3 0z.=90g 1/3 of a cup=65g butter..1/2stick=1/2cup=113g 40oz=1.13kg=2.

5lb(pounds) neva ovawk a cake batter

BROWNIES Serves 8 Ingredients 5 ounces of Unsalted Butter, at room temperature 7 ounces of Bittersweet Chocolate, melted 1 Cup of Sugar 2 tsp of Vanilla Extract tsp of Salt 1 Tbsp Cocoa Powder 2 Large Eggs 2 Tbsp of warm Water 1 tsp of Instant Espresso Powder 2/3 Cup of All Purpose Flour Process 1) Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside. 2) In a small cup mix together the warm water with the instant espresso powder, set aside. 3) In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined. 4) Add the melted chocolate and whisk, add the dry ingredients and mix everything together until its incorporated but dont over mix. 5) Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter. 6) Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely. Cut into bars and serve! CHOCOLATE CHIP COOKIES Makes about 4 Dozen Ingredients 2 cups All Purpose Flour 1 tsp Salt 1 tsp Baking Soda

1/8 tsp Ground Cinnamon 2 Eggs 1 tsp Vanilla Extract 1 plus 6 Tbsp of Unsalted Room Temperature Butter 2 tbsp Vegetable Shortening at Room Temperature cup of Granulated Sugar of a Cup of Brown Sugar 2 cups Semisweet Chocolate Chips Preparation 1) Preheat your oven to 375 degrees. 2) Combine together the first 4 ingredients and set aside. 3) In a mixer bowl fitted with a paddle attachment, cream together the butter, shortening, and both sugars. Add the eggs and vanilla and mix together until all creamy and combined. Scrape down the sides of the bowl to make sure everything is mixed well. 4) Add the dry ingredients and mix just to combine. Add the chocolate chips and mix just to distribute them through the batter. 5) Using a small ice cream scoop, drop the cookie dough 2 inches apart onto an ungreased baking sheet and bake for 10 to 12 minutes, until lightly golden brown around the edges. 6) Cool for 5 minutes on the baking sheet then remove onto wire rack and cool completely. These are not your typical doughy and dense cookies. These are light, crisp yet soft, chewy and incredibly chocolaty. The cinnamon is not strong enough to detect right away it just makes the chocolate more intense. I promise that once you make these cookies, you will never stop making them because they are seriously addicting. Enjoy! CHOCOLATE CHIP MUFFIN Makes 12 Ingredients 2 cups of Flour 1 Tbsp of Baking Powder tsp of Salt 1/8 tsp of Ground Cinnamon 1 12 oz Bag of Milk Chocolate Chips 2/3 of a cup of Whole Milk cup of Melted Unsalted Butter 2 Tbsp of Sour Cream 2 Eggs tsp of Vanilla Extract 1/3 cup of Granulated Sugar 1/3 cup of Brown Sugar Preparation, 1) Preheat your oven to 400 degrees. Line a 12 cup muffin tin with liners and spray the edges with non stick cooking spray, set aside. 2) In a small bowl mix together the first 4 ingredients and set aside.

3) In another small bowl add the chocolate chips and half a cup of the dry ingredients mix and toss to make sure each piece of chocolate chips are coated in the flour mixture. 4) In a large bowl mix together the remaining ingredients until combined. Add the dry ingredients and just mix to combine but not over mixing. Using a spatula fold in the chocolate chip mixture and make sure they are evenly spread out through out the batter. 5) Using a large ice cream scoop, divide the batter evenly in the prepared muffin pan. 6) Bake for 15 to 18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Who doesnt love muffins? Especially chocolate chip muffins, they are my absolute favorite!! I think everybody needs a good standard muffin recipe and this is the best one, I can guarantee you that! Everybody that eats one right away asks me for the recipe, they think its so complicated because the texture and flavor is simply amazing, but honestly the two things that really do make these muffins so wonderful are the 2 tablespoons of sour cream and the tiniest pinch of cinnamon. The sour cream makes the cake part itself so moist and delicious and the cinnamon brings out the best chocolate flavor and together its a match made in heaven! I hope you guys try these out and I am sure you will be making these all the time because they are that good! Enjoy! CHOCOLATE CUPCAKES Ingredients cup Unsalted Butter, at room temperature cup Granulated Sugar cup Brown Sugar 1 Egg cup Cocoa Powder 1 cup All Purpose Flour tsp Salt 1 tsp Vanilla Extract tsp Instant Espresso Powder 1/2 tsp Baking Powder tsp Baking Soda 3/4 cup Buttermilk Process, 1) Preheat your oven to 350 degrees, line a 12 piece cupcake tin with liners and set aside. 2) In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt, set aside. 3) In a large bowl, cream together the butter and both sugars, add the egg and vanilla and whisk until smooth. 4) Add the dry ingredients and mix just until they are almost all incorporated. Add the buttermilk and mix everything quickly so you dont over mix. 5) Using an ice cream scoop, fill your muffin tin and bake them for about 18 to 20 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. 6) Let them cool completely before frosting them. CHOCOLATE MOCHA FUDGE FROSTING Ingredients

 Cup of Heavy Cream 4 Tbsp of Unsalted Butter 2 Tbsp Light Corn Syrup 1 tsp of Instant Espresso Powder 8 Ounces of Bittersweet Chocolate Chips. Process, 1) Add the chocolate chips in a bowl and set aside. 2) In a small sauce pan add the first 4 ingredients and cook together until just about boiling point. 3) Pour the hot liquid over the chocolate chips making sure to cover them completely. Wait a few minutes and then whisk together until the chocolate chips have melted and everything is incorporated. 4) Let sit for about 15 minutes to set before frosting any cakes or cupcakes.

CHOCOLATE GANACHE Ingredients 4 ounces of Semisweet Chocolate Chips 1/3 cup of Heavy Cream 1 tsp of Butter, softened at room temperature 1/8 tsp of Salt Process, 1) Heat the cream in a small pan over medium heat until just below boiling point. 2) Pour cream over chocolate chips and let sit for 1 minute. Add the softened butter and whisk the whole thing together until the chocolate has fully melted. Let it sit for a few minutes before frosting or decorating any cookie or any other type of pastry. CHOCOLATE PUDDING Serves 2 Ingredients cup of Heavy Cream cup of Mini Marshmallows cup of Semisweet Chocolate Chips Process, 1) In a small saucepan, add the heavy cream and marshmallows and let it heat up until the marshmallows melt. Turn the heat off and add the chocolate chips. Stir until the chocolate melts and place this mixture into 2 small or 1 large glass cup. 2) Let it cool in the fridge for about 15 to 20 minutes and serve it topped with fresh berries and chocolate curls. Enjoy! CHOCOLATE MOUSSE Serves 2

Ingredients 1/3 cup of Bittersweet Chocolate, chopped 1 Tbsp of Water tsp of Instant Espresso Powder 1 Tbsp of Unsalted Butter 1 Egg Yolk 1 Egg White tsp of Vanilla Extract 2 Tbsp of Granulated Sugar cup of Heavy Cream Process, 1) In a bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe. 2) In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside. 3) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate, water, espresso and butter and over very low heat, cook everything together just until the chocolate melts. 4) Spoon of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently. 5) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture. 6) Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will loose its texture. 7) Pour the mixture into cups and refrigerate for a minimum of 3 hours. Enjoy! FUDGE Ingredients 1 14oz can of Sweetened Condensed Milk 1 cups of Semisweet Chocolate Chips cup of Nuts, chopped cup of Mini Marshmallows Process, 1) Spray a 9x9 inch baking pan with non stick cooking spray and lay the bottom with parchment paper. 2) In a medium saucepan, melt together the condensed milk and chocolate until smooth. 3) Fold in the chopped nuts and marshmallows and spread it evenly in the prepared baking pan. 4) Refrigerate until set and cut into desired size bars. MOCHA CHOCOLATE CHIP COOKIES Makes about 40

Ingredients 2 cups of Flour 2 Sticks of unsalted Butter (1 cup) at room temperature 1 1/2 cup of Semisweet Chocolate chips tsp of Baking Powder tsp of Ground Cinnamon tsp of Salt 1 cup of Confectioner Sugar cup of Brown Sugar 3 Tbsp of Instant Espresso Powder cup of Granulated Sugar, for dipping Process, 1) Preheat your oven to 350 degrees. 2) In a large bowl cream together the butter, instant coffee, brown sugar, confectioner sugar and vanilla, until well combined. 3) Add the four, baking powder, ground cinnamon and salt and mix in until fully incorporated. Fold in the chocolate chips. 4) Using a small ice cream scoop or a 1 tbsp measuring spoon, form the cookies and dip only one side of the cookie in the granulated sugar. Place them on a non stick baking sheet sugar side up and using your fingers gently press the top to flatten them just a little. Make sure you set them up a couple inches apart from eachother. 5) Place the baking sheets in the center of the oven and bake for about 13 to 14 minutes rotating the pan half way through for even cooking. 6) Let cool for 5 minutes on the baking sheet and then transfer onto a wire rack to cool completely. MOLTEN LAVA CHOCOLATE CAKE Ingredients 1 Pack (6 squares) Bakers Semisweet Chocolate 1 Stick of Butter 1 1/4 cup Powdered Sugar 1/2 cup Flour 3 whole eggs 3 egg yolks 1/2 tsp Vanilla Extract 1/2 Pint Raspberries 1 cup Vanilla Ice Cream Non Stick Baking Spray Preparation Note: Before beginning this process, leave the vanilla ice cream at room temperature for 1 hour or until completely melted but still cold. 1) Preheat oven to 425 degrees. Grease 4 8oz. ramekins, place on a baking sheet and set aside. 2) Microwave chocolate and butter in large microwaveable bowl for 2 minutes or until the chocolate and butter are both completely melted. Add sugar, flour, eggs, egg yolks and vanilla. Wisk until smooth and well blended. Divide batter until prepared ramekins.

3) Bake for 14-15 minutes or until cakes are set on the outside but still soft in the center. Let stand for 1 minute. Run a small knife or spoon around cakes to loosen. Carefully invert cakes into dessert dishes. Spoon 1/4 cup of melted ice cream around each cake. Top with raspberries and scatter some berries in the sauce around the cake. Sprinkle with powdered sugar. TRIPLE CHOCOLATE COOKIES Makes about 3 dozen Ingredients 2 cup of All Purpose Flour 1 tsp of Baking soda tsp of Salt 1 cup of Unsalted Butter at room temperature 1 cup of Brown Sugar cup of Granulated Sugar 2/3 cup of Cocoa Powder 1 tsp of Vanilla Extract 1 cup of Semisweet Chocolate Chips 3 Eggs 1 cup of Melted Semisweet Chocolate Chips tsp of Cinnamon 2/3 cup of Granulated Sugar, for rolling Process, 1) Preheat the oven to 350 degrees and line a few baking sheets with parchment paper, set aside. 2) In a small bowl, mix together the flour, salt, baking soda and cinnamon, set aside. 3) In a large bowl, cream together the butter, both sugars, vanilla extract and cocoa powder until very creamy. Add the eggs and melted chocolate and continue to mix until the mixture is smooth. 4) Add the dry ingredients and mix enough to incorporate, add the chocolate chips and mix to combine. 5) Using a small ice cream scoop, form dough balls and roll them in the sugar, place on the parchment paper lined baking sheet, a few inches apart and bake for 11 to 13 minutes. 6) Let them cool completely before serving. Fudge Brownies - Weight Watchers

Ingredients

1 cup flour cup unsweetened cocoa

12 12 12 12 12

14

cup sugar

1 egg (lightly beaten) 2 egg whites

14

tsp baking powder tsp cinnamon tsp salt cup unsalted

cup brewed espresso (strong coffee)

1 tsp vanilla extract

butter (melted) cup dried plum (puree see note)

12

1 2 3 4 5

Preheat the oven to 350. Spray a 9x13-inch pan with nonstick spray. Combine the flour, cocoa, baking powder, cinnamon, and salt in a medium bowl. With an electric mixer on medium speed, beat the butter, dried plum puree, sugar, egg, egg whites, coffee, and vanilla in a large bowl until well mixed. Stir in the flour mixture until just moistened. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool ompletely in the pan on a rack. Cit into 16 brownies. Cook's Tip: To make dried plum puree, combine 2/3 cup pitted dried plums and 3 tablespoons water in a food processor; pulse until finely chopped.

Weight Watchers Brownie Crunch

Ingredients

115 cups all-purpose flour

45 45

316 large eggs (divided into yolks and whites) 135 tsps vanilla extract
45

tsp baking powder tsp table salt

cup crispy rice cereal

316 tbsps powdered sugar 135 tbsps butter (melted)

8 tbsps unsweetened cocoa 135 cups granulated sugar cup light cream (cheese softened)
45

Preheat oven to 350?F Place 2 sheets of nonstick aluminum foil in

bottom and up sides of a 9- X 9-inch baking pan (or place regular foil in pan and coat it with cooking spray).

2 3

Sift flour, baking powder, salt and cocoa together in a medium bowl. Cream granulated sugar and cream cheese together in a large bowl until light and fluffy. Add egg yolks, one at a time, beating until fully combined; mix in vanilla. Slowly blend flour mixture with cream cheese mixture. Whisk egg whites until soft peaks begin to form; fold egg whites into brownie mix and then spread brownie batter evenly in prepared pan. Combine cereal, powdered sugar and melted butter in a small bowl; sprinkle on top of brownies. Place pan on middle rack in oven and bake just until center sets, about 25 to 30 minutes. Cool completely and cut into 12 pieces.

4 5

Man-Catcher Brownies
Ingredients

12 ozs unsalted butter 2 cups cocoa powder (sifted) 6 eggs 2 cups sugar 2 cups light brown sugar (packed)

2 tbsps vanilla 2 cups flour 1 tsp kosher salt

1 2 3

Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.

4 5 6 7

In a large bowl, whisk the eggs together, then add the sugars and vanilla, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in a 9x13-inch pan that has been lined with parchment paper and sprayed with nonstick cooking spray, making sure the corners are filled. Bake for 40-45 minutes at 350 degrees or until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean.

Microwave Brownie in a Mug (single serving) Recipe

Ingredients for 2

4 vegetable oil (tbs) 4 water (tbs) 2 drops vanilla extract 2 dashes salt 2 pinches instant coffee (powder optional)

6 granulated sugar (tbs) 4 unsweetened cocoa powder (tbs) 4 all purpose flour (tbs)

1 2 3 4

In a 12 oz coffee mug, mix water, oil, salt, vanilla and coffee, if using. Whisk well. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well. Microwave for 60-75 seconds: 60 seconds for a molten bottom, 75 for uniformly done. I normally choose 60. Enjoy with a spoon and a scoop of vanilla ice cream. Careful, brownie will be hot.

3-Minute Microwave Brownies

Ingredients for 12

112 eggs
34 38 34

38 35 38

cup butter (melted) cup flour cup cocoa

cup sugar tsp salt tsp vanilla

1 2 3 4 5

Beat eggs until light (about 1 minute on high). Beat in sugar and salt. Add the vanilla. Mix in the melted butter. Add the cocoa and flour using the low speed on mixer. Pour into a microwave safe dish (8 x8 or a round cake pan -- your microwave time will depend on what you use.). Microwave on high for 3 to 5 minutes on a turntable, preferably. Do not let the center get totally dry or it will be overcooked. I took mine out when there was just a small moist spot in the center, but next time I will probably let it bake for maybe 10 seconds less. It finishes cooking as it cools.

You can frost if you like, but I prefer my brownies unfrosted.

Tiramisu chocolate mousse

Ingredients for 4 portions: 3.5 oz dark chocolate, broken into small pieces 2 tbsp espresso coffee, or strong regular coffee 1 tbsp unsalted butter 2 tbsp Marsala wine (may sub with rum, or omit) 2 egg yolks 4 tsp sugar 2 tbsp mascarpone cheese 3/4 cup heavy cream, whipped
MOLTEN LAVA CAKE

Ingredients: 2 large eggs 2 large egg yolks 5 tbsp butter 3 tbsp sugar 3.5 oz dark chocolate (this is one standard chocolate bar) 3 tbsp flour 4 tsp good (aka expensive) cocoa powder pinch salt 1/8 tsp vanilla CHOCOLATE MOUSSE Ingredients: 3.5 oz dark chocolate bar, chopped or broken in small pieces (you can get away with 1 tablespoons butter 1/4 cup water, divided (2 tbsp for chocolate, 2 tbsp for egg mixture) 1 tablespoon white granulated sugar 2 large egg yolks 1/8 tsp ground chipotle very tiny pinch of salt 1/2 cup plus 1 tbsp heavy whipping cream extra cream and chocolate shavings to garnish, optional CHOCOLATE STONES 8 ounces good dark chocolate 1/8 tsp chipotle pepper or cayenne (OPTIONAL) big pinch of salt 1/2 cup heavy cream cocoa to dust

Tiramisu Cupcakes
Makes 12 Ingredients: 3 Tbsp of Instant Espresso Powder 1/3 cup of Vegetable Oil 2 Eggs 1 cup of Warm Water 1 cups of All Purpose Flour 1 cup of Granulated Sugar 2 Tbsp of Cocoa Powder tsp of Baking Soda tsp of Salt 1 tsp of Vanilla Extract 3 Tbsp of Milk For the topping: 1 cup of Heavy Whipping Cream

2 Tbsp of Powder Sugar Mini Chocolate Chips Process, 1) Preheat the oven to 350 degrees, line a cupcake pan with liners and set aside. 2) In a small bowl, mix together the flour, baking powder, baking soda, salt and cocoa and set aside. In a large measuring cup or a mug, add the warm water and instant espresso and let it sit for a few minutes. 3) In a large bowl, cream together the eggs, sugar, vanilla, milk and vegetable oil, add the coffee and water mixture and mix everything together so that you have a smooth mixture. 4) Add the dry ingredients and mix them in just enough to combine but not over mixing. 5) Using a large ice cream scoop, divide the batter evenly in the lined cupcake pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely. 6) To make the whipped topping, whisk the cream until soft peaks form, add the powder sugar and continue to mix until it forms stiff peaks. Top each cupcake with the whipped cream and a sprinkle of mini chocolate chips.

Peanut Butter Sauce

Serves 4 Ingredients: 1 14oz Can of Sweetened Condensed Milk cup of Smooth Peanut Butter Cup of Heavy Cream Salted Peanuts, optional Process, 1) Add the heavy cream and condensed milk in a small saucepan and heat over medium heat until the cream mixture is hot but not boiling. 2) Add the peanut butter and whisk it all to combine and cook it for another 30 seconds or until the peanut butter is melted in with the heavy cream and milk.

3) Serve over ice cream and top it with the salted peanuts.

Triple Chocolate Caramel Brownies

Makes About 16 Ingredients: 3/4 cup of All Purpose Flour cup of Cocoa Powder cup of Unsalted Butter, at room temperature 1 cup of Granulated Sugar 3 Eggs tsp of Salt 2 tsp of Vanilla Extract 1 cup of Chopped Walnuts 1 cup of White Chocolate Chips 1 cup of Semisweet Chocolate Chips 2/3 cup of Caramel Sauce tsp of Instant Espresso Powder Process, 1) Preheat the oven to 350 degrees, grease a 8 inch square baking pan and line it with parchment paper, set aside. 2) In a small bowl, combine the flour, cocoa, salt and instant espresso powder, set aside. 3) In the bowl of an electric mixer cream together the butter and sugar, add the eggs and vanilla and mix well. 4) Add in the dry ingredients and mix just enough to incorporate the dry ingredients in well. 5) Reserve 1 cup of the batter and set aside. Spread the remaining batter into the bottom of the prepared baking dish, sprinkle the walnuts and white chocolate chips evenly over the batter, drizzle the caramel sauce on top of that. 6) Add the semisweet chocolate chips to the remaining 1 cup of batter, then spread this mixture all over the top of the caramel. 7) Bake the brownies for about 30 minutes. Let them cool completely then serve!

White chocolate Raspberry Bars

Makes About 18 Bars Ingredients: cup of Unsalted Butter, at room temperature 2 cups of White Chocolate Chips 1 Cup of all Purpose Flour 2 Eggs cup of Granulated Sugar tsp of Salt 1 tsp of Vanilla Extract cup of Seedless Raspberry Jam cup of Sliced Almonds Process, 1) Preheat the oven to 350 degrees, line a 9x9 inch baking dish with parchment paper and spray with non stick cooking spray, set aside. 2) In a small microwavable bowl, add the butter and 1 cup of the white chocolate chips, melt in the microwave for about 1 minute or until the mixture is smooth and melted. 3) In a large bowl, whisk together the eggs and sugar until the mixture becomes light and pale in color. Add the melted butter and chocolate mixture and whisk tom combine. 4) Add in the flour and salt, mix to incorporate. Press 2/3 of this batter in the bottom of your prepared pan and bake for about 15 minutes or until lightly golden brown. 5) In a small saucepan, heat the jam until it's warm enough to be runny. Spread the jam over the cooked crust. 6) Add the remaining white chocolate chips to the remaining batter, drop spoonfuls of the batter on top of the jam, sprinkle over the almonds and pop it back into the oven to bake for about 25 minutes or until the edges are browned. Let them cool completely before cutting into squares.

Nutella Croissants
Serves 16

Ingredients: 2 Sheets of Puff Pastry, thawed About 1 cup of Nutella 1 Egg, beaten with 1 tbsp of water, this is what makes an egg wash Confectioner Sugar Process, 1) Preheat the oven to 425 degrees. 2) Lay the puff pastry on a lightly floured surface and roll it out just a tiny bit, about 1 inch on all four sides. Cut into 4 squares and then each square in half on a diagonal so you have 8 triangles from each piece of puff pastry. With your hands, stretch out each triangle so its a bit more accurate and the pointy side is somewhat in the center. 3) Place about 1 Tbsp of nutella on the biggest end and brush all the edges with the egg wash, then just roll against you making sure to seal in the sides if you can. 4) Place them on a parchment paper lined baking sheet and brush with a little eggwash Bake for about 10 to 15 minutes or until golden brown. 5) Sprinkle with confectioner sugar and enjoy!

Chocolate Raspberry Tart

Serves 8 Ingredients: 1 cups of Chocolate Graham Cracker Crumbs 1 Tbsp of Sugar Cup of Melted Butter 1 cup of Semisweet Chocolate Chips 1 cup of Heavy Cream tsp of Salt About 3 cups of Fresh Raspberries Process, 1) Preheat the oven to 350 degrees. Spray a 9 tart pan with non stick cooking spray and set aside. 2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes.

3) Bake it at 350 degrees for about 10 minutes. Let it cool completely. 4) Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids. 5) Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer. 6) Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt. 7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so.

Chocolate Mousse
Serves 2 Ingredients: 1/3 cup of Bittersweet Chocolate, chopped 1 Tbsp of Water tsp of Instant Espresso Powder 1 Tbsp of Unsalted Butter 1 Egg Yolk 1 Egg White tsp of Vanilla Extract 2 Tbsp of Granulated Sugar cup of Heavy Cream Process, 1) In a bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe. 2) In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside. 3) In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate, water, espresso and butter and over very low heat, cook everything together just until the chocolate melts.

4) Spoon of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently. 5) In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture. 6) Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture. 7) Pour the mixture into cups and refrigerate for a minimum of 4 to 6 hours. Enjoy!

Frozen Chocolate Brownie Pie Ingredients for 16 1 3 cup margarine 1 cup brown sugar (firmly packed) 2 3 cup egg substitute 1 3 cup buttermilk 1 3 cup all-purpose flour 1 2 cup cocoa 1

3 tsp salt

11

3 tsps vanilla extract cooking spray (vegetable) 2 3 gal nonfat frozen vanilla yogurt (softened) 11 3 qts nonfat chocolate frozen yogurt (softened) 16 tbsps chocolate syrup chocolate curls (fresh strawberries) 1 Melt margarine in a large saucepan over medium-high heat; add brown sugar, stirring with a wire whisk. Remove from heat; cool slightly. Add egg substitute and buttermilk, stirring well. 2 Combine flour, cocoa, and salt; add to buttermilk mixture, stirring until blended. Stir in vanilla. Pour into a 9-inch springform pan lightly coated with cooking spray. 3 Bake at 350? for 15 minutes. Cool completely in pan on a wire rack.

4 Spread half of vanilla yogurt over brownie; spread chocolate yogurt over vanilla yogurt, and top with remaining vanilla yogurt. Cover and freeze 8 hours or overnight. Serve with chocolate syrup; garnish, if desired.

Chocolate Cream Pie Ingredients for 12 2 cups sugar 2

3 cup flour 1 2 tsp salt 4 cups milk 4 ozs unsweetened chocolate (chopped) 6 egg yolks (slightly beaten) 2 tsps vanilla 2 pie shell (9 inch pie shell baked) whipped topping (fat-free) 1 In a saucepan, mix sugar, flour or cornstarch and salt; gradually stir in milk and chocolate; over medium heat, cook, stirring until bubbling; cook 2 minutes; remove from heat. 2 Temper eggs by slowly adding a moderate amount of cooked mixture to them while stirring; pour back into saucepan. 3 Cook another 2 minutes, stirring constantly; remove from heat; stir in butter and vanilla. 4 5 Pour into cooled pie shell and cool. Top with whipped topping or meringue. 4 tbsps butter

Healthy Sugar Free Chocolate Cake Ingredients for 20 11 4 cups honey

13 4 cups whole wheat flour 3 4 cup unsweetened cocoa powder 11 2 tsps baking powder 11 2 tsps baking soda 1 tsp salt 2 eggs 1

2 cup milk (soymilk) 1 2 cup applesauce 2 tsps vanilla extract 1 2 cup boiling water 2 tbsps olive oil 1 DIRECTIONS.

2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. 3 In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium

speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. 4 Bake 50 minutes to an hour in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Sunset's Chocolate Cream Pie Ingredients for 15 48 chocolate wafer (cookies such as nabisco famous chocolate wafers enough for 11 3 cups cookie crumbs) 1 2 cup slivered almond 11 2 cups sugar (divided) 9 tbsps butter (melted) 3 tbsps butter (cut into small cubes) 9 large egg yolks 5 cups milk 3 8 cup cornstarch 3 4 tsp salt

12 ozs bittersweet chocolate (good quality roughly chopped plus more for grating over pie) 3 tsps vanilla extract 21 4 cups cream (whipping) 1 Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground. Transfer to a medium bowl; set aside. To processor, add almonds and 3 tbsp sugar and pulse until almonds have the texture of coarse meal. (Be careful not to grind them into nut butter.) Add ground nuts to cookies and stir in 6 tbsp melted butter. Press into bottom and sides of a 9-inch deep-dish pie plate. (Crust should be fairly thick.) Bake on center rack 15 minutes; let cool. 2 Put egg yolks in a medium bowl and beat to blend; set aside. In a medium saucepan over medium-high heat, stir together milk, 3/4 cup sugar, cornstarch, and salt. Bring to a gentle simmer, stirring constantly. (Mixture will begin to thicken.) Reduce heat to medium. 3 Whisking constantly, pour 1/2 cup hot milk mixture into egg yolks, then pour egg-milk mixture into saucepan. Bring to a simmer (about 190 degrees on an instant-read thermometer), stirring constantly with a wooden spoon. (It will thicken noticeably.) Remove from heat and stir in chocolate, vanilla, and 2 tbsp butter. 4 Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming). Chill until cold, at least 3 hours and up to 1 day. 5 Just before serving, combine cream and remaining 1 tbsp sugar in a chilled bowl. With an electric mixer on high speed, beat cream until medium peaks form. Spread whipped cream in a thick dome over chocolate filling. Grate chocolate over pie.

6 NOTES: "You can prepare this pie through Step 4 up to 1 day ahead; top with whipped cream just before serving.".

Yogurt-filled Chocolate Cups

Only 28 calories each Ingredients Dark chocolate Low fat vanilla yogurt 1 Kiwi, chopped Blackberries Directions 1.Mix the vanilla yogurt with the kiwi (or fruit of your liking) in a bowl. Place aside. 2. Melt the dark chocolate in the microwave for about 1 minute. 3. Pour the chocolate into mini-cup molds and place in the fridge for 2 minutes. 4. Take the molds out of the fridge, scoop out the chocolate from the middle, and leave a thin layer of chocolate sticking to the mold. Put back in the fridge for 3-4 minutes and wait for the chocolate shell to set. 5. Pop the chocolate cups out of the molds, fill them with the yogurt-fruit mix and top with fresh blackberries!