Chocolate Fondue — Baily's Irish Cream Dream Ingredients 1 ounce of water 4
ounces of chocolate wafers 1/2 ounce of Baileys Irish Cream Instructions Heat up water in a fondue pot and add the chocolate wafers.
Not exact matches
Graham Crackers — about 16 graham cracker sheets 10
ounce bag
of white
chocolate melting
wafers 2 clementine's peeled and separated 1 cup
of Shelled Setton Farms Pistachios and broken into small pieces Handful
of thin stick pretzels Handful
of dark
chocolate chips
2 - 16
ounce (450 grams) bags
of Candy Melts (Candy
Wafers, Summer Coating,
Chocolate Candy, or Confectionery Candy Coating)
7
ounces (generous 1 1/4 cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet
Chocolate wafers 1/4 cup heavy cream 1 tablespoon seedless raspberry preserves 1/2 cup finely chopped topping
of choice to roll truffles in.
1 can (13.5 -14
ounces) coconut milk 1 envelope (1/4 oz) unflavored gelatin or 2 sheets bronze gelatin 2 tablespoons sugar 4
ounces (2/3 cup) Collection Etienned
wafers - Choose one
of the following: 31 % Cacao White
Chocolate, or 38 % Cacao Milk
Chocolate, or 61 % Cacao Semisweet
Chocolate 1 teaspoon vanilla extract
1 cup heavy cream 6
ounces (1 cup) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet
Chocolate wafers 1 teaspoon pure vanilla extract Pinch
of salt
Melt butter with 1 cup (6
ounces) White
Chocolate wafers in top
of double boiler over low heat, stirring constantly until smooth.
10
ounces Collection Etienne 31 % Cacao White
Chocolate wafers 4 1/2 cups heavy cream 3 cups milk 2 tablespoons fresh or 2 teaspoons dried lavender flowers Zest
of one fresh lemon, removed with a peeler 6 egg yolks 1 cup granulated sugar