a non-stick baking dish. Bake for 35 minutes.
Cool 10 minutes, remove from dish and cut into bars.
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