Quick Pots de Creme
from the Kitchen of Karen Nations
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut flavoring syrup or 1 tsp. vanilla
4 (6 oz.) custard cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Directions
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and flavoring. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 custard cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve.
from the Kitchen of Karen Nations
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut flavoring syrup or 1 tsp. vanilla
4 (6 oz.) custard cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Directions
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and flavoring. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 custard cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve.
Chocolate Spots:
From the kitchen of Krysten Hill
Ingredients:
Vanilla Wafer Cookies
Round Pretzels
1 bag of Hershey's chocolate Kisses
Valentine Candy Hearts
M&Ms
Instructions:
Cookies:
Preheat over to 200 degrees.
Place vanilla wafer cookies 1-inch apart on an ungreased cookie sheet.
Set a Hershey's chocolate Kiss on the center of each cookie.
Bake at 200 degrees for 5 minutes.
Remove from oven and gently press an M&M or Heart Candy into the center of the softened Hershey's Kiss.
Allow to cool completely to let the chocolate harden again.
You can cool in the fridge, but the chocolate will soften again after coming out of the fridge.
Just allow them to sit long enough to harden up again.
Pretzels:
Place pretzels 1 inch apart on an ungreased cookie sheet.
Place a Hershey's chocolate Kiss in the center of each pretzel and bake for 5 minutes.
Remove from oven and gently press an M&M or heart candy into the center of the softened chocolate.
When pressing down you may need to wiggle the chocolate around a little to fill in any gaps between the chocolate and the pretzel.
This will help the chocolate stick to the pretzel.
Allow to cool completely (same as above).
From the kitchen of Krysten Hill
Ingredients:
Vanilla Wafer Cookies
Round Pretzels
1 bag of Hershey's chocolate Kisses
Valentine Candy Hearts
M&Ms
Instructions:
Cookies:
Preheat over to 200 degrees.
Place vanilla wafer cookies 1-inch apart on an ungreased cookie sheet.
Set a Hershey's chocolate Kiss on the center of each cookie.
Bake at 200 degrees for 5 minutes.
Remove from oven and gently press an M&M or Heart Candy into the center of the softened Hershey's Kiss.
Allow to cool completely to let the chocolate harden again.
You can cool in the fridge, but the chocolate will soften again after coming out of the fridge.
Just allow them to sit long enough to harden up again.
Pretzels:
Place pretzels 1 inch apart on an ungreased cookie sheet.
Place a Hershey's chocolate Kiss in the center of each pretzel and bake for 5 minutes.
Remove from oven and gently press an M&M or heart candy into the center of the softened chocolate.
When pressing down you may need to wiggle the chocolate around a little to fill in any gaps between the chocolate and the pretzel.
This will help the chocolate stick to the pretzel.
Allow to cool completely (same as above).
Turtles
From the Kitchen of Cathy Gordon
Mini pretzels
Rolos
Pecan halves
Place pretzels on parchment paper on cookie sheet. Place Rolos on top of pretzels. Bake at 350 for 4 minutes. Remove from
From the Kitchen of Cathy Gordon
Mini pretzels
Rolos
Pecan halves
Place pretzels on parchment paper on cookie sheet. Place Rolos on top of pretzels. Bake at 350 for 4 minutes. Remove from
Chocolate Cake
From the Kitchen of Jill Urmston and Elizabeth Garner
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Satiny Chocolate Glaze
From the Kitchen of Elizabeth Garner and allrecipes.com
/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.
