Chocolate Mums Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
• Stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
• Place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. Stir and continue melting in microwave in 30-second increments until smooth. Stir 2 tablespoons butter into melted chocolate until melted into the chocolate. Stir heavy whipping cream into chocolate.
• Pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. Add flour and baking powder and stir to incorporate. Drop about a tablespoon of batter per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie.
• Bake in the preheated oven until edges are crispy, 15 to 17 minutes. Garnish each cookie with a pecan half and a drizzle of chocolate syrup.

Steps:

• Whisk the milk, granulated sugar, cocoa and cornstarch constantly in a nonreactive medium saucepan over medium-high heat until the cocoa has fully dissolved and the mixture starts to simmer, about 8 minutes. Reduce the heat to medium, and continue to cook, whisking, until the mixture thickens to the consistency of a light gravy, 6 to 7 minutes more. Stir in the chopped chocolate, vanilla and a pinch of salt and continue to cook, whisking, until the chocolate has melted and the pudding is thick and creamy, about 2 minutes more. Remove the pudding from the heat, add the butter and stir until the butter has melted.
• Divide the pudding evenly into six 6- to 8-ounce ramekins or glasses. Cover with plastic wrap, and refrigerate for 4 hours or overnight until cold and fully set.
• Before serving, pour the cream and confectioners' sugar into a chilled medium bowl. Whip the cream with a whisk or an electric mixer until soft peaks form, 2 to 3 minutes. Top each pudding with a dollop of whipped cream and chopped-chocolate garnish if using.

Steps:

• Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
• Mix together Frosting ingredients until creamy.
• Smooth over cooled cake.
• Keep covered and kept in fridge so frosting won't melt.

Steps:

• Mix dry ingredents in a bowl and add vanilla, mix well.
• Soften butter, and mix in the dry ingredents gradually.
• Use your hands if you have to untill everything is mixed well together.
• Make into little balls about one inch.
• Roll in the chocolate sprinkles and put in little paper cases.

Steps:

• Line tin with cling film
• Melt 400g of chocolate for the base over hot water
• Add 115g of butter and condensed milk and melt until all mixed well
• Add your raisins (I use about 120g)
• Roughly break biscuits and add to chocolate/raisin mixture
• Press in tin and add mini marshmallows and maltesers and press into tin, then fridge.
• Then, for the top melt another 400g of chocolate over hot water and spread over top. If you want, melt around 100g of dark and/or white chop and swirl on top!!