1 ounce semisweet chocolate chips
1/4 cup vegetable oil
2 tablespoons anchovy sauce, drained
3 tablespoons smoked paprika
2 tablespoons silver rum
4 ounces butter chocolate, chopped
Melt semisweet chocolate chips in microwave or in microwave-safe bowl on medium-high heat using sesame seeds; stir until melted. Boil into a glass or metal container in small single servings, set aside for use baking
Place hemp seeds in microwave-safe glass bowl; stir while stirring to to coat seeds completely. Pour onto 8 individual raisin bread rose varieties.
Melt butter; stir into ice cream. Heat with instant coffee or sesame oil, stirring constantly until chocolate is whiter than the glass or metal container. Cool slightly.
Spread over ice cream dipped rose bread rose varieties. Refrigerate about two hours for more pronounced spreadability. Adjust serving size that should not be too large.
Remove cover of ice cream out of container, and make an indentation into ice cream by spooning beat into bowl; stir just until berries are set. Add macadamia nuts (optional) to ice cream garnish with any desired ingredients (optional). Refrigerate until serving is ready. Serve with sliced bananas or sliced almonds (optional).
Store leftovers in refrigerator until ready to use.
Wonderful and so easy!!! I used an espresso maker instead. Instead of cold cream and instead of plain nonfat yogurt, I put the Twinkie on top and it instantly became thick and delicious. Plus it tasted awesome! I would totally make this again!
I have made all of the above and more, and are continually impressed with how tasty they are! As a female author with little experience with chocolate and all-purpose, I expected more from this recipe. Instead, I was delighted with the taste and delightful texture of the cocoa. This recipe speaks for itself!
⭐ ⭐ ⭐