CHOCOLATE CRUSTED CHOCOLATE TARTS Makes 8 servings Prep: 25 minutes Bake: 25 minutes Cool: 30 minutes Stand: 30 minutes Ingredients 1 recipe Chocolate-Hazelnut Tart Shells (see recipe below) 10 to 10-1/2 ounces 85-percent-cocoa chocolate or bittersweet chocolate, finely chopped 3/4 cup whipping cream 1/2 cup milk 3 tablespoons flavored honey (raspberry, cinnamon, or ginger) 1 egg, lightly beaten Halved or chopped hazelnuts (filberts) (optional) Directions 1. Preheat oven to 325 degrees F. Prepare Chocolate-Hazelnut Tart Shells; set aside. 2. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. ()r, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.) 3. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells. 4. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings. Chocolate-Hazelnut Crust: Preheat oven to 375 degrees F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar, 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies), and 2/3 cup ground hazelnuts. Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling. WHITE CHOCOLATE ALMOND FUDGE Ingredients: 2 cups White Chocolate chips (I used Guittard Vanilla A'Peels.  Click here to order.) 2/3 cup sweetened condensed milk (not evaporated milk) 1-1/2 cups coarsely chopped slivered almonds, toasted* 1/2 teaspoon vanilla extract Directions: 1.  Line 8" square pan with foil, extending foil over edges of pan. 2.  Melt white chips with sweetened condensed milk in medium saucepan over very low heat, stirring constantly, until mixture is smooth. 3.  Remove from heat.  Stir in almonds and vanilla.  Spread into prepared pan.  Cover; refrigerate 2 hours or until firm.  Use foil to lift fudge out of pan; peel off foil.  Cut fudge into squares.  About 1-1/2 pounds of fudge. To toast almonds:  Spread on cookie sheet.  Bake at 350 degrees F, stirring occasionally, 8-10 minutes or until lightly browned.  Cool. CHOCO-LOWFAT MUFFINS Ingredients: 1-1/2 cups all-purpose flour 3/4 cup granulated sugar 1/4 cup Extra dark Cocoa 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup vanilla lowfat yogurt 2/3 cup nonfat milk 1/2 teaspoon vanilla extract Powdered sugar(optional) Directions: 1. Heat oven to 400°F. Line muffin pans (2-1/2 inches in diameter) with paper bake cups. 2. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter. 3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage. 14 muffins. CHOCOLATE TURNOVERS Ingredients: 2 cups (12-oz. pkg.) 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) Directions: 1. Heat oven to 400°F. Combine 1-1/2 cups chocolate chips and cinnamon in small bowl; set aside. 2. 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. 3. 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. 4. Bake 15 minutes or until light golden brown. Remove from baking sheet to wire rack. 5. 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. 18 servings. CHOCOLATE SORBET From Claudia Fleming, pastry chef at Gramercy Tavern, NY 1 cup sugar (plus water) 3/4 cup plus 1 tablespoon unsweetened cocoa powder 9.75 ounces Scharffen Berger 70% Cacao Bittersweet Chocolate In a medium saucepan, combine 2 1/4 cups of water and the sugar, and bring to a boil over high heat, stirring occasionally. Gradually add cocoa powder, whisking until smooth. Reduce heat to low, and cook mixture at a gentle simmer for 30 minutes, until syrupy. Put chocolate in a large bowl, add half the cocoa syrup, whisking until chocolate is melted and mixture is smooth. Add remaining syrup and whisk well. Strain mixture through a fine sieve, and let cool. Stir in 1 cup plus 1 tablespoon of water. Chill sorbet mixture covered until very cold, at least 4 hours. Freeze in an ice-cream maker according to manufacturer's directions. FLAG FUDGE This beautiful, festive tri-colored vanilla fudge is prepared in three stages.  It's extremely simple to make, but requires a few hours of chilling time total, so make sure to give yourself plenty of time to make this recipe. Ingredients: 2 cups (12-oz. pkg.) white chocolate chips 1 can (16-oz) vanilla frosting 3 tbsp cream red and blue food coloring Directions: 1. Prepare any 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.  2. Place 4 oz (about 2/3 cup) white chocolate chips in a large microwave-safe bowl with 1 tbsp cream.  Microwave until melted, about 1-1/2 minutes, stirring halfway through the cooking time. 3. Stir until the cream and chocolate form a smooth paste.  If it looks curdled at first, continue to stir until it comes together.  Once the chocolate is smooth, add approximately 1/3 of the vanilla frosting and a few drops of the red food coloring. Stir to combine.  Adjust coloring amount until you get a red you love! 4. Pour the red fudge into the prepared pan and refrigerate until mostly set, about 45 minutes to 1 hour.  The fudge doesn't have to be hard, but should be set enough so it doesn't move when the pan is tilted. 5. Repeat steps 2 and 3, omitting the food coloring.  Pour the white-colored fudge over the red fudge and return to the refrigerator and allow the new layer to set. 6.  Repeat steps 2 and 3 once more, this time using the blue food coloring.  Pour the blue fudge over the white layer and return to the fridge once more.  Allow to set fully, about 2 hours. 7.  To serve cut into 1-inch squares.  Be sure to use a large knife with a smooth blade and wipe the blade frequently to ensure the colors don't run into each other when cutting.  Store in airtight refrigerated container.  Lasts for up to a week.  YUM! PUMPKIN SHAPED CHOCOLATE CAKE Ingredients: 1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces 1/2 cup (1 stick) butter or margarine, softened 1 cup boiling water 2 cups all-purpose flour 1-1/2 cups sugar 1/2 cup dark cocoa 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1/2 cup dairy sour cream 1 teaspoon vanilla extract CHOCOLATE COATED ICE CREAM CONE(recipe follows) ORANGE FROSTING (recipe follows) DECORATOR'S FROSTING (recipe follows) Directions: 1. Heat oven to 350°F. Grease and flour 12-cup fluted bundt pan. 2. Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan. 3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE. Drizzle ORANGE FROSTING over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING. 10 to 12 servings. CHOCOLATE COATED ICE CREAM CONE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes. ORANGE FROSTING: Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color. DECORATOR FROSTING: Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color. Individual Double Dark Chocolate Soufflés (by Michael Recchiuti) The large amount of cocoa powder in this recipe is responsible for the richness of the soufflés. And as if that isn’t enough, 70% chocolate is folded into the batter. When Michael made his recipe in his pastry-chef days, he stood the chocolate batons normally used for pains au chocolat in the soufflés just before baking them. This recipe uses grated chocolate instead. You can prepare the molds and make the chocolate base up to 6 hours ahead; reheat the base over simmering water before folding in the egg whites. Yields: 8 individual soufflés Ingredients For The Molds About 4 teaspoons 2/3 ounce) unsalted butter with 82% butterfat, very soft (75° F) 1 tablespoon plus 2 teaspoons (3/4 ounce) granulated cane sugar 1-1/2 ounces 70% chocolate, grated For The Soufflés 2-1/4 cups (9 ounces) unsweetened natural cocoa powder 3 cups water 2 Tahitian vanilla beans, split horizontally 3 ounces 70% chocolate, grated 4 extra-large egg whites (5 ounces), at room temperature Pinch of kosher salt 3/4 cup (5 1/4 ounces) granulated cane sugar Directions Line the Molds Coat the bottoms and sides of eight 5-ounce individual soufflé molds with the butter. Mix the sugar and chocolate together in a bowl. Divide the mixture evenly among the molds, and then tilt and rotate the molds to coat the bottoms and sides fully and evenly. Refrigerate the molds while you prepare the soufflé base. Bake the Soufflés Preheat the oven to 350°F. Sift the cocoa powder into a bowl. Put the water in a medium saucepan. Scrape the vanilla seeds from the beans into the pan and then add the beans. Bring the water to a boil over medium heat and remove from the heat. Cover the pan with plastic wrap and let steep for 5 minutes. Take out the beans and bring the water back to a simmer over medium heat. Whisk about half of the cocoa powder into the water. After it is absorbed, whisk in the rest of the cocoa powder. Place over medium heat and cook, whisking constantly, until the base is the consistency of mayonnaise, 4 to 5 minutes. Remove from the heat. Put the egg whites and salt in the bowl of a stand mixer fitted with the whip attachment. Beat on medium speed until they start to froth and then add about one-third of the sugar. When the whites are opaque and start to increase in volume, add another one-third of the sugar. When they start to become stiff, increase the speed to high and add the rest of the sugar. Beat until the whites start to lose their shine but still look wet. They will hand in medium-stiff peaks when the whip is lifted from the bowl. Transfer the cocoa base to a large bowl. Fold about one-third of the whites into the base with a rubber spatula. Fold in the rest of the whites just until no white streaks remain. Fold in the 3 ounces of grated chocolate after all the egg whites have been folded in. Distribute the mixture evenly among the prepared molds, filling them level with the top. Put the molds on a sheet pan. Bake on the middle shelf of the oven until the soufflés rise about 1 inch above the rim of the molds and have a crust on top, about 20 minutes. They will be wobbly. Transfer them to serving plates and take them to the table immediately. Variation Just before serving, pierce the cap of each soufflé and spoon a tablespoon of Vanilla Bean Ice Cream in the center.     Dark Fudgey Pecan Pie   Yields:  8 servings   Ingredients: 1 unbaked 9-inch pie crust 1-1/2 cups coarsely chopped pecans 1/2 cup (1 stick) butter or margarine 1 cup light corn syrup 1 cup sugar 1/2 cup dark Cocoa (like Hershey’s, Valrhona) 4 eggs 1 teaspoon vanilla extract Directions: 1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell. 2. Combine butter, corn syrup, sugar and cocoa in medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust. 3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired.   Chocolate Harvest Cake Prep: 40 minutes Chill: 30 minutes Bake: 30 minutes Ingredients:  (This is a One-Bowl Cake) 1  cup buttermilk 1  cup water 2/3  cup cooking oil 2  cups sugar 2  eggs 1  tsp. baking soda 1/2  tsp. salt 2  cups all-purpose flour 3/4  cup unsweetened cocoa powder   Pumpkin Cream Filling: 1  8-oz. pkg. cream cheese, softened 1/3  cup canned pumpkin 1/4  cup sugar 1/4  tsp. ground cinnamon Chocolate Glaze 1/2  cup whipping cream 4  oz. semisweet chocolate, chopped   Cake Toppers: Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel. Directions 1. Preheat oven to 350 degrees F. Grease and flour two 9 x 1-1/2-inch round baking pans; set aside. 2. COMBINE INGREDIENTS IN ONE BOWL: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans. Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. 3. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer. 4. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.    Chocolate Marshmallows Ingredients: 1/3 cup plus 4 tbsp cocoa powder, divided (I like Scharfenberger's) 1-1/4 cup water, divided 3 envelopes gelatin 2 cups granulated sugar 3/4 cup light corn syrup 1/2 cup powdered sugar 2 tbsp cornstarch 12 ounces chopped chocolate or chocolate coating (optional) Preparation: 1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray. 2. Place ¼ cup water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa. 3. Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. 4. Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine. 5. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer. 6. Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed. 7. Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier. 8. Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream. 9. Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 8 hours. 10. Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface. 11. Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky. 12. If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping. 13. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made. Chocolate BBQ Sauce (By Hershey's) In a 5 quart sauce pot: ¼ cup chopped garlic 2 cups diced onion ½ cup Olive oil Cooked over medium heat until onions are tender. 4 whole lemons, squeeze in juice only 2 tablespoons salt 3 tablespoons black pepper 2 tablespoons paprika 2 tablespoons hot pepper sauce Add items, stir in and simmer for 10 minutes. 8 cups ketchup 1 cup cider vinegar 4 cups Hershey's chocolate syrup Add items, stir in and simmer for 15 minutes. Hold on low heat for service. Chill in refrigerator for service at a later time. Reheat on a low heat setting.