CHOCOLATE MOUSSE 3 SECONDS


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Bring sugar, corn syrup, butter, and bourbon to a boil in a heavy saucepan over medium heat, stirring constantly. Cook until mixture is golden brown and a candy thermometer registers 290ยฐF to 310ยฐF (about 15 minutes). Pour sugar mixture over pecans on a baking sheet. Sprinkle the chocolate chips over the hot toffee.


CHOCOLATE MOUSSE 3 SECONDS

Instructions. In a small bowl, add the water and cacao powder. Mix with a spoon until everything is well combined and a thick chocolate paste forms. Add the coconut oil and the honey to the mixture and microwave for 15 seconds. Stir contents in the bowl until combined. At this stage your chocolate might be thick.


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STEP TWO: Next, add in the beaten egg and vanilla and mix to fully combine. STEP THREE: Then, add in the flour, baking soda, and salt. Stir together and then stir in the chocolate chips so they're evenly distributed. STEP FOUR: Finally, divide the cookie dough between two 1-cup ramekins and heat, individually, for 60 seconds.


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In a large mixing bowl cream together butter (1 cup), brown sugar (1 cup), granulated sugar (3/4 cup), and vanilla (1 teaspoon) until well combined. Add eggs (2) and beat for 2 minutes, or until the mixture is light and fluffy. Gradually add in flour mixture and mix just until combined. Stir in chocolate chips (2 cups).


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Instructions. Add the butter to a mug and melt in the microwave. Add the brown sugar, granulated sugar, and vanilla. Mix using a spoon or a fork. Once the butter has cooler a little, add the egg yolk and mix again. Top with flour, corn starch and chocolate chips and stir one last time.


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Mix together in a large bowl the cake mix, eggs and oil, using large mixing spoon, until dough is smooth. Then stir in chocolate chips. Take a chunk of cookie dough, rolling between your palms to make 1 inch round ball. Place onto a small piece of parchment paper. Place parchment paper and cookie onto a microwave-safe plate.


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Spray a 13x 9-inch baking dish with nonstick cooking spray. In the bowl of a food processor, pulse pecan Sandies (1 container) until they're fine crumbs. Add melted butter (1/2 cup) and pulse until combined. Stir in chopped pecans (1/2 cup). Press the crumb mixture in an even layer into the prepared baking dish.


CHOCOLATE MOUSSE 3 SECONDS

Step 1. Spray the inside of a heatproof glass dish or ramekin with nonstick cooking oil spray. Step 2. Place the chocolate in a heatproof glass bowl.


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Cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In a medium mixing bowl, whisk together flour, cocoa, espresso powder, baking soda, and baking powder; set aside. Place butter in a large microwave-safe bowl and melt. Allow butter to cool.


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Directions. In a microwave-safe bowl, melt the chocolate. Add and thoroughly whisk together the eggs, sugar, and flour. Pass the mixture through a strainer to remove any lumps and to filter out.


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Add eggs, vanilla, and salt and mix until combined. Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined. Stir in chocolate chips, then cover and chill for one hour. Preheat oven to 350.


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In a separate glass bowl, heat the peanut butter chips, peanut butter, and 10 oz condensed milk in the microwave for about 60 seconds, stirring after 30 seconds until melted and smooth. Pour chocolate fudge into an 8x8" pan lined with parchment paper and sprayed lightly with non stick cooking spray. Spread evenly.