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3 c. crushed vanilla wafers 2/3 c. butter or margarine,melted 1/4 c. sugar 1/2 tsp. vanilla Filling: 1 milk chocolate candy bar (7 oz.) plain or with almonds, broken into pieces 1 (10 oz) pkg. large marshmallows 1 c. milk 2 c. whipping cream, whipped 1/2 tsp. vanilla Sliced toasted almonds In a bowl, combine wafter crumbs, butter , sugar and cinnamon; mix well. Set aside 1/3 c. for topping. Press remaining crumb mixture into a greased 9 x 13 inch pan; refrigerate until firm. In a saucepan, heat the candy bar, marshmallows, and milk over med- ium-low heat until chocolate and marshmallows are melted. stirring often. Remove from the heat; cool to room temperature. Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with reserved crumb mixture and almonds. 
Chocolate Pudding for One 1 1/2tsp. cornstarch pinch of salt 1/2 c. milk 1/4 c. semi-sweet chocolate chips whipped cream In a 2 cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave uncovered on high for 1 minute or until hot but not boiling;stir. Cook 30-45 seconds longer or until mixture just begins to boil; stir. cool. Pour into a small bowl. Top with whipped cream.
Chocolate Pudding 1 c. sugar 1/2 c. baking cocoa 1/4 c. cornstarch 1/2 tsp. salt 4 c. milk 2 Tbsp. butter or margarine 2 tsp. vanilla In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. Gradually add milk. Bring to a rolling boil over medium heat; boil and stir for 2 minutes or until thickened. remove from the heat; stir in butter and vanilla. Spoon into individual dishes. Chill until serving.
Chocolate Truffle Cheesecake 1 1/2c. chocolate wafer crumbs 2 Tbsp. sugar 1/4 c. butter or margarine,melted Filling: 1/4 c. semi-sweet choc. chips 1/4 c. whipping cream 3 pkgs. (8oz. each) cream cheese,softened 1 c. sugar 1/3 c. cocoa 3 eggs 1 tsp. vanilla Topping: 1 1/2 c. semi-sweet choc. chips 1/4 c. whipping cream 1 tsp. vanilla In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inches up the sides of a greased 9-in. springform pan. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce heat to 325 degrees. In a saucepan over low heat melt choc. chips; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low speed just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Bake for 45-50 min. or until center is almost set. For topping, melt chocolate chips in saucepan over low heat, stirring until smooth. Remove from heat. Stir in cream and vanilla; mix well. Spread over filling. Refrigerate overnight. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Just before serving, garnish with whipped cream and minature chocolate kisses.
Frozen Chocolate Cheesecake Tart 2 1/4c. crushed chocolate sandwhich cookies (about 22 cookies) 1/3 butter or margarine,melted Filling: 2 8-oz. pkg. cream cheese, softened 1/3 c. powdered sugar 1/3 c. whipping cream 1 tsp. vanilla 3 c. vanilla chips,melted and cooled 1/2 c. minature semi-sweet chocolate chips Chocolate curls In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of a greased 9-inch fluted tart pan with a removeable bottom. Cover; place in freezer, freeze for at least 1 hour. In mixing bowl, beat cream cheese and sugar until smooth. Add cream, vanilla and melted vanilla chips; beat for 3 minutes. Stir in chocolate chips; pour over crust. Cover and freeze for 8 hours or overnight. Uncover and refrigerate 3-4 hours before serving. Garnish with chocolate curls if desired.
Frozen Mocha Torte 1 1/4c. chocolate wafer crumbs(about 24 wafers),divided 1/4 c. sugar 1/4 c. butter or margarine,melted 1 8-oz. pkg. cream cheese softened 1 can sweetened condensed milk 2/3 c. chocolate syrup 2 Tbsp. instant coffee granules 1 Tbsp. hot water 1 c. whipping cream, whipped Combine 1 c. wafers crumbs, sugar, and butter. Press into the bottom and 1 inch up the sides of a greased 9-inch spring-form pan.; set aside. In a mixing bowl, beat cream cheese,milk, and the chocolate syrup until smooth. Dissolve coffee granules in hot water; add to cream cheese mixture. Fold in whipped cream. Pour over crust. Sprinkle with remaining crumbs. Cover and freeze for 8 hours or overnight. Uncover and remove from freezer 15 minutes before serving.
Heavenly Chocolate Mousse 8 squares semi-sweet baking chocolate, coarsely chopped 1/2 c. water, divided 2 Tbsp. butter (no substitutes) 3 egg yolks 2 Tbsp. sugar 1 1/4 c. whipping cream, whipped In a microwave or double boiler, heat chocolate and 1/4 c. water and butter until the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar, and remaing water. Cook and stir over low heat until mixture reaches 160 degrees, about 1-2 minutes. Remove from the heat; whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into dessert dishes, refrigerate for 4 hours or overnight.
Meringue Fudge Drops 4 egg whites 1/4 tsp. cream of tartar 1/4 tsp. salt 1 c. sugar 1/4 tsp. almond extract Preheat over to 400 degrees for 45 minutes. Beat first three ingre- dients until stiff. Gradually add sugar and continue to beat until stiff and satiny. Drop by teasponfuls into mounds on a cookie sheet covered with brown paper. With spoon, press centers to form a cup. TURN OFF oven. Put meringues in and leave overnight. Fudge Filling: 1 pkg. semi-sweet chocolate morsels 1/2 c. butter 4 egg yolks 2 Tbsp. corn syrup or sugar Melt chocolate morsels and butter over hot water. Beat egg yolks, and corn syrup. Add to chocolate mixture. Cook, stirring, 5 minutes. Remove from heat. Beat until mixture is of spreading consistency. Fill meringues with chocolate mixture. Garnish with nuts. Yield: 2 1/2 dozen.
Tiramisu; an Italian dessert 4 eggs separated 3/4 c sugar 2- 8 oz pkg's of cream cheese, softened 1/2 c coffee (1/2 c water with 1 tsp instant coffee) 1/4 c Kahlua 1 pkg of lady fingers 2-1 oz squares of semisweet chocolate finely grated Beat egg yolks in medium size bowl adding sugar gradually until well mixed. Add cream cheese and mix well. Beat egg whites in a separate bowl, until soft peaks form. Fold into cheese mixture. Spread 1/4 of cheese mixture in 12 cup large glass bowl. Dip lady fingers in mixture of Kahlua and coffee and cover cheese layer. Repeat 3 times using grated chocolate on each layer and ending with cheese and chocolate. Refrigerate 6 hrs or over night.
Chocolate Puddding Pizza 1 pkg. peanut butter cookie mix 12 oz. cream cheese, softened 1 3/4 c. cold milk 1 pkg (3.9 oz) instant chocolate pudding mix 1 8-oz. carton whipped topping (cool whip) 1/4 c. semi-sweet chocolate chips Prepare cookie mix dough according to package directions. Press into a greased 12 inch pizza pan. Bake at 375 degrees for 15 minutes or until center is set; cool. In a mixing bowl, beat cream cheese until smooth. Spread over the crust. In another mixing bowl, beat milk and pudding mix on medium speed for 2 minutes. Spread over the cream cheese layer. Refrigerate for 20 minutes or until set. Spread with whipped topping and sprinkle with chips. Chill for 1 - 2 hours.
Hershey’s Chocolate Trifle -----SPONGE CAKE----- 2 Eggs 1/2 c Sugar 2/3 c All-purpose flour 1/2 ts Baking powder 1/4 ts Salt 3 tb Water 1 t Vanilla extract 1 Envelope unflavored gelatin 2 tb Cold water 1/4 c Boiling water 2/3 c Sugar 1/3 c HERSHEY'S Cocoa 1 1/2 c Cold whipping cream 1 1/2 ts Vanilla extract 1/4 c Rum, divided (optional) 2 c Sliced, peeled peaches -OR- kiwi 2 c Strawberries or raspberries - (sliced, sweetened) Sweetened whipped cream Fresh fruit 1. Prepare SPONGE CAKE (see below). 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). 3. Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended. 4. To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2-quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half chocolate mousse onto fruit. Top with remaining cake layer. Sprinkle with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fresh fruit. NOTE: 3-ounce package (12 unfilled ladyfingers, split) can be substituted for sponge cake. Arrange ladyfingers in two layers cutting as needed to fit bowl.. SPONGE CAKE: 1. Heat oven to 350 F. Grease and flour 8-inch round baking pan. 2. In bowl, beat eggs at high speed of electric mixer until foamy. Gradually add sugar beating until mixture is double in volume. 3. Stir together flour, baking powder and salt; alternately add with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan. 4. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes. Remove from pan; cool completely on wire rack.
Chocolate Macadamia Tart -----MACADAMIA NUT CRUST----- 1 1/2 C Macadamia nuts, finely -ground 3/4 C Unsifted all-purpose flour 1/3 C Granulated sugar 1/2 T Ground cinnamon 2 T Butter, melted -----CHOCOLATE FILLING----- 1/2 C Plus 2 T heavy cream 3 1-oz squares semisweet -chocolate, finely chopped 1 Pk (8-oz) cream cheese, -softened 1/3 C Granulated sugar 2 Lg Eggs 2 T Creme de Cacao, or other -chocolate-flavored liqueur Vanilla Sauce (recipe -follows) 1. Prepare Macadamia Nut Crust: In medium-size bowl, combine ground macadamia nuts, flour, granulated sugar, and cinnamon. Stir in melted butter until blended. With fingers, press crust mixture into bottom and sides of six 4-inch fluted tart pans; set aside. 2. Prepare Chocolate Filling: In 1 quart saucepan, heat 1/2 C cream over medium heat. Place chocolate in small bowl. When cream begins to boil, remove from heat; pour over chocolate, stirring constantly until chocolate melts and mixture is smooth; set aside. 3. Heat oven to 325'F. In large bowl, with electric mixer, beat cream cheese until smooth. Add granulated sugar and beat on medium speed 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in remaining 2 T cream and the Creme de Cacao. Stir in chocolate mixture. 4. Divide filling among tart shells; bake 25 to 30 minutes or until filling appears set. Cool tarts completely in pans on wire rack. Cover and refrigerate tarts until ready to serve. Meanwhile, prepare Vanilla Sauce. 5. To serve, spoon Vanilla Sauce onto each of 6 dessert plates. Place a Chocolate Macadamia Tart on top of Vanilla Sauce; garnish each tart with chocolate curls and confectioners' sugar, if desired. Vanilla Sauce: In 1-quart saucepan, combine 1/2 C heavy cream and 1/3 C milk; cook over medium heat just until bubbles form around edge of pan. Remove from heat. In medium-size bowl, beat together 3 T sugar and 2 large egg yolks. Gradually pour cream mixture into yolk mixture, stirring constantly. Pour mixture back into saucepan, cook over low heat, stirring constantly, until thickened. (Do not boil.) Strain Va- nilla Sauce into bowl; stir in 1 teaspoon vanilla extract. Cover and refrigerate until ready to serve.
Chocolate Crepes FILLING 1/2 c Chocolate chips, semi-sweet 2 tb Butter 1/2 c Sugar, confectioners, sifted 1/4 c Karo, light 2 tb Creme de cacao 2 tb Water 1/2 ts Vanilla extract 1 qt Ice cream, chocolate Chocolate crepes 1/2 c Pecans, chopped CREPES 1/2 c Flour 1 tb Cocoa 2 ts Sugar 1 d Salt 3/4 c Milk 1/4 ts Almond extract 1 Egg 2 ts Butter,melted Oil Filling: Combine chocolate chips and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook, stirring often, until chocolate melts. Remove from heat. Add confectioners' sugar, Karo, creme de cacao, water, and vanilla, and stir until smooth. Spoon about 3 tablespoons ice cream down the center of each crepe; fold sides over, and place seam side with on serving dishes. Spoon warm chocolate sauce over each; sprinkle with pecans. Crepes: Combine flour, cocoa, sugar, and salt. Add milk and almond extract; beat until smooth. Add egg and beat well; stir in butter. Refrigerate 2 hours. Brush bottom of a 6" crepe pan or heavy skillet with oil; place over medium heat until just hot, not smoking. Pour 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers the pan in a thin film. Cook 1 minute or until lightly browned. Lift edge of crepe to test for doneness. Crepe is ready for flipping when it can be shaken loose from the pan. Flip the crepe, and cook about 30 seconds on the other side. (This side is rarely more than spotty brown, and is the side on which the filling is placed.) Place crepes on a towel to cool. Stack between layers of waxed paper to prevent sticking. Repeat until all batter is used.
Chocolate Souffle 2 quart casserole 1 square bitter chocolate 2 heaping tablespoons cocoa 1 tablespoon flour or cornstarch 1 cup sugar 4 eggs, separated 1 1/2 cups milk 2 Tablespoons butter 1 Tablespoon vanilla Preheat oven to 325 degrees. Combine chocolate, cocoa, flour or cornstarch, and sugar. Blend into well-beaten yolks. Mix in milk and butter and cook in a double boiler over boiling water until thick, stirring constantly. Add vanilla and beat as it cools. When cool, beat egg whites until stiff and fold into mixture, pour into casserole, and set in pan of warm water. Bake in oven for 1 hour - or until knife inserted in center comes out clean. Serve at once with sweetened whipped cream, plain cream, or chocolate sauce. Serves 6.
Chocolate Tapioca Pudding 1 cup sugar 3 tablespoons tapioca 1/8 teaspoon salt 3 2/3 cups milk 1 egg, slightly beaten 1 teaspoon vanilla 2 ounces unsweetened chocolate squares 2 to 3 tablespoons instant coffee Combine sugar, tapioca and salt in saucepan; stir in milk and egg. Let stand 5 minutes. Add chocolate and coffee. Cook and stir over medium heat until mixture comes to a full boil and chocolate is blended, about 15 minutes. Remove from heat. Stir in vanilla. Cool for 20 minutes; stir. Chill. Serve with whipped topping if desired. 8 servings.
Chocolate Walnut Torte Yield: 8 Servings 6 oz unsweetened chocolate 8 T (1 stick) unsalted butter, at room temperature 1 1/2 c sugar 2 ts vanilla 6 eggs, separated 1 1/2 c walnuts, ground 1/2 c all-purpose flour 1/4 ts salt 1 T powdered sugar Preheat the oven to 350 degrees F. Grease a 9-inch springform pan. Line the bottom with a circle of waxed paper cut to the diameter of the pan. Melt the chocolate in a small saucepan set on low heat, stirring until smooth. Set aside. Beat the butter and 1/2 cup of the sugar in a large bowl, until light and creamy. Add the melted chocolate and vanilla, beating well. Add the egg yolks one at a time, beating well after each addition. Stir in the ground walnuts, flour and salt. The mixture will be moist but have a crumbly appearance. Clean the beaters carefully. In a clean bowl, beat the egg whites until they are foamy. Gradually beat in the remaining sugar until stiff peaks form. Stir one-third of the beaten whites into the batter. Gently fold in the remaining whites. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan for 10 minutes, then run a sharp knife around the edges to loosen the cake. Remove the pan sides and cool completely on a baking rack. Before serving, remove the waxed paper and transfer the cake to a serving platter. Sift the powdered sugar over the cake, cut into wedges and serve. Serves 8 to 10.
Raspberry Chocolate Trifle (From Penny_Picks) 1 package (3.9 ounces) instant chocolate pudding mix 2 cups cold milk 1 loaf (10 3/4 ounces) frozen pound cake, thawed 2 cups fresh or frozen raspberries, thawed 1 cup raspberry preserves Whipped topping Additional raspberries, optional Mix pudding and milk according to package directions; chill. Cut cake into 1-inch cubes; place half in a 2-quart glass bowl. Gently stir together raspberries and preserves; spoon half over cake. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings.
Chocolate Apple Crisp 1 1/2 c All-purpose flour 1 c Firmly packed brown sugar 1/2 t Baking soda 1/4 t Salt 3/4 c Butter 1 1/2 c Quick oats, uncooked 1 pk semi-sweet chocolate mini morsels, divided (12 oz) 3 Apples, unpeeled if desired, chopped 1 c Pecans or walnuts, chopped Preheat oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake 35-40 minutes until lightly browned. Cool slightly; cut into squares. Makes about 15 servings.
 
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