Chocolate Mini Melts France Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core & slice the apples & spread them evenly in a 9" deep dish pie plate.
• In a mixing bowl, blend together the flour, sugar, baking powder, salt & egg, then spread this mixture over the apples.
• Pour melted butter over the flour mixture & sprinkle the cinnamon over that.
• Bake for 35 minutes or until apples are soft.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Divide quartered bread slices evenly between 2 large baking sheets .
• Combine ham, Swiss cheese, mustard, and mayonnaise in a large bowl and mix well. Place 1 tablespoon of mixture on top of each piece of bread on 1 of the baking sheets.
• Bake topped bread in the preheated oven for 4 minutes. Add baking sheet with plain bread to the oven and continue baking 3 minutes more.
• Remove both baking sheets from the oven. Place a dill pickle slice on each topped bread slice; cover with a piece of plain toasted bread. Secure each mini sandwich with a toothpick.

Steps:

• In a heavy saucepan, melt chocolate chips with 1 cup milk. Remove from the heat; stir in vanilla. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm. , Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth. Stir in peppermint extract and food coloring. Spread over bottom layer; chill for 10 minutes or until firm. , Warm remaining chocolate mixture if necessary; spread over mint layer. Chill for 2 hours or until firm. Remove from pan; cut into 1-in. squares.

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.

Steps:

• The night before, chill the squares of dark and white chocolate in the freezer.
• On cooking day, preheat the oven to 400°F.
• Melt the 10 1/2 oz chocolate either in a double boiler or in the microwave.
• Add the butter and the icing sugar, and blend this until you get a very smooth, thick consistency. Divide this mixture into 2 and have it in 2 different bowls.
• Whip the flour and 3 eggs in one bowl.
• Whip the ground almonds and 3 eggs in another bowl.Incorporate the flour-based mixture into one of the two chocolate mixtures; incorporate the almond-based mixture into the other bowl of chocolate.
• Each chocolate batter will make 7 little cakes, a total of 14. Use muffin pans, or something shallower. They should be buttered. Silicone pans will work well and should be lightly buttered.
• From each chocolate bowl, pour the batter into 7 little recipients.
• Take the chocolate squares from the freezer, and place one in the center of each of the 14 cake batters.
• Put the pans on the middle rack of the oven, and cook for 12 - 15 minutes.
• After they are out of the oven, let them cool, just enough to handle, before popping them out of their molds.
• Place them into paper cups. Serve warm.