No-Bake Chocolate Cheesecake

1-1/2 cups dark Chocolate Chips or Semi-Sweet Chocolate Chips
1 package (8 oz.) cream cheese, softened
1 package (3 oz.) cream cheese, softened
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine, softened
2 cups frozen non-dairy whipped topping, thawed
1 packaged graham cracker crumb crust (6 oz.)

Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.

Easy Chocolate Nut Toffee

1-1/2 paper packages of graham crackers
1 cup broken pecans
1 cup butter (2 sticks)
1/2 cup granulated sugar
1/2 cup brown sugar
pinch of salt
1-1/4 cups semisweet chocolate chips
1 cup milk chocolate chips

Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with foil, then spray the foil with nonstick baking spray containing flour. Cover the pan with a single layer of graham crackers, breaking them into pieces to fit if necessary. Only make one layer. Arrange the pecans evenly over the graham crackers.

Combine the butter, sugars, and salt in a heavy saucepan. Bring to a rolling boil, stirring constantly, until the butter is absorbed and the mixture becomes smooth and thick. You have to stir with a wire whisk continuously after the butter melts. It will seem like the mixture will never become smooth and blended, but it will! Just keep stirring. Then spoon the cooked syrup evenly over the crackers to coat.

Bake at 350 degrees for 10-12 minutes, until topping is bubbly all over the surface. Immediately sprinkle with the chocolate chips. Let stand 2 minutes, then gently marble the chocolate with the tip of a knife.

Let the pan cool, then peel the foil off the toffee, break into pieces, and serve. Be sure to be very careful with that hot sugar syrup - it can burn like the dickens. Makes about 36 pieces.

Simplest Fudge in the World!

1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/2 cup milk chocolate chips, if desired

Place chips and milk in microwave safe bowl. You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.

Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick.

Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat. Makes about 2 pounds candy.

You can add just about anything to this easy recipe. Stir in a cup of chopped nuts, add a cup of marshmallows after the cooking time is done, stir in chopped dried fruit or some white chocolate chips.

Have fun with the simplest fudge recipe in the world!

How to Select the Best Dark Chocolate

Does that mean you need to know the difference between Godiva and Hershey's? Nope. Choosing the best chocolate means knowing what's in it. If you pay attention to the ingredients, you will be able to select the best chocolate almost every time.

Dark chocolate should have:

1) Cocoa liquor. Sometimes called cocoa mass, cocoa solids, cocoa, or chocolate. (It is not actually a liquor and does not contain any alcohol.)
2) Sugar. Cane juice, molasses, and other natural sweeteners are acceptable substitutes.
3) Cocoa butter.
4) Vanilla. (optional) Vanillin is a fake vanilla made from pine sap. Avoid it!
5) Soy lecithin. (optional) It's used to make the chocolate bind together better. It is sold as a health food supplement, though some argue that it is not healthy.
6) Any add-ins, such as nuts, fruits, or flavorings. Make sure none are artificial or hydrogenated.

How to Put Movies into Chocolate?

There is no doubt that Chocolate is such a popular item, you can find it everywhere and many major movies are about Chocolate or at least have some Chocolate touch. Some of the best films about Chocolate are:

Chocolat (2000)

This movie, starring Juliette Binoche and Johnny Depp, tells the story of a woman who cannot settle down and travels the world with her six-year-old daughter. The woman, called Vianne Rocher, opens a chocolate shop every time she moves into a new city and the film starts when she arrives in a small conservative town in the South of France. This film is based on the homonyms book, Chocolat, written by Joanne Harris.

Charlie and the Chocolate Factory (2005)

Starring Johnny Depp, this film is a remake of an old movie, called Willy Wonka & the Chocolate Factory, made in 1971. Both books are based on the novel for children, Charlie and the Chocolate Factory, written by British author Roald Dahl.
Charlie and the Chocolate Factory tells the story of a child from a poor family, who wins one of the golden tickets to visit the mythical Chocolate factory belonging to Willy Wonka.

Consuming passions (1988)

This film, titled ‘Cioccolato Bollente’ in Italian, was made in the UK and is a grotesque comedy about a young executive who tries to modernise a chocolate factory.

Like Water for Chocolate (1993)

This movie is based on a novel by the Mexican author Laura Esquivel. It tells the story of a strong passion between the youngest of three daughters of a widow in a remote ranch and Pedro. Pedro falls in love with the widow’s youngest daughter, Tita. However, Tita’s father wants to keep to the family tradition that the youngest daughter cannot marry until the oldest has. So, Pedro marries Tita’s oldest sister to remain close to Tita. Pedro and Tita keep having a highly sensual relationship, through the food that Tita prepares for Pedro. The expression ‘like water for chocolate’ (como agua para chocolate in Spanish) in Spanish speaking countries has a double meaning and it is a metaphor for describing a state of passion or sexual arousal.

Chocolate Cherry Cake

1 cup dried tart cherries, snipped
1/4 cup brandy or orange juice
5 ounces semisweet chocolate, cut up
1/4 cup margarine or butter
3 eggs
2/3 cup sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup finely chopped walnuts
1 recipe Chocolate Glaze (see below)
Fresh cherries (optional)

In a microwave-safe bowl combine dried cherries and brandy. Micro-cook, uncovered, on 100% power (high) 45 seconds; set aside. Combine chocolate and margarine or butter. Micro-cook on high 1-1/2 to 2 minutes or until melted, stirring every 30 seconds. Set aside.

In a medium bowl beat eggs and sugar with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in chocolate mixture, milk, and vanilla. Beat in flour. Stir in undrained cherries and nuts.

Pour into a greased and floured 8-inch springform pan or 9x1-1/2-inch round baking pan; place on a baking sheet. Bake in a 350 degree F oven until a toothpick inserted near center comes out clean, allowing 45 to 50 minutes for the springform pan or 35 to 40 minutes for the 9-inch pan. Cool on a wire rack for 10 minutes. Remove from pan. Cool completely.

Spread 1/4 cup Chocolate Glaze evenly over top and sides of cake. Chill for 10 minutes. Frost top and sides of cake with remaining glaze. Chill until set. Let stand at room temperature for 10 to 15 minutes before serving. If desired, garnish with fresh cherries. Makes 12 to 16 servings.

Chocolate Glaze
In a glass measure combine 6 ounces semisweet chocolate, cut up, and 2 tablespoons margarine or butter; micro-cook on high 1-1/2 to 2 minutes or until melted, stirring twice.

Chocolate Hazelnut Ice Cream Sandwiches

16 chocolate wafers (such as Nabisco Famous Chocolate Wafers)
1/3 cup chocolate hazelnut spread, (such as Nutella)
1 pint premium chocolate ice cream
1/3 cup chopped toasted hazelnuts

Spread flat side of each wafer with hazelnut spread; set aside. Scoop 8 ice cream balls, about 3 tablespoons each; keep in freezer until ready to assemble.

To assemble sandwiches, remove ice cream balls from freezer; let stand 1 minute to soften. Place 1 cream ball on 8 hazelnut-spread wafers. Top with remaining wafers; press gently together.

Sprinkle edges with nuts. Place sandwiches on baking sheet lined with waxed paper; freeze 3 hours or until firm. To store, freeze up to two weeks in self-sealing plastic bags. Makes 8 sandwiches.