INGREDIENTS:
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
1/2 vanilla bean
3/4 cup confectioners sugar
2 tablespoons brown sugar
3/4 cup mini semisweet chocolate chips
3/4 cup finely chopped pecans
DIRECTIONS:
In a medium bowl, beat together cream cheese and butter until
smooth.
Split vanilla bean. Scrape out seeds and add to cheese mixture.
Mix in confectioners sugar and brown sugar. Stir in chocolate
chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic,
and chill in the refrigerator for 1 hour or overnight. Roll the
cheese ball in finely chopped pecans before serving. Serve with
chocolate graham crackers.
Ingredients:
3 oz Pkg cream cheese, softened
1/3 cup Creamy peanut butter
1 dash Ground cinnamon
1/4 cup Chocolate syrup
2 tbsp Milk
Directions:
In large bowl with electric mixer on medium, beat cream cheese,
peanut butter, and cinnamon until smooth. Gradually beat in chocolate
syrup and milk until well blended. Serve with fruit, cookies, or pretzels.
Ingredients:
3 tbsp butter
3 tbsp unsweetened cococa
1 12 oz can condensed milk
Directions:
Melt the butter in the top of a double boiler, and stir in the
cocoa powder.
Combine well, then add the condensed milk.
Stir well and heat through until almost boiling.
Pour over vanilla ice cream for a sinfully good dessert.
My white chocolate mocha comment in the Brownie Cake recipe generated some requests for this.
Yield: 500ml
500g white chocolate
200ml water
2 tbsp sugar
75ml corn syrup
1 vanilla bean
Melt chocolate. Set aside.
Heat water, sugar and corn syrup in non-reactive saucepan over low heat. Bring to a boil. Let cool for five minutes.
Split vanilla bean lengthwise and scrape out seeds. Add seeds and white chocolate to corn syrup mixture.
Keep refrigerated in airtight container.
For a tasty white chocolate mocha, add 75ml of syrup to 500ml of your favorite coffee.
So tell me, do you like it?
