Chocolate Recipes

RECIPE FORUM Recipe Exchange
21

Silken Panna Cotta

1 1/2 tsp. unflavored gelatin
1 tbsp. cold water
3 cups heavy whipping cream
1/2 cup sugar, or more to taste
Pinch of salt
11/2 tsp. vanilla extract
1 cup (8-oz. container) sour cream
31/2 - or 4-oz. bar bittersweet chocolate, shaved with a vegetable peeler

In a coffee cup, sprinkle the gelatin over the cold water. Let stand 5 minutes. In a 3-quart non-aluminum saucepan, warm the cream with the sugar, salt and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool 5 minutes.

Have the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Have eight coffee cups, 2/3 -cup ramekins or small wineglasses. Fill each one 3/4 full with the cream. Chill 4 to 48 hours. Serve topped with chocolate shavings.

Serves 8

22

Chocolate Velvet Sauce in a Jar

1 cup sugar
2/3 cup evaporated milk
1/2 cup butter
1/4 cup light corn syrup
12 ounces high quality semi-sweet chocolate bars, chopped
2 teaspoons vanilla

Combine sugar, evaporated milk, butter and corn syrup in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil, 15 to 20 minutes. Boil three minutes and remove from heat. Immediately add chocolate pieces. Beat with wire whisk or electric mixer until smooth. Stir in vanilla. Pour into 3 8-ounce jars while warm. Cool 15 minutes. Cover and store refrigerated.

To serve, remove cover and microwave on high, stirring every 30 seconds until hot, 1 to 1 1/2 minutes. Note: Substitute 2 cups semi-sweet real chocolate chips for chocolate bars, if desired. For gift-giving, tie ribbon on jars and attach gift tags with serving directions.

23

Chocolate and Raspberry Fontaine

This recipe is made of crispy phyllo packages stuffed with warm, bitter-sweet chocolate ganache topped with raspberries. The fontaine can be prepared 6 to 8 hours in advance, wrapped in plastic wrap and refrigerated, then baked for 8 to 10 minutes just before serving. Once assembled, the fontaines can also be frozen for later use and defrosted for 15 minutes before baking.

7 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
4 tablespoons raspberry brandy
1/2 cup confectioners’ sugar plus extra for dusting
8 (10 x 20-inch) sheets phyllo dough
1/2 cup sweet butter, melted
1 recipe Cocoa Sponge Cake or commercial pound cake
cut 1/2 inch thick with a cookie cutter
1 pint raspberries

Cocoa Sponge Cake
1 tablespoon sweet butter
1 tablespoon all-purpose flour
4 egg whites
1/2 cup granulated sugar
4 egg yolks
1/2 cup flour sifted together with 1/4 cup cocoa powder

Preheat oven to 350 degrees F. Brush an 8-inch springform cake mold with the butter and dust with the flour.

With an electric mixer, whip the eggs whites, slowly adding the sugar, and continue to whip until stiff. With a spatula, fold in the egg yolks, then gradually incorporate the sifted cocoa/flour mixture. Pour the batter into the cake mold and bake in the oven for 15 to 18 minutes. Remove from heat when done and unmold on a pastry rack to cool.

Place the chopped chocolate in a bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate. Stir until the chocolate has melted, add 2 tablespoons of the raspberry brandy, and combine until smooth. Set the chocolate ganache aside to cool.

Bring 1/3 cup water to a boil in a small pot, add the confectioners’ sugar, and stir until dissolved. Add the remaining 2 tablespoons raspberry brandy and remove the raspberry syrup from heat.

To assemble, spread 1 sheet of phyllo dough on a work surface, brush with a thin coasting of the melted butter, dust with sifted confectioners’ sugar, and cover with a second sheet. Brush with the melted butter again and dust with the sugar. Cut the rectangular phyllo dough into 3 equal strips, about 6 1/2 inches wide by 10 inches long. Place a disk of chocolate cake in the center of each strip and moisten each disk with a little of the raspberry syrup. Cover each disk with a generous spoonful of the chocolate ganache and place 8 to 10 raspberries on top. First, fold one end of the phyllo dough over fully encasing the chocolate and raspberries. Repeat this process until you have made 12 packages. Brush each one with butter and refrigerate or freeze until ready to bake.

Preheat oven to 400 degrees F. Place the packages on a greased baking sheet and sprinkle with more sugar. Bake for 8 to 10 minutes or until lightly browned. Keep warm. Top each fontaine with the remaining raspberries and serve hot.

Source: Recipe by pastry chef Jacques Torres

24

Chocolate Rum Angel

1 1/2 cups milk
2 eggs, beaten
1/2 cup granulated sugar
1/4 teaspoon salt
1 envelope unflavored gelatin
1/3 cup cold water
3/4 cup semisweet chocolate chips
2 tablespoons rum or rum flavoring
1 1/2 cups whipping cream
1 angel food cake
1/2 cup sliced almonds
Sweetened whipped cream
Fresh strawberries

Blend first four ingredients in top of double boiler and cook over simmering water, stirring, until mixture is of custard consistency and coats a spoon, about 10 to 15 minutes. Soften gelatin in cold water and add to hot custard, stirring to dissolve. Remove 1 cup of custard and add to chocolate chips. Stir until chocolate is melted. Set aside.

When remaining custard is cool, add rum and chill until mixture just begins to thicken. Whip cream and gold into chilled custard. Tear cake into pieces and fold into custard. Pour mixture into a 9-inch springform pan or a 13 x 9-inch pan. Drizzle chocolate custard over top and sprinkle with almonds. Chill to set. If using a springform pan, unmold. Cut into serving pieces and garnish each with sweetened whipped cream and a strawberry.

Serves 14 to 16

25

Chocolate Cream Pots

5 ounces bittersweet chocolate
2/3 cup whipping cream
1/4 cup plus 1 tablespoon Irish cream liqueur
8 ounces mascarpone cheese (1 cup)
Chocolate shavings (optional garnish)

Break the chocolate into a bowl and microwave on high for about 2 minutes, or until melted. Alternatively, melt in a bowl set over simmering water making sure the bottom of the bowl doesn’t touch the water. Stir and set aside to cool.

Whisk the cream to soft peaks and whisk in the Irish cream liqueur. Beat the mascarpone until smooth, then beat into the Irish cream liqueur mixture. Pour in the cooled chocolate and stir lightly to make a swirly pattern.

Spoon the mixture into small bowls or teacups. Cover generously with chocolate shavings, and serve.

Makes 4 servings

Use a potato peeler to make shavings from a thick chocolate bar for the garnish.

26

Jumbo Chocolate Chip Muffins

2 C. all-purpose flour
1/3 C. firmly packed light brown sugar
1/3 C. granulated sugar
2 t. baking powder
1/2 t. salt
2/3 C. milk, at room temperature
1 stick unsalted butter, melted and cooled
2 large eggs, lightly beaten
2 t. vanilla extract
12 oz. bittersweet chocolate, cut into chunks
1/2 C. coarsely broken walnuts or pecans

Preheat oven to 400°F. Butter six jumbo muffin cups.

In a large bowl, stir together flour, sugars, baking powder and salt. In another bowl, stir together milk, butter, eggs and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chocolate chunks and nuts.

Spoon batter into muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted in center of one muffin comes out clean. Remove pan to wire rack and cool for 10 minutes before removing from pan.

Makes 6 jumbo muffins.

27

Death by Chocolate Waffles

Top these waffles with strawberries, whip cream and of course, chocolate sauce!

1 1/3 C. flour
1/3 C. whole-wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 t. cinnamon
1/2 C. butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy

Preheat waffle iron.

In a large bowl, sift together flour, whole-wheat flour, cocoa, baking powder and cinnamon. In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs.

Make a well in dry ingredients, pour in chocolate mixture and blend just until everything is combined. Let batter stand for several minutes. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot.

Makes 4 waffles.

28

Chocolate Streak Scones

Streaking stuff:
1/2 C. coarsely chopped chocolate - semi-sweet is best
1/3 C. sugar
3 T. unsalted butter
1/4 t. cinnamon
1 T. cocoa
1 t. instant coffee

Dough:
3 C. unbleached all purpose flour
1/3 C. sugar
1 T. baking powder
1/2 t. salt
1/2 C. unsalted butter - cut in chunks
1 egg
1 t. vanilla
1 C. light cream

Topping:
1/4 C. cocoa
1/4 C. sugar
1/2 C. finely grated semi-sweet chocolate

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Prepare streaking mixture. Process all ingredients in a food processor until crumbly. Set aside.

For dough, combine flour, sugar, baking powder and salt. Cut in butter until mixture is coarse and mealy. Stir in egg and vanilla, then cream to make a soft dough. Turn out onto a lightly floured board. Spoon on streaking mixture and gently knead, pressing in the mixture and smoothing dough at the same time. Pat into two rounds. Cut into irregular wedges.

Brush with cream and sprinkle with (mixed) topping ingredients. Bake 12-15 minutes.

29

Irish Cream Chocolate Chip Cheesecake

Crust:
Nonstick vegetable spray
2 1/2 C. crushed whole oreo cookies
4 T. melted butter

Preheated oven 325°F.

Coat 9" springform pan with spray. Crush oreo cookies in food processor. Add melted butter. Continue processing until thoroughly mixed. Press mixture onto bottom and side of pan. Bake 7 minutes. Begin filling preparation.

Filling:
24 oz. softened cream cheese
1 2/3 C. sugar
5 eggs
1/2 C. Irish Cream liqueur
1 T. vanilla extract
1 1/4 C. mini chocolate chips

Cream cheese and sugar in processor. Add eggs one at a time and continue processing. Blend in vanilla and Irish Cream liqueur. Sprinkle 3/4 C. of chips on crust. Pour filling into crust. Sprinkle with rest of chips.

Bake until puffed and golden brown - about 1 hour and 15 minutes. Cool and refrigerate overnight. Bring to room temperature before serving.

30

Chocolate Fudge Truffle Cheesecake

Chocolate Crumb Crust
24 oz. cream cheese, softened
14 oz. can sweetened condensed milk
12 oz. package semi-sweet chocolate chips, melted
4 eggs
1/4 C. coffee-flavored liqueur, optional
2 t. vanilla extract

Preheat oven to 300º. Prepare chocolate crumb crust.

In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan.

Bake 1 hour and 5 minutes or until center is set. Cool.

Refrigerate until ready to serve.

31

Chocolate Hazelnut Pots De Crème:

1 cup half-and-half
3 bars (1.5 ounces each) Godiva Dark Chocolate, broken up
1 tablespoon granulated sugar
3 large egg yolks, lightly beaten
2 teaspoons Frangelico
1 teaspoon vanilla extract

Sweetened Whipped Cream:
1/2 cup heavy cream
2 teaspoons confectioners’ sugar
2 teaspoons Frangelico

Garnish:
1/2 cup coarsely chopped hazelnuts

Combine half-and-half, chocolate and sugar in small heavy saucepan. Cook and stir over medium heat for 10 minutes or until the mixture reaches a full boil and thickens.

Gradually stir about half of hot chocolate mixture into beaten egg yolks. Stir egg yolk mixture into remaining hot chocolate mixture. Cook and stir over low heat for 2 minutes. Remove from heat.

Stir in Frangelico and vanilla. Pour chocolate mixture into six pots de crème cups, demitasse cups or soufflé cups. Cover and chill for 2 hours.

Make the sweetened whipped cream:

In a chilled bowl, beat cream with sugar and Frangelico until soft peaks form, using electric mixer at medium speed.

Garnish each pot de crème with a dollop of whipped cream and chopped hazelnuts.

32

Baileys Souffle with Chocolate Sauce

Chocolate Sauce:
1/4 cup whole milk
1/4 cup heavy cream
2 tablespoon granulated sugar
1 tablespoon unsalted butter
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1 teaspoon vanilla extract

Baileys Soufflé:
1 cup whole milk
1/2 vanilla bean, split lengthwise
2 large egg yolks
1 whole large egg
3 tablespoon superfine granulated sugar
1/4 cup all purpose flour
2 teaspoon cornstarch
1/4 cup Baileys Irish Cream Liqueur (or to taste)
1 tablespoon unsalted butter
1/4 cup granulated sugar, plus extra for dusting ramekins
5 large egg whites, at room temperature

Make Sauce:

In medium saucepan, combine milk, cream, sugar and butter and bring to gentle boil over medium-high heat.

Remove from heat and add chocolate. Let stand for 30 seconds to melt chocolate; whisk until smooth. Whisk in vanilla extract. (Sauce may be
stored, covered, in refrigerator for up to 2 weeks. Re-warm in saucepan over low heat before using.)

Make Soufflé:

Place milk in medium saucepan. Using paring knife, scrape interior of split vanilla bean to remove tiny vanilla bean seeds. Add seeds and pod to milk. Over medium-high heat, bring milk to gentle boil. Remove from heat and remove vanilla bean pod, discard.

In medium bowl, whisk together 2 egg yolks, 1 whole egg, and superfine sugar until well combined and lightened in color. Whisk in flour and cornstarch until blended. Gradually whisk in hot milk.

Return entire mixture to saucepan and cook over medium heat, whisking constantly, until mixture thickens and starts to boil. Allow mixture to boil for 1 minute. Remove from heat and transfer to medium bowl. Place bowl in larger ice bath and whisk mixture until completely cool. Whisk in Baileys Cream Liqueur.

Position oven rack in center of oven. Heat oven to 325°F. Melt butter in small saucepan over low heat. Evenly brush interior of six 5-ounce ramekins with thin layer of melted butter. Lightly dust buttered surfaces with sugar.

With an electric mixer, beat egg whites at high speed until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff and glossy peaks form.

Gently fold meringue into cooled egg mixture in 1 cup additions. Spoon mixture into ramekins, filling them almost to the top. Smooth top surfaces with a small, offset metal spatula or back of spoon to level.

Bake for 12 to 16 minutes, until soufflés have risen about 2-inch above rim and are lightly browned. Serve immediately with chocolate sauce generously poured into center of each warm soufflé.

33

Molten Chocolate Cake

Frozen Chocolate Centers:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon orange-flavored liqueur
1 teaspoon vanilla extract
1/4 teaspoon finely grated orange zest

Chocolate cake:
6 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/4 cup water
2 teaspoons instant coffee granules
3/4 cup plus 3 tablespoons sifted all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup plus 1 tablespoon granulated sugar, divided
2 teaspoons vanilla extract
3 large egg yolks, at room temperature
4 large egg whites, at room temperature

Orange Cream:
1 1/4 cups heavy cream
1 tablespoon granulated sugar
1/4 teaspoon finely grated orange zest
4 teaspoons orange-flavored liqueur

Garnish:
Confectioners’ sugar
Unsweetened cocoa powder
Mint leaves

Make the chocolate centers:

Place chocolate in 1-quart measuring cup with a pouring spout. Heat cream and corn syrup in saucepan over medium heat until it comes to a gentle boil. Remove from heat. Pour hot cream over chocolate. Let stand for 30 seconds. Gently whisk until smooth. Stir in orange liqueur, vanilla and orange zest.

Cover ice cube tray with plastic wrap. Press down plastic to line six ice cube cavities with plastic. Pour warm chocolate mixture into cavities, filling to the tops. Cover and refrigerate remaining chocolate mixture for use as sauce. Cover filled ice cube tray with plastic wrap and freeze for 3 to 4 hours or until solid. Keep frozen until ready to assemble dessert.

Make the chocolate cakes:

Preheat oven to 425F. Generously butter bottom and sides of six 6-ounce ramekins and place on baking sheet.

Place chocolate, water and coffee in small microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

Stir together flour and salt.

Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Gradually add 1/2 cup sugar, beating until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating well after each addition. Add cooled chocolate mixture and beat until smooth.

Beat egg whites in mixing bowl until frothy, using electric mixer at low speed. Increase speed to high and beat until soft peaks form. Add remaining sugar, 1 teaspoon at a time, beating until stiff shiny peaks form.

Fold one-third of egg whites and one-third of flour mixture into chocolate batter. One-third at a time, gently fold in remaining egg whites and flour mixture. Spoon half of batter into ramekins, filling more than half full. Place a frozen chocolate cube in center of each. Spoon remaining batter in ramekins, covering chocolate cubes completely.

Bake for 15 to 20 minutes or until batter has risen about 1/2 inch above rims of ramekins and tops are slightly cracked. While cakes are baking, prepare the orange cream.

Prepare the orange cream and assemble dessert:

Beat heavy cream, sugar, orange zest and orange liqueur in bowl until it starts to thicken, but is still pourable, using electric mixer at medium speed. Do not overbeat.

Gently heat reserved chocolate mixture over a saucepan of hot, not simmering water. Keep sauce warm.

Invert warm cake onto center of each dessert plate. Lightly dust with confectioners’ sugar. Spoon some orange cream around base of cake. Lightly sprinkle with cocoa powder. Garnish with mint. Serve immediately and pass warm chocolate sauce.

34

Chocolate Bread Pudding with Caramel Sauce

SAUCE:
1 1/4 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/4 teaspoon fresh lemon juice (helps prevent sauce from forming crystals)
1 1/4 cups whipping cream
1 cup chopped pecans, toasted
2 Tablespoons rum (can be omitted)

BREAD PUDDING:
2 cups whole milk (do not use low-fat or nonfat)
2 cups whipping cream
1 cup sugar
12 ounces semisweet chocolate, chopped
8 large eggs
1 Tablespoon vanilla extract
1 one-pound loaf unsliced egg bread (such as challah or brioche), crusts trimmed, cut into 1-inch pieces

FOR THE SAUCE
Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.

Mix in corn syrup and lemon juice. Increase heat and boil carefully without stirring until syrup turns medium light amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Be careful in this step as it can go to dark amber very quickly and you will end up with a slightly burnt taste. Remove from heat.

Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth.

Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4-6 minutes. Remove from heat.

Mix in pecans and rum. (Can be made 1 day ahead. Cover and chill. Re-warm before using.)

FOR THE BREAD PUDDING

Preheat oven to 350°F.

Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil.

Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture, stirring carefully to avoid cooking the egg mixture.

Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes. You can soak the bread longer; you want the bread to absorb as much of the liquid as possible.

Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.

Serve pudding warm or at room temperature with the warm sauce.

Serves 12 or more

35

Chocolate Punch

4 1-oz sq semisweet chocolate
1/2 c Sugar
2 c Hot water
2 qt Milk
1 1/2 ts Vanilla extract
1 qt Vanilla ice cream
1 qt Club soda
1/2 pt Heavy cream; whipped
Ground cinnamon

In a large saucepan combine the chocolate and sugar with the hot water. Bring to a boil, stirring for 2 mins. Add milk, and continue heating. When hot, beat in vanilla with a rotary egg beater or whisk. Remove from heat. Chill, then pour into a punch bowl over ice cream. For sparkle, add club soda. Top with whipped cream and dust with cinnamon.

Yield: 12 servings

36

Iced Coffee and Chocolate Float

1 cup coffee, cooled
4 ice cubes
2 scoops vanilla ice cream
1 cup of skim or 1% milk
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
Optional: 4 cinnamon sticks and whipped cream

Put the coffee, milk, chocolate syrup, and vanilla extract in the blender. Blend well.
Add the ice cubes and the ice cream. Blend until the mixture is smooth. Pour into 4 tall glasses. Add whipped cream and cinnamon sticks.

37

Chocolate Turnovers

2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips, divided
1 teaspoon ground cinnamon
1 package (17.3 oz.) frozen puff pastry, thawed (2 sheets)
1 egg, beaten with 2 teaspoons water
1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)

Heat oven to 400°F. Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside.

Unfold one pastry sheet; roll on lightly floured surface to form 12-inch square. Cut into nine 4-inch squares. Place 1 heaping tablespoon chip mixture onto center of each square.

Lightly brush egg mixture onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheet. Repeat procedure with remaining puff pastry sheet and remaining chip mixture. Lightly brush tops of turnovers with egg mixture.

Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack.

Place remaining 1/2 cup chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle melted chocolate over each turnover.

Yield: 18

VARIATION:
CINNAMON TURNOVERS: Omit chocolate chips and ground cinnamon. Use 1-2/3 cups (10-oz. pkg.) HERSHEY’S Cinnamon Chips. Reserve 1/3 cup cinnamon chips for drizzle; use 1-1/3 cups chips for filling turnovers. Follow directions given for Chocolate Turnovers.

38

Chocolate Bavarian Torte

1 package (18-1/4 ounces) devil’s food cake mix
1 package (8 ounces) cream cheese, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups whipping cream, whipped
2 tablespoons grated semisweet chocolate

Mix and bake cake according to package directions, using two 9-in. cake pans. Cool in pans for 15 minutes; remove from pans and cool completely on a wire rack.

In a mixing bowl, beat cream cheese, sugar, vanilla and salt until fluffy. Fold in cream. Split each cake into two horizontal layers; place one on a serving plate. Spread with a fourth of the cream mixture. Sprinkle with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. repeat layers. Cover and refrigerate 8 hours or overnight.

Yield: 12 servings

39

Chocolate Cream Bonbons

4 cups (1 pound) confectioners’ sugar
1 cup ground pecans or walnuts
1/2 cup plus 2 tablespoons sweetened condensed milk
1/4 cup butter or margarine, softened
3 cups semisweet chocolate chips
2 tablespoons shortening

In a mixing bowl, combine the first four ingredients; mix well. Form into 1-in. balls. Place on baking sheets. Cover and refrigerate overnight. Melt the chocolate chips and shortening in a microwave-safe bowl or in a double boiler over simmering water. Dip balls and place on waxed paper to harden. (If balls are too soft to dip, place in the freezer for a few minutes first.)

Yield: about 6 dozen

40

Chocolate Velvet Dessert

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter (no substitutes), melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1-3/4 cups whipping cream
1 teaspoon vanilla extract

CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
3 to 4 tablespoons milk

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack.

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In a mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For frosting, in a mixing bowl, cream butter. Combine confectioners’ sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers.

Yield: 12-16 servings