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CHOCOLATE FROZEN DESSERT

(See photo)

Ingredients:
. 1/2 cup (1 stick) butter or margarine, melted
. 1 package (16 oz.) chocolate sandwich cookies, crushed (about 4 cups)
. 1/2 gallon vanilla ice cream (in rectangular block)
. CHOCOLATE SAUCE (recipe follows)
. 2/3 cup pecan pieces (optional)

Directions:
1. Stir together butter and crushed cookies in medium bowl. Press mixture onto bottom of 13x9x2-inch pan or two 8-inch square pans.

2. Cut ice cream into 1-inch slices; place over crust, cutting slices to fit, if necessary. Cover; freeze 1 to 2 hours or until firm.

3. Uncover pan; spread CHOCOLATE SAUCE over ice cream. Sprinkle pecan pieces over top, if desired. Cover; freeze until firm. About 16 to 18 servings.

CHOCOLATE SAUCE

1/2 cup (1 stick) butter or margarine
2 cups powdered sugar
1-1/2 cups (12-oz. can) evaporated milk
1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Combine butter, powdered sugar, evaporated milk and chocolate chips in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 8 minutes. Remove from heat; cool to room temperature (about 1 hour). Stir until smooth. About 2-1/2 cups sauce.

Source: Hershey's Kitchens

CHOCOLATE CHEESECAKE

(See photo)

Impressive to look at, this dessert will surely please cheesecake and chocolate lovers!
Preparation Time: 20 minutes plus chilling
Cooking Time: 50 minutes
Serves 12

For the Crust

2 cups chocolate wafer crumbs
5 tablespoons melted butter

For the Filling

3 packages (8 ounces each) cream cheese, at room temperature
1 cup granulated sugar
5 large eggs
2 ounces (2 squares) semisweet chocolate, melted

For the Frosting

6 ounces (6 squares) semisweet chocolate, melted
1/2 cup sour cream

1. To prepare crust, in a medium bowl, mix together chocolate crumbs and melted butter. Press into a 9-inch springform pan.

2. Preheat oven to 300?°F.

3. To prepare filling, in a large bowl, using an electric mixer set on medium speed, beat together cream cheese, sugar, and eggs until smooth and fluffy. Spoon half of the cream cheese mixture into the crust.

4. Stir 2 ounces chocolate into remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.

5. Bake for 50 minutes. Transfer the pan to a wire rack. Cool the cheesecake completely.

6. Transfer the cheesecake to a serving plate, cover with plastic wrap, and chill in the refrigerator for at least 2 hours.

7. Uncover the cheesecake; carefully remove the side of pan.

8. To prepare frosting, in a small bowl, mix together the 6 ounces chocolate and sour cream. Spread over top of cheesecake. Chill briefly until frosting is set.

CHOCOLATE CHUNK COOKIES

(See photo)

Prep Time: 30 minutes
Baking Time: 10 minutes per batch
Makes 3 1/2 dozen cookies

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
3 semisweet chocolate bars (4 ounces each), coarsely diced
1 cup unsalted mixed nuts (without peanuts), coarsely chopped

Directions

1. Preheat oven to 375F. Lightly grease 2 large baking sheets; set aside.

2. In a mixing bowl, cream butter and sugars with an electric mixer until fluffy. Add eggs, baking soda, vanilla and salt; beat until combined.

3. Beat in flour on low speed until blended. Stir in chocolate and nuts.

4. Drop dough by rounded tablespoonfuls onto prepared baking sheets. Bake cookies until golden, 10-12 minutes. Let cookies cool on baking sheets for 1 minute. Transfer cookies to wire racks to cool completely.

Per cookie: 166 Cal.; 2g Protein; 9g Fat; 20g Carb.; 50mg Sodium; 22mg Chol.; 1g Fiber.

Tips:
If you don't want to make a full batch of cookies, most unbaked cookie dough can be stored in the refrigerator for up to a week. Or, for longer storage, drop dough by spoonfuls onto a baking sheet and freeze until firm. Place frozen drops of cookie dough in a freezer storage bag and return to freezer for up to a year. Let frozen cookie dough thaw for about 35 minutes before baking.

FUDGE-NUT BROWNIE CAKE

(See photo)

This dense, super-chocolaty cake will satisfy the most demanding chocoholic, and it is elegant enough for a dinner party dessert.
Preparation Time: 20 minutes
Baking Time: 30 minutes
Serves 9

1/2 cup dark corn syrup
1/2 cup butter or margarine
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

For the Glaze

2/3 cup semisweet chocolate morsels
1/4 cup dark corn syrup
2 tablespoons butter or margarine
2 teaspoons milk
chopped nuts and fresh raspberries for topping

1. Preheat oven to 350?°F. Grease and flour a 9-inch round cake pan. Combine corn syrup and butter in a saucepan; bring to a boil, stirring continually. Add chocolate and stir until melted. Remove from heat.

2. Add sugar, eggs and vanilla. Stir until well combined. Blend in flour and walnuts.

3. Pour mixture into prepared pan. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool in pan for 10 minutes. Loosen cake edges; turn out onto rack to cool.

4. For glaze, combine chocolate, corn syrup and butter in a saucepan; cook over low heat until chocolate melts. Remove from heat; stir in milk. Pour glaze over cake. Let stand. Top with nuts and berries.

MISSISSIPPI MUD PIE

(See photo)

No self-respecting chocoholic would be caught dead without this recipe!
Preparation Time: 20 minutes plus chilling
Baking Time: 35-45 minutes
Serves 10

For the Crust

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons (3/4 stick) chilled butter, cut into small pieces
1 large egg, lightly beaten

For the Filling

2/3 cup dark corn syrup
2/3 cup granulated sugar
4 ounces (4 squares) semisweet chocolate, chopped
1/4 cup (1/2 stick) butter
3 large eggs

For the Garnish

Chocolate shavings (optional)

1. To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Add the beaten egg, tossing with a fork until a slightly dry dough forms.

2. Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth. Shape dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

3. Preheat the oven to 350?° F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit the dough into a 9-inch pie pan. Trim the excess dough, leaving a 1/2-inch overhang. Fold the dough under; make a decorative edge. Chill crust while preparing filling.

4. To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar. Bring to a boil over medium heat. Remove the pan from the heat. Stir in the chocolate and butter. Let stand for 1 minute to melt. Whisk until smooth.

5. In a large bowl, whisk eggs. Gradually whisk in the chocolate mixture until well blended. Pour the filling into the crust.

6. Bake the pie until the filling is set, 35 to 45 minutes. Transfer the pie to a wire rack to cool completely. Sprinkle with the chocolate shavings and chill until ready to serve.

CHOCOLATE-ALMOND TORTE

(See photo)

Ingredients

4 eggs separated
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup finely chopped toasted almonds
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup milk

Chocolate Almond Frosting

2 (1-ounce) squares semi-sweet chocolate, chopped
1 (14-ounce) can Eagle Brand?® Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon almond extract

Instructions

Line 2 (8 or 9-inch) round cake pans with waxed paper. Preheat oven to 350??. In small bowl, beat egg whites until soft peaks form; set aside.

In large bowl, beat butter and sugar until fluffy. Add egg yolks and extracts; mix well.

In medium bowl, combine almonds, flour, cocoa, baking powder and baking soda; add alternately with milk to butter mixture, beating well after each addition.

Fold in beaten egg whites. Pour into prepared pans. Bake 18 to 20 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Prepare Chocolate Almond Frosting. Split each cake layer; fill and frost with frosting. Garnish as desired. Store covered in refrigerator.

Chocolate Almond Frosting:

Prep Time: 20 minutes
Makes about 1 1/2 cups

In heavy saucepan over medium heat, melt chocolate with Eagle Brand. Cook and stir until mixture thickens, about 10 minutes. Remove from heat; cool 10 minutes. Stir in almond extract; cool.

CREAMY CHOCOLATE PIE

(See photo)

Ingredients

1 (9-inch) baked pastry shell
3 (1-ounce) squares unsweetened or semi-sweet chocolate
1 (14-ounce) can Eagle Brand?® Sweetened Condensed Milk (NOT evaporated milk )
1/4 teaspoon salt
1/4 cup hot water
2 egg yolks
1 teaspoon vanilla extract
1 cup ( 1/2 pint ) whipping cream
Additional whipped cream and shave chocolate

Instructions

In heavy saucepan, over medium heat, melt chocolate with Eagle Brand?® and salt. Cook and stir until very thick and bubbly, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again.

Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, 20 to 30 minutes; stir.

In large mixer bowl, beat 1 cup whipping cream until stiff; fold in cooled chocolate mixture.

Pour into prepared pastry shell. Chill 3 hours or until set. Garnish with additional whipped cream and shaved chocolate. Refrigerate leftovers (yeah, right!).

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For Two...

CHOCOLATE-CINNAMON QUESADILLAS
(WW points)

2 tablespoons semisweet chocolate, grated
or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar

Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.

Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

Yields 1 quesadilla per serving.

Serves 2 - POINTS per serving 3