Chocolate Truffles

Use your food processor to mix these decadent chocolate candies. They're made with three kinds of chocolate--semisweet, bittersweet, and unsweetened--and dusted with cocoa powder.

Ingredients:

• 2/3  cup heavy cream
• 3   tablespoons almond-flavored liqueur (such as Amaretto) or your favorite flavor
• 6   ounces semisweet chocolate
• 6   ounces bittersweet chocolate
• 2   ounces unsweetened chocolate
• 2/3  cup confectioners sugar
• 3   tablespoons unsweetened cocoa powder

Directions:

1. Line an 8-inch square baking pan with nonstick foil, leaving a small overhang on two sides. Line a large baking sheet with waxed paper. Heat cream and liqueur in a small saucepan just to simmer.

2. Process chocolates and confectioners sugar in food processor 1 to 2 minutes, until finely chopped. With machine running, add cream-liqueur mixture in steady stream. Process until smooth. Scrape into foil-lined pan. Refrigerate just until thick enough to hold shape, 1 to 1-1/2 hours.

3. Lift chocolate from pan using foil. Cut chocolate into 36 pieces. With hands, quickly shape into balls. Place on waxed-paper-lined baking sheet. Refrigerate 15 minutes. Reroll truffles to smooth out surface, if needed.

4. Sift cocoa into small bowl. Add truffles, three at a time; tossing to coat. Refrigerate in airtight containers up to 1 month, placing each in a small paper or foil candy cup, if desired. Note: Look for paper candy cups at confectioneryhouse.com.

Source:  FamilyCircle.com

Better Than Robert Redford Dessert

Invoking a timelessly sexy screen star gives this dessert a love to live up to—and it definitely does so! Cream cheese, chocolate and vanilla puddings, a walnut crust, whipped cream, and more come together for a decadent Valentine’s Day treat.

Ingredients:

• 1   cup all-purpose flour
• 1   cup coarsely chopped walnuts
• 1/2  cup (1 stick) unsalted butter, melted
• 1  8  ounce package cream cheese, softened
• 1   cup confectioners' sugar
• 1  8  ounce container frozen whipped topping, thawed
• 4   cups milk
• 2  3.4 ounce boxes instant vanilla pudding
• 2  3.9 ounce boxes instant chocolate pudding
•  Chopped nuts
•  Chocolate curls

Directions:

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees F. for 15 minutes. Cool.

3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.

 

Source:  FamilyCircle.com

Heart-Healthy Chocolate Cake

This dark chocolate cake has a fruit and nut filling. It makes a wonderful dessert for entertaining.

Ingredients:

• 3/4  cup granulated sugar
• 1/2  cup water
• 4   ounces bittersweet chocolate, chopped
• 2   tablespoons refrigerated or frozen egg product, thawed, or 2 egg yolks, slightly beaten
• 1   teaspoon vanilla
• 1/3  cup all-purpose flour
• 1/4  cup unsweetened cocoa powder
• 1/4  cup ground flax seeds
• 1/4  teaspoon baking powder
• 5   egg whites
• 1/4  cup apricot spreadable fruit
• 2   tablespoons toasted sliced almonds, coarsely chopped
•  Powdered sugar (optional)
•  Toasted sliced almonds (optional)
•  Fresh raspberries (optional)
•  Fresh mint leaves (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour a 9x9-inch baking pan; set aside. In a medium saucepan, stir together granulated sugar and water. Cook and stir over medium heat until the sugar dissolves and mixture almost boils. Remove from heat. Add chocolate; stir until melted (mixture may appear slightly grainy). Place egg product in a large bowl. Gradually stir the chocolate mixture into egg product; stir in vanilla (mixture may appear slightly grainy). Set aside.

2. In a small bowl, stir together the flour, cocoa powder, flax seeds, and baking powder. Add flour mixture to egg product mixture, whisking until smooth. In a medium bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture. Spread in the prepared pan.

3. Bake for 30 minutes. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely on a wire rack.

4. Transfer cake to a cutting board. Using a 3 1/4-inch heart-shaped cutter, cut 6 heart-shaped pieces from cake. Stir together spreadable fruit and 2 tablespoons almonds in a small bowl. Spread mixture atop three of the heart-shaped cakes. Place remaining heart-shaped cakes atop the apricot filling on cakes. Sprinkle tops with powdered sugar, if desired. Top with toasted almonds, raspberries, and mint leaves, if desired. Cut cakes in half to serve.

 

Tip

• If desired, omit spreadable fruit and 2 tablespoons sliced almonds. Cut cake into heart shapes as directed. Do not stack cakes. Serve cakes topped with raspberries, toasted sliced almonds, mint leaves and sprinkled with powdered sugar, if desired. Makes 6 servings (1 heart cake per serving).

Source: healthheartliving.com

So-Easy Chocolate Souffle

New to cooking? Try this impressive looking, super simple chocolate dessert.

Ingredients:

• Nonstick cooking spray
•  Sugar 4 ounces semisweet chocolate, chopped
• 1/2  cup whipping cream
• 4   egg whites
• 2   tablespoons sugar

Directions:

1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.

2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).

4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of souffles comes out clean. Serve immediately. To serve, open the centers of the souffles with two spoons and pour in remaining chocolate mixture. Makes 4 servings.

 

Source:  recipe.com

Warm Chocolate Bread Pudding

Valentine desserts should invite intimacy. This rich, chocolate dessert is made for two. And it's fewer than 200 calories a serving!

Ingredients: 

•  

  Nonstick cooking spray
• 1   cup firm-textured white bread cubes (from about 1-1/4 slices of Italian or sourdough bread)
• 2   tablespoons miniature semisweet chocolate pieces
• 2   tablespoons sugar
• 1/3  cup fat-free milk
• 3   tablespoons refrigerated or frozen egg product, thawed, or 1 egg
• 1/2  teaspoon finely shredded orange peel
• 1/4  teaspoon vanilla
•  Sifted powdered sugar or fat-free whipped topping (optional)

Directions:
 

1. Spray two 6-ounce individual souffle dishes or custard cups with nonstick cooking spray. Divide the bread cubes between the two souffle dishes or cups.

2. Combine chocolate, sugar, and milk in a small saucepan. Stir over low heat until the chocolate melts; remove from heat. Beat smooth with a wire whisk, if necessary.

3. Place egg product or egg in a small bowl; gradually stir in the chocolate mixture. Add the orange peel and vanilla. Pour mixture over bread in the two dishes or cups. Press lightly with back of spoon to be sure all bread cubes are moistened. If desired, desserts may be covered and refrigerated for 1 to 2 hours before baking. Uncover before baking.

4. Bake in a 350 degree F oven for 15 to 20 minutes until the tops appear firm and a knife inserted near the centers comes out clean. Cool about 10 minutes; serve warm. Top with sprinkles of powdered sugar or dollops of whipped topping, if desired. Makes 2 servings.

 

Note Food exchanges: 1 starch.

Source: recipe.com