Chocolate Martini Recipe Recipe For Lasagna

CHOCOLATE LASAGNA

Steps:

• Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
• Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

CHOCOLATE LASAGNA

Steps:

• Preheat oven to 425 degrees with the rack in the upper third of the oven.
• Combine the flour, cocoa, and salt in a bowl and make a well in the center.
• Add the eggs and oil in the center of the well and mix with a fork to form a thick dough.
• Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking.
• Wrap in plastic wrap and let rest for half an hour.
• Roll the pasta out by hand or with a machine and cut into eight 4 1/2 x 11 inch strips.
• Cook two strips at a time in boiling salted water.
• Cook just 20 seconds after the water returns to a boil.
• Plunge the noodles into cold water to stop the cooking.
• When cooled, place on towels in a single layer to drain.
• Combine all filling ingredients (except chocolate) and mix until smooth.
• To assemble: generously butter an 8 x 11 x 2 inch pan.
• Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.
• Bake for 20-25 minutes until the top is lightly colored.
• Let the lasagna stand for 10 minutes to solidify, then serve warm.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

CHOCOLATE LASAGNA

Steps:

• Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
• Place the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9x13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
• Mix the cream cheese with a hand mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
• In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
• Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

SNOWFLAKE MARTINI

Steps:

• Using a lemon wedge, wet the rim of your martini glass. Dip in sanding sugar until rim is coated.
• In a cocktail shaker, combine white chocolate liqueur with vanilla vodka and heavy cream.
• Fill shaker with ice and shake well.
• Strain mixture into prepared glass and serve.

CHOCOLATE BANANA MARTINI RECIPE

Steps:

• Wet martini glass, fill with ice and place in freezer for 5 minutes.
• Fill cocktail shaker with ice and add De Kuyper Crème de Bananes, Frangelico, vanilla vodka and half and half to shaker and shake vigorously.
• Remove martini glass from freezer and toss ice.
• Put chocolate syrup in squeeze bottle and drizzle around martini glass. Start at the top and slowly spin glass to get an even swirl to bottom of glass.
• Strain contents of cocktail shaker into glass.
• For garnish, put banana slices on small metal pan. Sprinkle with an even layer of sugar and torch until sugar turns a caramel color.
• Cut slit in banana slice with paring knife and place on rim of martini glass.

CHOCOLATE MARTINI

Steps:

• Mix chocolate liqueur and vanilla vodka. Add a splash of Half and Half and shake over ice. Line a martini glass with chocolate syrup. Add mixture.

CHOCOLATE MARTINI COCKTAIL

Steps:

• Combine chocolate liqueur, creme de cacao, vodka, half-and-half, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled cocktail glass.

EASY CHOCOLATE MARTINI

Steps:

• Gather the ingredients.
• Rim a cocktail glass with cocoa: Wet the rim by dipping it in a small dish of the chocolate liqueur, then dip or roll it in a dish of cocoa powder.
• Pour the vodka and chocolate liqueur into a cocktail shaker filled with ice cubes.
• Shake vigorously .
• Strain into the prepared glass.