Many sweets from me!!!

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Bittersweet But Romantic Chocolate Fondue

Servings: Makes 2 cups chocolate fondue for dipping

Comments:
Almost anything tastes better dipped in chocolate. Use your imagination and offer cubes of your favorite cake and sliced fruit for dipping. You could even include small chocolate chip, shortbread, peanut butter or Oreo cookies which can be dipped directly into the fondue without using a fondue fork.

A fun and romantic idea for two on Valentines Day.

Ingredients:
1/2 cup whipping cream
5 tablespoons (about) water
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Instructions:
Bring cream and 2 tablespoons water to simmer in heavy medium saucepan over medium-high heat. Reduce heat to low. Add chocolate; whisk until melted and smooth. Whisk in remaining 3 tablespoons water (or substitute with 3 tablespoons liqueur of choice; see variations listed below). Transfer to fondue pot and keep warm over fondue burner. If fondue becomes too thick at any time, mix in more water by tablespoonfuls as needed.

What to use for Dipping:
1-inch pieces gingerbread, pound cake or angel food cake, large marshmallows, fresh strawberries, 1-inch pieces of banana, orange or tangerine segments, kiwi wedges, pear wedges, assorted dried fruit such as apricots, figs, apple rings, pineapple rings. Use your imagination!

Variations:
Chocolate-Orange Fondue: Replace 3 tablespoons water with 3 tablespoons Grand Marnier liqueur and mix in 1 1/2 teaspoons grated orange peel.

Chocolate-Lemon Fondue: Replace 3 tablespoons water with 2 tablespoons frozen lemonade concentrate and mix in 1 1/2 teaspoons grated lemon peel.

Mocha Fondue: Replace 3 tablespoons water with 3 tablespoons Kahlua liqueur and mix in 1 tablespoon instant coffee crystals.

Makes 2 cups chocolate fondue for dipping.

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Triple-Chocolate Pudding Pie with Cappuccino Cream

Servings: 8

Comments: This is a pie for the "chocoholic" sweetie" in your life. A triple dose of chocolate, a definite aphrodisiac!

Tip
Chill the pie for at least six hours before serving or make it up to two days ahead.

Ingredients:
Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons (3/4 stick/3 oz/85g) unsalted butter, melted

Filling:
1 1/4 cups granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons (1/4 stick/1 oz/28g) unsalted butter
1 teaspoon vanilla extract

Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract

Garnish: (optional)
Chocolate-covered espresso beans

Instructions:
Preheat oven to 350 degrees F/180 degrees C. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.

For Filling:
Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)

For Topping:
Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)

Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans (optional) and serve.

Makes 8 servings.

Market Tip:
Chocolate-covered espresso beans are sold at specialty foods stores, cookware stores, and coffee bars.

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Chocolate Raspberry Icebox Cake

Servings: 1

Active time: 15 min Start to finish: 4 1/4 hr (includes chilling)

Comments: You can either make just one of these little cakes for your Valentine, or make several for a Valentine's party. Either way, it's a very sweet little dessert and easy to make.

Ingredients:
1/3 cup chilled heavy cream
1/2 teaspoon granulated sugar
1/8 teaspoon vanilla extract
5 chocolate wafers such as Nabisco Famous
1/3 cup fresh raspberries

Garnish:
Grated bittersweet chocolate (not unsweetened)

Instructions:
Beat cream with sugar and vanilla in a small deep bowl with an electric mixer until it just holds stiff peaks.

Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer. Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.

Serve cake with remaining berries.

Note:
Cake can chill up to 1 day.

Makes 1 serving.