A huge collection of all types of recipes in a user friendly format. This page contains an assortment of chocolate recipes for Valentine's Day treats (or any other time of year!)

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AMARETTO TRUFFLES    > Back to Top <

6 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon Amaretto
4 ounces milk chocolate
Unsweetened cocoa

Place chocolate in stainless steel bowl. Combine the cream and butter in saucepan. Bring to a boil. Pour over chocolate. Add Amaretto and stir until smooth. Chill in the refrigerator for 1 to 2 hours or until set.

Shape the chilled mixture into 1-inch balls, rolling with the palms of your hands, and set aside on waxed paper. Chill for 1 hour. Melt milk chocolate. Dip the chocolate balls into milk chocolate and, immediately, roll each in cocoa. Refrigerate for 2 to 3 hours or until chocolate hardens. Store in an airtight container. Use waxed paper, if necessary, to separate layers Makes 12 truffles

BLACK FOREST BROWNIES     > Back to Top <

1 package (18 ounces) Refrigerated Brownie Bar Dough
2 cups (21-ounce container) cherry pie filling, warmed
Whipped cream
1 bar (2 ounces total) semisweet chocolate baking bar, grated

Bake brownies according to package directions. Cool completely in pan. Cut into bars. Top with pie filling, whipped cream and grated chocolate. Makes 12 servings

BLACK TRUFFLE CHOCOLATE PECAN COOKIES     > Back to Top <

1 pound bittersweet chocolate, chopped
11 tablespoons unsalted butter (1 stick plus 3 tablespoons; see note)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch salt
4 eggs
1-1/2 cups granulated sugar
1-1/2 tablespoons instant espresso powder
1-1/2 tablespoons vanilla
1-1/4 cups coarsely chopped pecans
2 cups semisweet chocolate chips

Preheat oven to 350^o F. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over hot water until melted, stirring occasionally. Set aside. Sift together the flour, baking powder and salt. Set aside.

Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat with a wooden spoon or the paddle attachment of a upright mixer until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle. Remove to wire racks to cool.

Note: Use real butter only. Do not substitute margarine.

BROWNIES UNDER THE SNOW     > Back to Top <

1-3/4 cups unsalted butter
8 ounces semi-sweet chocolate
1/4 cup sugar
6 eggs
1-3/4 cup powdered sugar
2 tablespoons cocoa
1/4 teaspoon salt
2 cups all purpose flour

Garnish:
1 cup granulated sugar - pulverized in food processor until fine (about 2 minutes).

Preheat oven to 325^o F. Lightly spray a 7 x 11-inch brownie or rectangular pan with non stick cooking spray.

Melt butter and chocolate slowly, in a double boiler. Stir to melt. Cool well. Remove to a mixing bowl or electric mixer. Add sugar, eggs, cocoa, and flour. Blend well. Spoon batter into pan. Place pan on a baking sheet.

Bake until just set (about 25 minutes). Remove and cool. Using a 2-1/2 to 3 inch heart-shaped cutter, cut out as many brownies as you can. For trimmings, cut into small squares - about one inch squared, and roll in sugar or cocoa. Wrap each brownie heart separately. Chill for a few hours.

CHEESECAKE BROWNIES     > Back to Top <

1 package (19.8 ounces) fudge brownie mix (do not use mixes with syrup pouches or cans)
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1 egg

Prepare brownie mix as directed on package. Pour into greased 13 X 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. Add egg and vanilla; mix just until blended. Pour cream cheese over brownie mixture. Cut through batter with a knife several times to create a marble effect. Bake at 350^o F for35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares. Serves 24

CHEESECAKE BROWNIES 2     > Back to Top <

1/2 cup butter or margarine, softened
8 ounces cream cheese, softened
1-1/2 cups sugar
3 eggs
1 teaspoon instant coffee granules
1-1/2 teaspoons hot water
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
1 cup chopped pecans

Cream butter and cream cheese; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Dissolve coffee granules in hot water, and add to mixture.

Combine flour, cocoa, baking powder, and salt; add to cream cheese mixture, mixing well. Stir in vanilla and chopped pecans.

Pour batter into greased 9-inch square baking pan. Bake at 350^o F. for 30 to 35 minutes. Cool and cut into squares. Yield: about 20 brownies

CHOCOLATE ALMOND COOKIES     > Back to Top <

1/2 cup butter or margarine, softened
6 tablespoons sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup finely chopped blanched almonds
1/4 to 1/2 cup raspberry jam or jam of your choice
3 squares (1 ounce each) semisweet chocolate, melted

In a mixing bowl, cream butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 350^o F for 8- 1 0 minutes or until lightly browned. Remove to wire racks to cool. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: 2 dozen.

CHOCOLATE AMARETTO TRUFFLES     > Back to Top <

2 cups milk chocolate chips
1/4 cup sour cream
2 tablespoons almond flavored liqueur
2/3 cup toasted almonds, crushed

In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).

Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

CHOCOLATE BERRY BARS     > Back to Top <

5-1/2 cups crisp rice cereal
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/4 cup wheat germ, toasted
1 package (10-1/2 ounces) miniature
marshmallows
2 teaspoons vegetable oil
2 teaspoons milk

In a large bowl, combine cereal, chocolate chips, cranberries and wheat germ; set aside. In a large microwave-safe bowl, combine the marshmallows, oil and milk. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until marshmallows are puffed and melted; stir until smooth. Pour over cereal mixture; stir until chips are melted. Spread butter into a lightly greased 13 x 9 x 2-inch pan. Cut into bars. Yield: about 1-1/2 dozen.

Note: This recipe was tested in a 900-watt microwave.

CHOCOLATE BLISS BROWNIES     > Back to Top <

1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt

FROSTING:
6 tablespoons butter or margarine
1-1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350^o F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack. In a saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the heat; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut. Yield: 4-1/2 dozen.

CHOCOLATE CARAMEL BARS     > Back to Top <

1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-14 ounces) caramel ice cream topping
1/2 cup chopped walnuts

In a bowl, combine 1 cup of flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350^o F for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping with remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.

CHOCOLATE CARAMEL BARS 2     > Back to Top <

1/2 cup butter or margarine, softened
1 cup packed brown sugar
2 cups all-purpose flour

CARAMEL LAYER:
2/3 cup butter or margarine
1/2 cup packed brown sugar

TOPPING:
1-1/2 cups semisweet chocolate chips

In a mixing bowl, cream butter and brown sugar. Add flour and mix well. Press into a greased 13 x 9 x 2-inch baking pan; set aside. In a saucepan, combine butter and brown sugar. Bring to a boil; cook for 1 minute. Stir in walnuts. Spread over crust. Bake at 350^o F for 16-18 minutes or until set. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over caramel layer. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

CHOCOLATE CHEESECAKE BARS     > Back to Top <

1 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

FILLING:
2 cups (12 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese
1 can (5 ounces) evaporated milk
1 cup chopped walnuts
1/2 teaspoon almond extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour, baking powder and salt; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix). Set aside half for topping. Press the remaining crumb mixture into a greased 13 x 9 x 2-inch baking pan.

For filling, combine the chocolate chips, cream cheese and milk in a saucepan. Cook over low heat until chips are melted; stir until smooth and blended. Remove from the heat; stir in walnuts and extract. Spread over crust; sprinkle with reserved crumb mixture. Bake at 375^o F for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Yield: 4 dozen.

CHOCOLATE CHIP ALMOND COOKIES     > Back to Top <

1/2 cup butter or margarine, softened
1/2 cup packed dark brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk chocolate chips
1 cup sliced almonds

In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture. Stir in chocolate chips and almonds. Roll into 1-inch balls. Place 2 inches apart on greased baking sheets. Bake at 375^o F for 9 to 11 minutes or until edges are firm. Remove to wire racks to cool. Yield: 4 dozen.

CHOCOLATE COVERED BISCOTTI     > Back to Top <

2-1/2 cups flour, divided
3/4 cup sugar
1/4 cup butter, softened
1 Tablespoon anise seed
2 teaspoons baking powder
1/4 teaspoon salt 3 eggs
1 teaspoon vanilla
1/2 cup chopped walnuts

Chocolate dip:
1 (8-ounce) pkg. semi sweet chocolate squares
1 Tablespoon shortening

Preheat oven 375^o F.

Divide dough in half. On a well floured board, shape 2 loaves 12 x 2-inch. Place on greased sheet 2 inches apart and bake for 20 minutes on 375 F. Remove from oven. With a serrated bread knife slice into 1-inch bars.

Turn on sides and bake 15 minutes or until golden. Cool on rack.

Melt semi sweet chocolate squares with shortening. Dip cookies into chocolate and place on wax paper to dry. Makes 2-1/2 dozen.

CHOCOLATE COVERED CHERRIES COOKIES     > Back to Top <

1-1/2 cups flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
1 cup sugar
1 egg
1-1/2 teaspoons vanilla
10 ounce bottle of maraschino cherries

Cream butter and sugar; add egg, vanilla, flour, cocoa, salt and baking soda. Blend well. Roll into 1-inch balls, place on ungreased cookie sheet. Make a thumb print in each ball & put a cherry in. Put 1 teaspoon of chocolate mixture on top and then bake at 350^o F for 8 to 10 minutes.

Chocolate Mixture
6 ounces chocolate chips
1/2 cup sweetened Eagle Brand milk
Cherry juice

Melt chips with milk (in microwave), add 4 teaspoons cherry juice. If frosting mixture is too thick, add more juice.

When I made these, I found it was important to make sure you covered the cherry completely.....kind of sealed it with the mixture, so it stayed covered when it was done baking.

CHOCOLATE COVERED CHERRY COOKIES 2     > Back to Top <

1-1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
1/2 cup shortening
1 egg
1/4 cup maraschino cherry juice
2 tablespoons milk
2 (1 ounce) squares unsweetened chocolate
1/2 cup chopped walnuts
1/4 cup maraschino cherries, chopped
18 large marshmallows
36 walnut halves

Preheat oven to 350^o F (180^o C). Sift together flour, soda and salt and set aside. Cream shortening and gradually add 2/3 cup brown sugar. Blend in 1 unbeaten egg. Beat well. Stir in HALF of the flour mixture. Add 1/4 cup maraschino cherry juice and 2 tablespoons milk. Stir in the remaining dry ingredients and mix well. Blend in 2 squares of melted chocolate, walnuts, and maraschino cherries. Drop by rounded teaspoons onto ungreased baking sheets. Bake for 12 to 15 minutes. Cut the marshmallows in half and place cut side down on hot cookies. Cool on rack and frost with Chocolate Covered Cherry Cookie Frosting and top each with a nut half. Makes 3 dozen

CHOCOLATE COVERED STRAWBERRIES WITH CHAMPAGNE   > Back to Top <

Your favorite Champagne, chilled
Fresh strawberries that have their stems intact, room temperature
One jar of Nutella

Wash, dry and refrigerate the strawberries. (Cold strawberries will cause the chocolate to harden and there will be less dripping.) Chocolate dip: Buy a jar of Nutella, European chocolate hazelnut spread. Place 1 cup of Nutella in a double boiler or fondue pot. Add 1 to 2 Tablespoons of heavy cream. Heat over low heat. Add more cream as needed until the consistency of heavy cream.

Dip the strawberries in the Nutella and eat with a glass of champagne.

CHOCOLATE CREAM CHEESE TRUFFLES     > Back to Top <

5 (1-ounce) (30 grams) squares unsweetened chocolate, chopped
1 (8-ounce) (250 grams) package cream cheese, at room temperature
4 cups (1 L) sifted icing sugar
1 teaspoon (5 ml) vanilla

Toppings:
Chopped toasted nuts, grated chocolate , flaked coconut and unsweetened cocoa

Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool.

Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1-inch (2.5-cm) balls. Roll each ball in topping of choice. Keep refrigerated. Makes 4 dozen

Per truffle: 67 calories, 3.4 grams fat, 9.7 grams carbohydrate, 0.5 grams dietary fiber

CHOCOLATE DECADENCE     > Back to Top <

4 tablespoons butter, plus extra for pan
3/4 cup evaporated milk
2 cups sugar
1/2 teaspoon salt
1-1/2 cups miniature marshmallows
1 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips

Butter an 8-inch square baking pan. In a heavy 2-quart saucepan, combine the butter, milk, sugar and salt and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5 minutes, stirring constantly. (Only older kids and parents should be in charge of this step, since the mixture will be quite hot and bubbly.) Remove from the heat and stir in the miniature marshmallows until they have fully melted. Stir in the vanilla extract. Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.

Turn the mixture into the buttered pan and smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife. For heart-shaped pieces, gently press a mini heart-shaped cookie cutter onto each square and remove excess. Makes 16 (2-inch) squares (or slightly smaller hearts).

CHOCOLATE DIPPED STRAWBERRIES 1   > Back to Top <

1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips

Line baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels; set aside. Put chocolate chips in microwave-safe bowl and microwave at 50 percent (medium power) 2-1/2 to 4 minutes until chips look soft and shiny. Stir well. Chocolate should be completely smooth. If chips are not completely melted, microwave a few seconds longer. Holding each strawberry by the stem end, swirl into chocolate to cover 2/3 of the berry leaving the tops exposed; lay on cookie sheet. When all strawberries are coated, refrigerate until chocolate is set. Yield: 1 pint

CHOCOLATE DIPPED STRAWBERRIES 2   > Back to Top <

1/4 cup heavy cream
1/4 cup sour cream
1 (7-ounce) high-quality dark chocolate bar
1/2 cup powdered sugar
2 pints strawberries, stems left on

In a medium-sized bowl, whisk the heavy cream and sour cream until the mixture is smooth. Refrigerate covered for at least two hours. Working over a piece of waxed paper, use a potato peeler to shave the chocolate bar. Put the chocolate shavings into a small bowl and set aside. Sift the confectioners' sugar over the waxed paper, then transfer the powdery sugar into a separate small bowl. Just before serving, pour the cream mixture into a small bowl, too. Arrange the strawberries around the three bowls on a platter and serve. Guests should first dip the strawberries into the cream, then into the sugar, and finally into the chocolate. Makes 6 servings.

CHOCOLATE ECLAIR     > Back to Top <

1 (10-ounce) container Cool Whip
1 Box Graham Crackers
2 small or 1 large box Instant Pudding (any flavor - French Vanilla and Pistachio are best)
1 Container of Milk Chocolate Frosting (or make your own)
Chopped nuts or other topping if desired

Chocolate Eclair Preparation
In 9 x 11-inch cake pan line bottom completely with whole graham crackers (it is ok to overlap them to cover) In mixing bowl, mix pudding as per directions. Add cool whip blending thoroughly. Pour pudding mixture over crackers in pan. Take whole Graham crackers and icing them as you go, lay them over the top of the top of the pudding mixture until the entire top is covered. Break crackers as needed to fill. Gently use a knife and spread icing as needed to make a smooth top. Sprinkle top with chopped nuts or other topping if desired. Refrigerate for approx. 6-8 hours to allow Graham crackers to soften. Must keep refrigerated, serve with large spoon in a dish.

CHOCOLATE FUDGE CAKE     > Back to Top <

Cake:
4 ounces semi-sweet chocolate - melted and cooled
1/2 cup very hot water
1/2 cup unsalted butter
1-1/3 cups granulated sugar
3 eggs
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup warm milk or half-and-half

Frosting
3 ounces semi-sweet chocolate - melted and cooled
3 tablespoons unsalted butter
2 cups powdered sugar
1 teaspoon pure vanilla
2 to 6 tablespoons water - as required

Non Stick Cooking Spray

Preheat oven to 350^o F. Line a deep fluted tart pan (depth is about 2-1/2 inches) or a 9-inch springform pan with parchment paper. Generously spray with non-stick cooking spray.

Melt chocolate, then stir in hot water.

In a mixing bowl, cream the butter and the sugar, then blend in eggs to make a smooth fluffy mixture. Add vanilla. Stir in melted chocolate and then flour, salt and soda. Blend in milk while mixing batter, scraping bottom of bowl to ensure everything is well incorporated.

Spoon into prepared pan and place on a baking sheet. Bake 35-40 minutes until cake tests done - by springing back when lightly touched. Cool completely.

Frosting: melt chocolate and blend with butter, powdered sugar, vanilla and water, as required, to make a thick frosting.

Spread on cake with a metal spatula, swirling with a fork afterwards, or use a pastry bag. Chill briefly to let frosting set. Serves 8-10

NOTE: This makes a one layer cake. I bake it in a 10-inch, deep, fluted tart pan. Otherwise, a 9-inch spring-form is fine. It is moist, slightly reddish and it won't be around long enough to dry.

CHOCOLATE HAZELNUT MOUSSE     > Back to Top <

1/4 cup cold water
1 envelope gelatin
3 ounces semi-sweet chocolate
1 ounce unsweetened chocolate
3/4 cup chocolate or chocolate hazelnut spread (i.e. Nutella - Italian gourmet stores)
1/4 cup Tia Maria liqueur
5 egg yolks
5 egg whites
2 cups whipped cream

Mix gelatin with cold water and let soften 10 minutes. When softened, set over bowl of hot water until ready to use.

Melt semi-sweet and unsweetened chocolate over low heat in a double-boiler. When melted, stir in hazelnut spread until thoroughly blended. Stir in Tia Maria. Stir chocolate mixture into egg yolks in a medium sized bowl and blend well. Stir in dissolved gelatin and place mixture in the fridge 5 minutes (no longer).

Whip egg whites until stiff and mix half of egg whites thoroughly into chocolate. Fold in the rest gently but evenly into chocolate. Whip the cream and fold into chocolate. Turn out into a large serving bowl (such as trifle dish), mousse mold or individual serving dishes and chill several hours or overnight. Decorate with chocolate shavings.

CHOCOLATE HAZELNUT POUND CAKE WITH CHOCOLATE GLAZE     > Back to Top <

1-1/2 cups hazelnuts (7 to 8 ounces)
8 ounces semisweet chocolate, chopped coarse
2 sticks (1 cup) unsalted butter, softened
1 cup sugar
8 large eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt
Chocolate Glaze

Preheat oven to 350^o F. and butter a 10-cup Bundt pan or other tube pan.

In a food processor pulse hazelnuts until finely ground.

In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate slightly.

In a large bowl with an electric mixer beat butter with 1/2 cup sugar until light and fluffy and beat in chocolate. Add yolks, one at a time, beating well after each addition. Stir in hazelnuts and flour.

In another bowl with cleaned beaters beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 1/2 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks.

Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly until no streaks remain.

Pour batter into pan and smooth top. Bake cake in middle of oven 35 to 45 minutes, or until a tester comes out clean. Invert cake onto a rack. After 5 minutes remove pan but leave cake on rack until cooled completely. With cake on rack set over a pan (to catch the drips), pour chocolate glaze over cake, allowing it to drip down outside and center.

While glaze is still wet (to avoid cracking), transfer cake to a platter. When glaze is set, cover cake loosely with plastic wrap or keep under cake dome at room temperature until ready to serve.

If cake is kept more than 1 day (before or after serving), it should be wrapped in plastic wrap and frozen. Bring cake to room temperature before serving.

NOTE: Almonds make a good substitute for the hazelnuts.

CHOCOLATE MACAROONS      > Back to Top <

1-3/4 cups unsweetened coconut
4-1/4 cups Rolled oats or oatmeal
1/4 pound Butter
6 ounces Milk
2-1/2 cups Sugar
1/2 teaspoon Vanilla
3/4 cups unsweetened Cocoa powder
Salt

In a large bowl, mix together the oats and coconut. In a large saucepan add butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. Remove from stove and stir in oats and coconut. Preheat the oven to 300^o F. Using a tablespoon, drop mixture 2 inches apart on a buttered baking sheet. Bake for 20 minutes and remove to a rack to cool.

CHOCOLATE PECAN CHEWIES     > Back to Top <

1 (14-ounce) can sweetened condensed milk
2 cups (12 ounce) semisweet chocolate chips
1/4 cup butter
1 cup flour
1/2 cup chopped pecans
1 teaspoon vanilla extract
60 pecan halves (optional)

Combine condensed milk, chocolate chips and butter in a heavy saucepan. Cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat.

Stir in flour, chopped pecans, and vanilla. Drop by teaspoonfuls onto ungreased cookie sheets. Press a pecan half into the center of each cookie (optional.)

Bake at 350^o F. for 7 minutes. (Do not over bake.) Transfer cookies to wire racks to cool. Makes 5 dozen cookies

NOTE: Bake ahead and freeze...will keep up to 3 months!

CHOCOLATE RASPBERRY COOKIES     > Back to Top <

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
3/4 cup semisweet chocolate chips, melted
cooled
1/2 cup raspberries, pureed
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup vanilla chips

In a mixing bowl, cream butter and sugars. Add one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in vanilla chips. Drop by spoonfuls 2 inches apart onto ungreased baking sheet Bake at 375^o F for 10- 12 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: 6 dozen

CHOCOLATE RASPBERRY TORTE     > Back to Top <

2 cups unsalted butter
1 cup granulated sugar
1 tablespoon pure vanilla
1 cup cola
16 ounces semi-sweet chocolate - coarsely chopped
8 eggs - room temperature
1/3 cup raspberry preserves mixed with 1 teaspoon lemon juice

Glaze:
1 cup semi-sweet chocolate chips
2 tablespoons unsalted butter

Garnish:
whole raspberries
chocolate leaves or fresh citrus or rose leaves
cocoa powder

Preheat oven to 350^o F. Line bottom of a 10-inch springform pan with parchment paper.

In a heavy saucepan over low heat, or using a double boiler, mix butter and cola and heat through. Remove from heat and add chocolate - stirring to melt. Cool chocolate mixture very well before using.

In the bowl of an electric mixer, whip the eggs with sugar and vanilla for 10 minutes on high speed. Whisk in cooled, melted chocolate mixture until thoroughly incorporated (mixture will deflate but that's OK). Stir in raspberry preserves.

Place springform pan on a cookie sheet (in case there are drips or leaks) in oven and immediately reduce heat to 325^o F. Bake 55-60 minutes until cake is done. Cake is baked when top has a slight crust and seems set. Cake may rise and fall but that is OK.

Refrigerate for several hours. Dust with cocoa and garnish with fresh raspberries.

Glaze: Melt chocolate chips with butter in a double boiler. Stir to melt evenly. Cool, then pour over chilled cake before serving and distribute some fresh raspberries on top when glaze sets.

CHOCOLATE REVEL BARS     > Back to Top <

1 cup butter or margarine
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
1 (12-ounce) package (2 cups) semisweet chocolate pieces
1 cup chopped walnuts
2 teaspoons vanilla

Set aside 2 tablespoons of the butter or margarine. In a large mixing bowl beat the remaining butter or margarine with an electric mixer on medium speed for 30 seconds. Add brown sugar; beat until well mixed. Beat in eggs and 2 teaspoons vanilla. In another large bowl stir together flour and baking soda; stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the reserved butter or margarine, the sweetened condensed milk, and chocolate pieces. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in walnuts and the 2 teaspoons vanilla.

Press two-thirds (about 3-1/3 cups) of the oat mixture into the bottom of an ungreased 15 x 10 x 1-inch baking pan. Spread chocolate mixture over the oat mixture. Using your fingers, dot remaining oat mixture over the chocolate.

Bake in a 350^o F. oven about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2 x 1-inch bars. Makes about 75 bars.

Make-Ahead Tip: Line the baking pan with foil, extending the foil over edges of pan. Prepare and bake bars in foil-lined pan as above. Cool; lift bars out of pan on the foil. Place uncut bars in freezer bag or container. Seal, label, date, and freeze up to 1 month. Thaw bars at room temperature about 15 minutes. Once thawed, cut into bars.

Nutrition facts per bar: 117 calories, 6 g total fat (2 g saturated fat), 14 mg cholesterol, 52 mg sodium, 16 g carbohydrate, 0 g fiber, 2 g protein.

CHOCOLATE RIBBON COOKIES     > Back to Top <

1/2 cup butter
1/2 cup shortening
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1 egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1/3 cup semisweet chocolate pieces, melted and cooled
1/2 cup finely chopped nuts
1/2 cup miniature semisweet chocolate pieces
1/4 teaspoon rum flavoring

In a mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in the egg, milk, and vanilla. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Knead the melted chocolate and nuts into half of the dough. Knead the miniature chocolate pieces and rum flavoring into the other half of dough. Divide each portion of dough in half.

To shape dough, line the bottom and sides of a 9 x 5 x 3-inch loaf pan with waxed paper or clear plastic wrap. Press half of the chocolate dough evenly in pan. Top with half of the vanilla dough, the remaining chocolate dough, and the remaining vanilla dough, pressing each layer firmly and evenly over the preceding layer.

Invert pan to remove dough. Peel off waxed paper or plastic wrap. Cut dough crosswise into thirds. Slice each third crosswise into 1/4-inch-thick slices. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake cookies in a 375^o F. oven about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to wire racks; cool. Servings: 54

Nutritional Analysis: 7 mg cholesterol, 31 mg sodium, 10 g carbohydrate, 100 calories, 6 g total fat, 2 g saturated fat, 1 g

CHOCOLATE SHORTBREAD     > Back to Top <

1 stick (1/2 cup) unsalted butter, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup all-purpose flour, less 1 Tablespoon
2 tablespoons Dutch cocoa

Optional: 1/2 cup chopped toasted nuts

Preheat oven to 375^o F.

Blend together butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork until mixture forms a soft dough.

Transfer dough to an ungreased large baking sheet and pat into a 9 x 4.5-inch rectangle. Crimp edges decoratively and prick dough all over with tines of a fork. Score dough crosswise with the back of a
knife into 8 sections. If desired, sprinkle with chopped toasted nuts and press gently into dough with your fingertips.

Bake shortbread in middle of oven until edges are golden, about 15 minutes.

Cool shortbread on baking sheet on a rack 10 minutes, then cut into slices (while still warm) with a sharp knife. Transfer slices with a spatula to rack to cool completely. Makes 8 cookies

CHOCOLATE TRUFFLE SOUFFLES     > Back to Top <

Cooking spray
2 tablespoons granulated sugar
1 cup 1% low-fat milk
3/4 cup powdered sugar
1/2 cup unsweetened cocoa
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 ounce semisweet chocolate, chopped
3 tablespoons creme de cacao (chocolate-flavored liqueur) or chocolate syrup
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup powdered sugar
1 tablespoon powdered sugar

Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with granulated sugar. Place on a baking sheet; set aside.

Combine the milk, 3/4 cup powdered sugar, cocoa, flour, and salt in a medium, heavy saucepan, and cook 5 minutes over medium heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Remove from heat; add chocolate, stirring until melted. Stir in liqueur. Gradually add chocolate mixture to egg yolks in a bowl, stirring well. Return mixture to pan. Cook 1 minute over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring occasionally.

Preheat oven to 375^o F. Beat the egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of the egg white mixture into the chocolate mixture; gently fold in remaining egg white mixture. Spoon the batter evenly into prepared ramekins. Bake at 375^o F for 23 minutes or until puffy and set. Sprinkle the souffles with 1 tablespoon powdered sugar. Serve immediately.

CHOCOLATE TRUFFLES     > Back to Top <

3 pounds chocolate (semi-sweet or semi-bittersweet)
4 cups very heavy cream
1/2 pound sweet butter (i.e. unsalted butter)
cocoa powder

Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat. Boil the cream. Once the chocolate is completely melted, and the cream just boiled, combine in the top of the double boiler.

Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into a refrigerator. Refrigerate overnight (NO SHORT CUTS HERE!!!).

The next morning, melt this wonderful mixture again in a double boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool, and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will be enough).

Heat once again, and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a half-inch nozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the powder. Keep chilled until just before serving. Let them return to just above room temperature before eating. Makes 5 pounds of truffles.

NOTES: If you like Grand Marnier or Kahlua or rum or whatever in your chocolate, the last melting (step 6) is the time to add. I think it's a small but forgivable sin myself.

I recommend Guittard chocolate. You can buy their semisweet chips in 12 ounce bags. You can also buy it in 10 pound bars. You can also buy big bars of Guittards "French Vanilla Semi bittersweet" which is so good you might eat all of it before you cook with it. Guittard makes five types of bittersweet if you like you chocolate really bitter.

Use genuine, real-live, honest "heavy cream" and not ultra-pasteurized whipping cream. Try a wholesale dairy.

I only use Challenge sweet butter. Under no circumstances should you use anything but unsalted butter in this recipe. I use Hershey's Cocoa. Still the best for my taste.

CHOCOLATE TRUFFLES 2     > Back to Top <

1/2 cup plus 1 tablespoon whipping cream
6 tablespoon unsalted butter
1-1/8 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons sour cream
Flavorings (add to your individual taste), such as almond, orange, or coconut extract, or liqueurs such as Amaretto, Framboise, etc.

FOR DIPPING:
3/4 pounds white chocolate (not candy coating), chopped
3/4 pounds bittersweet (not unsweetened) chocolate, chopped

-OR-

FOR ROLLING:
Cocoa powder
Finely chopped nuts
Coconut
Crushed Oreo cookies
Grated chocolate

Bring cream and butter to boil in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many bowls as you want separate flavors (I split it into thirds and make mint, almond, and raspberry), and add flavorings until you reach desired flavor. (Aw, shucks, you have to keep tasting it here to get it right!) How much you add depends on how many flavors you are making, and the strength of the flavoring you add. When I split it into thirds, I start with about 1/2 teaspoon of flavoring per batch.

Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2 large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture for each (depending on desired size), form into balls and set on sheets. Refrigerate 2 hours, or freeze for 30-60 minutes.

Dipping/Rolling:
Line a cookie sheet with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115^o F. (I usually microwave mine!) Remove from over water. Using a fork or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary. Tap against side of pan to remove excess chocolate. Slide truffle off fork and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as many truffles as you want coated in white chocolate (this amount of chocolate will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat remaining white chocolate to 115^o F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate. Refrigerate to set coating, about 30 minutes.

Line another cookie sheet with foil. Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115^o F. (Again, I do this in the microwave.) Using dipping process described above, dip remaining truffles into bittersweet chocolate, dipping each truffle only once. Refrigerate truffles about 30 minutes.

If desired, reheat both chocolates and drizzle opposite color chocolate over completed truffles, to give them a fancy finish.

TO ROLL:
If you prefer rolling truffles in a coating to dipping them, simply put the desired coating (see suggestions above) in a small zippy bag, add one or two truffles, seal, shake and remove. (Some items, such as coconut, make require some pressure, and are better rolled on a plate.) Put on foil-lined cookie sheet and refrigerate truffles about 30-60 minutes. Makes about 50 truffles, depending on size.

May be kept, refrigerated, for about 3 weeks -- if you can stay away from them that long!

CHOCOLATE TRUFFLES 3     > Back to Top <

4 ounces Bittersweet Chocolate, chopped
2 tablespoons unsalted butter, cut into pieces
2 tablespoons Heavy whipping cream
1-1/2 tablespoons chocolate Liqueur
4 ounces dark chocolate, chopped
1/2 cup chopped assorted nuts

In a double boiler, melt the bittersweet chocolate, stirring constantly. Remove chocolate from heat and stir in the butter. Stir in cream, then the liqueur. Chill covered for 1 hour, then shape into 3/4-inch balls. Place the truffles on a cookie sheet and chill again. Meanwhile, in another saucepan or double boiler, melt the dark chocolate. Remove from the heat and let cool for 20 minutes. Coat each truffle with the melted chocolate then roll in the chopped nuts. Chill covered overnight.

NOTE: Truffles can be covered with chopped nuts, or chopped candied fruit, or simply dusted with cocoa or powdered sugar. Carefully handled they make an excellent gift.

3 CHOCOLATE VALENTINE TREATS FOR CHILDREN TO MAKE     > Back to Top <

Large high-quality chocolate bars
Assorted toppings for coating
Assorted treats for dipping

VALENTINE ICING
Icing pens (small tubes of icing available at baking shops and grocery stores)

CHOCOLATE LOLLIPOPS     > Back to Top <

Simple place the bar in a zip-top plastic bag and microwave one minute at a time on high power until just barely melted. You can also melt the chocolate by placing the bag in a pot of simmering water. For white chocolate, only use the water method.

Note: Before your kids start working with the chocolate, be sure the bag isn't too hot for them to hold.

Cover a cookie sheet with a piece of wax paper and lay down a lollipop stick, popsicle stick or half of a straw. Snip a small hole in a corner of the zip-lock bag. With the chocolate, draw a heart shape around the top part of the stick or straw and then fill it in.

If your kids have trouble making the heart shape, just have them form a circle. Continue until the chocolate is used up. You can decorate the still-warm lollipops with shredded coconut, nuts or sprinkles.

EDIBLE VALENTINE'S DAY CARDS     > Back to Top <

Children can "draw" messages on these chocolate "cards" with a colorful icing. Many valentines prefer dark chocolate, but your messages will show up better on white chocolate.

Simple place the bar in a zip-top plastic bag and microwave one minute at a time on high power until just barely melted. You can also melt the chocolate by placing the bag in a pot of simmering water. For white chocolate, only use the water method.

Note: Before your kids start working with the chocolate, be sure the bag isn't too hot for them to hold.

Snip a small hole in the corner of the zip-lock bag. On a cookie sheet covered with waxed paper, squeeze the warm chocolate out of the bag, making a 3- x 5-inch rectangle or a large heart. Smooth the surface with a knife dipped in warm water and refrigerate or freeze the chocolate until it hardens.

Meanwhile, whisk together 1 egg white and 1 1/2 cups of sifted powdered flour to make the "paint." Divide the mixture into 3 or 4 bowls, and add a few drops of food coloring to each bowl to make red, purple, green, blue or any other colors.

When the chocolate has hardened, flip it over and use a small clean paintbrush to write messages or draw simple pictures on the chocolate card. Remind your kids to rinse their brushes in water before painting with the next color.

HAND-DIPPED CANDIES     > Back to Top <

Microwave the chocolate in a bowl, then dip any of the following items to make chocolate candies: cookies, dried fruit, granola bars, pretzels, peanuts, caramels or cherries.

To avoid messy hands, you may want to try dipping some of them with skewers or toothpicks.

Place the chocolate candies on a cookie sheet that has been covered with wax paper and refrigerate or freeze until they harden.

COCONUT BON BONS     > Back to Top <

21 ounces coconut
1 pound confectionery sugar
1 can of Eagle Brand Milk (sweetened condensed milk)
1 teaspoon vanilla
1 stick of oleo or butter

12 ounces of colored almond bark or 12 ounces of chocolate bark. Melt oleo or butter, add milk and sugar, vanilla and coconut. mix well, refrigerate overnight. Roll balls the size of a small walnut. Dip in melted bark and place on wax paper till set.

DARK CHOCOLATE FUDGE     > Back to Top <

18 ounces (540grams) Semi-sweet Chocolate Chips
1 can Fat-free Sweetened Condensed Milk, (Eagle Brand is good and make sure it is sweetened)
1-1/2 teaspoons Real Vanilla
dash Salt

Prepare a 9 x 9-inch (23 x 23-cm) baking dish or pan by lightly spraying with cooking spray or lining the pan with wax paper. In a microwave safe bowl, place chips and sweetened condensed milk; mix milk through chips. Microwave on med-high for about 5 to 8 minutes, until chips are melted. Stir every few minutes to check. Remember that chocolate chips hold their shape when melted until stirred. 

Note: time will vary due to differences in microwaves and size/shape of bowl used.

When chips are completely melted, remove from microwave and add vanilla and salt. Mix thoroughly with a spoon or a portable mixer, scraping sides of bowl often. Mixing well doesn't take very long.

Immediately spread fudge into the prepared baking dish. Cut when cool and store tightly covered so fudge doesn't dry out. Does NOT need to be refrigerated. Makes 12 to 20 squares of fudge depending on how you cut it.

NOTE: This recipe makes a dark chocolate fudge. You can substitute milk chocolate chips for part of the semisweet chips, if you prefer a lighter chocolate taste.

NOTE: You can also make it using 6 ounces of mint chocolate chips as part of the 18 ounces needed.

NOTE: Hershey makes a chocolate raspberry chip that makes heavenly fudge. Use all chocolate raspberry
chips when making this recipe.

NOTE: you can double it. It takes only a few minutes longer to melt the additional quantity of chips and then it makes a 9 x 13-inch (23 x 30-cm) pan.

DEATH BY CHOCOLATE     > Back to Top <

1 (19.8-ounce) package fudge brownie mix
3 (2.8- to 3.5-ounce) packages chocolate mousse mix
1 (12-ounce) container frozen whipped dessert topping, thawed
8 (1.4-ounce) bars chocolate-covered English toffee, crushed

Prepare and bake brownies according to package directions for fudgy brownies. Cool; crumble into bite-size pieces. Meanwhile, prepare mousse mix according to package directions.

In a very large serving bowl, layer half of the brownies, half of the mousse, half of the whipped topping, and half of the crushed candy. Repeat layers. Cover and chill in the refrigerator for at least 1 hour or up to 24 hours. Makes 24 servings.

Per serving: 247 cal., 13 g total fat (6 g sat. fat), 28 mg cholesterol., 122 mg sodium, 32 g carbohydrate., 0 g fiber, and 3 g pro. Dietary exchanges: 2 other carbohydrate, 2 fat.

DOUBLE-FUDGE CAKE     > Back to Top <

2 cups sugar
1-1/4 cups oil
3 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
1/4 teaspoon cinnamon
1 cup cocoa, measured then sifted
1-1/2 cups warm, flat cola soda

Preheat oven to 350^o F. Lightly grease 2 9-inch layer pans and line with parchment paper circles.

In a large mixing bowl, blend sugar and oil. Add eggs and mix until well blended and mixture is thick and lightened in texture. In a separate bowl, stir together flour, salt, baking soda, baking powder, cinnamon, and cocoa. Fold dry ingredients into wet - and mix - drizzling in cola as mixture blends. If using an electric mixer, use slow speed and mix about 3 minutes, scraping sides and bottom once to incorporate all ingredients evenly. This is a thin batter.

Bake, on middle oven rack, 35-40 minutes, until cakes spring back when lightly touched.

CHOCOLATE ICING     > Back to Top <
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3-4 cups powdered sugar, measured then sifted
1/2 cup water, cola or half-and-half

ICING
Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the powdered sugar. Add remaining powdered sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).

CHOCOLATE FLOWERS     > Back to Top <

What you'll need:
8-1/2 x 11-inch piece of cardboard
Aluminum foil
Double stick tape
Scissors
Ice cream sticks
Green crayon
1 (11-ounce) bag of Dove Milk or Dark Chocolate Hearts (for Dove CHOCOLATE DAISY)
6 Dove Milk Chocolate Hearts (for Dove CHOCOLATE TULIPS)

CHOCOLATE DAISY    > Back to Top <

Cut a 2-1/2-inch circle out of cardboard. Color both sides of a large ice cream sticks with a green crayon. Adhere the green ice cream sticks to the circle so the top of the stick is in the center of the circle. Cover both sides of the circle with aluminum foil. Cover one side of circle with double-stick tape. Place five heart-shaped Dove Milk or Dark Chocolate Hearts around the edges so the points all meet in the middle.

Stick double stick tape to the backside of one heart-shaped Dove Milk or Dark Chocolate Heart and adhere to the center of the flower. Turn the cardboard circle over and repeat the process. Repeat the above process for each Dove Chocolate Daisy.

CHOCOLATE TULIP    > Back to Top <

Put double-stick tape on the back sides of two Dove Milk Chocolate Hearts. Color both sides of a large ice cream stick with green crayon. Adhere the green ice cream stick so the top of the stick is in the center of the back of the large Dove Milk Chocolate Hearts.

Adhere the other Dove Milk Chocolate Heart Singles to the backside of the first heart. Repeat the above process for each Dove Chocolate Tulip. Arrange your bouquet in a clear vase filled with heart-shaped Dove Milk or Dark Chocolate Hearts.

EASY RED VELVET CAKE     > Back to Top <

1 box yellow cake mix (without pudding)
milk- substitute amount of water in cake mix
2 Tablespoons cocoa
1 teaspoon vinegar
2 eggs- or amount cake recipe calls for
1 ounce red food coloring
1/2 cup vegetable oil

Preheat oven to 350^o F. Mix ingredients thoroughly. Pour into 2 (8-inch) cake pans or 1 (9 x 13-inch) pan. Bake 30 - 35 minutes or until cake tests done. Cool cake then frost with a cream cheese frosting.

FUDGE CAKE     > Back to Top <

2-1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oil
1-1/2 cups sugar
2 eggs
1 cup milk
1 cup vinegar
1/3 cup hot water
1/2 cup cocoa powder

Mix all ingredients together and pour into greased and floured cake pans. Bake at 350^o F for 35-45 minutes.

HARLEQUIN FRUITS    > Back to Top <

3 ounces semisweet chocolate chips
3 ounces white chocolate chips
16 dried fruits, apricots, figs, pears, apples, peaches, or prunes

Melt the chocolates separately in small saucepans set over hot water (or in small bowls in a microwave). Line a small baking sheet with waxed paper.

Using a toothpick or your fingers, dip the fruits into the chocolate, one piece at a time. Or you can dip each piece into one chocolate only, or dip each fruit halfway into each chocolate so that one end of each fruit is white and one is dark for a harlequin effect. Or dip the fruits in one chocolate until nearly covered, then use a fork to drizzle the other chocolate over the dipped fruit. The fruits can be stored at room temperature in a tightly covered container for up to 2 days.

Per Serving: 223 Calories; 12g Fat (48.6% calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 33mg Sodium.
Exchanges: 0 Lean Meat; 2 1/2 Fat; 2 Other Carbohydrates.

HAZELNUT CHOCOLATE TRUFFLES     > Back to Top <

1 Cup (150 grams) Hazelnuts, toasted
3/4 Cup (175 grams) Butter or margarine, melted
3 ounces (90 grams) Semisweet Chocolate
3 ounces (90 grams) Milk Chocolate
5 Egg Yolks
1 Cup (200 grams) Powdered Sugar
1 teaspoon Real Vanilla

Spread the hazelnuts in a shallow baking pan or cookie sheet. Toast at 350^o F (180^o C) oven until pale golden under the skins (10-15 minutes). Make sure to shake the pan occasionally. Pour the nuts onto a towel and fold the towel to enclose and rub briskly to remove as much of the skins as possible. Chop the nuts.

Pour 6 tablespoons of the butter into a blender or food process and add the chopped nuts. Blend until very smooth and creamy. Set aside.

In the microwave oven or small pan on the stove, melt the remaining 6 tablespoons of butter until bubbly. Add the chocolate and stir until melted and smooth.

In a large bowl beat egg yolks until foamy. Gradually add sugar, beating until the mixture is thick. Add the vanilla. Add the nut butter mixture a few tablespoons at a time, while continuing to mix. Then begin mixing in the chocolate mixture (still should be warm) a bit at a time. Beat until the mixture is smooth.

Cover and refrigerate for 30 minutes.

Put your choice of coating into a small bowl or cookie sheet. Scoop out rounded spoonfuls of truffle mixture
and form into balls. Roll in the coating. Place all the truffles into an air tight container and store in the refrigerator for up to 10 days.

NOTE: This recipe is best if rolled in either finely chopped nuts, chocolate sprinkles (1 Cup), cocoa or ground chocolate.

HEAVENLY CHOCOLATE-BERRY PIE    > Back to Top <

1-1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter or margarine, melted
1/2 cup semisweet chocolate chips, plus 2 tablespoons, divided
8 ounces cream cheese, softened
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 cup whipping cream, whipped
1 pint fresh strawberries
1 teaspoon shortening

Combine first 3 ingredients, mixing well; firmly press onto bottom and sides of a lightly greased 9-inch pie plate. Bake at 325^o F. for 10 minutes. Cool crust completely.

Place 1/2 cup chocolate chips in top of double boiler; bring water to a
boil. Reduce heat to low; cook until chocolate melts. Set chocolate aside to cool slightly.

Beat cream cheese with an electric mixer until light and fluffy; add brown sugar and vanilla, mixing well. Add cooled chocolate; mix well. Fold the whipped cream into cream cheese mixture; spoon filling into prepared crust. Chill at least 8 hours.

Set aside 1 strawberry, and cut remaining strawberries into thick slices. Arrange slices over filling; place whole strawberry in center.

Combine remaining 2 tablespoons chocolate chips and shortening in a small saucepan over low heat; cook until the chocolate chips melt. Drizzle over strawberries. Yield: 10 servings.

Per Serving: 349 Calories; 27g Fat (67.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 205mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 Other Carbohydrates.

HEAVENLY CHOCOLATE CAKE     > Back to Top <

1 package chocolate cake mix
1 container chocolate or fudge frosting
1 bag Miniatures Candy Bars, chopped

Prepare cake according to package directions using two (9-inch) round cake pans, and let cool. Frost the bottom layer of the cake round and sprinkle with1/2 of the chopped Miniature Candy Bars. Place second layer of cake onto the top and frost. Decorate with remaining candy. Makes 8-10 servings.

HOT CHOCOLATE FOR TWO LOVERS     > Back to Top <

2 cups milk
1 ounce semi-sweet chocolate - melted
4 tablespoons unsweetened cocoa powder
2 tablespoons warm water
1/4 cup sugar
3/8 teaspoon (generous) cinnamon
1/2 teaspoon finely pulverized instant coffee
1/2 teaspoon pure vanilla
1 teaspoon corn starch
two good pinches chili peppers

Extras:
vanilla paste (Nielsen-Massey)
crushed chocolate nibs (Scharffen Berger)
marshmallows

Heat the milk over medium-low heat. Meanwhile, melt the chocolate, then mix it with the cocoa powder, warm water, sugar, cinnamon, instant coffee, vanilla, and corn starch. Whisk chocolate mixture into warming milk. Stir in chili peppers. Heat until frothy. Add a marshmallow or two if you like it frothier still and / or 1 to 2 tablespoons of crushed chocolate nibs. You may also add 1/2 teaspoon of vanilla paste.

Pour into warmed glass cups or fancy ceramic or China tea cups. Serves two.

NOTE: Midnight snacks for two are some of the more enjoyable moments to savor with your significant other. What better, on a chilly night than a deluxe hot chocolate inspired by the movie "Chocolat". This great first date flick features, among other things, terrific confections, including a velvety dark hot chocolate laced with chili. I hesitated at first, but the chili heat is indeed the secret ingredient here.

PAIN AU CHOCOLAT     > Back to Top <

1/2 cup warm water
5 teaspoons yeast
2/3 cup sugar
1 cup warm milk
1-1/4 teaspoon salt
2 teaspoons vanilla
1 teaspoon lemon zest - finely minced
1 egg
2 egg yolks
1/2 cup unsalted butter - softened
4 to 5 cups all purpose flour

Filling:
2 cups coarsely chopped semi-sweet chocolate
1/3 cup sugar
1/4 teaspoon cinnamon

Egg wash:
1 egg
1 yolk
pinch sugar

In a large bowl, stir together water, warm milk and yeast. Let stand. Whisk in sugar, then salt, egg, egg yolks, butter, vanilla and lemon zest. Mix until dough is too stiff to stir. Add flour, as needed, until dough can be kneaded. Knead 8-10 minutes until soft, smooth and elastic. Place in a greased bowl and insert the entire bowl in a large plastic bag. Let rise until puffy - about 45 minutes.

Gently deflate and divide into 12 portions and let rest 10 minutes. Press or roll each portion into an oval.

Toss chopped chocolate with sugar and cinnamon. Distribute evenly among dough ovals. Fold in ends, then sides of each oval and press gently to seal so that you have a small cylinder. Place on a baking sheet and insert entire sheet in plastic bag. Let rise until puffy - 30 to 40 minutes.

Preheat oven to 350^o F. Line a large baking sheet with parchment paper. Make slits in each bun and brush liberally with egg wash. Sprinkle with granulated sugar.

Bake until golden brown - 18-22 minutes. Cool thoroughly before serving.

RED VELVET CAKE     > Back to Top <

1/4 lb butter
1-1/2 cups sugar
2 eggs
2 tbsp. cocoa
2 ounces Red food coloring
1 teaspoon vanilla
1 teaspoon salt
1 cup buttermilk
2-1/2 cups cake flour
1-1/2 teaspoons baking soda
1 tablespoon vinegar

Cream butter, sugar, & eggs. Make a paste with cocoa, food coloring and add to cream mixture. Mix salt & vanilla with buttermilk. Add alternately with flour. Mix baking soda , vinegar and fold into batter. Bake at 350^o F Check center, when center does not stick to toothpick or cake tester, cake is done. Bake as two layers.

Icing
5 tablespoons flour,
1cup milk,
1 cup sugar,
1 teaspoon vanilla,
1 cup butter (1/2 margarine,1/2 butter)

Boil flour, milk till thick and let stand. Beat sugar, vanilla, butter. Add to flour-milk mixture and beat until right to spread.

SHAMELESS CHOCOLATE GOBS     > Back to Top <

10 ounces semi-sweet chocolate - melted and cooled
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup white sugar
4 eggs
1 teaspoon pure vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon very strong coffee
2 cups semi-sweet chocolate (or half milk, half semi-sweet) - coarsely
chopped
1 cup pecans - optional
1 cup dried sour cherries - optional

Melt the chocolate, cool and set aside.

In a large mixing bowl, cream the brown sugar, white sugar and butter until smooth. Add eggs and vanilla and blend well. Fold in flour, baking powder, baking soda, salt and coffee. Fold in chocolate (nuts, cherries).
Wrap dough and chill for an hour. Preheat oven to 350^o F.

Line a large baking sheet with parchment paper. Place large balls of dough (about 2 inches in diameter) on baking sheet (about 3 inches apart). Bake until just set (13 to 17 minutes). Cool well before removing from sheet. About 1-1/2 dozen large cookies.

STICKY CHEWY CHOCOLATE BABKA     > Back to Top <

Sweet stuff:
1 cup coconut - sweet, shredded variety
1 cup chocolate chips or Saco chunks
1/4 cup pecans - optional
1/3 cup brown sugar
1/4 teaspoon cinnamon
16 marshmallows

Cake:
1 cup unsalted butter - softened
1 cup white sugar
1/2 cup brown sugar
1-1/2 teaspoon pure vanilla
3 eggs
1 1/2 cups buttermilk or soured milk
2 cups all-purpose flour
3/4 cups cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

non-stick cooking spray

Preheat oven to 350^o F. Generously coat a 9 or 10-inch angel food cake pan (or tube pan) with non-stick cooking spray. Line the bottom with parchment paper, cut to fit (it does not have to be perfect).

Place all sweet stuff ingredients - except marshmallows - in a food processor. Pulse to coarsely combine and mince up chocolate. Add marshmallows and pulse until they are coarsely ground (bits of marshmallow still visible). Set aside.

In a mixer, cream the butter with the white and brown sugars. Add vanilla and eggs, then buttermilk and blend well. Fold in flour, cocoa, baking powder, baking soda and salt. Spoon half of batter into pan and top with 1/3 of sweet stuff. Top with remaining batter and then evenly disperse remaining sweet stuff on top.

Place pan on a baking sheet and bake until done (50 to 60 minutes). Top might appear bubbly and molten, but a cake tester should come out clean. Let cool about 1 hour before removing from pan. Cool thoroughly before cutting. Serves 10-12

THREE-CHOCOLATE FUDGE     > Back to Top <

3-1/3 cups sugar
1 cup butter or margarine
1 cup firmly packed brown sugar
12 ounces evaporated milk
32 large marshmallows, halved
12 ounces semisweet chocolate chips
14 ounces milk chocolate bars, broken
2 ounces semisweet chocolate squares, chopped
1 teaspoon vanilla extract
2 cups chopped pecans

In large saucepan, combine the first 4 ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add milk chocolate bars and chocolate squares; stir until melted. Fold in vanilla and pecans; mix well. Pour into a greased 15 x 10 x 1-inch baking pan. Chill until firm. Cut into squares. Yield: about 44 servings.

Per Serving: 267 Calories; 14g Fat (44.4% calories from fat); 2g Protein; 37g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 64mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2-1/2 Other Carbohydrates.

TRUFFLES     > Back to Top <

Over double boiler, stir each item till smooth or blended:
Melt 12 ounces semi-sweet chocolate (chips or solid)
Melt 1 ounce bitter chocolate
Melt 1 stick butter (sweet is better)
Add 1/4 cup heavy cream
Add 4 egg yolks (you can use whites for ``Hickory Nut'' (Walnut) Cake)
Add 4 Tablespoons liquor (vanilla, rum, creme de cacao, brandy, and/or suchlike)

Let cool slightly (stir if necessary if any separation), then refrigerate till stiff enough to handle.

To form: Spoon desired volume of truffle into narrow high sided container of chopped nuts. Bounce truffle till coated with nuts, then round up in hands & repeat if necessary.

Makes about 50 1-inch balls. Requires at least 8 ounces shelled nuts (1 pound in shells--walnuts). Have more on hand in case. Can be formed next day after letting mixture warm up not quite to room temperature.

TRUFFLE HOW-TO  > Back to Top <

Truffles(not to be confused with the fungus pigs snort after) are what sweet lovers fantasize about. They are opulent orbs of smooth chocolate. Truffles must be eaten ever so slowly to get every flavor sensation, as they slide past your lips and into your mouth.

As magnificent as truffles are, don't be intimidated. You can easily make your own. A typical recipe starts with heavy cream, which is brought to a boil, and then combined with chocolate (semi-sweet, bittersweet, unsweetened or white) to make the ganache. After the ganache is cooled completely, it's time to make the orbs. Once formed, they are frozen until firm. Next, the truffles might be dipped in some melted milk chocolate and tossed in cocoa powder. Other truffles might be rolled in ground nuts, toasted coconut, or chocolate jimmies. Truffles are best stored in the refrigerator. It is a guarantee; they will not be there very long.

In making these chocolate wonders, here are a few tips. Always use the type of chocolate called for in the recipe. As an example, semi-sweet and bittersweet chocolate are not the same. Bittersweet has more cocoa in it, which will make for a stronger chocolate flavor. Another tip is to buy the best chocolate you can. The higher quality chocolate, the better the truffle. Get the best cream you can, as well. Gourmet grocery stores usually offer creams with a fat count of 40 percent. Regular grocery store whipping or heavy cream has a 36 percent fat count. The last tip deals with forming the orbs. There are many ways to do this. One way is to take two teaspoons and scoop up the ganache. Then roll it in a ball. Another way is to use a pastry bag and just squirt out was is needed. Then, with your hands, round out the balls. Lastly, there is the "just scoop out some ganache, and roll it between your palms" method. Try all of the methods, and use the one that works the best for you.

Once you've mastered the simple art of making truffles, there is little else to be done for a wonderful presentation. Metallic candy wrappers or miniature muffin cup liners make great holders. You can serve them, in their holders, on a doily lined silver tray. They also make perfect gifts. Place the truffles, in their wrappers, in a pretty box. Close the box and add a silk bow. This is one gift you'll know that will be greatly appreciated.

TURTLE BARS  > Back to Top <

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter or margarine -- softened
1 cup pecan halves
Topping
2/3 cup butter or margarine
1/2 cup firmly packed brown sugar
6 ounces semisweet chocolate chips

In a mixing bowl, beat flour, sugar, and butter on medium speed for 2 to 3 minutes. Press firmly into an ungreased 13 x 9 x 2-inch baking pan. Arrange pecans over crust.

Combine butter and brown sugar in a heavy saucepan. Bring to a boil; boil for 1 minute, stirring constantly. Pour over the pecans. Bake at 350^o F. for 18 to 22 minutes or until bubbly. Sprinkle chocolate chips on top; let stand for 3 minutes. Spread chocolate but allow some chips to remain whole. Cool completely; cut into small squares. Yield: about 8 dozen (2 per serving).

Per Serving: 116 Calories; 7grams Fat (52.9% calories from fat); 1gram Protein; 13 grams Carbohydrate; 1gram Dietary Fiber; 12 mg Cholesterol; 49 mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1-1/2 Fat; 1/2 Other Carbohydrates.

TURTLE CAKE     > Back to Top <

1 Box German Chocolate Cake Mix
1 Can Eagle Brand Milk
3/4 Cup Margarine -- Melted
3/4 Cup Pecans -- Chopped
1 Bag Chocolate Chips -- 6-ounce Package
1 Bag Caramels -- 7-ounce Package
Turtle Cake Icing - See Recipe below

Pre-heat oven to 350^o F.
Mix cake mix according to directions on box, then add 1/3 Cup Eagle Brand milk and 3/4 Cup margarine to cake batter; mix well. Pour 1/2 of the cake batter into a greased 9X13-inch pan. Bake for 15-20 minutes at 350^o F. Cake should be fairly firm and not gooey in the middle. Meanwhile melt caramels and remainder of the Eagle Brand milk in the microwave; melt for 1 minute at a time. Stir mixture well after each minute until mixture is smooth. Remove baked cake from oven. Spoon a little of the remaining batter around sides of pan and on top of baked cake. This will hold the caramel mixture in the middle. Spoon the caramel mixture on top of the baked cake and up to the batter on the sides. Sprinkle chocolate chips and nuts on top. Pour remaining batter on top of caramel mixture, making sure completely covered. Bake for another 20-30 minutes at 325 degrees. When cool, ice with turtle cake icing. (see recipe below)

TURTLE CAKE ICING     > Back to Top <

1/2 Stick margarine -- melted
1 Box powdered sugar
3 Tablespoons milk
3 Tablespoons cocoa
1 Teaspoon vanilla
1/2 Cup pecans -- chopped

Mix together all ingredients, except nuts, adding more powdered sugar or milk as needed. Spread icing on cake and sprinkle nuts on top.

TURTLE CAKE 2    > Back to Top <

1 Package chocolate cake mix
8 ounces sour cream
1 Cup water
3 eggs
1 Cup pecans chopped
2/3 Cup caramel ice cream topping

Place pecans around the middle of a microwave safe Bundt pan. Beat cake mix, sour cream, water and eggs together. Pour over pecans. Pour caramel topping on top of the cake mix making sure you keep the topping in the middle of the cake mix. Cook for 8 minutes on medium. Cook for 9 minutes on high.

Let stand in microwave for 2 minutes. When you turn this cake out onto a plate, the caramel runs down the cake to make a glaze.

Note: Cooking time will vary depending on microwave's power, adjust accordingly.

ULTRA MOIST SECRET CHOCOLATE CAKE WITH FUDGE ICING     > Back to Top <

6 ounces unsweetened chocolate
1 medium yellow onion (6 or 7 ounces), finely diced (1 cup)
1 cup vegetable oil, divided
2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk, soured with 1 tablespoon vinegar
fudge icing

Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Saute onion in 2 tablespoons oil in skillet until very soft and buttery-sweet. Using electric mixer in large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and sauteed onions. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into two well-greased and floured 8-inch round layer cake pans. Bake at 350^o F for 40 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to cool. Frost and fill with fudge icing. Makes 10 to 12 servings.

NOTE: A dark, rich, moist but light-textured chocolate cake with heaps of satiny chocolate fudge frosting. Best flavor and texture the first day. Onion flavor starts to come through as cake stands for 2 or 3 day.

FUDGE BUTTERCREAM ICING     > Back to Top <

8 ounces unsweetened chocolate
5 cups powdered sugar
1/2 cup hot water
1/2 cup butter

Melt 8 ounces unsweetened chocolate with 1/2 cup (1 stick) butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl. Beat in about 5 cups powdered sugar, a portion at a time. (It may take a little less or more to make a good consistency.) Spread icing on cake while still warm. Makes about 3 1/2 cups.

VELVETY CHOCOLATE ICE CREAM     > Back to Top <

1 cup milk
3/4 cup sugar
tiny pinch salt
4 to 6 ounces unsweetened chocolate - melted and cooled
1 egg
2 egg yolks
2 cups heavy cream
1 teaspoon vanilla

Freeze ice cream canister according to manufacturer's directions.

Heat milk, sugar and salt. Whisk in egg and egg yolks. Heat slowly, until mixture thickens and looks like loose pudding. Cool well. Stir in melted chocolate, then vanilla. Stir in heavy cream.

Refrigerate overnight or several hours. Process in ice cream maker according to directions. Makes a generous pint.

FIGS IN RED WINE WITH ROSE ICE CREAM IN A BLACK LACE BASKET     > Back to Top <

FIGS IN RED OR ROSE WINE Serves 2
175 grams / 6 ounces Ready to Eat Dried Figs
350 milliliters / 12 fluid ounces light, fruity rose or red wine
25 grams / 1 ounce white sugar (any sort)

ROSE ICE CREAM Serves 2
20 milliliters / 1/4 pint double cream
120 milliliters / 1/4 pint cold ready-made custard
1 teaspoonful rosewater (from chemists)
a tiny, tiny, tiny drop vegetarian red food coloring
icing sugar to taste

BLACK LACE BASKETS Makes about 12
75 grams / 3 ounces butter
75 grams / 3 ounces caster sugar
45 milliliters / 3 level tablespoons golden syrup
50 grams / 2 ounces plain flour
25 grams / 1 ounce cocoa powder

FIGS IN RED OR ROSE WINE:
Simmer the figs, wine and sugar together gently in a small covered pan until the figs are very soft and the liquid is syrupy (45-60 minutes). Serve hot or cold.

ROSE ICE CREAM:
Whisk cream to soft peaks. Fold cold custard, rosewater and red colouring into cream. Sweeten with icing sugar if desired.

Freeze. When semi-frozen (1-1/2 hours) beat mixture to disperse ice crystals. Freeze until firm. Place ice cream in refrigerator 1 hour before serving to soften it up.

BLACK LACE BASKETS:
Making the baskets is a bit fiddley, there are bound to be a few casualties but they make an excellent cooks' perk, and they do get easier as you get the hang of them. Alternatively, make lace biscuits by leaving them to set flat on the baking sheet. Store in an airtight container for up to 1 week.

Place butter, sugar and syrup in a small saucepan. Melt together, then boil gently for 2 minutes. Remove from heat.

Sift flour and cocoa powder together. Beat into syrup mixture. (Note: the mixture will firm up or become crumbly as it cools).

Heat oven to 190'C/375'F/Gas 5. Have ready 2 teacups.

Cook the baskets two at a time, as follows: Please note, this stage requires your undivided attention! Space two tablespoons of mixture on an oiled baking sheet. Bake for 4 to 6 minutes, until the mixture has spread flat, is bubbling all over, and is slightly darker round the edges. Remove from oven. (Ovens do vary, so you may need to use your judgement and adjust oven temperature and cooking time for the next batch)

Wait until the biscuits are starting to set, then use a spatula to carefully ease them off the baking sheet. Then gently ease them into the teacups, carefully pressing them into shape with fingertips. Leave to set, then carefully remove from teacups.

Assemble the dessert as described below.

NOTE: An alluring dessert to round off a romantic evening. To serve, scoop the rose ice-cream into the chocolate brandysnap ('black lace') baskets, and arrange on plates with a few figs and a swirl of their red wine syrup.

CHOCOLATE-STRAWBERRY CONES     > Back to Top <

3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 cup sugar
1 egg white
2 tablespoons unsalted butter, melted
2 tablespoons chopped pistachios

Filling:
1 cup whipping cream
2 tablespoons Framboise (Raspberry liquor)
4 ounces strawberries, hulled

Preheat oven to 400 F (205° C). Grease and flour 3 baking sheets.
Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with nuts. Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a cornet mold, holding in position until set. Remove from molds.

To prepare filling: In a small bowl, whip whipping cream and Framboise until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle.

Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and decorate with a strawberry slice.

Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or they will begin to set before you have time to roll them up. Make 12 cones

COEURS A LA CREME AU CHOCOLAT     > Back to Top <
(Chocolate Cream Hearts)

1 cup cottage cheese or ricotta cheese
1/3 cup powdered sugar, sifted
1 and 1/4 cups whipping cream
2 ounces semisweet chocolate, grated
2 egg whites

Chocolate Cream Sauce:
2/3 cups half and half
2 ounces semisweet chocolate, melted

Line 8 individuals heart-shaped molds with muslin.
Press cheese through a sieve into a large bowl. Add powdered sugar and whipping cream and beat thoroughly. Stir in grated chocolate. In a small bowl, whisk egg whites until stiff but not dry. Lightly fold into cheese mixture. Spoon mixture into molds. Refrigerate overnight to drain.

To prepare chocolate cream sauce: In a small bowl, pour 1/4 of half and half. Stir in melted chocolate. Reserve 1 tablespoon of remaining half and half. Gradually stir remaining half and half into chocolate mixture; stir until smooth.

Turn out each heart onto a plate and pour chocolate cream around it. To decorate, drop dots of reserved half and half onto sauce and, using a skewer, feather in a design.

Variations: Coeurs a la creme may be served with fruit, such as raspberries or strawberries, or with fruit puree as a sauce instead of chocolate cream. Makes 8 servings

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