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Chocolate Mallow Cookies

2 cups basic cookie dough
1/2 c sugar
1/2 c cocoa
1 egg
1/4 c milk
20 marshmallows, halved
1 16-oz can chocolate frosting

Combine cookie dough, sugar, cocoa, egg, and milk. Drop by spoonfuls 2 inches apart on cookie sheets. Bake at 375 for 8 minutes. Press a marshmallow half on top of each cookie and bake 2 more minutes or until marshmallows are puffed. Cool on wire racks; pipe a frosting star on each cookie.

Chocolate Fudge Peanut Butter Cookies

2 16-oz cans chocolate frosting
1 large egg
1 c peanut butter
1-1/2 c flour

Preheat oven to 375. Reserve 1 can plus 1/3 c frosting. 

In large bowl, mix rest of frosting, egg, and peanut butter. Add flour and stir just until moistened. 

Drop dough by rounded spoonfuls 2 inches apart on cookie sheet. Flatten with a fork dipped in sugar.

Bake 7-9 minutes or until firm. Cool on wire racks.  Frost. 

Rich Cocoa Fudge

3 c sugar
2/3 c cocoa
1/8 t salt
1-1/2 c milk
¼ c butter
1 t vanilla

Butter 8- or 9-inch square pan; set aside.

Combine sugar, cocoa, and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly until mixture comes to full rolling boil. Boil without stirring, to soft-ball stage, 234 degrees. Remove from heat. Add butter and vanilla, do not stir. Cool at room temperature to 110. Beat until fudge thickens and loses gloss. Spread quickly in prepared pan; cool.

Cocoa Bavarian Cream

2 envelopes gelatin
1-1/2 c milk
1-1/4 c sugar
¾ c cocoa
1 t corn syrup
3 T butter
1-3/4 c milk
1-1/2 t vanilla
10-12 ladyfingers, split

 

Sprinkle gelatin into 1-1/2 c milk in saucepan, let stand 3-4 minutes to soften. Combine sugar and cocoa; add to gelatin. Add corn syrup, cook over medium heat, whisking constantly until mixture boils. Remove from heat, stir in butter until melted. Blend in 1-3/4 c milk and the vanilla, pour into large mixing bowl. Cool; chill until almost set. 

 

Line bottom and side of 1-1/2 quart mold with ladyfingers, round side against mold. Whip cream until stiff. Beat chilled chocolate mixture until smooth. Add whipped cream to chocolate on low spend just until blended. Pour into ladyfinger-lined mold; chill until set. Unmold before serving. 

Pots de Crème au Chocolat

2 oz unsweetened chocolate
1 c cream
2/3 c sugar
2 egg yolks
2 T butter, softened
1 t vanilla

 

Combine chocolate and cream in medium saucepan. Cook over medium heat, whisking constantly, until flecks disappear and mixture is hot. Add sugar and continue cooking and stirring until boiling.

 

Remove from heat; add gradually to beaten egg yolks, stirring constantly. Stir in butter and vanilla.

 

Pour into six crème pots or demitasse cups; press plastic wrap directly onto surface. Chill several hours or until set. Garnish with whipped cream and candied violets. 

Individual Fudge Souffles

½ c butter, softened
1-1/4 c sugar
1 t vanilla
4 eggs
2/3 c milk
½ t instant coffee granules
2/3 c flour
2/3 c cocoa
1-1/2 t baking powder
1 c cream
2 T powdered sugar

 

Grease and sugar 8 5- or 6-oz custard cups; set aside.

Cream butter, sugar, and vanilla. Add eggs one at a time and beat well. Scald milk, remove from heat, add coffee, stir until dissolved. Combine dry ingredients, add alternately with coffee-milk to creamed mixture. Beat 1 minute. 

 

Divide batter among cups. Place in 2 8-inch square pans; place pans in oven. Add water to depth of 1/8 inch. Bake at 325 for 40-45 minutes, adding more water if necessary. Remove pans from oven and allow custard cups to stand in water 5 minutes. Remove from water, cool slightly. Sere in cups or invert onto dessert dishes. Beat cream with powdered sugar until stiff, spoon onto warm souffles. 

Chocolate Cream Pudding

1 c sugar
¼ c cocoa
1/3 c cornstarch
¼ t salt
3 c milk
3 egg yolks, slightly beaten
2 T butter
1-1/2 t vanilla

Combine sugar, cocoa, cornstarch, and salt in saucepan. Add milk and egg yolks. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Remove from heat blend in butter and vanilla. Pour into bowl or individual dessert dishes. Press plastic wrap directly onto surface. Cool, chill until set.

Double Chocolate Mousse

2 8-oz Hershey bars
2 oz unsweetened chocolate
5 T water
2 T rum or brandy
2 egg yolks
1/4 c butter
1 c cream
18 ladyfingers, split
4 egg whites

 

Break chocolate into pieces and melt with water and rum over very low heat; stir until smooth. Remove from heat, blend in egg yolks. Add butter, 1 T at a time, stirring until blended, cool slightly. Whip cream until stiff, carefully fold into chocolate. Chill 1 hour. 

 

Line bottom and side of 8- or 9-inch springform pan with ladyfingers, rounded sides against pan. Beat egg whites until stiff. Fold into chocolate mixture. Pour into ladyfinger-lined pan and chill 8 hours. Remove side of pan just before serving. 

Hot Chocolate Souffle

¾ c cocoa
¾ c sugar
½ c flour
¼ t salt
2 c milk
6 egg yolks
2 T butter
1 t vanilla
8 egg whites, room temperature
¼ t cream of tartar
¼ c sugar

 

Lightly butter 2-1/2-quart souffle dish; sprinkle with sugar. Measure length of foil to fit around dish; fold in thirds lengthwise. Oil one side, tape to outside of dish, oiled side in, allowing collar to extend 2 inches above rim. 

 

Combine cocoa, ¾ c sugar, flour, and salt in saucepan, blend in milk gradually. Cook over medium heat stirring constantly until mixture boils, remove from heat. Gradually stir small amount of mixture into egg yolks, blend well. Return egg mixture to chocolate mixture in pan. Add butter and vanilla, stirring until combined. Set aside and cool to lukewarm. 

 

Beat egg whites with cream of tartar to soft peaks. Add ¼ c sugar, 2 T at a time, and beat to stiff peaks. GENTLY fold 1/3 of chocolate mixture into egg whites. VERY GENTLY fold in remaining chocolate mixture, half at a time, until just combined. 

 

Pour mixture without stirring into prepared dish; smooth top with spatula. Place dish in larger pan. Place in oven on bottom rack. Pour hot water in pan to depth of 1 inch, (be sure foil collar does not touch water. Bake at 350 for 1 hour and 10 minutes or until cake tester comes out clean. Remove foil, serve immediately with whipped cream. 

Reese’s Cookies

¾ c butter, softened
1 c sugar
1/2 c brown sugar
1 t vanilla
2 eggs
2 c flour
1 t baking soda
1 c peanut butter chips
1 c chocolate chips

 

Cream butter, sugars, and vanilla. Add eggs. Combine dries and add to mixture. Stir in chips.  Drop on to ungreased cookie sheet. Bake at 350 for 10-12 minutes or until lightly browned. Cool completely on wire racks.