Something special for chocolate lovers everywhere *S*

Chocolate Plunge

• 2/3 cup corn syrup
• 1/2 cup heavy cream
• 1 pkg. (8 oz.) Baker's Semi-Sweet Chocolate or
  2 pkgs. (4 oz. each) Baker's German's Sweet Chocolate
• Assorted fresh fruit (strawberries, sliced kiwifruit, pineapple, apples, bananas, raspberries or grapes) or cake cubes

  Microwave corn syrup and cream in large microwavable bowl on HIGH 1 1/2 minutes or until mixture boils. Add chocolate; stir until melted. Serve warm as a dip with fresh fruit or cake cubes.

  Prep time: 10 minutes

  Saucepan preparation: Heat corn syrup and cream in 2-quart saucepan until boiling, stirring constantly. Remove from heat. Continue as above.

  

  Chocolate Truffle Loaf

  • 2 cups heavy cream
  • 3 egg yolks, lightly beaten
  • 2 pkgs. (8 0z. each) Baker's Semi-Sweet Chocolate
  • 1/2 cup corn syrup
  • 1/2 cup (1 stick) margarine or butter
  • 1/4 cup powdered sugar
  • 1 tsp. vanilla
  • Raspberry Sauce (recipe follows)

  LINE 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap.

  MIX 1/2 cup of the cream with egg yolks. Heat chocolate, corn syrup and margarine in heavy 2-quart saucepan over medium heat until chocolate is melted, stirring constantly. Add egg mixture; cook 3 minutes or until thickened, stirring constantly. Cool to room temperature.

  BEAT the remaining 1 1/2 cups cream, the sugar and vanilla until stiff peaks form. Gently stir in chocolate mixture until no streaks remain. Pour into prepared pan. Refrigerate overnight or freeze 3 hours. Invert onto serving plate. Remove pan and peel off plastic wrap. Serve with Raspberry Sauce.

  Makes 12 servings

  Prep time: 30 mintues

  Freezing time: 3 hours

  

  Raspberry Sauce

  • 1 pkg. (10 oz.) frozen raspberries in light syrup, thawed
  • 1/3 cup corn syrup
  • 1/4 cup orange liqueur (optional)

  RESERVE a few raspberries for garnish, if desired. Puree the remaining raspberries; strain to remove seeds. Stir in corn syrup and liqueur.

  Makes about 1 1/4 cups

  Prep time:10 minutes

  

  Party Baskets

  • 1 pkg. (8 oz.) Baker's Semi-Sweet Chocolate, melted
  • Ice cream, any flavor, or fresh fruit
  • Regal Chocolate Sauce (recipe to follow)
  • Chopped nuts, sprinkles, candies, additional fruit, whipped cream (optional)

  Coat inside of 10 paper or foil-lined muffin cups with melted chocolate. Place in muffin pans. Refrigerate 30 minutes or until chocolate hardens. Peel off paper or foil.

  Place scoop of ice cream or fresh fruit in each cup. Top with Regal Chocolate Sauce. Garnish with nuts, sprinkles, candies, additional fruit or whipped cream, if desired.

  Makes 10 servings

  Prep time: 20 minutes

  Chill time: 30 minutes

  

  Regal Chocolate Sauce

  • 2 squares Baker's Unsweetened Chocolate
  • 1/3 cup water
  • 1/2 cup sugar
  • 3 tbsp. margarine or butter
  • 1/4 tsp. vanilla

  Microwave chocolate and water in microwavable bowl on HIGH 1 1/2 minutes. Stir until chocolate is completely melted.

  Stir in sugar, Microwave 1 minute. Stir. Microwave 2 minutes longer; stir in margarine and vanilla.

  Makes about 1 cup

  Prep time: 10 minutes

  Saucepan preperation: Heat chocolate and water in saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Add sugar; bring to a boil. Boil for 2 to 3 minutes or until slightly thickened, stirring constantly. Remove from heat; stir in margarine and vanilla.

  Variations

  Orange-Chocolate Sauce: Prepare Regal Chocolate Sauce as directed, substituting 1 tbsp. orange liqueur for the vanilla.

  Almond-Chocolate Sauce: Prepare Regal Chocolate Sauce as directed, substituting 1 tbsp. almond liqueur for the vanilla.

  Mocha Sauce: Prepare Regal Chocolate Sauce as directed, adding 1 to 2 tbsp. instant coffee with sugar.

  Cinnamon-Chocolate Sauce: Prepare Regal Chocolate Sauce as directed, adding 1/2 tsp. cinnamon with sugar.

  

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