Chocolate recipes 4

Chocolate recipes 4

Fudge



399. 10 Minute Fudge
3 oz Chocolate, unsweetened; 3 sq 4 tb Margarine 4 1/2 c Sugar, powdered 1/3 c Milk, instant nonfat dry 1/2 c Syrup, light corn 1 tb Water 1 ts Vanilla extract 1/2 c Nuts; chopped (opt.)
Melt chocolate and margarine in top of 2 quart double boiler. Sift together powdered sugar and dry milk. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into greased 8-inch square pan. Cool. Cut into squares.



400. Apple Peanut Butter Fudge
6 oz Semisweet chocolate pieces
1/2 Marshmallow fluff jar
1/2 c Peanut butter
1 ts Vanilla
2 c Sugar
2/3 c Apple juice
Chopped peanuts (opt.)
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2-quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft-ball stage or until candy thermometer registers 240 F, stir frequently. remove from heat, quickly add marshmallow mixture. stir until just blended. Pour into buttered 9" square baking pan. top fudge with chopped peanuts, if desired. cool. Cut into squares. Makes 3 dozen 1-1/2 inch pieces.



401. Baked Fudge Drops
2/3 c Sweetened condensed milk
1/8 ts Salt
1 1/2 c Cocoanut
1/4 ts Vanilla
Mix all well and drop from tsp. onto greased baking sheet. Decorate with bright colored candies and bake in moderate 350 degrees F oven for 15 minutes.



402. Bourbon Fudge
2 c Semi-sweet chocolate chips
1 cn 14oz sweetened condensed milk
1/4 c Maker's Mark
1/2 ts Orange extract
1 pk 3/4oz slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.



403. Buttermilk Fudge
1 Stick of margarine
2 c Sugar
1 c Buttermilk to which
1 ts Soda has been added
2 tb White syrup
1 ts Vanilla
1 c Chopped nuts
Cook to soft ball stage (drop in cold water to test), gets done before candy thermometer reaches soft ball. Add 1 ts. vanilla and 1 cup of chopped nuts. Beat until it looses its gloss and pour into a buttered plate. This foams a lot so cook slowly in a large container.



404. Butterscotch Fudge
1 c Sugar
1/2 c Butter
3/4 ts Salt
7 1/2 oz Jar marshmallow creme
5 1/3 oz Can evaporated milk
12 oz Butterscotch chips
1/2 ts Vanilla
1/2 c Pecans, chopped
Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy saucepan. Cook to rolling boil over medium low heat. Continue to boil for 5 full minutes, stirring frequently. Remove from heat and add butterscotch chips, vanilla, and pecans. Stir until chips are melted. Pour into well-buttered 9x9 inch square pan. Cool and cut into squares.



405. Candy Bar Fudge
1/2 c Butter or margarine
1/3 c Baking cocoa
1/4 c Packed brown sugar
1/4 c Milk
3 1/2 c Confectioners' sugar
1 ts Vanilla extract
30 Caramels, unwrapped
1 tb Water
2 c Salted peanuts
1/2 c Semisweet chocolate chips
1/2 c Milk chocolate chips
In a microwave-safe bowl, combine the butter, cocoa, brown sugar and milk. Microwave on high until mixture boils, about 3 minutes. Stir in confectioners' sugar and vanilla. Pour into a greased 8-in. square baking pan. In another microwave-safe bowl, heat caramels and water on high for 2 minutes or until melted. Stir in peanuts; spread over chocolate layer. Microwave chocolate chips on high for 1 minute or until melted; spread over caramel layer. Chill until firm.
Makes 2-3/4 pounds.



406. Caramel Fudge
3 c Sugar
1 c Cream
1/4 c Butter
2 tb White corn syrup
1/8 ts Salt
In a heavy pan or skillet lightly brown 1 cup sugar. Slowly add cream, remaining sugar, butter, syrup and salt. Cook to soft ball stage or 235-degrees on candy thermometer. Remove from heat; beat until thick. Pour in buttered platter.



407. Cheese Fudge
1 c (2 sticks) butter, softened
8 oz Pasteurized process cheese, cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 ts Vanilla
2 c Coarsely chopped nuts
In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.
Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.



408. Cherry Vanilla Fudge
3 c Sugar
1/2 ts Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 tb Butter or margarine
2 ts Vanilla
1 c Candied cherries; quartered
Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.
Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)
Remove from heat, leaving thermometer in the saucepan. Cool to 100F.
Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.
Pour into buttered 8" square pan. Cool. Cut into squares when firm.
Makes 1 3/4 pounds



409. Chocolate Creme Fudge
3 c Sugar
3/4 c Margarine
2/3 c Milk, evaporated
12 oz Chocolate chips, semi-sweet
7 oz Marshmallow creme
1 c Nuts
1 ts Vanilla
Combine sugar, margarine, and milk in heavy 2.5 qt. saucepan; bring to full rolling bowl, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234oF, stirring constantly to prevent scorching. Remove from heat; stir in chips until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 9"x13" pan. Cool at room temperature, cut into squares. Makes approx 3 lb.



410. Chocolate Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c Evaporated milk
1 Jar (7 oz.) marshmallow creme
2 c Semi sweet chocolate chips
3/4 c Chopped walnuts
1 ts Vanilla
Line 9 inch square or 13x9 inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm.
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.
Makes about 3 pounds--36-48 squares.



411. Chocolate Marshmallow Fudge
1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces (6 Ozs ea)
1/2 Jar marshmellow cream
Combine first three ingredients in saucepan and cook to 234 deg.F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.



412. Chocolate Mint Cookie Crunch Fudge
1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 8" square pan with foil; grease foil.
Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.



413. Chocolate-Peanut Butter Fudge
1 c Semisweet chocolate chips
1/4 c Lightbrown sugar
2 tb Soy milk
1/2 c Oatmeal
1/3 c Peanut butter, room temp.
Combine chocolate, sugar & soy milk in a steaming bowl & place in a larger pot with some water in it. Cook over low heat until the chocolate has been smoothly melted. Stir in the oatmeal. Drop the peanut butter in by rounded teaspoonfuls. Swirl it around until it is evenly distributed but not blended in.
Line a small, shallow baking dish with wax paper. Pat the chocolate mixture in with the help of a cake spatula. Refirgerate for several hours until chilled & firmly set. Cut into 1" squares.



414. Coffee Fudge
3 c Sugar
3/4 c Milk
2 tb Instant coffee
1/2 c Non-dairy liquid coffee cream
1 tb Light corn syrup
2 tb Butter
1 ts Vanilla
1 1/2 c (6 oz.) chopped chocolate coating or wafers
1/4 c Finely chopped nuts.
Combine sugar, milk, instant coffee, coffee cream and syrup in a 3-quart saucepan. Cover and bring to a boil. Uncover and place thermometer in pan; cook without stirring to 236 degrees F. Remove from heat; add butter and vanilla without stirring. Cool to lukewarm. Beat until candy begins to thicken; pour into a buttered 8-inch square pan. Melt the chocolate coating over hot, not boiling water in a double boiler. Spread evenly over fudge, sprinkle nuts over chocolate. Cut into squares before candy becomes firm. Makes about 49 pieces.



415. Cookies 'n Cream Fudge
2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) Evaporated milk
2 c (7 oz) jar Marshmallow creme
8 oz Almond bark or vanilla flavored candy coating cut into pieces
1 ts Vanilla
12 Oreo cookies, broken into Bite-size pieces
Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).



416. Creamy Mocha Fudge
1/2 c Cocoa
3 1/2 c Icing sugar
1/4 c Whipping cream
1/2 c Butter
2 tb Coffee; very strong
1/2 c Pecans; coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares.



417. Creamy Peanut Butter Fudge
3 c Sugar
1 c Evaporated milk
1/8 ts Salt
1 lb Peanut butter
1/2 lb Marshmallow fluff
1 tb Butter
2 ts Vanilla
Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool.



418. Diabetic Fudge
1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetner to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.



419. Divinity Fudge
2 1/2 c Sugar
1/2 c Water; hot
1/2 c Corn syrup; white
1/4 ts Salt
1 ts Vanilla
1/2 c Nut meats
1/4 c Candied cherries
1/4 c Candied pineapple
Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten egg whites very slowly and continue beating.



420. Double Chocolate Fudge
2 c (12 oz) semi-sweet chocolate chips
1 (11 1/2 oz) package milk chocolate chips
1 (14 oz) can sweetened condensed milk
2 TB cream or milk
2 ts vanilla extract
1 c chopped walnuts (optional)
In saucepan, over low heat, melt semi-sweet chocolate chips with 2/3 cup sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in 1/2 cup walnuts. Spread evenly into foil-lined 9-inch square pan. In another saucepan, over low heat, melt milk chocolate chips with remaining sweetened condensed milk, 1 TBSP cream and 1 tsp vanilla. Remove from heat; stir in remaining walnuts. Spread over fudge in pan. chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature. Makes about 2 1/2 pounds.



421. Fudge
1 Bag semisweet chocolate chips
1/2 Bag butterscotch chips
1 Regular-size can Eagle milk (evaporated milk)
Vanilla extract
Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool.



422. Girl Scout Samoa Fudge
1/2 c Samoas Girl Scout cookies, crushed
2 c Sugar
6 oz Heavy cream
12 Regular marshmallows
1/2 c Butter
1 ts Vanilla
6 oz Chocolate chips
Heat and boil together sugar, heavy cream, marshmallows and butter for 5 minutes. Remove from heat and add vanilla and chocolate chips, mixing until the chips have melted. Add crushed Samoas; mix well. Pour into 8-by-8-inch buttered pan and cool.



423. Hazelnut Fudge
3 c Sugar
1 c Milk
1/2 c Corn syrup
3 oz Unsweetened chocolate
1 c Butter
2 ts Vanilla
1 c Oregon hazelnuts
Cook sugar, milk, corn syrup and butter to 238. Pour into mixing bowl; add vanilla; cool 15 minutes. Beat until thick. Stir in nuts and pour into buttered pan.



424. Honey Fudge
2 c Sugar
2 Squares unsweetened chocolate
2/3 c Evaporated milk
1/8 ts Salt
1 ts Vanilla
2 tb Butter or butter substitute
1/4 c Honey
Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon.



425. Jello Pudding Fudge
1 pk Jello chocolate pudding and pie filling; not instant
2 tb Butter
1/4 c Milk
1 1/2 c Confectioners' sugar; sifted
1/4 c Nuts; chopped
Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares. Makes 1 lb.
Note. Any flavor of pudding will do.



426. Kahlua Creamy Fudge
1 1/3 cups Granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup Evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon Salt
2 cups Semi-sweet chocolate. pieces
1 cup Milk chocolate pieces
2/3 cup Chopped nuts
1 teaspoon Vanilla
Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.



427. Maple Fudge
2 c Sugar, granulated
1 c Maple syrup
1/2 c Light cream; 10%
2 tb Butter
Combine all ingredients in a medium saucepan. Cook abnd stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. Makes 20 to 25 pieces.



428. Marshmallow Fudge
2 c Brown sugar
1 c Powdered sugar
2 oz Chocolate
Cream of tartar; a pinch
1 c Water
1/4 c Marshmallows
Cook all ingredients, except marshmallows to soft ball stage. Remove from fire and beat until creamy. Add marshmallows cut up. Pour into buttered pan, mark in squares.



429. Microwave Fudge
2 c Miniature marshmallows
14 oz Can condensed milk
1 ds Salt
12 oz Semi-sweet chocolate chips
1 c Milk chocolate chips
1/2 c Nuts
1 1/2 ts Vanilla
In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla.
Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares.
Serves 32



430. Nutty Chocolate Mint Fudge
7 oz Marshmallow Cream; (1 jar)
1 1/2 c Sugar
2/3 c Evaporated Milk
1/4 c Butter
1/4 ts Salt
1 1/2 c Mint-Chocolate Chips;Nestles
1/2 c Chopped Nuts
1 ts Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.



431. Old Fashioned Chocolate Fudge
1 1/2 c Milk
4 oz Unsweetened chocolate (sqs)
4 c Sugar
3 tb Light corn syrup
1/4 ts Salt
3 tb Butter or margarine
1 1/2 ts Vanilla
Combine milk and chocolate in medium-size heavy saucepan; cook over low heat until chocolate is melted. Add sugar, corn syrup and salt and cook, stirring constantly, to boiling.
Cook, without stirring to 234F on a candy thermometer. (A teaspoonful of syrup will form a soft ball when dropped into cold water.) Remove from heat at once. Add vanilla and butter or margarine, but do not stir in.
Cool mixture in pan to 110F, or until lukewarm; beat with wooden spoon until mixture thickens and begins to lose its gloss. (This will take about 15 minutes.)
Spread in a buttered 8x8x2" pan. Let stand until set and cool; cut into squares. Makes about 2 pounds.



432. Peanut Butter Fudge
4 cups sugar
2 cups milk
1/4 stick oleo
1 teaspoon vanilla
1/2 cup peanut butter
1/2 large jar marshmallow cream.
Boil sugar, milk and oleo to soft ball stage, full rolling boil, stirring constantly, at least 10 minutes on medium heat. Remove from heat and add remaining ingredients, and beat till blended. Pour into buttered 9 X 13" pan.



433. Pistachio Swirl Fudge
1 pk (3-oz.) cream cheese
1 cn (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.



434. Pumpkin Fudge
2 cup granulated sugar
1/4 tsp. cornstarch
1/2 cup evaporated milk
2 Tbsp. pumpkin
1/4 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
1 cup chopped nuts (optional)
In a 2 quart saucepan, cook together sugar, pumpkin, spice, cornstarch and milk, stirring frequently, until mixture reaches 234 degrees on a candy thermometer or a small amount forms a soft ball in a little cold water. Add vanilla and nuts and cool in a pan of ice water to 110 degrees. Beat until fudge loses its gloss. Pour into a lightly buttered 8x8x2" pan and cool. Score and cut when almost cold. Store in wax paper lined metal can. Will keep for several weeks.



435. Sugar Free Fudge
16 oz Cream cheese, softened
2 Unsweetened chocolate squares (1oz ea) melted and cooled
1/2 c Sugar substitute(aspartame sweetner)
1 ts Vanilla extract
1/2 c Chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.



436. Vanilla Fudge
4 c Sugar
2 tb Butter
1 lg Can evaporated milk
1 sm Jar marshmallow fluff
1 ts Vanilla
1 c Chopped nuts
Cook sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when dropped in cold water (about 25 minutes). Cool slightly. Add marshmallow fluff and vanilla. Beat until cool and creamy. Pour into a buttered 8 inch square pan. Chill until firm.



437. White Chocolate-Cherry Almond Fudge
1 1/2 cup granulated sugar
2/3 cup milk (whole)
1/2 stick (1/4 c) butter or margarine (not spread)
1 1/2 cup white chocolate chips (vanilla chips)
1 tsp. vanilla extract
1/2 cup sliced almonds, toasted
1/2 cup dried cherries or cranberries
Line a 8" square pan with foil; grease foil.
Mix sugar and milk in a heavy 3 quart saucepan. Add butter and bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 min. Remove from heat. Add chips and vanilla. Stir, then whisk until chips melt and mixture is smooth. Stir in almonds and cherries; spread in prepared pan. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1" squares.



438. White Fudge
2 c Sugar
1/2 c Sour cream
1/3 c White corn syrup
2 tb Margarine
1/4 ts Salt
2 ts Vanilla
1/4 c Candies cherries, chopped
1 c Pecans, chopped
In large heavy skillet, mix first 5 ingredients; cook to softball stage or 236øF. Remove from heat; let stand 15 minutes. Add vanilla and beat; add cherries and nuts. Pour into buttered 8x8 inch pan.




Glaze



439. Chocolate Glaze
1/2 c Semisweet chocolate chips
2 tb Butter
1 tb Light corn syrup
1 ts Vanilla
Combine chocolate chips, butter, and corn syrup in saucepan. Stir over low heat until chocolate is melted. Remove from heat and add vanilla.



440. Chocolate Rum Glaze
4 oz Bittersweet Chocolate
6 tb Butter
1 tb Light corn syrup
1 tb Dark rum (optional)
In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside down on a rack over tray to catch excess glaze. Spread a very thin layer of glaze over top and sides of torte to set surface. Chill 15 minutes to firm glaze. Reheat remaining glaze to thin and pour over top and sides of torte. When glaze is firm, remove cake from rack to large plate. Decorate top and sides with shaved chocolate, if desired. For shiny glaze, store cake at room temperature until serving time.



441. Chocolate Yeast Bread Glaze
1 c Powdered sugar
3 tb Cocoa
2 tb Butter, softened
1 ts Vanilla
2 tb Milk
Combine ingredients. Use as glaze for Chocolate Yeast Bread.



442. Dark Chocolate Glaze
4 oz Ghirardelli Sweet Dark Chocolate
3 tb Butter
1 tb Milk
1 tb Light corn syrup
1/4 ts Vanilla
1/3 c Ground or chopped almonds or walnuts
In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 9" cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze.



443. Quick Chocolate Glaze
1 c Sifted dark unsweetened cocoa
2/3 c Heavy cream
1/3 c Unsalted butter
1 1/3 c Sugar
1 ts Vanilla
Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.



444. Rich Chocolate Glaze
1 c Confectioners sugar
3 tb Butter, softened
2 tb Hot tap water
1 oz Baking chocolate
1/2 ts Vanilla
In small mixer bowl, beat confectioners sugar, butter, water, chocolate and vanilla until smooth. Pour drizzle over cake. Makes 3/4 cup glaze.



Ice Cream



445. Banana Mocha Ice Cream
3 md Bananas, extra ripe; peeled 4 Eggs; clean, uncracked 2 c Whipping cream 1 c Half & half 1 c Sugar 1/2 c Chocolate syrup 2 tb Instant coffee crystals 2 ts Vanilla 1/4 ts Ground cinnamon 1/8 ts Salt
Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts.



446. Bittersweet Chocolate Ice Cream
4 Extra large egg yolks
3/4 c Sugar
1 c Milk
1 c Heavy or whipping cream
7 oz Good-quality bittersweet chocolate
3/4 c Buttermilk
Break chocolate into small pieces. Using electric mixer, cream egg yolks and sugar until thick and light. Combine milk and cream in a 2 quart microwave safe casserole and cook, uncovered, at 100% for 2 minutes. With mixer running, add hot milk+cream to egg yolk mixture. Blend until smooth. Pour mixture into casserole and cook at 100% for 60 seconds. Whisk the mixture. Cook for 60 more seconds. Whisk again. Cook for 60 more seconds and whisk once more. The mixture should be thick enough to coat the back of a spoon. Remove from the microwave and add the chocolate, whisking until smooth. Whisk in the buttermilk. Cool to room temperature. Chill, loosely covered, at least 3 hours. Freeze in an ice cream maker according to manufacturer's directions.



447. Blender Quick Chocolate Ice Cream
1/4 c Evaporated skim milk;chilled
1/3 c Non-fat dry milk;instant
Sugar substitute to equal 6 ts Sugar
1 ts Chocolate extract
1 ds Black walnut or maple extract,optional
1 ds Brown food coloring
6 To 8 ice cubes
Combine milks, sweetner and extracts in blender; whip at low speed until smooth, carefully add food coloring to make chocolate brown. With blender on high speed, add ice cubes, one at a time, making certain each cube is incorporated in mixture before adding the next one. Transfer to freezing tray for 1/2 hour. Serve at once or keep frozen and let soften in refridgerator 10 minutes before serving. Makes 4 servings.



448. Brach's Chocolate Mint Ice Cream
1 Egg
2 tb Sugar
1 c Whipping cream
3/4 c Milk
1/2 c Brach's chocolate mints, chopped, about 8 mints
In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint.



449. Buttermilk Fudge Ice Cream
3/4 c Sugar
1/3 c Cocoa, unsweetened
3/4 c Milk
2 2/3 c Buttermilk
1/2 ts Vanilla
In saucepan, combine sugar and nonsweetened cocoa; add milk and heat. Stir until sugar dissolves. Cool. Beat smooth buttermilk and vanilla. Combine with chocolate milk. Chill and stir freeze.
Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.



450. Chocolate Buttermilk Ice Cream
1 1/2 c Milk
1/3 c Unsweetened cocoa
1/2 c Sugar
1 ts Instant espresso coffee powder
2 c Buttermilk
3 tb Nonfat dry milk
2 ts Vanilla extract
1 ds Salt
Combine 1/2 cup milk, cocoa, sugar and coffee in a small saucepan. Heat until sugar melts and ingredients are well combined. Remove from heat and place saucepan in another bowl of cold or ice water to cool to room temperature. Pour mixture into a blender or food processor and add remaining ingredients. Process until smooth. Cover and chill in the refrigerator until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing.



451. Chocolate Ice Cream
1 c Heavy cream; (1/2 pint)
3 lg Egg yolks
1/2 c Sugar
4 oz Bittersweet chocolate; roughly chopped,
1 c Light cream; (1/2 pint)
1 ts Vanilla extract
In a medium saucepan, scald the heavy cream over medium heat, just until the milk gives off steam and bubbles begin to form around the edge. Remove the pan from heat. In a medium bowl, whisk the egg yolks until they turn a pale lemon color. Add the sugar and whisk to dissolve. Slowly whisk in 1/4 cup of the scalded cream until completely incorporated. Pour this mixture into the saucepan and whisk to blend with the scalded cream. Over low heat, whisk the cream mixture constantly for about 5 minutes, until it has thickened and reached a temperature of 178 to 180F, registered on an instant-read or a dairy thermometer. Remove the pan from the heat. Add the chocolate, whisking until it is thoroughly melted and incorpotarted. Whisk in the light cream and vanilla. Transfer the mixture to a medium bowl, cover, and refrigerate for at least 8 hours. Prepare the ice cream in an ice-cream maker according to manufacturer's directions. Store the ice cream in the freezer, where it has a shelf life of about 1 week.



452. Chocolate Mint Ice Cream
1 1/2 c Heavy Cream
1 c Milk
1/3 c Sugar
1 1/2 c Mint-Chocolate Chips; Nestles
2 Egg Yolks; Large
1/8 ts Salt
In heavy gauge saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy gauge saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric ice cream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve.



453. Chocolate Peanut Crunch Ice Cream
1 Egg
3 tb Sugar
1 c Whipping cream
3/4 c Milk
2/3 c Brach's chocolate covered peanuts; finely chopped
In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint.



454. Chocolate Rum Ice Cream
1 c Sugar
2 tb All-purpose flour
2 c Light cream; chilled
1 Egg; slightly beaten
2 oz Unsweeten baking chocolate; (2 sq.) broken in pieces
1/2 ts Rum extract
In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.



455. Chocolate Yogurt Ice
3 c crushed ice
8 oz plain nonfat yogurt
2 oz baking chocolate, melted
3 tb granulated sugar replacement
4 tb nondairy whipped topping
Combine all ingredients in food processor or blender. Whip until thoroughly blended but not melted. Pour into 4 tall glasses. Place in freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.) nondairy whipped topping and serve.



456. Creamy Chocolate Ice
13 oz Pkg. sugar-free instant chocolate pudding mix
1 qt 2% low-fat milk
Combine pudding mix and milk in large bowl. With a wire whisk, rotary beater, or electric mixer on low speed, blend thoroughly. Pour into ice-cream maker. Freeze as directed by manufacturer. Then serve immediately or pack in freezer container for later use.



457. Easy Double Chocolate Ice Cream
1 pt Cold whipping cream
2 tb Hershey's Cocoa
14 oz Sweetened condensed milk
1/3 c Hershey's Syrup
Line 9x5x3-inch loaf pan with foil. In large mixer bowl, beat whipping cream and cocoa until stiff. Stir together sweetened condensed milk and syrup; fold into whipped cream mixture. Pour into prepared pan. Cover; freeze until firm, about 6 hours. 6 servings (5 cups).



458. German Chocolate Ice Cream
1/2 c Sugar
2 tb Flour
1/8 ts Salt
1/8 ts Cinnamon
2 c Milk
4 oz Sweet chocolate; melted
2 Eggs; beaten
1/2 c Shredded coconut
2 c Light cream -OR- Half & Half
1/2 c Pecans; chopped
Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts.



459. Home Made Fudgy Chocolate Ice Cream
5 oz Unsweetened chocolate
14 oz Sweetened condensed milk (not evaporated milk)
4 Egg yolks
2 ts Vanilla
2 c Half-and-half
2 c Whipping cream, unwhipped
1 c Chopped nuts, optional
Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1.5 quarts.



460. Home-made Fudgy Chocolate Ice Cream
5 oz Unsweetened chocolate
14 oz Sweetened condensed milk (not evaporated milk)
4 Egg yolks
2 ts Vanilla
2 c Half-and-half
2 c Whipping cream, unwhipped
1 c Chopped nuts, optional
Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1.5 quarts.



461. Ice Cream Ribbon Pie
6 oz Junior Mints (4 1.6-oz box)
2 c Ice cream, softened strawberry, blackberry, cherry, peach, etc.
1 Prepared crust; vanilla, chocolate, or graham crumb
1 tb Butter or margarine
3 c Ice cream, softened vanilla or chocolate
Place one box of Junior Mints in freezer. Melt remaining Junior Mints with butter -- microwave for about 1 minute or stir over low heat. Stir until smooth. Spread the 2 cups of ice cream into crust; drizzle with melted Junior Mints. Place in freezer until chocolate is set, about 10 minutes. Chop cold Junior Mints; stir into vanilla (or chocolate) ice cream. Spoon into crust. Loosely cover and freeze several hours or overnight. Garnish as desired.



462. Mocha Ice Cream Cake
3 oz Ladyfingers
1/2 ga Coffee ice cream; softened
1 qt Chocolate ice cream; soften
2 tb Instant coffee granules
1/2 c Coffee flavored liqueur
6 Toffee bars; crushed
Chocolate sauce
1 c Heavy cream; whipped
Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer.



463. Old Fashioned Chocolate Ice Cream
2 c Sugar
2/3 c Hershey's Cocoa
1/4 c All-purpose flour
1/4 ts Salt
2 c Milk
2 Eggs, slightly beaten
1 tb Vanilla extract
1 qt Light cream
1/2 pt Whipping cream
In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat. Stir in vanilla, light cream and whipping cream. Refrigerate until cold. Freeze in ice cream freezer according to manufacturer's directions. About 2-1/2 quarts ice cream.



464. Super Chocolate Sorbet
1/2 c Water
2 oz Semisweet chocolate; 2 sq.
1/3 c Light corn syrup
2 tb Coffee-flavored liqueur
1 c Low-fat (1%) milk; at room temperature
Heat water, chocolate, corn syrup and liqueur in medium saucepan over low heat until chocolate is melted. Stir in milk.
Immediately transfer to ice-cream maker and freeze according to manufacturer's directions.
Total prep time: 10 minutes plus freezing.




Mousse



465. 60 Second Chocolate Mousse
1 c Chocolate chips
1 c Heavy cream
1 Egg
Whipped cream
1 ts Vanilla
Place chocolate; egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolateis melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops.



466. Almond Mousse au Chocolate
1 Envelope Unsweetened Gelatin powder
1/4 c Cold Water
2 Unsweetened Baking Chocolate Squares
1 Semisweet Chocolate Square
1/2 c Milk
1/2 c Sugar
1 pt Heavy Cream
1/4 ts Almond Extract
1/2 c Blanched Almonds -- toasted & chopped
Soften gelatin in water. Melt chocolate in milk over boiling water. Add sugar and stir until it dissolves completely. Let it cool. Whip cream until it stands in soft peaks. Stir almond extract and chopped almonds into cooled chocolate. Fold 1/3 of the whipped cream into chocolate mixture. Then fold in remaining cream. Pour into an attractive serving bowl and let set in refrigerator, covered with plastic wrap, for at least 2 hours or overnight. Decorate with whipped cream, candied violets, grated sweet chocolate or toasted almonds before serving.
Serves 6.



467. Best Chocolate Mousse
12 oz Semi-sweet chocolate chips
4 Eggs -separated
1/4 c Confectioners sugar
12 oz Whipped topping like Cool Whip
Ground nuts for topping
Melt chocolate chips slowly and carefully so they do not burn. Try the microwave. Let cool slightly. Beat egg whites with sugar until stiff peaks form. Into the cooler chocolate beat the egg yolks one at a time to make a nice creamy mixture. Now fold the whipped topping, then the egg whitres....GENTLY....If you like, let it have a streaked appearance, a marble-like look. Place into a pretty serving dish and sprinkle with nuts. Refrigerate at least 2 hours before serving.



468. Chocolate Banana Mousse
1 oz square chocolate unsweetened
1 c (250 mL) evaporated skim milk
3 tb (45 mL) granulated sugar replacement
2 Egg yolks
1/4 ts (1 mL) salt
1 ts (5 mL) vanilla extract
2 Bananas (sliced)
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar replacement in top of double boiler. (Chill remaining milk in freezer.) Cook and stir over simmering water until chocolate melts. Pour amount of hot chocolate mixture over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely. Scrape cold or slightly frozen milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla and banana slices. Spoon into mould, freezer tray or individual cups and freeze until firm.



469. Chocolate Cream Mousse
1 pk (1-oz) Low cal chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7 minutes, or until slightly thickened, stirring 2-3 times. Stir in Grand Mariner and butter flavoring. Cover top of pudding with wax paper. Let cool. In small bowl combine egg white and fructose. Whip until egg whites form stiff peaks. Fold in pudding. Spoon in serving dishes, chill. Serve with low-calorie whipped topping.



470. Chocolate Mousse
7 Squares Semi-Sweet chocolate, melted and cooled
3 Eggs
2 tb Of your favorite liqueur
3 tb Icing sugar
2 c Whipped cream
1 Square semi sweet chocolate, grated
Icing sugar
Combine 7 squares chocolate, 1 whole egg and 2 egg yolks. Mix well. Blend in liqueur. Beat 2 egg whites until foamy. Add icing sugar and beat until stiff shiny peaks form. Fold whipped cream into egg whites. Carefully fold chocolate mixture into egg white mixture. Pour into plastic wrap lined 4 cups mixing bowl. chill until set, at least 3 hours. Unmould onto serving plate. Remove plastic wrap. Decorate with grated chocolate and icing sugar.



471. Chocolate Mousse W/strawberries
1 pk Pudding mix, instant choc. fudge, sugar-free
1 c Milk, skim; cold
1 3/4 c Whipped topping, light
Strawberries, fresh; whole
In a mixing bowl, beat pudding and milk until blended, about 2 minutes. Fold in whipped topping. Serve with strawberries for dipping. Can also be served over slices of angel food cake.



472. Chocolate Orange Mousse
8 oz Plain Chocolate, broken into cubes
Juice and Grated Rind of 1 orange
1/2 oz Butter
1 tb Orange-Flavoured Liquer
4 lg Eggs, Separated
1/2 pt Double Cream, whipped
2 oz Plain Chocolate, Grated
Place chocolate in a heatproof bowl over a pan of simmering water. Add juice of orange and stir occasionally until chocolate has melted.
Remove from heat and stir in butter, orange liquer and egg yolks. Whisk egg whites until they form stiff peaks and gently fold into the chocolate mixture. Pour into a glass serving bowl. Chill for at least two hours until set.
Spoon whipped double cream into a piping bag fitted with a star nozzle. Pipe around top of mousse and arrange orange rind and grated chocolate alternately around the cream to decorate.



473. Coffee Liqueur Chocolate Mousse
1/4 c Sugar
4 oz Semi-sweet chocolate chips
2 Egg whites, beaten stiff
1/4 c Coffee liqueur
3 tb Cream
1 c Whipped cream, beaten
In saucepan over very low heat, mix coffee liqueur and sugar; stirring until dissolved. Remove from heat. In top of double boiler, melt chocolate with cream, cool 20 minutes. Stir chocolate into coffee liqueur mixture. Carefully fold in egg whites, then whipped cream. Chill 3 hours before serving.



474. Mint White Chocolate Mousse
4 oz Chocolate, white
3 tb Creme de menthe, green
1 c Cream, heavy
2 Egg whites (at room temperature)
Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit and stir in about 2 1/2 T of cream. Let cool.
Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse.
Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. Spoon carefully into small bowls or cups and chill for about two hours.



475. Mousse au Chocolat
400 ml Heavy cream
2 Egg yolks
2 Egg whites
125 g Whole milk chocolate
125 g Bitter chocolate
1 tb Sugar
Beat the eggwhites until stiff. Stir the sugar under the egg yolks and beat until they are creamy. Whip the heavy cream until stiff. Melt carefully both kinds of chocolate, the chocolate shouldn't be warmer than 20 C. Stir carefully the melted chocolate under the whipped cream. Add the egg yolks, stir the eggwhites spoon by spoon under the cream. Put the Mousse au Chocolat for at least two hours in the refrigerator.



476. Old Fashioned Chocolate Mousse
4 oz Good quality bittersweet chocolate
5 lg Eggs -- separated
2 ts Instant espresso dissolved in 1 teaspoon Or two of boiling water so It makes a Paste -- cooled
Slivered toasted almonds
Whipped cream -- optional
Melt chocolate in the top of a double boiler. Add yolks, 1 at a time and stir (take care not to scramble). Add the coffee paste and let cool to room temperature. Beat the egg whites until stiff and fold into cooled chocolate mixture.
Refrigerate in a big bowl or in individual wine glasses. Serve garnish with slivered toasted almonds and whipped cream piped through a pastry bag.



477. Orange Chocolate Mousse
1/2 c Brown rice syrup
2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder
1/2 ts Grated orange zest
Water as needed
Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed.
Pour into serving dishes & chill.



478. Peachy Chocolate Mousse Parfaits
1 pk (1.3 oz. envelope) dry whipped topping mix
1/2 c Cold low-fat milk
1 ts Vanilla extract
1/4 c Sugar or equivalent in sugar substitute
1/4 c Cocoa
10 tb Chopped peaches
5 tb Vanilla wafer crumbs
In a small mixer bowl, combine whipped topping mix, milk and vanilla; beat until stiff.
Stir together sugar (or sugar substitute) and cocoa; gradually add to whipped topping, beating until smooth. Spoon mousse into 1/3 cup measure; place half of this amount into bottom of parfait glass or wine glass.
Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs over mousse. Top with remaining mousse. Repeat procedure in four glasses. Cover; refrigerate until serving time. Makes 5 servings.



479. Rich Chocolate Mousse
8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.



480. Rich Chocolate Mousse
8 oz Semisweet chocolate
3 tb Powdered sugar
3 tb Hot strong coffee
3 Egg yolks
8 oz Frozen whipped topping; Thawed, divided
In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar and coffee. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3-4 minutes or until thick. Pour into bowl; chill 6-8 minutes. Fold in 3 cups whipped topping. spoon into dishes. Top with whipped topping.



481. Soft Chocolate Mousse
10 oz Extra bittersweet chocolate
4 Eggs, separated
2/3 c Powdered sugar
1/3 c Granulated sugar
1 c Extra heavy cream
1 tb Blackberry brandy or rum
Melt chocolate over simmering water of a water bath. Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly. Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer. While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Remove whites, spoon whites on top of yolks but do not fold in. Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold. Store in refrigerator until ready to use (should be used as soon as possible).



282. Solid Chocolate Mousse
10 oz Extra bittersweet chocolate
12 oz Extra heavy cream
Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired



Muffin



483. Banana Chocolate Chip Muffins
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.



484. Cappuccino Chocolate Chip Muffins
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.



485. Chocolate Chip and Orange Muffins
3 c All-purpose flour
1 1/4 c Sugar
2 ts Baking powder
1 1/4 c Milk
3/4 c Vegetable oil
2 lg Eggs
4 ts Orange peel; grated
1 pk Semisweet chocolate chips 12 oz. size
Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil liners. Combine flour, sugar, and baking powder in large bowl. Make well in center of flour mixture. In another bowl, mix milk, oil, eggs, and orange peel. Stir milk mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack. Serve warm or at room temperature.



486. Chocolate Chip Mini Muffins
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.



487. Chocolate Chip Muffins
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.



488. Chocolate Chip Nut Muffins
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated
Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.



489. Chocolate Chunky Mighty Muffins
1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter; or marg, melted
1 c Chocolate chunks
1 c Chopped nuts
Mix dry and wet ingreds separately. Combine--will be lumpy. Stir in chunks and nuts.
Bake in lined muffin cups 25-30 mins, until toothpick test passes, and muffins are browned.



490. Chocolate Sour Cream Muffins
5 oz Semisweet chocolate
2 Baking chocolate squares
1/3 c Margarine
3/4 c Sour cream
2/3 c Packed brown sugar
1/4 c Corn syrup
1 Egg
2 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Chocolate chips
Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.



491. Peanut Butter Chocolate Chip Muffins
2/3 c Peanut butter, chunky or smooth
2 tb Butter; melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.



492. Pumpkin Chocolate Chip Muffins
1/2 c Sliced almonds
1 2/3 c All-purpose flour
1 c Sugar
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 c plain canned pumpkin
1/2 c melted butter
6 ozs chocolate chips
Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.



493. Raspberry Chocolate Chip Muffins
2 c Flour
2 ts Baking powder
1 c Miniature chocolate chips
1/2 c Milk
2 c Fresh/frozen unsweetened raspberries
3/4 c Sugar
1/2 c Butter
1 ts Vanilla
1 tb Orange zest
Mix together flour, baking powder and chocolate chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.



Pie



494. 10-Minute German Sweet Chocolate Cream Pie
4 oz Package German sweet chocolate,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.



495. Bavarian Chocolate Pie
1 9" baked pie crust, or crumb Crust.
1 Envelope unflavored gelatin
1 2/3 c Milk, divided
2/3 c Sugar
1/3 c Hershey's cocoa
2 tb Butter or margarine
3/4 ts Vanilla
1/2 c Chilled whipping cream
In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate mixture.



496. Berry Chocolate Pie
1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries in syrup (thawed)
1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed
In medium microwave safe bowl, combine chhocolate chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla.
Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate layer. Garnish with chocolate nonpareils (optional)



497. Black Bottom Pie
1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb Chocolate sprinkles
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.



498. Bourbon and Chocolate Pecan Pie
1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c Chocolate chips
1 9 inch pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.



499. Cafe au mint chocolate pie
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.



500. Chocolate Cheese Pie
1 pk 8 oz. cream cheese,softened
3/4 c Sugar
2 ea Eggs
1/2 c Chilled whipping cream
1 c Cherry pie filling
1 pk 3 oz. cream cheese,softened
1/4 c Hershey's cocoa
1 ts Vanilla extract
1 ea 8" packaged crumb crust
Heat oven to 350 degrees.In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling. Serve 6 to 8.



501. Chocolate Cherry Cream Pie
22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling
Crush crackers with rolling pin, between waxpaper. Combine with sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread coolwhip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.



502. Chocolate Chess Pie
2 Eggs, beaten
1 t Vanilla
1 Stick margarine, melted
1 1/2 c Sugar
1 cn Evaporated milk
3 1/2 T Cocoa
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.



503. Chocolate Chip Almond Pie
6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust
Melt chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in whipped cream, chocolate chips and slivered almonds. Pour into graham cracker crust. Garnish with shaved chocolate. Refrigerate for at least 4 hours.



504. Chocolate Chip Cherry Pie
40 Chocolate wafers, reduced calorie(5.3oz)
2 tb Sugar
2 tb Stick Margarine, melted
1 lg Egg
Cooking Spray
4 c Vanilla low-fat Yogurt
1 c Cherries, pitted,
1/2 c Semisweet choco minichips
1/2 c Black cherry preserves, melted
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.



505. Chocolate Chip Pie
1 c Sugar
2 Eggs
1 Stick of margarine, melted
1/4 c Cornstarch
1 ts Vanilla
1 c Pecans
1 c Chocolate chips (6 oz.)
Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes.



506. Chocolate Cream Pie
1 c Semi-sweet chocolate pieces
1/3 c Milk
2 c Sugar
3 oz Cream cheese, softened
1 c Whipping cream
1 ea Pie crust, baked
Beat together cream cheese and sugar; set aside. Heat chocolate and milk over low heat, stirring until melted; remove from heat. In a separate bowl, whip cream until soft mounds hold their shape. Beat in cream cheese mixture only until blended. Beat in chocolate mixture only until color is uniform. Turn into 9-inch baked pie shell (graham cracker, pastry or creme de menthe). Chill at least 2 hours before serving. Garnish with shaved chocolate if desired. Serves 6



507. Chocolate Crunch Pie
1 pk Chocolate flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 Chocolate sandwich cookies, ground up
1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips, etc.)
1 (6 oz.) chocolate crumb crust
Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer. Makes 6 servings.



508. Chocolate Dream Pie
2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk Chocolate Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla
repare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.



509. Chocolate Eggnog Layer Pie
1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
Chocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved.
Divide the filling in half, setting half aside to cool. Add the melted chocolate and vanilla to half; stir well, and pour into the pie shell. Chill until set.
Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate curls, if desired. Serves 6 to 8.



510. Chocolate Malt Shoppe Pie
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.



511. Chocolate Mint Ice Cream Pie
1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream
Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate covered mints.



512. Chocolate Pie
2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.



513. Double Chocolate Pie
2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling.



514. German Chocolate Pie
3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.



515. Impossible Chocolate Cream Pie
2 Eggs
1 c Milk
1/4 c Butter (1/2 stick) or marg.
2 oz Unsweetened chocolate (2 sqares) melted & cooled
1 c Sugar
1 ts Vanilla extract
1/2 c Biscuit baking mix*
Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for 30 min. or until set. Cool completely before serving. SErve topped with whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)



516. Kentucky Derby Pie
1 c Sugar
1/4 c Flour
2 Eggs; beaten
4 oz Butter; melted & cooled
1 c English walnuts
1 c Chocolate chips
1 ts Vanilla
1 Pie shell, 9"; unbaked
Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.



517. Light Chocolate Pie
2 tb Vegetable shortening
1 c Graham cracker crumbs
2 tb Sugar PLUS 2/3 c Sugar
3 c Milk (1%)
1 Egg
5 tb Cornstarch
6 tb Cocoa
Salt
1/2 ts Vanilla
2 c Non-dairy topping
Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.



518. Millionaires Pie
1 10" pie shell, partially baked in its pan
1 c Coconut flakes
1 c Semi-sweet chocolate chips
1 c Chopped pecans
1/2 c Brown sugar
3/4 c White sugar
Pinch of salt
1 1/2 T Margarine, melted
1/2 c Light corn syrup
1/4 t Vanilla
4 Eggs, beaten
Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature.



519. Pecan Pie
2 Eggs
4 oz Sugar
6 oz Corn syrup
2 oz Butter - melted
1/4 ts Salt
3 oz Chocolate - semisweet, grated
6 oz Pecans
10 Inch pie shell
Bake pie crust blind at 400F for 10 minutes. (line with foil and fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil and weights and cool. Beat eggs and stir in sugar, corn syrup, melted butter, salt and chocolate. Scatter pecans in unbaked pie shell and pour egg mixture over top. Bake at 300F for 30-45 minutes.



520. Snicker Pie
5 Snicker bars, king size
1 1/2 tb Half & half
1/2 c Peanut butter
4 c Cool whip
1 Graham cracker crust (Deep-Dish -OR- Chocolate)
In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup.



521. Toll House Pecan Chocolate Pie
2 Eggs
1/2 c All-purpose flour
1/2 c White sugar
1/2 c Brown sugar -- firmly packed
3/4 c Butter or margarine, softened
1 (6 oz.) pkg. Toll House Semi-sweet Chocolate
1 c Pecans -- chopped
1 (9 inch) pie shell -- Unbaked
Beat eggs until foamy. Blend flour, sugar and brown sugar into eggs. Add butter or margarine. Stir in chocolate chips and pecans. Pour into a 9 inch unbaked pie shell. Bake for one hour at 325 degrees.



522. Turtle Pie
1/3 c Chopped pecans
1 Baked 9 inch pie shell
1/2 c Sweetened condensed milk
1/2 c Brown sugar, packed
1/2 c Butter or margarine
2 tb Corn syrup
16 Pecan halves
2/3 c Semisweet chocolate chips
2 tb Butter or margarine
Sprinkle chopped pecans over bottom of baked pie shell. Combine next 4 ingredients in heavy saucepan over medium heat. Stir and bring to boil. Keep stirring as it continues to boil for 5 minutes. Be careful because it sticks to the bottom of the pan quite readily. Remove from heat. Slowly beat with spoon about 2 minutes until it shows signs of thickening; not too long or it will harden when cool. Carefully spoon over chopped pecans. Visualize the pie being cut into 8 wedges. Now place pecan halves around outside edge in upright position against crust sothere will be 2 pecans in each wedge. These are the turtle's feet. Push them down into filling so they stay upright. Cool. Melt chocolate chips and butter in small saucepan over low heat. Spread over pie. Chill. Makes 1 pie.



Pudding



523. Amaretto Chocolate Pudding
1 3.4 ounce box (cook and serve) chocolate pudding mix
2 oz Semisweet chocolate, finely chopped
1 1/2 c Plus 2 Tbsp. milk
7 tb Amaretto liqueur
1/2 c Chilled whipping cream
1 tb Sugar
Pour dry chocolate pudding mix into heavy medium saucepan. Add chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp. Amaretto liqueur. Stir pudding over medium heat until chocolate melts and pudding comes to boil and thickens. Divide pudding equally among four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least 1 hour. Whip cream, sugar and remaining 1 Tbsp. Amaretto in small bowl until stiff peaks form. Top chilled puddings with large dollop of whipped cream. Garnish with raspberries and chocolate curls, if desired.



524. Bittersweet Chocolate Pudding
1 pk Pudding mix, chocolate (6 serving size)
1 c Water
6 1/2 oz Cola beverage
Whipped topping (optional)
Combine pudding mix, water and cola in saucepan. Cook and stir over medium heat until mixture comes to full boil. Remove from heat, pour int individual dessert dishes. Chill, serve plain or with whipped topping, if desired.



525. Bread Pudding
Bread; to fill dish 2/3 full
2/3 c Sugar
2 tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla
Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk ...or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.



526. Broiled Banana Chocolate Pudding
2 c Skim milk
1 pk Reduce calorie instant chocolate pudding
1 md Banana peeled and thinly sliced
2 ts Packed brown sugar
In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melts and is bubbly about 1 minute. Do Not Burn



527. Chocolate Bread Pudding
Bread; to fill dish 2/3 full
2/3 c Sugar
2 tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla
Into a greased casserole dish break up enough bread to fill it 2/3 full. Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been mixed together. Toss all together lightly ( to coat the bread). To 2 cups of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the bread and it should just cover the pieces. Bake at 350 for about 45 minutes. Serve with milk or with a lump of butter melting into the nice warm pudding. or with Cool Whip, etc.



528. Chocolate Cheesecake Pudding
1 c Vanilla Yogurt
1 pkg (4 serving) chocolate instant pudding (can use other puddings if desired)
1 c cold lowfat or skim milk
Pour milk and pudding mix into a bowl. Beat until well blended, 1-2 minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon into dessert dishes if desired can garnish with chocolate sprinkles or coconut.



529. Chocolate Chiffon Pots
1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
4 ts Semisweet chocolate shavings
Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar and salt. Stir over moderate heat until gelatin is completely dissolved. Remove from heat; add vanilla and stir briskly with fork or wire whisk to mix ingredients well. Pour into blender, add ice cubes, cover and blend at medium speed until ice cubes dissolve. Uncover, stir once with rubber spatula and let stand 2-3 minutes to jell. Spoon into 4 dessert dishes or parfait glasses and top each serving with 1 tsp chocolate shavings.



530. Chocolate Dream Dessert
1 pk Silken tofu (10 1/2 oz)
6 tb Honey or rice syrup
1/4 c Cocoa powder
1 ts Vanilla extract
Blend the tofu in a blender or food processor until creamy. Heat honey in microwave for 90 seconds or until very hot. In a small mixing bowl, pour heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add mixture to tofu in blender or food processor and process until fully blended. Pour into custard cups and chill 2 hours.



531. Chocolate Pear Pudding
1/4 c Milk
3/4 c Flour, sifted
1 lb Pears, 4 or 5 medium, bosc
1 tb Sugar
2 tb Butter, cut in bits
1 tb Cocoa, heaping
1/2 ts Baking soda
1/2 ts Baking powder
3/4 c Sugar, dark brown
2 tb Corn syrup, lyle's golden
1 Egg, large beaten
4 tb Butter; melted
Whipped or ice cream, for topping
1/4 c Milk
3/4 c Flour, sifted
Peel, core and slice thin (or cut into chunks) 1 poound of pears, which you arrange on the bottom of a buttered baking dish ( a souffle dish is fine). Sprinkle the pears with sugar, and dot with butter. Then mix together the flour, the cocoa powder, the baking soda and powder, add the golden corn syrup, the brown sugar, and then the egg, the butter and milk. Beat together into a batter. Pour the batter on top of the pears and bake the pudding for 45 to 50 minutes in a 325 degree oven.



532. Chocolate Pudding
1 c Sugar
1/2 c Baking cocoa
1/4 c Flour
2 c Water
3/4 c Evaporated milk
1 tb Vanilla extract
pn Salt
In a saucepan, combine sugar, cocoa, and flour. Add water and milk; stir until smooth. Cook over med. heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temp, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill. Yield - 4 to 6 servings.



533. Chocolate Ranch Pudding
1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)
Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of greased 2 quart casserole. Pour chocolate mixture over pecans. Bake uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is set, 20 to 25 minutes longer. Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with whipped cream.



534. Chunky Chocolate Pudding
2 c Skim milk
1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup servings)
1 1/4 oz Mini chocolate chips
1 oz Shelled walnuts; toasted and chopped
1/4 c Frozen dairy whipped topping thawed
1 ts Chocolate syrup
Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes.
Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped topping and then drizzle 1/4 teaspoon chocolate syrup over whipped topping. Refrigerate until ready to serve.



535. Dark Chocolate Pudding
3 c Milk
3/4 c Hershey's European Style Cocoa
3/4 c Sugar
4 tb Cornstarch
1 ts Vanilla
1/8 ts Salt
3 tb Butter or Margarine
Mix all ingredients together, stirring until chocolate is dissolved.
Place mixture in the top part of a double boiler (have water boiling at start of cooking) Stir continuously until pudding is thick and smooth. Cook for several minutes longer. Pour into serving dishes or cups and refrigerate. This pudding is also excellent served hot.



536. Low Fat Chocolate Pudding
2 Egg whites
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
2 1/4 c Milk, nonfat -- divided
1/2 c Granulated sugar
1/8 ts Salt
1 ts Vanilla extract
In a small bowl, lightly beat egg whites and set aside. In a large bowl, combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa mixture until comletely smooth.
In a large heavy saucepan, combine remaining milk, sugar, and salt. Mix well. Bring to a boil over high heat,, whisking constantly. Remove pan from heat.
Whisk cocoa mixture into hot milk mixture. Bring to a boil over medium-high heat; boil for 2 minutes, whisking constantly. Remove pan from heat.
Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. DO NOT BOIL! Remove from heat and add vanilla; blend well. Pour into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with fresh strawberries, mint leaves and a dusting of cocoa powder.



537. Strawberry Chocolate and Cheese Parfait
1 c Strawberries, sliced
1 tb Strawberry liqueur
1/2 c Part-skim ricotta cheese
1 1/2 ts Each granulated sugar and whipping cream
1/2 oz Ini chocolate chips
In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.



538. Very Chocolate Pudding
2 c Milk
2 Squares unsweetened chocolate
1 1/2 tb Cornstarch
1/4 c Sugar
1/2 ts Salt
2 Eggs, separated
1/4 c Sugar
1 ts Vanilla extract
Scald milk and chocolate in the top of a double boiler, stirring frequently to make it smooth. In a bowl, mix together cornstarch, sugar and salt. Slowly add chocolate mixture while stirring constantly. Return mixture to double boiler. Cook while continuing to stir until mixture thickens, then cover and cook 25 minutes stirring occasionally to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture over them while beating constantly. Return to double boiler and cook 1 minute more. Let cool. Add vanilla and beat well. Beat egg whites until stiff and fold into chocolate mixture. Turn into individual bowls and chill thoroughly before serving. For Chocolate Pie, pour into 8-inch baked pie shell and chill. Serves 4



Sauce



539. Bittersweet Chocolate Sauce
1 c Whipping cream
2 tb Sugar
4 oz Bittersweet Hawaiian chocolate, chopped
1 tb Unsalted butter
Combine the cream and sugar in a small saucepan and heat to a boil. Pour the hot mixture over the chocolate and butter in a medium bowl. Stir until completely melted and smooth. Strain through a fine wire mesh strainer into a serving bowl. Serve warm. Reheat in a double boiler if made in advance and refrigerated.



540. Black Chocolate Sauce
1 c Water
1 1/2 c Sugar
1 c Cocoa powder
1 tb Vanilla
Boil water and sugar. Cook 5 minutes. Remove from heat and add cocoa, stirring constantly. Return to low heat and simmer 5 mins until cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.



541. Chocolate Dipping Sauce
3 Jars hershey's hot fudge sauce
2 Bottles hershey's syrup (the kind for making chocolate milk)
Mix all in crockpot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.



542. Chocolate Mint Sauce
3 oz Unsweetened chocolate (3 sq)
1/4 c Water
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
2/3 c Light cream or
2/3 c Undiluted evaporated milk
1/8 ts Peppermint extract
Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or until a candy thermometer reaches 240 degrees F. (If a candy thermometer is not available, drop a small amount of the mixture into very cold water. The mixture should form a soft ball which flattens when removed from the water. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and flavoring. Makes 2 cups



543. Chocolate Sauce
1 c Cocoa powder
3/4 c Granulated sugar
3/4 c Water
1/2 c Corn syrup
1 t Vanilla
In small saucepan, combine cocoa and sugar. Stir in water and corn syrup. Place over medium heat; bring to the boil. Boil 2 minutes, stirring constantly. Remove from heat, stir in vanilla and allow to cool completely. Sauce will thicken when it cools.



544. Chocolate Sauce Diabetic
1 tb Butter
2 tb Cocoa
1 tb Cornstarch
1 c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar
Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery.



545. Dark Chocolate Sauce
1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopped
3 oz Unsweetened chocolate, chopped
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste
In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly.
Makes about 3 cups.



546. Deluxe Chocolate Sauce
2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
1 T Vanilla
2 c Icing sugar
1 c Light corn syrup
1 c Hot water
Measure first 5 ingredients into saucepan. Heat and stir over medium heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store in refrigerator. Makes 4 1/2 cups.



547. Fat Free Hot Fudge Sauce
3/4 c Sugar; (can be sugar subtitute)
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla
In a small saucepan stir together the sugar, cocoa, cornstarch and evaporated skim milk. Cook and stir constantly until sauce is bubbly and thick. Cook and stir two minutes more. Remove from heat and stir in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir in NutraSweet spoon on at the end with the vanilla.)



548. Hot Fudge Sauce
2 c Sugar
1/3 c Cocoa
1/4 c Flour
1/4 ts Salt (optional)
2 c Milk
2 tb Butter
1 1/2 ts Vanilla
Mix dry ingredients together in saucepan. Slowly stir in milk. Add butter. Bring to a boil over medium heat, stirring constantly. Lower heat and cook 8 minutes, stirring constantly. Remove from heat and stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups.



549. Philly Chocolate Sauce
1 8 oz pkg. Cream Cheese, cubed
1/3 c Milk
1 oz Unsweetened Chocolate Squares
2 c Sifted powdered sugar
1 ts Vanilla
Combine cream cheese, milk and chocolate; stir over low heat until smooth. Blend in remaining ingredients. Serve over poached pears, ice cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups



550. Rich Chocolate Sauce
6 oz Bittersweet chocolate
6 oz Semisweet chocolate
1 c Heavy cream
1/2 c Coffee
1 tb Cognac
Melt everything over a double boiler.



551. Super Hot Fudge Sauce
4 oz Semisweet chocolate; coarsely chopped
5 tb Butter; unsalted
1/4 c Cocoa
3/4 c Sugar
3/4 c Water
1/4 c Corn syrup
2 ts Vanilla
In heavy medium saucepan, combine the chocolate, butter, cocoa, sugar, water and corn syrup. Whisk over medium high heat until the chocolate and butter are melted and the sugar is dissolved. When the sauce just comes to a boil, reduce the heat to low and cook at a low boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the vanilla and stir to combine. Store in the fridge tightly covered.



552. Ultimate Raspberry Chocolate Sauce
12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup
Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups.



Snack



553. Caramel Dipped Chocolate Covered Pretzels
1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped
Grease a cookie sheet with the vegetable oil.Combine the caramels and the water in a saucepan and melt over low heat,stirring frequently,or in a covered dish in a microwave at full power,for 1 1/2 minutes. Dip the pretzel nuggets,a few at a time,in the caramel and remove with a fork to the greased cookie sheet.Refrigertate until caramel is firm. Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate is still hot,mix the remaining 1 ounce of chocolate into the melted chocolate,in 2 additions,stirring until each addition is completely melted before adding the next. Lift the caramels from the sheet and dip,one at a time,into the chocolate.Coat completely and lift with a small fork.Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the candy onto a cookie sheet lined with parchment paper or wax paper.Allow to cool until solid.Let chocolate set at room temperature or in the refrigerator.Makes 3 dozen chocolates,about 18 servings.



554. Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate morsels
1 1/2 c Raisins
Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container.



555. Chocolate Butterscotch Haystacks
2 c Butterscotch chips
2 c Chocolate chips
12 oz Chow mein noodles
Melt chips. Add in noodles. Drop onto waxed paper and chill until firm.



556. Chocolate Covered Potato Chips
8 oz Sweet or milk chocolate chopped finely
24 Thick sliced,ridged potato chips
Melt 6 ounces of chocolate.Remove from heat.While chocolate is still hot,mix the reamaining 2 ounces of chocolate into the melted chocolate,in 3 additions,stirring until each addition is completely melted before adding the next. Dip the potato chips,1 at a time,in the chocolate.Coat completely and lift with a small fork.Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the chips onto a cookie sheet lined with parchment or wax paper.Allow to cool until solid.Let chips sit at room temperature or in the refrigerator.Makes two dozen chips about 12 servings



557. Chocolate Lovers Snack Mix
3 c White chocolate pretzel -=OR white yogurt pretzel stick
2 c Bite-size chocolate chip cookies
2 c Bite-size fudge cream wafers or wafer candy bars
1 c Mini shortbread cookies with chocolate center
In large bowl, combine all ingredients; toss gently. Store in tightly covered container.



558. Chocolate Marshmallow Chow
1 c Miniature marshmallows
1/3 c Chocolate chips
1 Stick diet margarine
9 c Wheat Chex cereal
1/2 c Powdered sugar
1/2 c Raisins
Melt margarine, marshmallows, raisins and chocolate chips. Pour mixture over cereal and toss. Put mixture into paper bag and add powdered sugar. Shake until all cereal is covered.



559. Chocolate Pops
1 ct (8-oz) chocolate-flavored - low-fat or non-fat yogurt
1 Very ripe banana;
3/4 c Club soda; -=OR=- 3/4 c Sparkling water
Combine yogurt and banana in blender or food processor. Whirl until smooth. Stir in club soda. Freeze until firm in a plastic mold if you have one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic spoon when pops are half frozen. To eat, peel away the paper. Eat right away or transfer to a plastic bags for long-term freezing.



560. Cookie and Candy Snack Mix
10 oz Mini butter cookies; -=OR=- mini chocolate chip cookie
7 1/2 oz Bite-size oreos
3 c Candy bar minatures; unwrap
1 1/2 c M&M's, plain or peanut
In large bowl, combine all ingredients; toss gently. Store in tightly covered container.



561. People Chow
1/2 Stick butter
1/2 c Peanut butter
2 c Powdered sugar
6 oz Pk chocolate chips
6 c Crispix cereal OR Corn Chex
Mix butter, peanut butter and chips together in saucepan over med heat or melt in bowl in microwave. Pour over cereal in a lg bowl. Stir to coat. Put powdered sugar in a brown grocery bag and pour cereal into bag; shake to coat. Cut open bag to lay flat and spread out coated cereal. Sprinkle with extra sugar if necessary.


562. Super Crunchy Snack Mix
4 c Popcorn
2 c Super Golden Crisp cereal
2 c Mini marshmallows
2 c Semi sweet chocolate pieces
1 c Peanuts
1 c Raisins
Combine all ingredients. Makes 11 cups.



Truffle



563. Baileys Irish Cream Truffles
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream
Melt chocolate, Baileys and heavy cream together over very low heat. Whisk in yolks, one at a time; mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.



564. Chocolate Truffles
1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in to small pieces
1 ts Vanilla flavoring; or to taste
Cocoa
Bring cream and butter to a boil in medium saucepan. Remove from heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth. Add vanilla. Let cool in refrigerator, and stir with whisk every 15 minutes or so until very thick. Chill until firm. Using melon baller or small spoon, scoop out tablespoon sized portions, and place on sheet sprinkled with cocoa. Place in refrigerator to harden. Using palms of hands, gently and quickly roll each portion of chocolate into a ball. Chill again to harden. Roll each truffle in powdered cocoa, finely chopped nuts, or dip into melted chocolate. Store in airtight container in refrigerator. Makes about 3 dozen



565. Dark Chocolate Truffles
8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners' sugar; sifted
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.



566. Easy Chocolate Truffles
1 1/2 pk Chocolate;semi sweet; 12 squares
1 8 ounces Pkg Cream Cheese; softened
3 c Powdered Sugar
1 tb Coffee liqueur
1 tb Orange liqueur
1 tb Almond liqueur
Nuts; chopped
Unsweetened cocoa
Flake coconut
Sprinkles; colored
Cook chocolate in large microwave-safe bowl on HIGH for 2 minutes, stirring halfway through heating time. Stir until chocolate is melted. Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until well blended. Stir in chocolate until blended. divide mixture into thirds, add 1 flavor liqueur to each third; mix well. Refrigerate about 3 hours or until firm. Shape into 1-inch balls. Roll in nuts, cocoa, coconut or sprinkles. Keep in Refrigerator. Makes 5 dozen.



567. Irish Cream Truffles
1/4 c Baileys Irish Cream
12 oz Semi-sweet chocolate morsels
1/4 c Heavy cream
1 tb Sweet Butter
2 Egg yolks
Melt choc, Baileys and heavy cream tog over very low heat. Whisk in yolks, one at a time, mixture will thicken. Whisk in butter. Refrigerate overnight, or until firm. With spoon make small balls. Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.



568. Marshmallow Truffles
10 oz Marshmallows
12 oz Semisweet chocolate chips
Coconut -- toasted
Decorative candies
Arrange marshmallows on cookie sheet or jelly roll pan; freeze 15 minutes. Microwave chocolate chips on high- 2 1/2 minutes or until smooth, stirring every minute. Using skewer or fondue fork, dip each frozen marshmallow into melted chocolate until marshmallow is completely coated. Roll in coconut or decorative candies. Use another fork or metal spatula to place marshmallow on waxed paper lined cookie sheet or jelly roll pan. Chill or keep in cool dry place.



569. Rich Chocolate Pumpkin Truffles
2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted
*Note: Apple juice may be substituted for coffee liqueur if desired.
In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.



570. White Russian Truffles
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
Chop finely 1 lb of the chocolate. Melt in a double boiler to 120 degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking sheet and refrigerate until firm.
Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper.
Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: these truffles do not hold well at room temperature.




White Chocolate


571. Peanut Butter White Chocolate Candy Dreams
1/2 c Peanut butter -- crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds -- toasted and finely chopped
18 Whole natural almonds
In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.
In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.
Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.



572. White Chocolate Almond Pecan Pie
4 Eggs; beaten
1 c Light corn syrup
2/3 c Sugar
3 tb Butter; melted
1 tb Vanilla
1 tb Almond extract; (or to taste)
1 tb Chocolate extract
6 oz White chocolate; melted
1 c Pecan halves
1 c Sliced or slivered almonds
Unbaked 9-inch pastry shell
Combine first eight ingredients, beat with an electric mixer until blended. Stir pecans and almonds into mixture. Pour mixture into pastry shell. Bake at 350 for 50-55 minutes.



573. White Chocolate Brownies
6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped
Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate pieces, sugar, and butter. Heat in microwave on High about 1 1/2 mins, or until melted and smooth when stirred. With a whisk or fork, beat in eggs and vanilla until well blended. Add flour, baking powder, and salt and stir until well mixed. Stir in bittersweet chocolate and walnuts. Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan. Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool, then cut into 24 pieces.



574. White Chocolate Butter
1 Stick butter
2 tb White chocolate; melted & cooled
Cinnamon to taste
Mix all ingredients well. Serve with scones, etc.



575. White Chocolate Butter Cream Frosting
6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut up
1 c Powdered Sugar
Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy.
Makes enough to frost 2 9-inch cake layers.



576. White Chocolate Cheesecake
1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
1 ts Cream of tartar
2 tb Superfine sugar
Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and set aside Beat egg whites w/tartar untill peaks-gradually add sugar, beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then fold in remaining whites. Spoon into a pan with a graham cracker crust and bake in a water bath till center is set.



577. White Chocolate Chunk Brownies
3 tb Instant coffee powder
1 tb Water
2 c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4"
3/4 c Pecans; coarsely chopped toasted
Preheat oven to 350 degrees F. Butter a 10" diameter pan and line the bottom with parchment. Combine coffee powder and 1 tb. water in a heavy med. saucepan. Stir over medium low heat until coffee dissolves. Add sugar and butter and stir til butter melts. Pour into large bowl and cool to room temperature, stirring occasionally. Add eggs and coffee liqueur to butter mixture, whisk to combine. Sift flour, baking powder, and salt in small bowl. Add to butter mixture and stir to blend. Stir in chocolate and pecans. Pour batter into prepared pan. Bake until tester inserted in center comes out almost clean about 35 minutes. Cool in pan on rack. Run small sharp knife around sides of pan to loosen brownie. Turn out on plate; peel off parchment. Cut into wedges to serve. Serve with caramel sauce and ice cream.



578. White Chocolate Cream Filling
1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract
* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated baking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened. Stir in vanilla. Makes 3 cups.



579. White Chocolate Fondue
12 oz White chocolate
1 oz Kirsche's cherry brandy
8 oz Heavy whipping cream
Combine chocolate and cream in a double boiler. Stir until the chocolate melts completely. The mixture should be creamy; do not overcook. Mix thoroughly. Put mixture in a fondue pot and keep a low flame on to keep it warm. Serve with any type of fruit or firm cake. Strawberries, apples, and bananas are especially good with it.



580. White Chocolate Fudge
2 c Sugar
3/4 c Sour cream
1/2 c Margarine
12 oz White chocolate
1 (7 oz.) jar marshmallow cream
3/4 c Walnuts
Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage. Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.



581. White Chocolate Ice Cream
2 c Half and half
12 oz White chocolate, coarsely chopped
4 Eggs
1 1/2 c Sugar
2 c Whipping cream
Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts.



582. White Chocolate Macadamia Cookies
1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts
Beat butter, shortening, sugar, eggs and vanilla well. Combine dry ingredients and add to butter mixture. Stir in white chocolate and nuts. Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at 350 for 8-10 minutes. Makes 5 dozen cookies.



583. White Chocolate Mint Truffles
1/2 lb White chocolate; cut into small pieces
1/2 c Packed, fresh mint leaves (green or white)
1/4 c Heavy cream
2 tb Creme de menthe
6 tb Unsalted butter; cut into small pieces
To make the truffles: Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Then bring just to a simmer, strain, pressing down on the mint leaves to give as much flavor as possible, and whisk into the melted chocolate. Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of chocolate. Cool completely and then refrigerate or freeze until very firm.
To form the truffles: Have a small bowl of very hot water ready and replace the water as it cools down. Line a baking tray with parchment paper. Remove truffle base from the refrigerator or freezer. Before scooping out a ball of chocolate, dip the melon baller into the hot water, shaking to remove any excess water. Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle. Quickly roll between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands. Repeat this procedure until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles. Refrigerate or freeze until needed. Makes 45 to 50 small truffles.



584. White Chocolate Mousse
1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided
Microwave white chocolate and 1/4 cup of the cream in a large microwaveable bowl on High for 2 minutes or until white chocolate is almost melted, stirring half way through the heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until at room temperature, stirring occasionally.
Beat remaining 1 1/4 cups of cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream until just blended. Spoon into 6 one-half cup dessert dishes.
Refrigerate 2 hours or until ready to serve. Garnish as desired.



585. White Chocolate Mousse Cheesecake With Sun Dried Cherries
9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter
Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Add whipped cream and sundried cherries.
To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.. On top of that pour the Praline Royale mixture. Alternate the cheese and cookie layers.
Makes 10 servings.



586. White Chocolate Pecan Corn
1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves
Place popped popcorn in large bowl. Put candy coating in 1 quart glass measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny; stir to melt completely. Stir in pecans. Add to popcorn; stir well to coat. Spread on cookie sheet and allow to cool completely.



587. White Chocolate Pretzels
1 lb White chocolate
1 sm Bag mini pretzels
Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.



588. White Chocolate Raspberry Cake
1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries
Preheat oven TO 325 degrees F. Melt the chocolate in the top of a double boiler. Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth. Slowly add the melted chocolate until incorporated. Add the eggs, one at a time, as each one is absorbed. Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking pan. Pour in the batter and smooth the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before removing from the baking pan. To serve, cut the cake into individual portions and top with fresh raspberries. Accompany with whipped cream or raspberry sauce, if desired.



589. White Chocolate Ribbon Fudge
1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 ts Rum extract
1 1/2 ts White vinegar or lemon juice
ds Salt
1 1/2 c Walnuts; chopped
6 oz Semisweet chocolate chips melted
In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts. 2. Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set. Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.



590. White Chocolate Scones
2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks
Preheat oven to 375 degrees. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate. With lightly floured hands, pat the dough out on a floured work surface to a thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter. Gather the scraps of dough together and repeat till all the dough is used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or until lightly browned on top. Place baking sheet on wire rack for 5 minutes, then transfer scones to wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 scones.



591. White Chocolate Truffles
12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquer
1 ts Grated orange zest
1 1/4 c Confectioner's sugar
Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles.