Super Easy Chocolate Muffins

1 Package Muffins cake mix (use only half of the batter)
125 g chopped unsweetened chocolate, chopped shopping list
1/3 cup chopped hazelnuts shopping list
¾ cup heavy cream shopping list
2 tbsp butter, softened

Preheat oven to 375F. Prepare a 12 muffins tray with paper or silicon cups.
Make cake mix as directed on back of package. Fill each muffin cup till 3/4 of the cup.
Sprinkle hazelnuts over top of each. Press them slightly with a teaspoon. Bake for 20-25minutes. Cool.

Glaze :
Heat the cream until simmering point, pour over the chopped chocolate and stir until smooth.
Add the butter and stir until combined. Set aside until thickened slightly and drizzle by tablespoonful over each muffin. Set aside to set for 10 minutes.
Using a teaspoon, drizzle the rest of the glaze again in a stripes shape over the top of each muffin. Chill.

Chocolate Tartlets

Crust :
1/4 cup sugar shopping list
8 tablespoons (1 stick) butter, melted shopping list
3/4 teaspoon vanilla extract shopping list
1 cup all-purpose flour shopping list
1/8 teaspoon salt shopping list

Filling :
2 tablespoons sugar shopping list
1 cup cream shopping list
8 ounces chocolate (between 50% to 60%), chopped shopping list
1 large egg

Preheat the oven to 350 degrees. In a bowl, combine the melted butter, sugar, vanilla, salt, and flour. Mix until just blended. The dough will be very soft and moist.

Gently press the dough into tartlet pans. Medrich calls for (8) 4-in wide by 3/4-in deep fluted tarlet pans. I used a mini muffin tin with (24) 2-in wide by 3/4-in deep cups. Press in the dough as thinly as possible.

Place pans in the oven and bake for about 15 to 20 minutes until the crusts are golden brown (they should be fully baked).

While the tartlet shells are baking, heat the cream and sugar in a small saucepan to boiling. Pour over the chopped chocolate and whisk together until combined.
Whisk the egg into the chocolate mixture right before the shells are finished baking.

Remove shells from the oven and turn off the oven. Pour the filling into the shells. Return the tartlets to the oven and leave them there for about 5 to 10 minutes, or when the filling is just beginning to set about the edges.

Place tartlets on a wire rack to cool. If the filling has completely set, you can try placing a sheet pan across the top of tin and flipping it over to unmold them.

Just before serving, sprinkle toppings of your choice on the tartlets, such as: cocoa nibs, chopped nuts, dried cherries, dried lemon slices or even chili powder.

Simple Chocolate-Banana Grahams

1 square graham cracker, broken into 2 rectangles
1/2 teaspoon chocolate-hazelnut spread, divided,
or any type of thin chocolate bar

2 slices banana, about 2 inches long
1/2 teaspoon sweetened shredded coconut, toasted if desired, divided*

Spread each graham cracker piece with 1/4 teaspoon chocolate-hazelnut spread (or thin chocolate bar) and top with a slice of banana and a sprinkling of coconut.

*optional

Chocolate and Raspberries Pancakes

1/4 cup all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
Pinch of salt
1 large egg white
1/4 cup skim milk
1 teaspoon cooking oil
1/4 teaspoon vanilla extract
1/2 pint nonfat vanilla frozen yogurt
1/3 cup Chocolate Sauce
1/2 cup fresh raspberries

Stir together flour, cocoa, sugar, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour.

Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter.

Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate Sauce. Garnish with raspberries.

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.