Double Chocolate Delight Minis Recipes

Steps:

• 1. Preheat oven to 350. Following yellow cake mix instructions, prepare cake mix according to box directions. Using nonstick spray, spray the bottom and sides of a jelly roll pan. Pour batter into pan, make sure all sides are even and bake for approximately 14-17. Test to see if cake is done using a cake tester or toothpick.
• 2. While cake is baking, make the white chocolate buttercream frosting in a bowl. Set aside.
• 3. Remove cake from oven, place on a cooling rack and let cool for 3-4 minutes. While cake is cooking. Line your cooling rack with waxed paper. Using your wire rack as a base, invert cooling rack over the cake pan. Turn upside down and slowly remove jelly roll pan, set jelly roll pan aside. Let cool for 5-8 minutes. Once cool, do the process again, but in reverse. Invert the jelly roll pan over the cake, and bring back into jelly roll pan. Score cake into rectangles according to preference. I make mine into 2.5" X 3". You can make them bigger if you would like. Place in freezer to make cutting them easier.
• 4. while cakes are freezing, make your ganache. Start by placing your chocolate chips in a bowl. In a sauce pan add your whipping cream. Scald your milk. Scalding entails bringing your cream/milk to boiling point in a saucepan. Once milk is starting to rise towards the top, turn off heat IMMEDIATELY!! *you don't want to clean up scalded milk, trust me* Once milk has scalded, pour onto your chocolate chips. Let sit 1-2 minutes. Using a whisk, whisk the cream into the chocolate chips. Once chocolate has been incorporated, add your vanilla. Your ganache should be amazingly tasting and glossy! Set aside.
• 5. Cakes should be frozen. Bring out of freezer and cut in half using serrated knife. Place back in freezer for a few minutes.
• 6. Bring back out of freezer and add 1-1/2-2 tsp of white chocolate buttercream frosting to middle. Cover with top by inverting the top of "top" cake to the middle. This will make for a very even cake rectangle. Set back in a the freezer for a few more minutes.
• 7. Pour ganache using your method of choice, (I used a squeeze bottle for better precision) so the top is covered and the sides are a little bit covered with lines coming down, set aside.
• 8. You should have white chocolate buttercream frosting left. Place the leftover buttercream into a pastry bag or ziplock bag. Pipe rosettes using a star tip onto your cakes. Set aside.
• 9. As ganache is setting, using a peeler, make chocolate curls using solid milk chocolate. Starting on the edge, shave off curls and place into a mini bowl. Place 1-2 pieces of chocolate curls over the white chocolate buttercream flowers for a DRAMATIC EFFECT!!
• 10. Place back into refridgerator this time! Your goal is to solidify the ganache. Once the ganache has solidified, wrap in individual pieces of cellophane and finish with a pretty bow on each. Or place on a platter and get ready for some "ooooohhhhhhs"!! As Paul Dean say's... "from my house to yours"!!

Steps:

• Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely., Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving.

Steps:

• Bring first 3 ingredients just to boil in saucepan on medium heat, whisking constantly.
• Serve topped with marshmallows.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.