Any recipes for chocolate desserts?

CHOCOLATE COVERED CHERRY COOKIES





Beat: 1 c. sugar 1 egg 1 1/2 tsp. vanilla


Gradually add: 1/4 tsp. baking soda 1/2 c. unsweetened cocoa 1/4 tsp. baking powder 1/4 tsp. salt





Shape into small balls and place 2 inches apart on ungreased cookie sheets. Press down center of each ball with thumb. Drain and reserve juice from two 10-ounce jars of maraschino cherries. Place a cherry in center of each cookie.





Melt together: 4 tsp. cherry juice 1/2 c. sweetened condensed milk





Spoon 1 teaspoon of this chocolate frosting over each cherry, spreading to cover cherry. Bake about 10 minutes in 350 degree oven. Makes about 4 dozenAny recipes for chocolate desserts?
THE HOLIDAY FAVORITE~(and easy!)





INGREDIENTS


1 (18.25 ounce) package chocolate cake mix


1 (3.4 ounce) package instant vanilla pudding mix


1 cup chocolate syrup, divided


1 (12 ounce) container frozen whipped topping, thawed


1/2 cup chopped pecans








DIRECTIONS


Prepare and bake the cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking pan. Cool on wire rack.


Meanwhile, prepare pudding according to package directions; pour into a 13-in. x 9-in. x 2-in. dish. Tear cake into small pieces and gently push down into the pudding. Drizzle with 3/4 cup of chocolate syrup. Spread with whipped topping. Drizzle with remaining chocolate syrup. Sprinkle with pecans. Refrigerate until serving.Any recipes for chocolate desserts?
make chocolate moose!!!!!!
Fat Boy Pie








Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------








1 Cup Flour


1/2 Cup Margarine


1/2 Cup Walnuts











8 oz. Cream Cheese


1 Cup Powdered Sugar


1 Large Cool Whip


1 Large Chocolate Pudding Mix





Crust:


Mix flour and margarine together.


Press walnuts into top of crust


Bake at 425 for 15 minutes


Let Cool Before putting filling on.





Filling:


Mix cream cheese and powdered sugar together until smooth.


Fold in cool whip.


Spread on top of crust





Second Layer:


Cook pudding according to package directions.


Spread on top of cream cheese layer.





Use remaining cool whip for top layer.





Refrigerate
Jackpot Pie





1 c. flaked coconut


1 c.(6oz) choc chips


1 c. chopped pecans


2/3 c. lt corn syrup


1/2 c. gran sugar


1/2 c. brown sugar,packed


2 Tbsp butter,melted


4 eggs


unbaked pie crust





Preheat oven 350* In med bowl mix coconut, chips,and


pecans; sprinkle over bottom of crust. Combine syrup,


sugars, butter,and eggs till well blended. Pour over


coconut mixture. Bake 50-55 min till puffed and set.
WOW CHOCOLATE DESSERT





Ingredients





2 packs of chokies biscuitschocolate vanilla(brand optional)


2 packs of chokies biscuits mocha(brand optional)


2 big size of condensed milk


1 big size of evap. milk


1/2 cup of nuts(optional)


1 cup diff shape marsmallow


1 pc chocolate bar








Instructions





mashed the biscuit until it looks like fine.


combine the condensed and evaporated milk


add the 3/4 cps of marsmallow


mixed very well.


put it in a tray, flattened.


at the top, place the 1/4 cup of marsmallow left...try to make a desgin


also the chocolate bar..break it onto pieces and design it at athe top of the wow chocolate dessert..fin.
This recipe is remarkably easy and people always love it! It can be made any flavor you like just by using a different Jello pudding. Vanilla, Cheesecake and Lemon are three others I use. You can also easily cut it in half if this makes to much.





Pudding Fluff


2 cps milk


2 sm box of Jell-o INSTANT Pudding Chocolate


16 oz container of Cool Whip


Graham Cracker Crust





Put the milk in a mixing bowl, add the pudding mix. Whisk until blended, quickly fold in the Cool Whip. Scoop into the graham cracker crust and refrigerate. This is also good frozen.
Martha Stewart's


NO BAKE CHOCOLATE CRUST CHEESECAKE


(It is very chocolaty and VERY good!!)





7 ounces chocolate wafer cookies


3 tablespoons sugar


6 tablespoons unsalted butter (or more as needed), melted


1 (8 ounce) package cream cheese


2 tablespoons freshly squeezed lemon juice


1/3 cup sugar


1/4 cup heavy cream


1 pint fresh raspberries





Cooking Directions


Place cookies in a food processor; process until finely ground. Combine cookies and 3 tablespoons sugar in a bowl. Add 6 tablespoons butter, and mix well until crumb mixture holds together. If needed, add another 2 tablespoons butter. Transfer cookie mixture to a 6-inch springform pan, and pat out evenly to make the crust, lining sides of pan only about three-quarters of the way up. Place in freezer while proceeding.


Combine cream cheese, lemon juice, and remaining 1/3 cup sugar in a mixer, and beat until combined. Lightly whip cream to soft peaks, and fold into cream-cheese filling. Remove crust from freezer, and pour filling evenly into pan. Cover with plastic wrap, place in freezer for 30 minutes, then transfer to refrigerator until firm, at least 30 minutes, or up to 24 hours.


To serve, pass half the raspberries through a fine strainer to puree. Serve slices of the cake with whole raspberries and puree.


Yield: 4 servings
Here are my favorite chocolate recipes


http://bretzeletcafecreme.blogspot.com/search/label/Collection%20Chocolat