Chocolate Ecstasy Recipes

CHOCOLATE ECSTASY

Steps:

• Mix pudding mix with milk and put half in the bottom of your serving dish.
• Tear half of cake into bite size pieces and push into pudding layer.
• Drizzle chocolate syrup over cake pieces.
• Repeat layers once.
• Top with cool whip and garnish with a drizzle of chocolate syrup.
• Refrigerate until serving.

CHOCOLATE ECSTASY

Steps:

• Prepare brownie mix according to pacjage and cool completely.
• After cooling, crumble into bite sized pieced and place half in a 3 1/2 to 5 quart glass serving bowl Prepare pudding for a pie and let it set, no need to chill.
• Spread half the pudding over crumbled brownies.
• Top with half of the cool whip and half of the crushed heath bars.
• Repeat layers.
• cover and refrigerate for several hours or overnight.

CHOCOLATE ECSTASY

Steps:

• Preheat oven to 350.
• Line bottom with a round of parchment or wax paper.
• In a 2 quart glass bowl, combine 3/4 cup of sugar and 1/3 cup water; Heat in microwave on high 1 1/2 minutes, or until boiling.
• Stir in semisweet and unsweetened chocolate and butter until melted.
• In a medium bowl, beat eggs and remaining 1/4 cup sugar with an electric mixer on high speed until double the volume, about 3-4 minutes.
• Stir in this mixture into the chocolate mixture until well blended; Turn into prepared pan.
• Set springform pan in a larger rectangular baking pan, and water up to an inch on the springform pan.
• Bake for 45 minutes, or until cake is set.
• Remove pan from water, let cool in pan and refrigerate.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.