Heat oven to 325° F. Grease 4 large ramekins with butter, about 3 inches (7.5 cm) in diameter. Cut a small, square piece of parchment and place in the bottom of the ramekin and grease with butter, then dust liberally with cocoa. In a small bowl set over a saucepan of hot water, slowly melt the chocolate and butter. Remove bowl from heat and stir until smooth. Let cool for 10 minutes. Using an electric whisk, whisk the whole eggs, egg yolks, and sugar together until pale and thick. Add the cooled chocolate mixture and whisk just to combine. Sift the flour over the mixture and using a large metal spoon gently fold in. Divide the batter between the ramekins and bake for 12 minutes. Turn the chocolate fondants out onto warmed plates and serve immediately.
3 tbsps. grated lemon zest (from about 3 to 4 lemons)
¾ cup coarsely chopped whole almonds
18 oz. white chocolate chips
Preheat the oven to 165°C (325°F).
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-8cm (3 in)) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 2cm (¾- in)-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
2 of 3.5 ounce packages instant vanilla or French vanilla pudding mix
1 of 8 oz. container frozen whipped topping (cool whip), thawed
3 cups milk
1 of 16 oz. package graham crackers
1 of 16 oz. tub prepared chocolate frosting
Pour the dry pudding mix into a medium size bowl and measure out 3 Cups of milk. Pour into the bowl and whisk the pudding until blended and begins to thicken. If you don't have a whisk a spoon works just as good. add the thawed cool whip and gently fold into the pudding mixture. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of graham crackers, then the remaining pudding mixture. Top with a final layer of graham crackers. Now it is time for the frosting. I put my chocolate frosting in the microwave for just a bit on defrost!! don't choose cook or you will have a clumpy mess. Microwave it for about 20 -30 seconds just to get it nice, smooth and pourable. Pour the frosting over the whole cake and spread it all around up to the edges of the pan. Chill cake for 6-12 hours and then serve. You want it to be soft just like a true éclair.
1 package (4oz.) mini graham cracker pie crusts (6 crusts per package)
8 oz. (8 squares) semi-sweet chocolate, finely chopped
1 cup Blue Bunny® Premium Mint Chocolate Chip Ice Cream
Fresh mint leaves (optional)
Preheat oven to 350°F. Place graham cracker crusts on a cookie sheet; set aside. Place chocolate in a medium bowl; set aside. Bring ice cream to a boil in saucepan over medium heat; pour over chocolate. Allow to stand 30 seconds to melt chocolate; stir until smooth. Cool 10 minutes. Add egg to cooled chocolate; mix well. Pour into graham cracker crusts. Bake 15 to 17 minutes or until edges are no longer glossy. Cool 10 minutes before serving.
Preheat oven to 200 Degrees Celsius and grease a square ovenproof dish with butter. Drain the pears and arrange them on the base of the dish. 1 can should have 6 halves. Put all the remaining ingredients in a food processor and run it until you have a batter with a soft dropping consistency. If you find it too dry, add a tablespoon or two of milk. Scoop and spread the batter over the pears and bake for about 30 minutes.Let it rest out of the oven for about 5-10 minutes and either scoop or cut into slabs to serve with chocolate sauce.
To make the chocolate sauce, just melt about 40g dark chocolate, 60ml cream, 1/2 tablespoon golden syrup and 1 tablespoon coffee powder dissolve in 1 tablespoon water (optional) in a bowl over a pot of boiling water. You can use this for brownies, too.
Serves 3-4, measurements are halved from original.
What do you think? I’d like to try the chocolate éclair cake, but I don’t have any vanilla pudding in my pantry! Ugh! It’s cold outside and I don’t feel like going anywhere! Do you get that feeling, too?
Wait…do you have some in your pantry? If so, can you send it to me through email! ;)
With all the recipes here, what do you have in your pantry that you can make right now without going to the grocery store? I’d like to hear your comments!