Sugar Free Chocolate Pudding

1 envelope gelatin
1/4 cup (60 ml) water
1 square unsweetened chocolate
1/8 tsp (1 ml) cinnamon
3/4 tsp (4 ml) liquid food sweetener
1/4 cup (60 ml) water
1/2 cup (125 ml) evaporated milk
1/2 tsp (2 ml) vanilla
1/4 cup (60 ml) chopped nuts

Instructions:Soften gelatin in 1/4 cup (60 ml) water for 5 minutes.
Melt chocolate with cinnamon and sweetener.
Add milk and water slowly.
Add gelatin.
Stir until dissolved.
Remove from heat.
Add vanilla.
Cool.
When mixture begins to thicken, add nuts.
Turn into cold pan.
When firm cut into pieces.

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Chocolate Boston Cream Pie

1 cup all-purpose flour
1 cup white sugar
1/3 cup HERSHEY'S ® Cocoa Powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

1 1/2 cups light cream
1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY'S ® Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Instructions:1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

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Special Hot Chocolate

4 tsp (20 ml) Hot chocolate drink mix
2 tbsp (30 ml) Creme de Cacao
2 tbsp (30 ml) Rum
1 tbsp (15 ml) Kahlua

Instructions:Put in cup
Fill with hot water
Top with lots of good whipped cream

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Chocolate Eclair

Makes 1 - 9x13 inch pan

2 (3.4 ounce) packages instant vanilla pudding mix
1 cup confectioners' sugar
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package graham crackers
1 (16 ounce) container chocolate frosting

Instructions:1 In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping.
2 Place a layer of graham crackers in the bottom of a 9x13 inch pan. Spread 1/3 of pudding mixture over crackers. Cover pudding with another layer of graham crackers. Continue layering until pudding mixture is gone. Cover last pudding layer with another layer of graham crackers.
3 Remove lid and seal from frosting and microwave at 20 second intervals, stirring between intervals, unil frosting is pourable (about 1 minute). Spread frosting evenly over top layer of graham crackers. Refrigerate 24 hours before serving.

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Chocolate Covered Pretzels

1 lb (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels
Instructions:In microwave safe bowl, melt all of the chocolate (stirring very often - every 20-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in chocolate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tupperware

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White Chocolate Covered Pretzels

White Chocolate (almond bark)
Pretzels

Instructions:Melt white chocolate (almond bark) in the microwave.
Dip each pretzel into the melted white chocolate, leaving the "handle" (the part between your fingers) uncoated.
Gently shake off excess.
Place on wax paper until white chocolate is "set."

Comments
I made these white chocolate covered pretzels this Christmas to add to "goody bags" for relatives. They are easy to make and are delicious.

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White Chocolate Fudge

1-1/2 cups (350 ml) sugar
3/4 cup (175 ml) sour cream
1/2 cup (125 ml) margarine
12 oz (336 grm). white chocolate, coarsely chopped*
1 (7 oz (196 grm).) jar marshmallow cream*
3/4 cup (175 ml) chopped walnuts
3/4 cup (175 ml) dried apricots*

Instructions:In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.

Comments
* I suppose you can substitute maraschino cherries for the dried apricots. Just make sure to drain the cherries before adding them. Use only white chocolate squares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove the marshmallow cream from the jar, take off lid and seal and microwave on High for 30 seconds.

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Chocolate Mocha Cake

Serves/Makes:Serves 10 or more

1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)

Instructions:Preheat oven to 350 degrees (175 C.).
Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream and eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingredients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate chips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minutes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powdered sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across the top and falling to the sides.

Comments
Try this as a wonderful accompaniment to coffee after dinner with your special someone or guests! My husband thinks this is as good as.. ah.. well, maybe not that good.. but a close second! This is the first time I have ever made this cake.. and it is a completely spur of the moment recipe from today. I have to tell you.. it is the best dang chocolate cake we have ever eaten. It is rich and so moist and decadently flavored with the boozey stuff and the mocha/coffee chocolate. It is almost like eating a truffle! It is easily as decadent as eating a flourless chocolate cake in my opinion.. only better flavor.

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Chocolate Brandy Cake

8 ounce bittersweet or semisweet chocolate, cut up
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 cup cooking oil
1/3 cup brandy
3/4 cup buttermilk
1/4 cup brandy
1 recipe Chocolate Buttercream Frosting
1 recipe Chocolate Glaze
1 teaspoon water
1 recipe Chocolate Leaves (optional)
Fresh raspberries (optional)
Instructions:Prep Time: 50 minutes
Cooking Time: 20 minutes

In a small heavy saucepan melt chocolate over low heat, stirring often. Cool. In a small mixing bowl stir together flour, baking soda, and salt; set aside.

In a large mixing bowl combine sugar, eggs, oil, and the 1/3 cup brandy; beat with an electric mixer on low speed till combined. Beat on medium speed for 3 minutes. Beat in melted chocolate. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just till combined.

Pour batter into 3 greased and floured 9x1-1/2-inch round baking pans. Bake in a 350° F oven about 20 minutes or till a wooden toothpick inserted near centers come out clean.

Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks, bottoms up. With a long-tined fork, poke holes in the bottoms of the cakes. Sprinkle each layer with 4 teaspoons of the brandy.

To frost cake, reserve about 1/4 cup of the Chocolate Buttercream Frosting. Place 1 cake layer on a serving platter. Spread with some of the remaining frosting. Repeat layers twice, spreading about 3/4 cup frosting smoothly onto top of cake. Spread sides of cake with remaining frosting. Refrigerate cake about 20 minutes or till frosting is set.

Carefully spread Chocolate Glaze over top of the cake, allowing glaze to drip down the sides. Stir the water into reserved Chocolate Buttercream Frosting. Pipe frosting onto top of cake in a decorative pattern. Pull the tip of a spatula or knife in diagonal lines 1 inch apart across the piped lines. Decorate with Chocolate Leaves and fresh raspberries, if desired. Chill to store. Let stand at room temperature 1 hour before serving.

Chocolate Buttercream Frosting: In a small mixing bowl beat 1 cup softened butter till fluffy. Gradually add 3-3/4 cups sifted powdered sugar and 1 cup unsweetened cocoa powder, beating well. Slowly beat in 1/2 cup milk, 3 tablespoons brandy or milk, and 1-1/2 teaspoons vanilla. Slowly beat in an additional 4 cups sifted powdered sugar. Beat in additional milk or powdered sugar, if needed to achieve a spreading consistency. Makes 5-3/4 cups frosting.

Chocolate Glaze: In a small saucepan over low heat, melt 2 ounces bittersweet or semisweet chocolate, cut up, with 2 tablespoons margarine or butter, stirring frequently. Remove from heat; stir in 3/4 cup sifted powdered sugar and 2 tablespoons hot water. Stir in additional hot water, if necessary, 1/2 teaspoon at a time, till smooth. Cool slightly (about 5 minutes). Makes about 1/2 cup glaze.

Chocolate Leaves: Melt 6 ounces semisweet chocolate or white baking bar; cool. Stir in 3 tablespoons light corn syrup till combined. Turn mixture onto a large sheet of waxed paper. Let stand at room temperature about 6 hours or till dry.

Gently knead for 10 to 15 strokes or till smooth and pliable. To make a lighter-colored chocolate, knead some white chocolate into dark chocolate. If mixture is too soft, chill in the refrigerator about 15 minutes or till easy to handle. Or, if desired, knead in enough powdered sugar to make the mixture stiff. Store unused chocolate in a sealed plastic bag at room temperature for 3 to 4 weeks. (It will stiffen during storage. Knead the mixture till it is pliable before using.)

To make leaves, shape a portion of chocolate mixture into a ball. Flatten slightly; place between 2 sheets of waxed paper dusted with powdered sugar. Roll to 1/8-inch thickness. Using small hors d'oeuvre or cookie cutters, cut the chocolate mixture into leaf shapes. Carefully lift the cutouts from waxed paper and place atop and around cake. If desired, place smaller leaves on top of the larger leaves.

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