To Die For Hot Chocolate Recipes

Steps:

• Prepare brownies according to package directions. Let cool.
• Mix pudding according to package directions.
• In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
• Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
• Refrigerate. Best if made the day before you serve it.

Steps:

• These amounts are for 1 cup.
• Combine in double boiler the milk chocolate, butter, and vanilla.
• Stir till melted and smooth.
• Add the half-and-half. Add this very slowly and do not boil.
• Serve over a handful of mini marshmallows and garnish with a bit of nutmeg.
• Variations: substitute dark semisweet chocolate or white chocolate.
• Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate); or peppermint Schnapps with the white chocolate.

Steps:

• Stir together all ingredients in a a LARGE bowl (preferably one with a lid for freshness). I use a tupperware layer cake saver as my bowl and the bottom as my lid. It takes some time to really get all this incorporated well, but make sure you do!
• For each individual serving put 1/3 cup mix in a large (minimum 8 oz, but more along a 10 oz) coffee cup, add mix before adding either water or milk, heat to desired temperature and stir until chips melt, add extra marshmallows on top or whipped cream. We prefer to use milk because it is richer and creamer.
• This is great as a gift for friends or neighbors in decorative tins or glass jars for Christmas. Be sure to include on your gift tag how much is needed per serving. ENJOY! If you put this in an airtight container it will last approximately 1 yr.

Steps:

• Preheat oven to 375.
• Cream butter and the 2 sugars.
• Beat in eggs and vanilla.
• Mix in dry ingredients.
• Drop by spoonfuls on greased cookie sheet -- 2- 3 inches apart.
• Bake for exactly 10 minutes.
• Transfer to rack to cool.

Steps:

• Bake cake according to directions.
• Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
• Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
• Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
• Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).

Steps:

• Heat milk on the stove at the lowest level until small bubbles appear.
• While the milk is heating, add approximately 1/8 cup of boiling water to the chocolate; stir so that the chocolate becomes thick like a fudge sauce.
• Once the milk is hot enough, add the chocolate to the milk and stir constantly for 5-10 minutes until it changes from a lighter brown to a dark brown colour.
• Remove from heat.
• To serve, place one spoonful of instant coffee in the cup.
• Add one shot of rum and stir to dissolve coffee granules.
• Add the hot chocolate and top with whipped cream (homemade vanilla cream is best!) and chocolate shavings.