Chocolate Chufing Recipe

Directions

In a large glass or metal bowl, beat sugar, salt and chocolate syrup until smooth. Stir in pudding mix. Chill 1 hour or overnight.

Pour hot milk into a separate bowl. Stir into chocolate syrup gradually, gradually stirring until chocolate syrup is firmly coated. Let cool for 30 minutes and pour mixture into glass or plastic container with lid. Refrigerate overnight. Refrigerate while preparing chocolate cream and chocolate syrup and whipped cream.

Prepare chocolate cream and chocolate syrup according to package directions, using the candy egg in the last 4 items. Beat cream until stiff, then fold in 1 cup of chocolate syrup. Beat until cream forms, then fold in whipped cream. Spread evenly into 8x2 inch pan. Let cool, uncovered, for a few minutes, then remove cake from pan and chill out for at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C). Bake chocolate cream in preheated oven for 45 minutes or until lightly browned. Let cool piece in refrigerator. Dust with chocolate glaze.

Chocolate Cream and Chocolate Scones Recipe

2 eggs

1 1/2 cups white sugar

1 teaspoon vanilla extract

1 (9 inch) square unsweetened chocolate

1 large vegetable - e.g. carrots

1 teaspoon vanilla extract

3 cups milk

1 (15 ounce) can crushed sugar peas

2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch square pan.

In a large bowl, beat egg yolks until foamy. Stir in sugar and vanilla extract. Mix together until combined. Beat in chocolate chips and marshmallows.

Spread mixture into prepared pan. Bake in the preheated oven 10 minutes. Remove from oven and cool completely.

In a mixing bowl, stir together milk, crushed sugar, pea and marshmallows. In a separate mixer bowl, whip cream with electric whip until frothy. Beat cream into chocolate as closely as possible.

Get whipping brush ready; slowly whip cream until top is pulled away from sides of surface. Mix together marshmallow creme and sugar while whipping cream. Push pieces of whipped cream into small balls; place individual sized balls into the center of each chocolate piece.

Bake 12 to 15 minutes in the preheated oven. Cool completely. Cut into squares or pieces. Serve warm.