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3 1-oz. sq. unsweetened chocolate 1/2 c. sugar 1/2 c. hot water Dash of salt 1 tbsp. unflavored gelatin (1 envelope) 2 tbsp. cold water 4 unbeaten egg yolks 1 c. heavy cream whipped 1/2 c. chopped walnuts (optional) 1 10 x 4 inch loaf angel food cake broken in pieces (crust removed) 1 tsp. vanilla In top of double boiler combine chocolate, sugar, hot water and salt; heat over simmering water till chocolate melts, stir to blend. Soften gelatin in cold water. Add to chocolate mixture and stir unti gelatin misture is dissolved. then cook and stir till mixture is smooth and very thick. Add hot mixture to egg yolks; mix well, and add vanilla. Cool 5 minutes. Fold into whipped cream and add nuts. Oil a 11 1/2 x 7 1/2 x 1 1/2 inch pan. Arrange 1/2 of the angel food cake in a layer in the pan. Add a layer of the chocolate mixture. Add remaining angelfood cake and chocolate mixture. Chill 12 to 24 hours. Maraschino cherries maybe used for a garnish. Cut in squares to serve. 
Chocolate Peppermint Dream 1 1/2 c. chocolate wafer crumbs (about 25 wafers) 3 tbsp. margarine 25 lg. marshmellows or 2 1/4 c. minature marshmellows 1/2 c. milk 1 tsp. vanilla dash of salt 6 drops peppermint extract 6 drops red food coloring 1 c. chilled whipping cream or 1 envelope dessert topping mix 2 tbsp. crushed peppermint candy Mix wafer crumbs and butter thoroughly and press mixture into the bottom of a square 8 x 8 pan. Heat marshmellows and milk over medium heat, stirring constantly until marshmellows are melted. Remove from heat; stir in vanilla, salt,peppermint extract and food coloring. Chill until thickened. In chilled bowl, beat cream until siff or according to directions on topping mix. Blend in marshmellow mixture and pour over crumb crust. Cover and chill at least 12 hours. Just before serving sprinkle with candy.
Chocolate Dessert 1 pkg. graham cracker crumbs 1 stick margarine 1 c. powdered sugar 1 8oz. pkg. cream cheese 1 carton cool whip 1 pkg. chocolate instant pudding 1 pkg. vanilla instant pudding 3 c. milk Mix crumbs and margarine and put in a 9 x 13 pan. Bake if you want to at 350 degrees for about 10 minutes. You can skip this step if want. Blend cream cheese and sugar together in mixer. Add 1/2 carton of cool whip and mix well. Spread mixture over the thoroughly cooled crust. Beat the 2 puddings and milk until thick. Pour over cream cheese mixture. Chill till set up and firm and add the remaing cool whip. Garnish with grated chocolate.
Chocolate-Coconut Dessert 1 6oz. pkg. semi-sweet chocolate chips 1 13-oz can evaporated milk 5 c. minature marshma llows 1 1/3 c. flaked coconut 6 tbsp. butter or margarine 2 c. crisp rice cereal (crushed) 1 c. chopped walnuts 1/2 gal. brick vanilla ice cream In saucepan melt chocolate chips in milk. Bring to a boil; boil gently uncovered 4 minutes or until thickened stirring constantly. Add marshmallows, heat and stir till melted. Chill. In skillet cook and stir coconut in butter till lightly browned. Stir in cereal and nuts. Spread 3 cups of the cereal mixture in bottom of a 13 x 9 pan. Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces. Arrange half of the ice cream over the cereal. Layer marshmellow mixture and then rest of ice cream. Spread remainder of cereal mixture on top and press firmly. Cover; freeze firm.
Chocolate Oreo Dessert 30-34 Oreos 1/4 c. melted oleo 1/2 gal. vanilla ice cream 1 jar Smuckers caramel topping 1 jar fudge topping 1 1/2 c. salted peanuts 1 large carton cool whip Crush cookies and mix with oleo. Put in a 9 x 13 inch pan. Spread ice cream over cookies, then spread caramel and then fudge toppings. Sprinkle with peanuts and then spread cool whip on top. Freeze. Let set out 10 minutes before serving.
Dirt Dessert 1 lg. pkg. Oreos 8oz. pkg. cream cheese (softened) 1/2 c. butter, softened 1 c. powdered sugar 1 9oz. carton whipped topping 2 pkg. chocolate instant pudding 3 c. milk Crush cookies and put half the crumbs in a 9 x 13 inch pan. Mix cream cheese and butter ntil smooth. Mix in powdered sugar. Fold in whipped topping. Mix pudding mixes and milk together. Fold the two mixtures together and pour over crumb crust. Top with remaining crushed cookie crumbs. Chill.
Peanut Chocolate Parfait Bars Base: 1 pkg. pudding devils food cake mix 1/2 c. oleo 1/4 c. milk 3/4 c. peanuts 1 egg Filling: 3/4 c. peanut butter 1 1/2 c. powdered sugar 8 oz. pkg. cream cheese 1 pkg. vanilla instant pudding (5 1/4 oz.) 2 1/2 c. milk 1 8oz. carton cool whip Topping: 1/2 c. peanuts 1 1/2oz milk chocolate bar chilled and grated Heat over to 350 degrees. Grease and flour bottom only of 9 x 13 pan. In large bowl, with electric mixture, combine all base ingredients at medium speed until well blended. Spread evenly in pan, bake for 20 to 25 minutes. Do not over bake. Cool. In a small bowl combine peanut butter and powdered sugar until crumbly, set aside. In a large bowl, beat cream cheese until smooth; add milk whipped topping and pudding mix. Beat 2 minutes at low speed, blend well. Pour 1/2 of cream cheese mixture over cooled cake base. Sprinkle with 1/2 of peanut butter mixture. Repeat layers with remaining cream cheese mixture and peanut butter mixture. Sprinkle the topping mixture on top and refrigerate or freeze until serving time.
Turtle Cheesecake Ingredients: 2 cups vanilla wafer crumbs 6 tablespoons unsalted butter 14 ounces individually wrapped caramels, unwrapped 1 (5 ounce) can evaporated milk 1 cup chopped pecans 3 (8 ounce) packages cream cheese 1/2 cup white sugar 1 1/2 teaspoons vanilla extract 2 eggs 1/2 cup semisweet chocolate chips Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan. 2. Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter. 3. Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool. 4. In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. 5. In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. 6. Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving.
Chocolate Chip Cookie Dough Cheese Pie Ingredients: COOKIE DOUGH (recipe follows) 2 packages (3 oz. each) cream cheese, softened 1/3 cup granulated sugar 1/3 cup dairy sour cream 1 egg 1/2 teaspoon vanilla extract 1 packaged chocolate crumb crust (6 oz.) Directions: 1. Prepare COOKIE DOUGH. 2. Heat oven to 350°F. 3. Beat cream cheese and sugar in small bowl until smooth; add sour cream, egg and vanilla, beating until blended. Pour into crust. Drop COOKIE DOUGH by teaspoons evenly onto cream cheese mixture. 4. Bake 35 to 40 minutes or just until almost set in center. Cool completely on wire rack. Cover; refrigerate leftover pie. 8 servings. COOKIE DOUGH 2 tablespoons butter or margarine, softened 1/4 cup packed light brown sugar 1/4 cup all-purpose flour 1 tablespoon water 1/4 teaspoon vanilla extract 1 cup HERSHEY'S Semi-Sweet Chocolate Chips Beat butter and brown sugar in small bowl until fluffy. Add flour, water and vanilla, beating until blended. Stir in chocolate chips
Chocolate Mousse 2 1/2c. sweet butter 2 c. sugar 6 egg yolks 1 large pkg. milk chocolate chips (melted and cooled a bit) 1/4 c. cognac (or use 1/4 tsp. brandy or rum flavoring) 1 1/2c. finely chopped pecans or walnuts 6 egg whites 1 c. heavy cream (whipped) fresh strawberries 1. Beat butter and sugar at high speed until very light and fluffy, about 20 minutes. 2. Add egg yolks one at a time, beating well after each addition. Gradually beat in chocolate; continue beating 3 minutes longer. 3. Add cognac or flavoring; beat 3 minutes. Mix in nuts. 4. In another bowl, beat egg whites until soft peaks form when beater is slowly raised. Fold in chocolate mixture until thoroughly mixed. Pour into 2 quart ring mold. 5. Refrigerate until well chilled--at least 3 hours. 6. Unmold, fill center with whipped cream and garnish with fresh strawberries. 20 servings.
Chocolate Eclair Cake 2 small boxes French Vanilla Pudding (instant) 3-cups of milk 1-16oz. cool whip 1-box graham crackers 1-can of choc. frosting. Prepare instant pudding using the 3 cups of milk, when thickened, fold in cool whip. Using 9x13 in. pan, line bottom with layer of graham crackers. Divide pudding in 1/2, use 1/2 over graham crackers. Add remaining pudding then another layer of graham crackers. Carefully ice top layer of graham crackers with frosting. Refrigerate (better if made the night before) Try different flavors of pudding and icing...
DaylilyTam's S'more Cheesecake 2 1/4 cups graham cracker crumbs (about 36 squares) 1/3 cup sugar 1/2 cup melted butter or margrine In a small bowl, combine craker crumbs and sugar stir in butter. Press into the bottom and 1 3/4 inches up the side of a greased 10 inch spring form pan, set aside. 2 (8oz) packages cream cheese softened 1 can (14oz) sweetened condensed milk 2 teaspoons vanilla extract 3 eggs 1 cup minature marshmellows 1 cup minature chocolate chips In a mixing bowl, beat the cream cheese, milk and vanilla till smooth. Add eggs; beat on low just until combined. Stir in chocolate chips and marshmellows. Pour over crust. Bake at 325 degrees F for 40-45 minutes or until center is almost set (I usually end up baking it for longer than that) 1 cup minature marshmellows 1/2 cup minature chocolate chips 1 Tablespoon shortening Sprinkle baked cheese cake with marshmellows and bake 4-6 mins longer or until marshmellows are puffed. Meanwhile melt chocolate chips and shortening; stir till smooth. Drizzle over marshmellows. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool an hour longer. Refrigerate overnight. Remove sides of pan. 12 servings
Chocolate Raspberry Mousse 2 pints fresh raspberries 1/2 cup granulated sugar 32 ounces semisweet chocolate -- chopped fine 8 ounces unsweetened chocolate -- chopped fine 12 egg whites 3 cups heavy cream Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush berries into a rough texture. Set aside for a few minutes. Add chocolates to raspberries and place over a double boiler. Stir periodically to avoid scorching the chocolate. Keep over low heat until the chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool. Beat egg whites until they form soft peaks. Gradually add remaining 1/4 cup sugar; beat until the peaks are stiff but not dry. Beat heavy cream until it forms stiff peaks. Add 1/4 of the egg whites to the chocolate, stirring well to incorporate, lightening the chocolate. Fold in the cream and remaining egg whites, being certain that no white streaks remain. Keep refrigerated until used.
Chocolate Peanut Butter Cheesecake 2 1/4 pounds cream cheese -- softened 1 1/2 cups sugar 6 eggs 2 teaspoons vanilla extract 1 1/2 cups heavy cream 10 ounces semisweet chocolate -- melted 1 cup peanut butter -- smooth or crunchy Preheat oven to 300 F. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long handle of a wooden spoon, swirl the two flavors together. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight.
Chocolate Cobbler Filling: 3/4 cup sugar 1 cup all-purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 2 tablespoon cocoa 1/2 cup milk 3 tablespoon melted butter 1 teaspoon. vanilla 1/2 cup chopped nuts (optional) Topping: 1/2 cup sugar 1/2 cup brown sugar 1/4 cup cocoa 1 1/2 cups water For filling, sift dry ingredients into a 9-inch pan. Stir in milk, butter and vanilla. Spread batter evenly in pan. For topping: Mix sugars with cocoa and sprinkle over batter. Pour water over all. Bake at 350 degrees for 45 minutes. Serve warm or cold with ice cream and whipped topping.
CHOCOLATE-CREAM CHEESE TASSIES Mix chocolate cake batter as directed on box. Put spoonful of batter in tassie papers (placed in tassie pans). Add 3 or 4 chocolate chips and add spoonful of cream cheese mixture. Cheese Mixture: 2 (8 oz.) cream cheese 2 eggs 2/3 c. sugar vanilla Blend and beat. Bake 10 to 12 minutes at 350 degrees
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