Chocolate Mousse

This mousse is so easy to make!  and, well, chocolate-y goodness!  I have used it as a naturally gluten-free dessert to serve for family/friends.  I have also used it to celebrate our anniversary!  Seriously worth trying!

- 6 oz (or 1 cup) semisweet chocolate chips
- 2 egg yolks
- 1/4 cup sugar
- 2 tbsp coffee liqueur
- 1 1/2 cups whipping cream
- (optional) raspberries, strawberries, whipped cream, nuts, or other toppings of choice!

Melt the chocolate over a double boiler setup.

While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.

In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to (4-6) individual serving dishes and chill for at least 1 hour.

Garnish with fruit, nuts, cookies or whipped cream.

Thanks to Anne Burrell for this chocolate-y, amazing yumminess!

Chocolate Chess Pie

I have tried a couple recipes, but this is my favorite!  Simple.  Chocolate pie.  

It really needs no other introduction!

- 1 1/2 cups sugar

- 4 tbsp unsweetened cocoa powder

- 2 eggs, lightly beaten
- 2/3 cup evaporated milk
- 1 tsp vanilla extract
- pinch of salt
- 4 tbsp butter, melted
- 1 9in pie crust (store bought, Ina Garten's recipe is my favorite homemade, or a homemade graham cracker crust), uncooked

Preheat oven to 350.

In a medium bowl, whisk together the sugar and cocoa powder.  Add eggs, evaporated milk, vanilla, salt, and butter.  Mix well, and pour into prepared pie crust.

Bake for about 45 minutes.  There will be a little jiggle in the middle when its done.  Cool completely before serving.   Serve as is, or with whipped cream, or with berries.

This was a wonderful pinterest success!  Enjoy!

Chocolate 'Baby' Cake

Ah, this cake!  Chocolate-y, yummy, wonderfulness!

This cake was first brought to me when I had a baby.  Then, I had to have the recipe.  I have received it at least three times after having a baby, and I have taken it to people at least four times after they have had a baby.  Easy to make.  Impossible to resist!

For the cake:

- 1 box chocolate cake mix

- 1 box instant chocolate fudge pudding

- 8 oz sour cream

- 4 eggs

- 3/4 cup water

- 3/4 cup vegetable oil

- 6 oz chocolate chips

Beat all ingredients together, except chocolate chips.  Stir in chips when well mixed.  Pour into greased bundt pan or tube pan.  Bake at 350 degrees for about 50 minutes.

For the icing:

- 1 stick butter

- 2 cups powdered sugar

- 2 tbsp milk

- 2 tbsp cocoa

Mix in sauce pan and heat.  Pour over cooled cake.

Easy and delicious!!

Chocolate Buttercream Frosting

This chocolate buttercream will absolutely be my new go-to for chocolate icing!  Yu.mmy.  Easy.  So good.  This was a Pinterest success from addapinch.com.  I let a friend have a piece of cake with this new go-to recipe.  Her response:  "I could have eaten a bowl full of just that frosting!"  

- 1 1/2 cups butter, 3 sticks, softened

- 1 cup unsweetened cocoa

- 5 cups confectioner's sugar

- 1/2 cup milk

- 2 tsp vanilla extract

- 1/2 tsp espresso powder (remember coffee brings out the flavor of chocolate without adding a coffee flavor, but I felt like if you just didn't want to add this you could probably get away with it)

Add cocoa to large bowl. Whisk to remove any lumps.  Add butter.  Cream together butter and cocoa until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk.  After each addition has been combined, turn mixture onto a high speed for about a minute.  Repeat until all sugar and milk has been added.

Add vanilla and espresso powder and combine well.  (Admittedly, I added these after the third cup of sugar, thinking it would be nice to have it fully incorporated once I was reaching desired consistency.  Either way should be fine!)

If frosting appears too dry, add milk about one tablespoon at a time until it reaches desired consistency.  If it appears too wet and does not hold its form, add sugar one tablespoon at a time until it reaches desired consistency.

After tasting this, I am looking for another reason to bake a cake!  Not that I need new reason to bake a cake; I just need the right ingredients!

Flourless Chocolate Cake

We have some friends who have tried a gluten-free diet for health reasons.  They are friends that we eat with at least every 4-6 weeks, treating each other to new cheeses or desserts or meals.  Good friends over good food!  Yes please!  So, I was definitely up to finding a gluten-free dessert for them.  A flourless chocolate cake, gluten-free, and DELICIOUS!  A great one for the dessert rotation!  (It doesn't hurt that it is also one of the easier dessert recipes I have done lately.)

- 1 cup unsalted butter (2 sticks), cut into pieces
- 1/4 cup unsweetened cocoa powder
- 1/4 cups heavy cream
- 8 oz bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar

Heat oven to 350.  Grease a 9 in springform pan.

In a medium sauce pan, heat the butter and the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

In a medium bowl, whisk together the eggs, sugar and cocoa powder; whisk in the chocolate mixture.

Transfer the batter to the prepared pan.  Bake until puffed and set, about 35-40 minutes.  Let cool in pan for one hour.  Run a knife around the cake before unmolding..

Serve with whipped cream or berries or raspberry sauce or coffee, and ENJOY!  Truly an easy, great dessert!

Chocolate Espresso Mousse

Chocolate and coffee,

Simple and yummy

Doesn't need a better introduction!

- 8oz semisweet chocolate, chopped

- 3 large egg yolks

- 2 tbsp instant espresso powder

- 6 tbsp granulated sugar

- 2 cups heavy cream

Melt the chocolate in a medium bowl set over a pan of simmering water, stirring often until smooth.  Remove from heat and let cool slightly.

In a small saucepan, whisk together the egg yolks, espresso powder, 4 tbsp of the sugar, 3/4 cups of the heavy cream.  Cook over medium heat, stirring constantly with a rubber spatula, until the mixture lightly coats the spatula, 2-3 minutes.  (do not boil.)  Strain into the melted chocolate, mix until smooth.  Refrigerate until completely cooled, about 30 minutes.

Using an electric mixer, beat the remaining 1 1/4 cups cream and 2 tbsp sugar until stiff peaks form.

In 3 additions, fold the whipped cream into the chocolate mixture.  Divide among 8 serving glasses and refrigerate for at least 30 minutes (if longer, bring to room temperature before serving).

This was so simple and yummy!  To dress it up, I served the mousse in wine glasses and saved a few dollops of whipped cream to put on top and then topped the whipped cream with some chocolate shavings.  Pretty, chocolate with a hint of coffee, yes please!

Chocolate Cake with Coffee Butter Cream Frosting

An image that needs no caption....aaaahhhhhh.....

A really great neighbor-friend (haha, Kathryn, gotta love fun names that stick!) is moving!  I am excited for their new opportunity, but totally bummed to lose a great friend.  Instead of mourning their moving, I decided to celebrate a friendship.

What better way to celebrate than a three-layer chocolate cake!??!  

The Ganache

- 3/4 lbs (12oz) bittersweet chocolate

- 1 2/3 cups heavy cream

Heat the cream to barely boiling.  Add chocolate and stir until you see smooth beautiful chocolate!  Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.  (I use the above picture to show what my ice bath looks like for cooling the ganache; I forgot a better picture.  Well, other than the beauty that is the first picture!)

Coffee Butter Cream Frosting

otherwise known as my newest addiction!

 - 1/4 cup whole milk
- 2 tbsp instant coffee granules (I used instant espresso.)
- 8 tbsp (1 stick) butter, at room temperature
- 4 cups confectioners' sugar, plus additional if needed

Pour the milk into a small glass bowl and heat in the microwave oven on high power for 30 seconds, or until very hot.  Stir in the coffee granules until they dissolve.  Set the mixture aside.

Place the butter in a large mixing bowl.  Blend with an electric mixer on low speed until fluffy, 30 seconds.  Stop the machine and add 1 cup of the confectioners' sugar.  Blend with the mixer on low speed until the sugar is incorporated, 30 seconds.  Alternating, add the coffee mixture and the rest of the sugar, beating on low speed until smooth.  Add more sugar if the frosting seems thin.  Increase the mixer speed to medium and beat until lightened, 1-2 minutes more.

Lick the beaters!

The Chocolate Cake

This is the same two-layer cake that I posted here.  I am going to post it here with the ingredients for three layers so that I don't have to think so hard the next time I decide to do this.

- 2 5/8 cups all-purpose flour

- 1.5 cups strong coffee

- 1 1/8 cups natural unsweetened cocoa powder

- 1.5 tsp salt

- 3/4 tbsp baking soda

- 3/4 tbsp baking powder

- 3 cups sugar

- 3 large eggs

- 3/4 cup vegetable oil

- 3 tsp vanilla extract

Preheat the oven to 350.  

Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder.  Put the flour salt, baking soda, baking powder, and sugar in a bowl.  Mix on low speed 1 minute.  Add the eggs, oil, vanilla and 1.5 cups water; beat on medium speed, 2 minutes.  Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined.  The batter will be thin.  The batter will also be i.r.r.e.s.i.s.t.a.b.l.y yummy!

Divide the batter between three pans.  Bake until a skewer inserted into the middle comes out clean,  50 minutes to 1 hour.  Let cool in the pans on a rack, 10 minutes, then turn the cakes out onto the rack to cool completely.  (I turn out on plates and then cool in fridge.  A really cool cake is easiest to work with.)  Cool for 1-4 hours, or even overnight. 

Bon appetit!

Thank you to the Cake Mix Doctor Chocolate for the frosting recipe, and thank you to Ron Ben-Israel for the chocolate cake!

PS  I really do love that first picture!  Chocolate cake with coffee butter cream icing and a decorative plate that says La Femme Chef!  Not a bad descriptive picture for me and my kitchen!  If only the cake could more often make an appearance in my kitchen!

Two-Layer Chocolate Cake

Okay, by now it is no secret that I love chocolate!  I love chocolate cookies, chocolate candy, chocolate icecream, and definitely chocolate cake!  The chocolate issue of the Food Network Magazine came out in February.  I saw this cake and showed it to Will.  It quickly was put in the queue to make on one of our cooking date nights.  It took us several hours but we did it!  And it looks just like the magazine's picture!  We were so proud of oursevles!  We conquered a Ron Ben Israel (Sweet Genius) cake!  (Keeping it real, we did totally screw up the ganache the first time and Will was sent to the grocery store to re-buy the ganache ingredients.  Luckily,the second time was the charm!)

We were hosting some friends, and I knew she loved chocolate as much as me!  Perfect opportunity to make this again; I have wanted another piece of the above cake since I took the last bite of the last piece!  I decided to cut the recipe in half, only two layers and no chocolate bark garnish.  Just a chocolate cake with icing. 

Something I don't do normally, I am going to show you in pictures what I did.  The exact recipe will follow.  I want a stand mixer.  Every time Pioneer Woman does a give-away, I just know that I will win it!  So far, no luck.  Instead, I am the standing mix-er.  I don't have a fancy icing spatula.  I don't have a cake turntable.  Just the standard things that we were given as wedding gifts!  If I can make the Sweet Genius's cake, so can you!

First, mix the batter.  Taste the batter.  And, amazed at how good cake batter tastes, taste the batter one more time.  Pour in cake pans.  I dare you to not taste the batter again.  Bake.  Lick anything that touched the cake batter.

Make the ganache (I forgot a picture of the ganache.  Imagine a pot on the stove with heavy cream heating, then added chocolate.  A silky, dark, chocolate-y pot of loveliness.)  Reserve half of the ganache and whip the other half. 

Now, assemble the cake.  (Ben-Israel suggests magi-cake strips to help the cake bake evenly.  Because I don't have those, I tried to cut off the dome of the cake that I used as the bottom layer.)

Bottom layer - Whipped Ganache - Top layer - Silky, dark ganache

Did you just try to put your finger in that drip of ganache?  I did too.  Writing this post makes me need this again.

Yes, my cake is lop-sided and dome-topped.  But, my cake was quite delicious! 

I hope this inspires you to try something that you think is outside your expertise.  Baking is not in my comfort zone, but with this success, I just may try a few more baking adventures!

The recipe follows.  Thank you Ron Ben-Israel for giving us chef-wanna-be's an attainable recipe!  (I am giving you the already cut in half version.)

For the cake

- cooking spray

- 1 3/4 cups all-purpose flour (I used cake flour both times.) plus more for dusting

- 1 cup hot strong coffee

- 3/4 cups natural unsweetened cocoa powder

- 1 tsp salt

- 1/2 tbsp baking soda

- 1/2 tbsp baking powder

- 2 cups sugar

- 2 large eggs

- 1/2 cup vegetable oil

- 2 tsp vanilla extract

For the ganache

- 3/4 pounds bittersweet chocolate (I just used 12 ounces, one bag, of semisweet chocolate chips.)

- 1 2/3 cups heavy cream

Preate the oven to 350 degrees.  Fold a large sheet of parchment paper in half; put a 10-in round cake pan on top.  Trace the cake pan, then cut out the circle to make two rounds of parchment.  Spray two 10-inch cakepans with cooking spray; fit a parchment round into each.  Spray the pans again, then dust with flour and tap out the excess.  (I used two pans so that I wouldn't have to cut one in half, but you could use just one cake pan.)

Pour the coffee into a liquid measuring cup or bowl; whisk in the cocoa powder.  Put the flour, salt, baking soda, baking powder, and sugar in the bowl of a stand mixer; mix with the paddle attachment on low speed, 1 minute.  Add the eggs, vegetable oil, vanilla, and 1 cup water; beat on medium speed, 2 minutes.  Reduce the speed to low; beat in the coffee-cocoa mixture in a slow stream until combined.  The batter will be thin.

Divide the batter between the prepared pans.  Bake until a skewer inserted into the middle comes out clean, 50 minutes to 1 hour.  Let cool.

Heat the cream to just boiling.  Remove from heat.  Add the chocolate and stir.  Transfer to a bowl and set in a bowl of ice water.  Chill, stirring often, until the ganache is cool but not stiff, about 20 minutes.

Transfer half of the ganache to a bowl and whisk until light brown and fluffy.  Place one layer on the turntable (or cake plate); spoon the whipped ganache on top.  Rotate the turntable to smooth the ganache with a long spatula (or just assemble and frost on a cake plate).   Place other cake half on top of the whipped ganache.  Spread the unwhipped ganache over the top and sides of the cake.

Chocolate Honey Almond Tart

I was hanging out with a mommy-friend this morning, admitting to how much sweets I have enjoyed trying in the last few months.  She said, "share!"  Admitting to one more sweet treat that I have tried in the last couple months, I will let this secret out!

I saw Giada make this one afternoon; I literally made it the next day.  And, then I made it the next week.  And, then I felt like I needed to make it the next week for a friend.  (That's you, neighbor-friend!)  I took a month off, but then I needed an easy dessert so I made this one.  Then I had to make it again yesterday.  Can you tell this one is a.d.d.i.c.t.i.v.e?!  

Okay, here is the recipe.  Note a couple of things:  this is a good one to improvise based on your pantry.  I'll put some of my improvisations in italics.  And, this one has so few ingredients that it is dangerously addictive to make, a lot!

- 1/2 stick (2 oz) butter, at room temperature

- 9 chocolate graham crackers, 5 1/2 oz total   (I had the below Dark Chocolate Fudge Stripes cookies in my pantry, so I tried those.  Will said that cookie should forever be in our pantry!)

- 2 tbsp slivered almonds   (I have used peanuts, just as tasty.)

- 3/4 cups heavy cream

- 1/4 cup honey

- 12 oz semisweet chocolate chips   (I have used both semisweet and dark chocolate chips, both great!)

 Preheat the oven to 350 degrees.

Butter the bottom and sides of a 9-in. springform pan.  (This recipe is why I broke down and bought a springform pan.  But, I have made it in just a regular-old casserole dish as well.)


Process the graham crackers (or cookies) and almonds in a food processor.  Process until they become fine crumbs.  Add the butter and pulse until incorporated.  Press the crumb mixture into the bottom of the pan.  Bake for 12 minutes.  Cool to room temperature, about 20 minutes.

In a small sauce pan, whisk the cream and honey over low heat until the honey has dissolved.  Increase the heat to medium and bring to just below a boil.  Place the chocolate chips into a medium bowl.  Pour the hot cream over the chocolate and stir until the mixture is smooth.  Pour the chocolate filling over the prepared crust.  Refrigerate for at least 5 hours, or overnight.

Cut into wedges and serve!

This is so yummy!  I know these wedges look huge, but you will understand when you make it!!  If you want an inexpensive date-night with the husband, or if you want chocolate-lovers dessert with the girls, or if you need something easy for a supper with friends, or....  Add some raspberries or strawberries to pair and make a really pretty plate!  Forget the crust, cut the filling in half, pour the filling in ramekins for a late-night snack.  Can you tell this is a new, accessible, easy, SUPER yummy favorite?!  

Try this one!  Thank you Giada for another easy, delicious dessert!!

Milk Chocolate Cookies

A friend brought these cookies to us as a treat along with a meal after we had Benjamin.  These cookies were sooo good!  Will asked me and asked me if I had gotten the recipe from her so I could make them for us.  She shared the recipe, so I made them this weekend.  A wonderful chocolate-y goodness in cookie form!

- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp coarse salt
- 8 oz milk chocolate (4 oz coarsely chopped, 4 oz cut into 1/4-in chunks)
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp pure vanilla extract

Preheat oven to 325.  Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Melt 4 oz coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.

Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.  Mix on medium speed until combined.  Reduce speed to low; gradually mix in flour mixture.  Fold in chocolate chunks.

Using a 1 1/2 in ice cream scoop, drop dough onto parchment paper-lined baking sheets, spacing 2 in apart.  Bake until cookies are flat and surfaces crack, about 15 min (cookies should be soft).  Let cool on parchment on wire racks  Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

So good!  If you are a fellow chocoholic, they are a must try!

Black Forest Cherry Cake

Do you see that piece of cake? Oh! so gooood! Will and I talked about wanting to make this for so long. We finally did this weekend, and it was worth the wait! It was a fun project to do together. It was a great hosting dessert. And, it was yummy!


For the cake:
- 7 oz semi-sweet chocolate, broken into squares
- 1/2 cup unsalted butter
- 3 eggs, separated
- 1/2 cup dark brown sugar
- 3 tbsp Kirsch (Kirsch is a cherry flavored liqueur.)
- 2/3 cup self-rising flour, sifted
- 1/2 cup ground almonds

For the filling and topping:
- 2.5 oz semi-sweet chocolate
- 2.5 oz semi-sweet chocolate-flavored frosting
- 3 tbsp Kirsch
- 15 oz can pitted black cherries, drained and juice reserved
- 2.5 cups heavy cream, lightly whipped
- 12 fresh cherries with stalks, optional, for decorating

Preheat the oven to 350. Line the bottom of an 8-inch round cake pan with greased waxed paper. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring to mix. Remove from heat and set aside until barely warm.

Whisk the egg yolks and sugar in a bowl until very thick, then fold in the chocolate mixture and the Kirsch. Fold in the flour wiht the ground almonds. Whisk the egg whites in a grease free bowl until stiff, then gently fold into the mixture.

Pour the mixture into the prepared cake pan and bake for 40 minutes or until firm to the touch.

Let the sponge cool in the pan for 5 minutes, then turn out and cool on a wire rack. Use a long serrated knife to cut the cake horizontally into 3 even layers.

Meanwhile make the chocolate curls. Melt the chocolate and chocolate cake frosting in a heatproof bowl set over a pan of simmering water as before. Cool for 5 minutes, then pour onto a board to set. Use a potato peeler to shave off thin curls.

Mix the Kirsch with 6 tbsp of the reserved cherry juice. Place the bottom layer of cake on a serving plate and sprinkle with 3 tbsp of the Kirsch syrup. Spread one-third of the whipped cream on the cake layer and sprinkle on half the cherries.

Place the second layer of cake on top and repeat with another third of the Kirsch syrup and cream and the remaining cherries. Place the final cake layer on top and sprinkle the remaining Kirsch syrup over it.

Spread the remaining cream on top of the cake. Sprinkle on the chocolate curls and top with the fresh cherries.

This was so good! Our first attempt wasn't visually perfect, but it was quite yummy! We will definitely make it again!

from Russian, German, and Polish food and cooking

with contributing editor Lesley Chamberlain

Knock You Naked Brownies

Do you see the amazing gooeyness of these brownies?! I don't think I need to say anything other than cook them; yours will be this amazing too!
- 1 box German Chocolate Cake Mix
- 1 cup chopped nuts (she says pecans; I used hazelnuts)
- 1/3 cups evaporated milk
- 1/2 cups evaporated milk (additional)
- 1/2 cups butter, melted
- 60 caramels, unwrapped (this is a whole lot; I used more like 45)
- 1/3 cups semi-sweet chocolate chips
- 1/4 cups powdered sugar

Preheat oven to 350.

Mix together cake mix, nuts, [1/3 cup] evaporated milk, and butter. Stir together until well mixed; mixture will be very thick.

Press half mixture into a well-greased 9x9 square baking pan. Bake for 8-10 minutes. Remove from oven and set aside.

In a double broiler (or a rigged system, which is what I used), melt caramels with additional evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as possible over caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a square a little smaller than the pan. Set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and let cool to room temperature, then cover and refrigerator for several hours. When ready to serve, sift powdered sugar over the brownies.

Chocolate Peanut Butter Swiril Cake

This recipe came with my Pampered Chef stoneware fluted (bundt) pan. It is wonderful!

CAKE
- 1 pkg yellow cake mix
- 1 cup water
- 1/2 cup creamy peanut butter
- 3 eggs
- 3 squares semi-sweet chocolate for baking (I have used chips before)

GLAZE
- 3 tbsp creamy peanut butter
- 2-3 tbsp milk
- 1 cup powdered sugar
- 3 tbsp coarsely chopped peanuts

1. For cake, brush pan with vegetable oil. Place cake mix in large bowl. In medium bowl, combine water, peanut butter and eggs; whisk until well blended. Spool peanut butter mixture into batter bowl; mix until well blended. Pour 2 cpus batter into pan.

2. Place chocolate in microwave safe bowl. Microwave on high for one minute or until melted and smooth, stirring every 15 seconds. STir chocolate into remaining batter. Spoon chocolate batter onto batter in pan; swirl using a table knife. Bake 50-55 minutes or unti cake tester inserted near center of cake comes out clean. Cool 15 minutes in pan. If necessary, loosen cake from sides of pan. Carefully invert pan onto cooling rack. Cool 30 minutes.

3. For glaze, whisk peanut butter and 2 tbsp milk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional mik until glaze is of desired consistency. Drizzle glaze over cake; sprinkle nuts evenly over glaze.

Hershey Symphony Bars

- 1 box Brownie mix with Hershey syrup pouch plus necessary ingredients according to package
- 3 large Hershey's Symphony candy bars with almonds and toffee chips (6oz size)
- powdered sugar

Mix brownies according to package directions. Pour 1/2 mixture into 13x9 pan. Cover with whole candy bars. Pour remaining brownie mixture over candy bars. Bake for 30 min at 350. Cool completely and sprinkle with powdered sugar.

Chocolate Delight

- crushed oreos (or a nut crust)
- 1 (8oz) cream cheese
- 1 cup confectioner's sugar
- 1/2 carton cool whip
- 3 cups milk
- 2 pkgs Instant Chocolate Pudding
- 1/2 carton cool whip

LAYERS
1- crushed cookies

2- Mix cream cheese and sugar. Add 1/2 carton cool whip. Blend well. Spread over crust. (Drop by spoonfuls, spread carefully.)

3 - Mix pudding. Pour over cream cheese layer.

4 - Spread remaining Cool Whip.

Chocolate Cups with Whipped Cream

- 4 demitasse cups
- 2/3 cup whole milk
- 1 egg
- 2 tbsp sugar
- a pinch of salt
- 1 cup semisweet chocolate chips
- 2 tbsp hazelnut liquer or dark rum
- 1 cup whipping cream
- 2 tbsp sugar

Heat milk in a small pan over moderate heat until it comes to a boil.

Using the low setting on a blender or food processor, combine the egg, sugar, salt, chocolate chips and liquer. Pour in the boiling milk in a slow stream (the hot milk will cook the egg and melt the chocolate). Process or blend one minute, until smooth.

Just before serving, beat the cream with a whisk or hand mixer until soft peaks form. Add a little sugar and beat again to combine.

Top each chocolate cup wiht a dollop o fcream and garnish with an edible flower or candied violet. Place cups on saucers and serve with demitasse spoons alongside.

*Admittedly I have never garnished with edible flowers, but sounds super cute. Can' you see that at an afternoon tea with a few girl friends?!

Mom's Fudge

- 3 cups sugar
- 3/4 cups butter
- 2/3 cups evaporated milk
- 1 12oz pkg semi-sweet chocolate pieces
- 1 7oz jar marshmallow creme
- 1 cup chopped nuts (optional)
- 1 tsp vanilla

Combine sugar, butter, and milk in sauce pan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly.

Remove from heat. Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended.

Pour into greased 13x9 in pan. Cool at room temperature. Cut into squares.