Double Chocolate Pudding

Apr 01, 2009 - http://www.marthastewart.com INGREDIENTSServes 4 2/3 cup sugar 1/3 cup unsweetened Dutch-process cocoa (spooned and leveled) 1/4 cup cornstarch 1/4 teaspoon salt 2 1/2 cups whole milk 4 large egg yolks 2 tablespoons unsalted butter 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, chopped, plus shavings DIRECTIONS1. Place a fine-mesh sieve over a medium bowl; set aside. In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. - 0 Comments

Creamiest Chocolate Mousse

Apr 01, 2009 - http://allrecipes.com"This is one of the best chocolate mousses I've ever tried. It's so creamy (o.k. probably extremely fattening but holiday calories never count, do they?)I personally make the mousse without any alcohol added. - 0 Comments

Chocolate Holiday Bears

Mar 31, 2009 - http://www.kraftfoods.comThese little brown bears actually come in one of kid's favorite flavors - chocolate. INGREDIENTS 3/4 cup (1 1/2 sticks) butter, softened 3/4 cup firmly packed brown sugar 1 pkg. (4-serving) JELL-O Chocolate Instant Pudding 1 egg 1 3/4 cups flour 1 tsp. - 0 Comments

Chocolate-Champagne Truffles in Sparkling Sugar

Mar 17, 2009 - Chocolate-Champagne Truffles in Sparkling SugarFrom Martha Stewart Weddings INGREDIENTS1/2 cup heavy cream 8 ounces semisweet chocolate, coarsely chopped 1/4 cup plus 1 Tablespoon Champagne 1 tablespoon Cognac Coarse sanding sugar, for rolling DIRECTIONS

Bring the cream to a boil in a small saucepan over medium-high heat. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in the Champagne and Cognac. - 0 Comments

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Bittersweet Chocolate and Walnut Fudge

Feb 18, 2009 - Bittersweet Chocolate and Walnut FudgeFrom Bon Appétit INGREDIENTS1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 2 ounces unsweetened chocolate, chopped 2 teaspoons instant espresso powder 3 cups sugar 1 12-ounce can fat-free evaporated milk 1 1/2 cups walnut pieces, toasted 1 tablespoon vanilla extract DIRECTIONS

Line 13x9x2-inch metal baking pan with foil, leaving overhang.

Combine first 4 ingredients in large bowl.

Stir sugar and evaporated milk in heavy large deep saucepan over medium heat until sugar dissolves and mixture comes to boil. Attach clip-on candy thermometer to side of pan. Boil until temperature registers 234°F, stirring constantly and adjusting heat to avoid boiling over, about 10 minutes.

Immediately pour milk mixture over chocolate mixture. - 0 Comments

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