2 cups whole milk
1/3 cup cocoa powder
1/2 cup sugar
2 tablespoons cornstarch
Pinch of salt
1/8 teaspoon cinnamon
2 teaspoons vanilla

In a medium sauce pan, whisk together all the ingredients except for the vanilla. Over medium-high heat, bring mixture to a boil. Whisking constantly, continue to boil mixture for 2 minutes or until thick. Remove pot from heat. Whisk in the vanilla.

Transfer pudding to either a serving bowl, or pour into individual cups. Chill in fridge until set, about 2 hours.

Yields 4-6 servings.

This is a very rich, decadent cake that is completely flourless! I love to serve this with a scoop of ice cream or with a raspberry sauce. It is absolutely fantastic by itself, too.

3/4 cup unsweetened cocoa powder
1/4 cup shortening
1/2 cup (1 stick) unsalted sweet cream butter
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
Powdered sugar, for dusting

Preheat oven to 375 degrees. Grease and flour an 8-inch round baking pan.

Melt together the butter and shortening. Pour into a large bowl and stir in the cocoa powder. Whisk in the sugar, eggs and vanilla.

Pour the batter into the prepared cake pan and bake in the middle of the oven for 25 minutes or until the top has formed a thin crust.

Lightly dust with powdered sugar.

Yields 1 8-inch cake.

Chocolate and orange are a delicious flavor combo. I love getting a box of chocolates that has an orange flavored truffle inside! I decided to take these flavors and combine them into cupcake format. Because, really, who doesn’t love cupcakes?

Orange Cupcakes:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
The zest of 1 orange
1/4 cup orange juice
3/4 cup whole milk

Chocolate Ganache:
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips

Orange Cupcakes:
Preheat oven to 350 degrees. Line or lightly grease 12 muffin cups.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla and orange juice. Stir in the zest. Stir in the flour mixture in two batches, alternating with the milk and beginning and ending with the flour mixture.

Spoon the batter into prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool on a wire rack.

Chocolate Ganache:
In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Frost cupcakes immediately.

Yields 12 cupcakes.

Brownies:
3/4 cup unsweetened cocoa powder
2/3 cup flour
1 1/2 cups granulated sugar
1 cup (2 sticks) salted sweet cream butter, melted
3 eggs
2 teaspoons vanilla

Top Layer:
1/2 cup heavy cream
2/3 cup Guittard Green Mint Chips

Brownies:
Preheat oven to 300 degrees. Grease an 8-inch square baking dish.

In a large bowl, beat together the sugar, eggs and vanilla until fluffy. Set aside.

In small bowl, combine the cocoa powder and melted butter. Slowly pour the chocolate mixture into the egg mixture while whisking. Stir in the flour. Pour batter into prepared baking dish.

Bake for 50-55 minutes or until done in center. Remove from oven and let cool completely before adding the top layer.

Top Layer:
In a small saucepan, melt together the heavy cream and mint chips over medium-low heat, stirring constantly. Remove from heat. Spread mixture over brownies. Refrigerate for 30 minutes or until set.

Line a 9×5-inch loaf pan with plastic wrap.

In a large bowl, combine the nutella and hazlenut syrup. Set aside.

In a medium bowl, beat the heavy cream and cinnamon together until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon the mixture into the prepared loaf pan. Sprinkle with cocoa powder. Cover and chill for at least 8 hours before serving.

Yields 12 servings.

Crust:
1 9-inch chocolate cookie crust

Filling:
4 ounces cream cheese
1/2 cup sugar
1 teaspoon vanilla
4 ounces mascarpone cheese
1 1/2 cups heavy cream
3/4 cup chocolate chips

Topping:
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips

Filling:
In a large bowl, beat the cream cheese, vanilla and sugar together until smooth. Set aside.

In a medium bowl, beat the mascarpone cheese and heavy cream until soft peaks form. Fold into the cream cheese mixture. Fold in the chocolate chips. Pour mixture into the pie crust.

Topping:
In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Pour over pie filling and spread evenly.

Chill pie in fridge for at least 2 hours before serving.

Yields 1 pie.

1 box vanilla cake mix
1/2 cup maraschino cherry juice
3/4 cup maraschino cherries, chopped
1 teaspoon almond extract
8 ounces cream cheese, softened
2 cups confectioner’s sugar
1 tablespoon milk
12 ounces chocolate chips
2 teaspoons shortening
Chocolate sprinkles

Grease a 9×13-inch baking pan.

Make the cake according to the directions on the box, replacing 1/2 cup of the water with 1/2 cup of maraschino cherry juice. Add the chopped cherries and almond extract to the batter.

In a medium bowl, break the cake once it has cooled into small pieces. Set aside.

In a large bowl, whip the cream cheese, confectioner’s sugar and milk together until smooth. Pour the mixture into the cake crumbs and mix well. The cake mixture should now easily form into a ball. If the mixture is too dry, add a little milk to moisten. Cover and chill for 1 hour. Once mixture is done chilling, form balls using the palms of your hands.

In a microwave safe bowl, melt the chocolate and shortening together for 30 seconds. Stir, then cook for another 30 seconds.

Dip the balls in the melted chocolate and coat well. Using a fork (do not pierce) or small set of tongs, gently remove the cake ball from the chocolate and let the excess chocolate drain off. Wait about 10 seconds, then roll the ball in the chocolate sprinkles. Place on a sheet of parchment paper to let set.

Yields 3-5 dozen cake bites.

2 cups finely crushed graham cracker crumbs
1/4 cup salted sweet cream butter, melted
1 tablespoon sweetened cocoa powder
1 cup ricotta cheese
8 ounces cream cheese, softened
1 1/2 cups confectioner’s sugar
2 teaspoons vanilla
2 eggs
3-5 ounces semi-sweet chocolate, melted

Preheat oven to 375 degrees. Line 12 muffin cups.

Pulse the graham cracker crumbs, cocoa powder and butter in a food processor until crumbly. Spoon tablespoons of the mixture into lined muffin cups, pressing firmly into the bottom. Chill until set.

In a large bowl beat together the ricotta cheese, cream cheese and sugar. Beat in the eggs and vanilla. Spoon the mixture into prepared muffin cups. Drizzle about a teaspoon of the melted chocolate into each filled cup and swirl with a knife.

Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cheesecakes cool on a wire rack, at least 5 minutes. Chill at least 2 hours before serving.

Yields 12 mini-cheesecakes.

These not-too-decadent treats are perfect for holiday parties. They are super simple to make and look (and taste) quite exquisite.

1 box chocolate cake mix
8 ounces cream cheese
2 cups confectioner’s sugar
1 teaspoon peppermint extract
1 tablespoon milk
12 ounces chocolate chips
2 teaspoons shortening
Cocoa powder

Make the cake according to the directions on the box, using a 9×13-inch baking pan.

In a medium bowl, break the cake into small pieces. Set aside.

In a large bowl, whip the cream cheese, confectioner’s sugar, peppermint extract and milk together until smooth. Pour the mixture into the cake crumbs and mix well. The cake mixture should now easily form into a ball. If the mixture is too dry, add a little milk to moisten. Cover and chill for 1 hour. Once mixture is done chilling, form balls using the palms of your hands.

In a microwave safe bowl, melt the chocolate and shortening together for 30 seconds. Stir, then cook for another 30 seconds.

Dip the balls in the melted chocolate and coat well. Using a fork (do not pierce), gently remove the cake ball from the chocolate and let the excess chocolate drain through the fork. Wait about 10 seconds, then roll the ball in the cocoa powder. Place on a sheet of parchment paper to let set.

Yields 3-5 dozen cake bites.

I’m still on this smooth/creamy texture kick. Apparently the soup and mousse I made were just so good, my brain wanted more. I made this on a whim last night because I couldn’t sleep without giving in to my cravings. (and sweet tooth)

3 egg yolks
2 teaspoons vanilla
1/4 teaspoon salt
4 teaspoons cornstarch
4 cups heavy cream
1/3 cup sugar
6 ounces semi-sweet chocolate, chopped
1 king size Snickers bar, chopped

In a large bowl, beat the egg yolks. Stir in the vanilla, salt and cornstarch. Set aside.

In a medium saucepan, cook 2 cups of the heavy cream and chocolate over low heat, stirring constantly, until chocolate is melted. Gradually whisk about a cup of the chocolate mixture into the egg mixture. Pour back into saucepan and continue to cook over medium-high heat until pudding comes to a boil. Reduce heat and let simmer, whisking constantly until pudding becomes thick, about 3 minutes. Pour pudding into a bowl and cover with plastic wrap. Chill until set.

In a medium bowl, beat the remaining 2 cups of heavy cream and sugar together with an electric mixer until soft peaks form. Set aside.

In a medium bowl, gently fold together 1 cup of the whipped cream and 1 1/2 cups of the pudding. Set aside.

Using a trifle dish or similar, place a few pieces of the Snickers bar on the bottom. Add the chocolate pudding. Add another layer of Snickers, then top with the chocolate/whipped cream mixture. End with the remaining whipped cream and Snicker pieces.

Yields about 4 servings.