Chocolate coffee

Chocolate Coffee
2 tablespoons instant coffee
1/4 cup sugar
Dash of salt
2 (1 ounce) squares unsweetened chocolate
1 cup water
3 cups milk
Whipped cream
In saucepan, combine coffee, sugar, salt, chocolate and water. Stir constantly over low heat until chocolate melts. Simmer for 4 minutes. Then slowly add milk, stirring constantly, until heated and thoroughly mixed. When piping hot, remove from the heat and beat with rotary beater until frothy. Pour into cups and top with whipped cream.


Chocolate pizza

Chocolate Pizza
8 ounces white confectionery coating, divided
8 ounces semi-sweet chocolate chips
1/2 cup salted peanuts
1/2 cup miniature marshmallows
1/2 cup crisp rice cereal
1/2 cup coconut
1/2 cup red and green candied cherries
In a heavy saucepan or double boiler, melt 6 ounces confectionery coating and all of the chocolate chips. Stir in the peanuts, marshmallows and cereal. Pour onto a greased 10 inch pizza pan or a foil-covered 10 inch circle of cardboard. Spread to even out top. Sprinkle with coconut and top with cherries. Melt remaining confectionery coating; drizzle over pizza. Refrigerate.
Makes 16 to 20 servings.


Chocolate souffle

Chocolate Souffle
1 (18 1/4 ounce) package chocolate cake mix
1/2 cup vegetable oil
2 cups sour cream
3 eggs, beaten
1 (3 ounce) box instant chocolate pudding mix
1 cup chocolate chips, optional
Combine all ingredients in a large mixing bowl. Spray interior of a 6 quart slow cooker with nonstick cooking spray. Pour souffle mixture into cooker. Cover; cook on low for 6 hours. (Do not lift the lid until the end of the cooking time!) Insert toothpick into center of cake to see if it comes out clean. If it does, the souffle is finished. If it doesn’t, continue cooking for another 15 minutes. Check again. Repeat until its finished cooking. Serve warm from the cooker with ice cream or frozen yogurt.
Makes 10 to 12 servings.


Mocha truffles

Mocha Truffles
2 packages (12 ounces each) semi-sweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating
White candy coating, optional
In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. Chill until firm enough to shape. Shape into 1 inch balls and place on a waxed paper-lined baking sheet. Chill for 1 to 2 hours, or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white coating and drizzle over truffles.
Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.
Makes 5 1/2 dozen.


did you know? Its the Hershey chocolate companys birthday today…

Did you know?
That today is the birthday of the Hershey Chocolate Company? In 1894, the Hershey Chocolate Company was founded by Milton Hershey. Hershey’s chocolate is now available across the United States and in over 60 countries worldwide. Hooray for chocolate!


Three chocolate fudge

Three Chocolate Fudge
3 1/3 cups sugar
1 cup butter or margarine
1 cup packed dark brown sugar
1 can (12 ounces) evaporated milk
32 large marshmallows, halved
2 cups semi-sweet chocolate chips
2 milk chocolate candy bars (7 ounces each), broken
2 squares (1 ounce each) semi-sweet chocolate, chopped
1 teaspoon vanilla extract
2 cups chopped pecans
Line a 15 by 10 by 1 inch baking pan with foil and butter foil; set aside. In a large saucepan, combine sugar, butter, brown sugar and evaporated milk. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from heat; stir in marshmallows until melted. Stir in chocolate chips until melted. Add chocolate bars and baking chocolate; stir until melted. Fold in vanilla and pecans; mix well. Pour into prepared pan. Chill until firm. Remove from the pan and cut into 1 inch squares.
Makes about 12 dozen pieces.

Hot chocolate

Hot Chocolate
8 cups water
3 cups dried milk
1/3 cup non-dairy coffee creamer
1 cup instant hot chocolate mix (the kind you mix with milk, not water)
Pour water into 3 quart slow cooker. Gradually stir in dried milk until blended. Cover; cook on high for 2 to 3 hours, or until milk is hot. Stir in coffee creamer and hot chocolate mix. Turn on low until serving time, up to 3 to 4 hours. Serve in mugs topped with marshmallows.
Makes 10 to 12 servings.