Preparation

Simmer all ingredients for about 5 minutes, stirring frequently. Cool for 10 minutes and then blend in blender. Strain and cool to room temperature. (Thin with hot water while fondue is running if necessary).

Heat: Off
(Heat may cause syrup to thicken.)

Makes enough to run through the largest home fountains.

Preparation

Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes. Turn off heat and allow sauce to cool slightly. Blend in small batches in a blender and then strain through a fine-mesh strainer.

* For best results, prepare for immediate use in fountain. Refrigerating and reheating the sauce may slightly alter its consistency.

Heat: Medium

Yield: Makes enough for the largest home fountains.

Preparation

Brownies
Preheat oven to 350°F. Melt the butter in a small saucepan. Remove from heat and add chocolate. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt, and sugar until just combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Divide into 12-portion muffin tins or eight 4-oz ramekins sprayed with non-stick cooking spray. Bake 12-16 minutes or until firm.

Frosting
With an electric mixer, cream the butter and shortening. Add the powdered sugar and mix until well-combined. Add the egg white and mix on high speed until light and fluffy. Add the food coloring and extract to desired color and flavor. Frosting can be thinned with milk if needed.

Before frosting the brownies, place a chocolate gold coin on top of one of them and frost over it. Whichever guest is served this brownie gets a little extra luck o’ the Irish!

Preparation

Combine the sugar, corn syrup, and water in a large saucepan. Stir over high heat until ingredients melt and reach a medium amber color (330°F). Remove from heat and allow bubbles to dissipate. Slowly stir in the cream (CAUTION: Add cream carefully as sugar mixture will be very hot and may bubble or spurt when cream is added.) Add butter and flavoring syrup. Stir until smooth, returning to heat if fondue has thickened. Stir in a small amount of hot water to adjust the fondue’s consistency if needed.

To make regular caramel, substitute water in place of the flavoring syrup.

If air bubbles become present in fondue, stop the fountain and stir in a small amount of hot water.

Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains.

A Twist: Experiment with different flavorings (vanilla, hazelnut, etc.)

Preparation

Cut apples into wedged slices. Dip each slice halfway into caramel and place on plate. Drizzle with melted white chocolate.

A tip: Before slicing, dip apples into boiling water to remove wax and allow caramel to stick better.

Preparation

Mix the pepper flakes and salt with the cream and scald. Add cubed cheese and melt over low heat, stirring constantly. Add adobo sauce as desired. Thin to the correct consistency with milk. This recipe makes enough to run through the largest home fountains.

Heat: High

Preparation

Brownie Bites
Preheat oven to 350°F. Melt the butter in a small saucepan. Remove from heat and add 3/4 cup chocolate chips. Stir until melted and set aside to cool slightly. In a separate bowl, whisk eggs, vanilla, salt, and sugar until just combined. Stir the melted chocolate into the egg mixture. Sift in the flour and cocoa and mix well. Stir remaining chocolate chips into batter. Pour into mini muffin tins sprayed with non-stick cooking spray. Bake for 8-10 minutes or until firm

Peanut Butter Frosting
Mix all ingredients until smooth. Spread over Stud Muffin Minis. Top with honey roasted peanuts.

Preparation

Preheat oven to 350°F. Sift the first four ingredients together. Blend the butter into the flour mixture with your fingers until the butter is mixed well through and butter pieces are no larger than a pea. Combine the milk, egg, and yolk in a separate bowl. Add the chocolate chips and almonds to the flour mixture, followed by the milk mixture. Stir until just combined. Divide the dough into six equal balls and bake on a cookie sheet for 25 minutes.

Preparation

Preheat oven to 350°F. Arrange croissant cubes on a large baking sheet. Bake about 10 minutes or until golden brown. Remove from oven; cool. Reduce oven to 325°F.

Divide chocolate among six 6-oz. ramekins. Top with croissant cubes, dividing equally. Pour cream into heavy, medium saucepan. Scrape seeds from vanilla bean and discard seeds. Add bean to cream. Bring to simmer over medium heat then remove from heat. In a separate bowl, whisk together egg yolks and sugar. Remove vanilla bean from hot cream and gradually whisk cream into egg yolk mixture. Pour mixture over chocolate and croissants, dividing equally.

Place ramekins in a deep baking pan. Fill pan with enough water to come halfway up the sides of the ramekins. Bake in water bath for 40 minutes or until set. Remove from water and allow pudding to cool slightly. Serve warm or at room temperature. Drizzle melted Sephra Dark and White chocolate on top before serving, if desired.

A Tip: One tsp. of real vanilla extract can be used in place of vanilla bean, if necessary.

Yield: 6 servings

Preparation

Microwave chocolate and peanut butter together in a microwavable bowl until melted, stirring occasionally to prevent scorching. Stir in chow mein noodles until evenly coated. Line muffin tins or small bowls with foil or wax paper. Form mixture into egg nest shapes with the back of a spoon, using the muffin tins or bowls as molds. Allow them to set in the fridge before removing.

A Tip: Make nests of various sizes to accomodate anything from jellybeans to Easter eggs

Preparation

Chocolate Cake or Brownies

Prepare cake or brownies from mix. Once cooled, cut into 1/2" cubes.
(Add Sephra Premium Dark Chocolate chips to the batter before baking for richer brownies.)

Sephra Hot Fudge

Melt butter and chocolate in a double boiler. In a separate container, whisk together powdered sugar and evaporated milk until smooth. Add both mixtures to a saucepan and bring to a boil for 4 minutes over medium-high heat, stirring constantly. Remove from heat and stir in salt.

Yield: 3 cups

Peppermint Whipped Cream

Add Sephra Peppermint Flavoring to whipped cream to taste. If using a Sephra Cream Whipper, add 1/3 cup powdered sugar and approx. 1 capful of flavoring to 1 pint cream.

Crushed Candy Canes

Crush approx. 2 dozen candy canes or peppermints into small pieces.

A Twist: Substitute candy canes with crushed mint chocolate sandwich cookies or mint patties.

Yield: 12 servings

Preparation

Ganache Filling

Bring the cream to a simmer and slowly pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Line a 9x9 baking pan with plastic wrap and pour the filling into the pan. Refrigerate about 1 hour or until set. Remove the filling by lifting the plastic wrap out of the pan and cut it into at least 8 pieces. Any remaining filling can be wrapped and frozen for up to about 2 months.

Egg Mixture

Whisk all ingredients together in a large bowl and set aside.

For the French Toast...

Make a slit in each piece of French bread through the crust to form a pocket. Place one slice of chocolate filling into each piece of bread. Place stuffed bread pieces in a 9x13 baking pan and pour the egg mixture over. Let bread soak for 5 minutes on each side. Spray saucepan with non-stick cooking spray and brown French toast in saucepan over medium heat.

Preparation

Bring corn syrup, sugar, and water to a boil. Add the candies. Boil until the mixture reaches 220°F on a candy thermometer. Allow to cool slightly before running through the fountain. Run on high heat. Thin with water if necessary.

Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains.

Preparation

Melt the chocolate in the microwave, stirring every 10 seconds.

In a large bowl, whip the egg yolks and salt together with an electric mixer until thick and pale yellow. Set aside.

In a small saucepan, bring corn syrup to a boil, then slowly pour into yolk mixture beating at medium speed. Once mixture is added, increase to high speed and whip mixture until cool.

In a separate bowl, whisk the cream with the vanilla extract until it forms soft peaks.

Fold melted chocolate into yolk mixture, then gently fold in the cream mixture. Spoon or pipe mousse into wine glasses and refrigerate for at least one hour before serving.

Serving suggestion: Alternate the mousse with layers of Sephra Premium Dark Chocolate chips.

A twist: Flavor the mousse with mint or orange by substituting the vanilla extract with mint extract or by adding orange zest to the cream while whipping.

Preparation

Preheat oven to 350°F. Mix together graham cracker crumbs, 1 cup coconut, and margarine. Press mixture firmly into bottom and sides of 9” pie pan. Bake crust for 10 minutes.

Melt 1/3 cup chocolate and spread evenly over crust. Let set in refrigerator until firm (approx. 10 minutes). In a separate bowl, whisk together milk and dry pudding mix for 2 minutes or until well blended. Stir in the remaining coconut (1/2 cup) and pour into crust. Place in refrigerator.

Microwave remaining 1/3 cup chocolate and 1/4 cup of the whipping cream in medium bowl for 1 minute. Stir until smooth and let cool in refrigerator until room temperature or for about 10 minutes. Beat together the remaining 1-1/4 cups whipping cream in large bowl with electric mixer on medium-high speed until soft peaks form. Add half of the whipped cream to chocolate mixture; stir until well blended. Return mixture to remaining cream and stir gently. Spoon cream onto pie filling. Refrigerate until chilled (3-4 hours). Top with toasted coconut flakes before serving, if desired.

Yield: 9” pie; 10 servings

Preparation

For the Crust

Wrap an 8-inch springform pan with aluminum foil to make watertight. Combine the cookie crumbs and the butter. Press ½ of the mixture into the bottom of an 8-inch springform pan.

For the Filling

Cream the cream cheese, sugar, and salt with an electric mixer, scraping down the sides often. Add the eggs, one at a time. Add the sour cream and mix well. Scrape down the sides of the bowl. Mix in the melted Sephra Belgian White Chocolate.

Pour half of the filling over the crust. Top with remaining cookie crumb mixture. Top with the remaining filling. Place the springform pan in a roasting pan, and place it in the oven. Fill roasting pan with water 1½ inches deep. Bake approximately 40 minutes or until the center of the cake is slightly firm. Turn off the oven and let the cake rest in the oven for 1 hour. Remove the cake from the roasting pan and refrigerate at least 4 hours before removing from pan.

Preparation

Cream the shortening and sugar until light and fluffy. Add the eggs and mix. In a separate bowl, sift together the flour, soda, and salt, and add to the sugar mixture. Stir in the chocolate chunks. Drop by heaping tablespoons onto lightly greased cookie sheet. Bake at 375°F for 8-12 minutes. Do not over-bake; cookies work best when softer.

Bake cookies according to recipe above. After cookies have cooled, scoop desired amount of softened ice cream onto bottom of cookie. Press another cookie on top of the ice cream with the bottom facing in. Trim the ice cream around the edges of the cookie with a hot knife until it is even. Wrap individual sandwiches in tin foil and freeze for 1 hour. Remove sandwiches and roll ice cream edges in topping of your choice. Rewrap in foil and freeze overnight.

Before serving, dip sandwich halfway into melted Sephra Premium Dark Chocolate. Let set for 1-3 minutes in the refrigerator.

Yield: 6 sandwiches

Preparation

Cream the sugars and cream cheese with an electric mixer. Scrape down the sides of the bowl often to keep mixture smooth. Slowly add the milk until fondue reaches the appropriate consistency. Makes enough for the largest Sephra home fountains.

Heat: Off

Preparation

In a large saucepan, melt the butter over medium high heat. Add the flour and cook for 4 minutes, stirring constantly. Add the garlic and continue to cook another 2 minutes. Whisk in the milk gradually, starting with about a quart. Add the lemon zest. Bring to a boil. Reduce to a simmer and cook for 10 minutes, stirring often. Stir in the lemon juice, salt, and pepper. Strain through a mesh strainer.

Heat: High

Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains.

Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups.

Preparation

Cover cookie sheet with wax paper. Melt Sephra Melano Dark Chocolate in a small bowl. Cover Nutter Butter cookies with chocolate. Let excess chocolate drip from cookie and place on wax paper. Place tray of cookies in the fridge to harden. Once chocolate has set, remove cookies and let your little trick-or-treaters decorate the bats with fun faces using gel frosting.

A Twist: You can also decorate the bats with candy. Do this by letting the chocolate set only slightly before adding candy. Then let the bats harden in refrigerator before serving.

Preparation

Prepare the pudding as directed, adding the nutmeg to the 8 cups of milk (2 cups per box of pudding). Once pudding is set, add the remaining 4 cups of milk and the vanilla. Stir until fondue is at a uniform consistency.

Run on no heat.

Fill the fountain to capacity and refrigerate the remaining fondue for refills throughout event if necessary.

Preparation

Preheat oven to 375°F. Melt the butter and chocolate with flavoring in a double boiler. Remove from heat and allow to cool slightly. Stir in the egg yolks and vanilla extract. In a separate bowl, whisk the egg whites with the cream of tartar. Slowly add the sugar and whisk to medium-firm peaks. Fold into the chocolate mixture. Pour into a greased 9” round cake pan and place cake pan inside a roasting pan. Pour water into roasting pan halfway up the side of the cake pan. Place in oven. Bake 25-35 minutes or until the center is set. Remove from oven and place cake pan on wire rack. Allow cake to cool completely before removing from pan. If needed, invert the cake pan and run under hot water to release cake.

Yield: 10 servings

Preparation

Melt the first three ingredients together in the microwave for 1 minute. Add baking soda and stir until dissolved. Stir in pretzels, nuts, and cereals. Continue microwaving for 3 minutes, stirring every minute. Line baking sheet with wax paper and spread mix out to cool for approx. 10 minutes. Drizzle with melted chocolate and refrigerate for 3-5 minutes until chocolate is set. Break mix into pieces and place in bowl to serve!

Yield: 8 cups

Preparation

Most brands of light ranch dressing will be thin enough to run through the fountain. If regular ranch is being used or if the light ranch is too thick, gradually add milk until fondue reaches appropriate consistency.

Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains.

Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups.

Preparation

Spread crunchy peanut butter in between two crackers. Melt White and Dark chocolate in separate containers and then combine, mixing only slightly. Dip cracker sandwiches in chocolate until coated completely. Lay on wax paper to set.

Yield: 24 cookies

Preparation

Melt hazelnut spread on half-power. Slowly stir in oil until spread reaches consistency of melted Sephra chocolate. Stir in melted chocolate. If fondue still seems thick or takes longer than 10 seconds to run through your viscosity funnel, thin with additional oil.

*More or less oil may be needed, depending on the brand of hazelnut spread used.

Yield: Enough to run through the largest home fountains. Multiply quantities by 4 for large commercial fountains.

Note: Select fountains hold 5-7 cups of fondue; Classic, Elite, and Signature fountains hold 7-9 cups.

Preparation

Combine half-and-half, sugar, and lemon zest in a medium saucepan. Simmer until the sugar is dissolved. Pour 2 cups of half-and-half mixture over the chocolate to melt it and stir until smooth. Add chocolate mixture to the remaining half-and-half mixture. Refrigerate at least 4 hours for texture. Strain through fine mesh strainer. Process in an ice cream maker according to the manufacturer instructions. Add lemon juice within the first 5 minutes. When finished mixing, fold in strawberries and place in freezer to harden.

Preparation

Melt the marshmallows and butter in a saucepan, stirring constantly over medium heat. Once marshmallows are completely melted, add the green food coloring and stir until evenly colored. Remove from heat.

Add Lucky Charms cereal and chocolate chips, stirring constantly to evenly coat with marshmallow mixture. Cover clean hands with butter or cooking spray and shape cereal mix into 4-leaf clover molds. Serve to your lucky guests!

Preparation

Simply melt the chocolate in the microwave on half-power, stirring occasionally. Add nuts and stir until completely coated. Top with coconut if desired.

Some Twists:

Stir coconut into chocolate instead of using as topping (increase quantity of coconut and chocolate used).

Lightly toast nuts and coconut in the oven at 350°F before adding to chocolate.

Substitute macadamias with Dad’s favorite type of nut.

Preparation

Preheat oven to 400°F. Coat 12-15 medium-size muffin tins with cooking spray and sprinkle with sugar. Tap tins to remove excess sugar. Set aside.

Melt butter over stove. Remove from heat and add chocolate chips, whisking until completely melted. If chocolate needs further melting, stir constantly over a low heat.

In a large bowl whisk together remaining ingredients until just blended. Slowly mix the melted chocolate into the egg mixture until combined. Fill muffin tins with approx. ⅓ cup batter. Bake 10-12 minutes or until cake tops are firm and beginning to crack and the edges are set. Remove from oven and serve immediately.

Yield: 12 servings

A Tip: Serve with your favorite ice cream!

Preparation

Put first 4 ingredients in large, re-sealable plastic bag. Pour melted, yet slightly cooled, Sephra Belgian Dark Chocolate into bag and shake until mix is thoroughly coated. Spread on cookie sheet and refrigerate until hardened. Break pieces up into bowl and top with peanut butter candies. Serve with candy corns or candy pumpkins if desired

Preparation

In a small saucepan, scald the cream and then add vanilla. Pour cream mixture over 3 cups of chocolate chips. Let chocolate sit one minute and then stir till smooth. Add juice concentrate and stir again. Pour chocolate mixture into a shallow pan and refrigerate until firm. Shape chocolate filling into balls. Arrange on a wax paper lined baking sheet and return to refrigerator to reset until firm and cold. Melt remaining 2 cups of chocolate in small bowl. Drop chocolate balls into melted chocolate to coat evenly. Allow excess chocolate to drip off and return coated ball to baking sheet. Sprinkle tops with toasted coconut and place back in refrigerator to set.

Yield: 2-3 dozen

Preparation

Bars

Preheat oven to 350°F. Cream together sugar, peanut butter, and shortening in a large mixing bowl. Add milk, eggs, and vanilla and mix again. Slowly incorporate dry ingredients until thoroughly mixed. Spread evenly in greased 9x13 glass pan. Bake for 30 minutes. Do not over bake.

While bars are still warm, sprinkle chocolate chips on top, spreading them into a thin, even layer as they melt. Refrigerate until chocolate is hardened.

Frosting

Combine all ingredients in mixing bowl until smooth. Spread layer of frosting over hardened chocolate. Top with grated Sephra chocolate if desired.

Yield: 16 bars

Preparation

Combine the first four ingredients in a mixer until thoroughly mixed. Roll by hand into egg shapes. Chill in the refrigerator for 1 hour. Dip eggs in melted chocolate and then roll in powdered sugar, cocoa powder, or coconut. Chill the finished eggs on a cookie sheet lined with wax paper until firm.

A Twist: Personalize the eggs by decorating them as a family or with a group. Decorate them with your guests’ names to use as place markers.

Preparation

In a mixer, combine cream cheese and sugar until smooth. Mix in the peanut butter and salt. Add the milk, 1 cup at a time. Thin with additional milk as needed. Serve fondue at room temperature to avoid changes in consistency.

Yield: Makes enough for the largest home fountains.

Preparation

Dip rod-shaped pretzel sticks into Sephra White Chocolate. Lay pretzels on wax paper and cover with patriotic sprinkles. Let set in fridge for 10 minutes.

Preparation

Pumpkin Bread

Cream the butter and sugars with a mixer on medium speed. Add the eggs and blend well; add the pumpkin puree and blend again. In a small bowl, combine the milk and vanilla. Set aside pecans and chocolate chips and sift remaining ingredients together in a separate container. Add to the butter mixture in three additions, alternating with the milk mixture and mixing after each time. Fold in the chocolate chips and pecans. Pour batter into a 9"x5" loaf pan and bake at 350°F for 45-55 minutes or until a toothpick inserted into the center of the bread comes out clean. Allow to cool slightly before removing from pan. Drizzle with white chocolate glaze.

White Chocolate Glaze

Melt chocolate with cream in microwave for approx. 30 seconds then stir until smooth. Allow to cool slightly then add butter; stir until completely mixed.

Yield: 12 slices

Preparation

Mix the cream cheese and sugar with an electric mixer until completely smooth and until the sugar is dissolved. Make sure to scrape down the sides of the bowl a few times while mixing before adding additional ingredients. Add the pumpkin puree, spices, and maple syrup.

Put the fondue in the fountain and thin with milk by the tablespoon as needed until the dip reaches the proper consistency. Run through fountain without heat.

Makes enough fondue for use in our largest home fondue fountains.

Note: Fondue will naturally thin out as it reaches room temperature.

Preparation

Combine the first three ingredients in a medium saucepan and melt over medium heat, stirring constantly until mixture is caramelized and reaches an amber color or reaches hard-crack stage. Remove mixture from heat and stir in vanilla. Pour over popped popcorn and stir until popcorn is completely coated. (CAUTION! Syrup mixture will be VERY hot. Do not touch!) Spread popcorn on baking sheet and let cool until hardened.

Preparation

Line a 9x5 bread pan with plastic wrap and set aside. Put the egg whites in an electric mixer bowl and whip to soft peaks on medium speed. Boil sugar and water in a small saucepan until it reaches 240°F on a candy thermometer or will form a ball when dropped into water. Slowly pour melted sugar into the egg whites and whip on high and until it cools to room temperature. Melt the Sephra White Chocolate and add to egg whites. Whip the cream to soft peaks and fold into the chocolate mixture in two parts. Fold in the raspberries. Spoon into the prepared bread pan and freeze overnight. Carefully lift the plastic wrap from the pan to remove the parfait. Slice into eight pieces. Run knife under hot water between slices.
Yield: 8 servings

A twist : Serve with chocolate sauce, raspberry sauce, and/or whipped cream and fresh berries.

Preparation

Using a cookie dough scoop or melon baller, scoop out small balls of ice cream. Place 1” apart on foil-lined tray or flat plate. Freeze overnight. Have melted yet cooled Sephra chocolate ready in bowl.
Note: If chocolate is too hot, it will not set up on the ice cream.
Dip ice cream ball quickly into chocolate until completely coated. Return coated ice cream back to tray. Return bon bons to freezer. Chocolate will harden almost instantly. Remove immediately before serving.

Preparation

Cream the sugar and shortening until light and fluffy. Add the eggs and melted chocolate and stir until mixed well. Add half the flour mixture and stir until smooth. Mix in half of the buttermilk. Add the remaining flour and mix until smooth. Stir in the rest of the buttermilk. Spoon into muffin tins lined with paper and bake for 12-15 minutes at 375°F.

Yield: 2 dozen

Preparation

Bring milk almost to boil. Combine other ingredients. Pour in just enough milk to cover chocolate. Let sit for a few seconds then stir. Add remaining milk and enjoy.

Preparation

Preheat oven to 325°F. In a 9 x 13 glass baking dish, layer the ingredients in the pan in the order they are listed (melted butter, followed by graham crackers crumbs, etc.). Bake for 25 min or until golden on top.

Yield: 15 bars

Preparation

Yield: Enough to run through the largest home fountain. Multiply quantities by 4 for large commercial fountains.

A Twist: Try spices with Sephra Milk Chocolate. Flavors will be stronger so adjust ratio as needed.

Preparation

In an electric mixer, cream the cream cheese and sugar until smooth, scraping down the sides of the bowl often. Add the preserves, and mix until well blended. Add the yogurt, and mix until well blended. Add the milk, starting with just 1½ cups, to desired consistency.

A Twist: Use raspberry preserves for a different flavor.

Preparation

Melt the white chocolate and set aside. Whip the mascarpone, yogurt, and brown sugar until thick. Stir about a cup of whipped mixture into White chocolate. Add the White chocolate mixture back into remaining mascarpone mixture. Spoon into a glass, alternating layers with berries.

An alternative to mascarpone: Whip cream cheese (12 oz.) with 2 tablespoons heavy cream.

Yield: 4-6

Preparation

Store-bought sweet and sour sauce works well in Sephra fountains. Some sauces will run at the perfect consistency without any additional ingredients. One sauce we found that worked without thinning was Minor’s Zesty Orange Sauce. Other brands like Kikkoman or La Choy may also work well but need to be thinned slightly with water.

To test the consistency: Bring sauce to a medium heat and run it through your viscosity funnel. If it takes more than 10 seconds to flow through the funnel, thin the sauce with water.

8 cups (64 oz) will be enough to run through the largest home fountains.

Heat: Medium

Preparation

Mix together ingredients and serve. Preferred dipping items for this recipe include small potato rosettes, shrimp fritters, smokie sausages or cut hotdog sections (quickly grilled), Chicken Nuggets.

Preparation

In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.

Yield: Filling for approx. 12 crepes

Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.

Preparation

Heat the milk in a large sauce pan over medium heat. Add the marshmallows and cook on med-high, stirring frequently to avoid scorching. Once marshmallows are completely melted, continue stirring fondue over med-high heat for 10 more minutes before adding to the fountain. This will improve fondue’s consistency.

Run on low or medium heat.

A tip: Keep the extra fondue on hand for refilling or for adjusting the consistency if necessary as the fondue may thicken if left standing. Consistency can be adjusted by adding either more milk or fondue.

Preparation

Pop popcorn and sort out the unpopped kernels. Set aside. Melt chocolate slowly over burner or in microwave.

Mix toffee bits in with melted chocolate. Pour over popcorn and stir until evenly coated. Spread on cookie sheet and let harden in refrigerator for 15 minutes.

Break up and put into bowl. Enjoy!

A twist: Use Sephra White Chocolate and crushed candy canes instead of milk chocolate and toffee bits.