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.

Chocolate Heaven Terrine

1 quart chocolate ice cream, softened
1 tablespoon butter
1/3 cup chopped macadamia nuts
1/2 cup (2 ounces) chopped dark chocolate-covered coconut candy bar
1/4 cup chopped maraschino cherries
1 1/2 pints (3 cups) vanilla ice cream, softened
Chocolate sauce or syrup (optional)

Line 8 1/2 x 4 1/2-inch loaf pan with foil, allowing foil to come over sides of pan.
Spread 2/3 of chocolate ice cream evenly over bottom of pan, forming 1/2-inch thick layer. Freeze 2 hours or until firm.

Melt butter in small skillet over low heat. Add nuts; cook until nuts are golden brown. Cool.
Stir nuts, candy and cherries into vanilla ice cream. Spread over chocolate ice cream layer; freeze 2 hours or until firm.

Cover vanilla ice cream with remaining chocolate ice cream, spreading evenly (optional), Freeze overnight.

To serve, remove from pan; peel off foil. Cut into 3/4-inch slices. Serve on plates lined with chocolate sauce or syrup, if desired.

Chocolate Chip and Apple Dessert Pizza

1 (18-ounce) package refrigerated Chocolate Cookie Dough
1 (12-ounce) package frozen escalloped apples, defrosted according to directions
2/3 cup quick or old-fashioned oats
2 ounces cream cheese, softened
1/4 cup sour cream
1 tablespoon granulated sugar
1/3 cup chopped walnuts
Chocolate Sauce

Combine cookie dough and oats. Press mixture into bottom of heavily greased 10 to 12-inch pizza pan to form crust (9 x 13-inch pan may be substituted).

Bake in preheated 375°F (190°C) oven for 10 to 15 minutes or until set. Remove from oven.

Beat cream cheese, egg, sour cream and sugar until smooth in mixer bowl.

Spoon escalloped apples on top of crust. Spread with cream cheese mixture; sprinkle with walnuts.

Bake for 25 to 30 minutes or until cream cheese mixture is set in the center. Cool in pan on wire rack.

Drizzle with chocolate sauce.

Easy Bake Triple Chocolate Cheesecake

Crust:
1 1/2 cups (18 cookies) crushed sandwich cookies
2 tablespoons butter, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1/3 cup all-purpose flour
1 (14-ounce) can sweetened condensed milk
4 large eggs
1 tablespoon vanilla extract
4 ounces semisweet chocolate, melted

Glaze:
3 ounces semisweet chocolate
1/3 cup whipping cream

Preheat oven to 350°F (175°C).

For Crust: Place crushed cookie crumbs in a bowl. Stir the melted butter into the crumbs with a fork until well blended. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside.

For Filling: Combine cream cheese and flour, mixing at medium speed until well blended. Gradually add sweetened condensed milk, mixing well. Add eggs, one at a time, mixing well after each addition. Blend in vanilla.

Divide batter in half (half is about 3 1/2 cups). Blend melted chocolate into one half. Pour over crust. Pour other half of batter over chocolate layer.

Bake for 50 minutes. Place on rack. Run knife around rim to loosen sides of cake. Cool before removing pan rim.

For Glaze: Melt the chocolate and whipping cream over low heat, stirring constantly. Spread over cheesecake. Chill until serving time.

Chilled Chocolate Cheesecake

24 chocolate wafers, finely crushed
3 tablespoons water
1 cup nonfat cottage cheese
1/2 cup egg beaters
12 ounces light cream cheese
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup powdered sugar
3/4 cup nonfat sour cream
1 tablespoon lavender flowers (optional garnish)

In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.

In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.

In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes or until puffed and set.

Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.

In small bowl, combine powdered sugar and sour cream. Serve with cheesecake.