Petit Pain Au Chocolate

1 cup milk Chocolate morsels - divided use
2 ounces semi-sweet chocolate baking bars, broken into pieces
1 (17.25-ounce) package frozen puff pastry sheets, thawed
1 large egg, beaten
2 tablespoons butter or margarine
1 cup powdered sugar
2 tablespoons hot water

Preheat oven to 350°F (175°C). Grease 2 baking sheets.
Unfold one pastry sheet on lightly floured surface. Roll out to make a 10-inch square. Cut into 4 squares. Place 2 tablespoons morsels in center of each square.

Brush edges lightly with beaten egg and fold squares to form triangles. Press edges to seal. Place on prepared baking sheet about 2-inches apart. Repeat with remaining pastry sheet. Brush top of each pastry with beaten egg.

Bake for 15 to 17 minutes or until puffed and golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Melt baking bar and butter in small, microwave-safe bowl on HIGH (100%) power for 30 seconds; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Stir in sugar. Add water, stirring until icing is smooth, adding additional water, if necessary.

Drizzle icing over pastries.

Chocolate Shortcake Extra Cocoa Cream

3/4 cup unsweetened baking cocoa, divided use
1 pint strawberries
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter, chilled
2/3 cup half-and-half
1 tablespoon sour cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups heavy cream

Hull and slice strawberries; chill.
Preheat the oven to 400°F (205°C).

In a large bowl, sift together flour, 1/2 cup unsweetened baking cocoa, 1/3 cup sugar, baking powder, and salt. Cut in chilled butter until crumbly.

In a small bowl, combine half and half and sour cream. Add to the flour mixture and mix well. Knead the dough lightly on a floured surface until smooth. Shape into a cylinder about 3-inches in diameter. Slice into four equal disks. Lay the disks on a greased baking sheet and bake for 10 to 12 minutes. Cool.

Meanwhile, in a large mixer bowl, combine 1/4 cup sugar and 1/4 cup unsweetened baking cocoa. Add vanilla and cream; beat with an electric mixer until stiff peaks form. When the biscuits are cool, split in half and divide the strawberries among the base. Dollop the cocoa cream on top and top with the remaining biscuit halves.

Black Forest Cheesecake with almond liqueur flavoring

Crust :
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder

Filling :
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/4 cup amaretto liqueur (Italian sweet almond-flavoured liqueur)
1/4 cup maraschino cherry juice

Topping :
4 ounces (2/3 cup) semisweet chocolate, melted
1/2 cup sour cream

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar, cocoa powder and butter. Mix well. Press into bottom and 1-inch up the sides of a 9-inch springform pan. Set aside.

With an electric mixer on medium speed, beat cream cheese until fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in amaretto and cherry juice until well blended.

Pour filling into crust. Bake 1 hour. Turn oven off, and let stand in oven
with door ajar at least 1 hour. Remove from oven to wire rack. Cool about 1 hour, or until room temperature.

Combine melted chocolate and sour cream. Spread evenly over top of cooled cheesecake. Chill overnight. Garnish with whipped cream and maraschino cherries.