Croissant and Chocolate Bread Pudding

Hi. I want to make love to this dish with my mouth.

This recipe serves 8

Hands-On Time 0h10m

Total Time 0h50m

Ingredients

• unsalted butter for the baking dish, at room temperature
• 6 large egg yolks
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 6 croissants, cut into 1-inch pieces (about 1 pound)
• 4 ounces bittersweet chocolate, cut into chunks
• 1/2 teaspoon kosher salt

Directions

• 1Heat oven to 375° F. Butter an 8-inch square or other shallow 2-quart baking dish.
• 2In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt, and nutmeg. Add the croissants and chocolate and mix to combine.
• 3Transfer the mixture to the prepared baking dish and bake until set and a knife inserted in the center comes out clean, 30 to 40 minutes. Serve warm or at room temperature.

• By Kate Merker, January 2009

Nutritional Information Servings Per Recipe 8

• Amount Per Serving

• Calories 587
• Fat 34g
• Sat Fat 19g
• Cholesterol 242mg
• Carbohydrate 64g
• Calories From Fat 52%
• Sodium 588mg
• Protein 10g
• Fiber 2g
• Sugar 2g

Quick Tip

Make-ahead: Cut the croissants and chop the chocolate, then store them at room temperature in separate resealable plastic bags for up to 1 day.

Chocolate-Bourbon Cake

Yield Makes 16 servings

Ingredients

• 1/2 cup bourbon
• 1 1/3 cups sugar
• 12 ounces bittersweet chocolate, coarsely chopped
• 1 cup (8 ounces) butter, cut into pieces
• 5 large eggs
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cocoa powder, divided
• Hot water
• Coffee-Bourbon Syrup
• Hazelnuts

Preparation

Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.

Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.

Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.

Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.

Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.

Jeff Jackson, Jeff Jackson, Coastal Living, NOVEMBER 2007

Chocolate Amaretto Cheesecake

This is one of my favorite low fat dessert recipes. This and the Key Lime Pie satisfy most of my dessert cravings and they are gooooood.

Weight Watchers Recipe

6 squares (2 1/2 inches each) chocolate graham crackers made into crumbs

2 1/3 cups part-skim ricotta cheese

4 oz. nonfat cream cheese

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 egg

3 tbsp. all-purpose flour

2 tbsp. Amaretto liqueur

1 tsp. vanilla extract

2 tbsp. semisweet chocolate chips

Preheat oven to 300° F. Spray an 8-inch springform pan with nonstick cooking spray. Sprinkle the cracker crumbs evenly over the bottom of the pan.

(If you don't have an 8-inch springform pan, make cheesecake in an 8-inch aluminum foil baking pan. Using a scissors, cut sides away before serving.)

In a blender or food processor, puree the ricotta and cream cheeses, sugar, cocoa, egg, flour, liqueur and vanilla; stir in the chocolate chips.

Pour the mixture over the crumbs. Bake until a knife inserted in the center comes out clean, about 1d hours. Cool completely on a rack. Refrigerate, covered, until chilled, at least 3 hours.

Serves 12, with each serving having 99 calories, 2 g fat, and 17 g carbohydrates. Weight Watchers count is 2 points per serving.

Source: Simply the Best, 250 Prizewinning Family Recipes by Weight Watchers

The Ultimate Valentine Cake

yield: Serves 12

A show-stopper centerpiece cake for February fourteenth. White chocolate provides a rich, buttery texture. To serve, remove the chocolate lid and break it into pieces to nibble along with the cake.

Ingredients
Chocolate Heart Lid

* 3 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Cake

* 9 ounces imported white chocolate (such as Lindt or Tobler), chopped
* 5 large eggs, separated, room temperature
* 1/2 cup plus 1 tablespoon sugar
* 1tablespoon framboise liqueur or Grand Marnier
* 1 teaspoon vanilla extract
* 6 tablespoons (3/4 stick) unsalted butter, melted, warm
* 3/4 cup cake flour

Icing

* 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
* 1 1/4 cups (2 1/2 sticks) unsalted butter
* 3 tablespoon light corn syrup
* 3 tablespoons framboise liqueur or Grand Marnier

Assembly

* 1 1-pint basket strawberries, hulled and halved
* 1 1/2-pint basket raspberries
* 1 1-pint basket strawberries with stems, halved through stem end (stems left intact)

Berry Compote

* 2 1-pint baskets strawberries, hulled and sliced
* 3 tablespoons sugar
* 2 tablespoons framboise liqueur or Grand Marnier
* 2 1/2-pint baskets raspberries

Preparation

To make heart lid:
Cut heart-shaped piece of waxed paper about 4 inches larger than 8x2-inch bottomless heart-shaped cake pan. Place on cookie sheet. Lightly oil inside of heart pan with vegetable oil. Butter outside of pan. Place heart pan atop paper on cookie sheet. Press waxed paper up onto outside of buttered pan to adhere, to prevent chocolate from leaking out. Place white chocolate in bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water. Place bittersweet chocolate in another bowl. Set bowl over saucepan of simmering water; stir until smooth. Remove from over water.

Drop white chocolate by spoonfuls inside heart, spacing apart and allowing some to touch inner edge of pan. Drop bittersweet chocolate by spoonfuls into spaces. Move heart pan gently from side to side to distribute chocolate evenly and fill in heart completely. Swirl mixtures together using tip of knife. Holding cake pan to cookie sheet with hands, tap sheet firmly on counter to flatten chocolate. Freeze until firm, about 20 minutes.

Run small sharp knife around outside of pan to loosen chocolate. Remove pan. Refrigerate chocolate lid until ready to use. (Can be prepared 1 week ahead. Cover with plastic wrap.)

To make cake:
Preheat oven to 350°F. Butter and flour 8x2-inch bottomless heart-shaped cake pan. Cut heart-shaped piece of heavy-duty foil 4 inches larger that heart cake pan. Butter and flour foil. Place on heavy large cookie sheet or double-stacked cookie sheets. Center heart pan on foil. Wrap foil around outsides of pan, folding, pressing and crimping firmly to adhere, to batter from leaking out. Place white chocolate in bowl. Set bowl over sauce-pan of simmering water; stir until smooth. Remove from over water.

Using electric mixer, beat yolks and 1/2 cup sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in framboise and vanilla, then butter. Add melted chocolate and beat until just combined.

Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually add remaining 1 tablespoon sugar and beat until just stiff. Mix flour into chocolate mixture (batter will be very thick). Stir in 1/4 of whites to lighten. Gradually fold in remaining whites. Pour batter into prepared pan. Bake 45 minutes. Cover top with foil. Bake until tip of small knife inserted into center of cake comes out clean, about 20 minutes (cake will be well browned). Cool in pan on rack.

To make icing:
Melt chocolate, butter and corn syrup in heavy medium saucepan over low heat, stirring until smooth. Stir in framboise. Cool icing until firm enough to spread, about 2 hours.

Run small sharp knife around cake pan sides to loosen. Cut cake into 2 layers using serrated knife. Place bottom cake layer on platter cut side up. Spread 2/3 cup icing over. Cover with top cake layer cut side down. Spread all but 1/2 cup icing over top and sides of cake. Refrigerate cake until icing is set, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate cake and remaining icing separately. Rewarm icing over very low heat until just spreadable before continuing with recipe.)

To assemble:
Mound some hulled strawberries and raspberries on right half of heart cake. Position lid atop berries at angle, moving berries around so that left edge of lid rests on left edge of cake. Tuck half of strawberries with stems, stems facing out, between cake and lid. Spread remaining icing over sides of cake where lid is attached, smoothing with spatula to create boxlike appearance. Reserve remaining strawberries and raspberries for garnish. Refrigerate cake until icing is set, about 1 hour. (Can be assembled 12 hours ahead.)

To make Berry Compote:
Toss two 1-pint baskets strawberries with sugar and framboise in large bowl. Chill at least 1 hour or up to 6 hours. Add raspberries and toss gently.

Arrange reserved berries on platter around cake. Serve cake, spooning compote over each piece.

From epicurious.com

Chocolate Grand Marnier Cake

yield: Makes 12 servings

Ingredients
Cake:

* 10 ounces bittersweet chocolate, chopped
* 1 cup sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 6 large eggs, separated
* 2 tablespoons Grand Marnier or other orange liqueur
* 1 tablespoon finely grated orange peel
* 2 teaspoons vanilla extract
* 1/2 cup all purpose flour
* 1/4 teaspoon salt

Icing:

* 7 ounces bittersweet chocolate, chopped
* 7 tablespoons unsalted butter, cut into 1-inch cubes, room temperature
* 2/3 cup whipping cream

Preparation

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.

Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.

For icing:
Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.

Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.

Cut into wedges and serve.

From epicurious.com

Chocolate Meringue and Mint Chip Ice Cream Cake

yield: Makes 8 to 10 servings

* 10 1/2 tablespoons sugar, divided
* 1/2 cup powdered sugar
* 3 tablespoons unsweetened cocoa powder
* 4 large egg whites
* 2 pints mint chip ice cream, slightly softened
* 1/2 cup chilled whipping cream
* 1/4 teaspoon vanilla extract
* 1/4 cup chocolate sprinkles

Preparation

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.

Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.

Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.

From epicurious.com

Bitter Chocolate Souffle Cake

yield: Makes 8 servings

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.

Ingredients

* 6 1/2 ounces extra-bittersweet chocolate, chopped
* 1/2 cup plus 6 tablespoons unsalted butter
* 5 large eggs, separated
* 1/4 cup plus 3 tablespoons sugar
* 1 tablespoon all-purpose flour
* Unsweetened cocoa power, for garnish
* SPECIAL EQUIPMENT: Eight 6-ounce aluminum tins

Preparation

1. Preheat the oven to 400 degrees. Bring a pan of water barely to a simmer. Place the chocolate and butter in a double boiler or metal mixing bowl and place over the pan of hot but not simmering water. Heat, stirring occasionally, until the mixture has melted but is not too hot. Stir until smooth.

2. In a mixing bowl, whisk the egg yolks and 1/4 cup of sugar together until thickened slightly and lighter in color. Whisk in the flour and then the chocolate mixture.

3. Place the egg whites in a metal bowl and place over hot water until warmed slightly. Add 1 tablespoon of sugar and whip with an electric mixer on medium-low speed until soft peaks form. Gradually add 1 1/2 tablespoons more sugar. Turn the speed to high and add the last 1/2 tablespoon of sugar, whipping the whites to firm peaks.

4. Stir a third of the egg whites into the chocolate mixture. Fold in the remaining whites. Divide the batter among the tins. (The recipe can be made to this point up to 1 1/2 hours before serving; refrigerate).

5. Place the tins on a baking sheet and bake until the tops are puffed and feel firm to the touch but are very liquidy in the center, about 8 minutes (or a few minutes longer if they were cold).

6. Meanwhile, sift a little cocoa lightly over 8 dessert plates. Three minutes after the cakes are done, run the tip of a knife around the sides to loosen, and unmold the cakes onto the plates, rinsing the knife with hot water between each one. Serve immediately with vanilla ice cream or chocolate sorbet.

From epicurious.com

Cocoa Nib, Chocolate, and Citrus Dacquoise

Yield: Makes 12 servings

A dacquoise is a French dessert made by layering nut-flavored meringues with whipped cream. In this version, cocoa nib meringues are layered with chocolate chiffon cake, mascarpone whipped cream, and blood orange marmalade, then covered in a rich chocolate glaze. hide ›
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Ingredients
Meringues:

* Nonstick vegetable oil spray
* 1 cup powdered sugar
* 1 tablespoon cornstarch
* 3/4 cup cocoa nibs* (about 2 1/2 to 3 ounces), finely ground in spice mill or small coffee grinder
* 1/2 teaspoon coarse kosher salt
* 3/4 cup egg whites (about 6 large)
* 1/4 teaspoon cream of tartar
* 1/4 cup sugar

Chocolate chiffon cake:

* Nonstick vegetable oil spray
* 1/2 cup sugar, divided
* 1/4 cup all purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/8 teaspoon baking soda
* 1/8 teaspoon coarse kosher salt
* 1/3 cup canola oil or other vegetable oil
* 2 large eggs, separated
* 2 tablespoons water

Mascarpone whipped cream:

* 1 1/4 cups chilled heavy whipping cream
* 1 8-ounce container mascarpone cheese**
* 1/4 cup powdered sugar
* 2 teaspoons vanilla extract


Glaze:

* 6 ounces bittersweet chocolate, chopped
* 3/4 cup heavy whipping cream
* 3 tablespoons water
* 3 tablespoons unsweetened cocoa powder
* 2 tablespoons light corn syrup
* 3 tablespoons unsalted butter, room temperature
* Blood Orange Marmalade
* Blood orange segments (for garnish)

Preparation

For Meringues:
Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.

Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).

Chocolate chiffon cake:
Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.

Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.

For mascarpone whipped cream:
Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.

For glaze:
Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.

Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.

Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.

Cut cold cake into wedges. Serve with blood orange segments.

* Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.

** An Italian cream cheese; sold at many supermarkets and at Italian markets.

From epicurious.com

Dark Chocolate Souffles with Cardamom Creme Anglaise

Yield: Makes 8

Ingredients

* 5 ounces bittersweet chocolate, chopped
* 1 tablespoon unsalted butter
* 1/4 cup plus 3 tablespoons sugar
* 2 tablespoons all purpose flour
* 1 teaspoon unsweetened cocoa powder
* 3/4 cup whole milk
* 1/4 teaspoon vanilla extract
* 4 large egg yolks
* 5 large egg whites
* 1/4 teaspoon coarse kosher salt
* Cardamom Crème Anglaise

Preparation

Place chocolate and butter in medium bowl. Whisk 1/4 cup sugar, flour, and cocoa powder in small bowl. Bring milk and vanilla to boil in heavy small saucepan. Gradually whisk hot milk mixture into sugar mixture to blend. Return mixture to same saucepan. Cook over medium-high heat until thick paste forms, stirring constantly, about 2 minutes. Scrape mixture into bowl with chocolate and butter; stir until chocolate is melted (mixture may look curdled). Add egg yolks and whisk until mixture looks shiny and creamy. (Soufflé base can be prepared 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring soufflé base to room temperature before continuing.)

Butter eight 3/4-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites until frothy. With mixer running, gradually add 3 tablespoons sugar, then salt; beat just until soft peaks form. Fold 1/3 of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide batter among prepared dishes. Place dishes on rimmed baking sheet. (Can be prepared 2 hours ahead. Let stand at room temperature.)

Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Serve immediately with Cardamom Crème Anglaise.

Test-kitchen tip: To crack cardamom pods without losing the tiny seeds, crush them in a mortar with a pestle, or place the pods in a resealable plastic bag, then crush with a rolling pin or meat tenderizer.

From epicurious.com

Fudge...UNPUDGED!

Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe...

Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp. Better ‘n Peanut Butter, room temperature

Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (8" X 8" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.

Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63
Fat: 1g
Sodium: 56mg
Carbs: 13.5g
Fiber: 1g
Sugars: 9g
Protein: 1g

* 1 Point!
From Hungry Girl.

Oreo Invasion

Oooooh, we're good. Not to brag, but we've come up with an Oreo cream pie SO guilt-free you could practically eat the entire thing for the same amount of calories as (and WAY less fat than) a single slice of those other CRAZY Oreo pies. We're not saying you should eat the whole thing, mind you (so don't bombard us with emails about that) -- one slice is all you need to kick your Oreo pie craving to the curb. Go for it, you little cookie fiend!

Ingredients:
4 packs 100 Calorie Packs Oreo Thin Crisps
3 cups light vanilla soymilk
1/2 a small (4-serving) pkg. JELL-O Sugar Free Fat Free Cook & Serve pudding mix; Vanilla
1 envelope unflavored Knox Gelatin
2 cups thawed Cool Whip Free
2 tbsp. sugar-free chocolate syrup

Directions:
Stir pudding mix into soymilk in a medium-large saucepan. Stirring constantly, bring to a full boil. In a large mixing bowl, combine soymilk mixture with gelatin and whisk continuously for at least 5 minutes (until gelatin is completely dissolved). Place dish in the fridge for about 45 - 60 minutes, until chilled and partially set. Meanwhile, take 1 and 1/2 packs of the cookies and process in a blender or food processor until reduced to fine crumbs (or place them in a sealable plastic bag and crush through the bag with a rolling pin; less clean up!). Place crumbs in a 9" pie dish, and use your hands to spread crumbs along the bottom to cover. Take remaining 1/2 pack of cookies along with 3rd pack and break into pieces; set aside. Once mixture in fridge is ready, stir in 1 and 1/2 cups of the Cool Whip (a wire whisk works wonders) until thoroughly mixed. Next gently stir cookie pieces into the mix. Carefully pour mixture into pie dish and spread evenly on top of crumbs. Return to fridge until set (3 hours or overnight). Once ready to serve, break 4th pack of cookies into small pieces. Spread 1/2 cup Cool Whip over pie and sprinkle cookie pieces on top. Drizzle with chocolate syrup and prepare to get cookies 'n cream crazy! Serves 8!

Serving Size: 1 slice
Calories: 115
Fat: 1.75g
Sodium: 175mg
Carbs: 20.5g
Fiber: 0.5g
Sugars: 8.5g
Protein: 3.75g

* 2 Points
From Hungry Girl website.

The Wonderful Blizzard of Ours!

Shakes are one thing, but dare we take on the thick and goodie-packed greatness that is the Dairy Queen Blizzard?! Heck YES! Here's a crazy-good swap for DQ's Mud Pie Blizzard, complete with chocolatey, mocha-licious mayhem and plenty of cookie pieces. Check it out...

Ingredients:
3/4 cup Breyers Double Churn Free fat-free ice cream, French Chocolate
1 No Sugar Added Fudgsicle pop (the 40-calorie single version)
1/2 pack 100 Calorie Packs Oreo Thin Crisps, slightly crushed
2 tsp. Hershey's Lite chocolate syrup
1/2 - 3/4 tsp. instant coffee (depending on how much you like coffee flavoring)
1/2 tsp. Coffee-mate Original Fat Free powdered creamer, dissolved in 2 tbsp. warm water
1 no-calorie sweetener packet (like Splenda)
3/4 cup crushed ice (about 4 - 6 cubes)

Directions:
Combine the chocolate syrup, instant coffee, and sweetener with the Coffee-mate mixture. Add 2 tbsp. of cold water, and then pour into the blender. Cut the fudge pop into pieces (removing the stick), and add the pieces to the blender as well. Then add the ice cream and crushed ice. Blend briefly at low-to-medium speed until just mixed. Spoon mixture into a glass, and then stir in the cookie pieces. If needed, place in the freezer for 5 minutes to firm up. Then enjoy!

Serving Size: entire recipe
Calories: 253
Fat: 2g
Sodium: 222mg
Carbs: 59g
Fiber: 8.5g
Sugars: 29g
Protein: 7g

POINTS® value 4*
From Hungry Girl website.

Hot Cocoa

HG's That's Hazel-NUTS! Cocoa Supreme

Cocoa Nutty!

Warning: Humans who love chocolate may become addicted to this recipe. The beverage you are about to consume is extremely delicious. Prepare to fall in LOVE...

Ingredients:
1 packet Swiss Miss Sensible Sweets Diet Hot Cocoa Mix
2 tsp. Coffee-mate Sugar Free Hazelnut powdered creamer
2 tsp. unsweetened cocoa powder
2 tsp. mini semi-sweet chocolate chips
4 tbsp. Fat Free Reddi-wip
Optional Garnish: additional unsweetened cocoa powder

Directions:
Place all ingredients in a mug except for the Reddi-wip. Add 1 cup very hot water, and stir until ingredients are fully dissolved, melted, and combined. Top with Reddi-wip and, if you like, sprinkle with additional cocoa powder. Consume as soon as you can without burning your tongue!

MAKES 1 SERVING


Serving Size: 1 cup with whipped cream (entire recipe)
Calories: 114
Fat: 5g
Sodium: 173mg
Carbs: 14.5g
Fiber: 2.5g
Sugars: 8g
Protein: 3g

POINTS® value 2*
From Hungry Girl website.

Hot Lava Cake

Breaking Ooze!

We've whipped up a cake SO chocolatey and decadent, your head may ACTUALLY explode. (Consider yourself warned -- we're not going to be responsible for sweeping up the mess.) You'll need four baking ramekins (about 4 inches in diameter) for this recipe -- click here for a super-cute set, or pick some up at a store like Target. Enjoy!

Ingredients:

For Cake
1 cup moist-style chocolate cake mix (1/4 of an 18.25-oz. box)
One 25-calorie packet diet hot cocoa mix
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. mini semi-sweet chocolate chips
1/2 tsp. Splenda No Calorie Sweetener (granulated)
2 dashes salt

For Filling
One-half Jell-O Sugar Free Chocolate Pudding Snack (about 1/4 cup)
1/2 tbsp. mini semi-sweet chocolate chips
1 tsp. fat-free liquid creamer (like Coffee-mate Fat Free Original)
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)

Directions:
Place the chocolate chips for the filling in a glass and set aside. Pour the creamer in a microwave-safe bowl with the butter, and heat in the microwave for about 15 seconds, until butter has melted and mixture is very hot. Pour the mixture over the chocolate chips and stir until they have dissolved. Allow to cool for several minutes. Add the pudding to the mixture and stir well. Spoon the chocolate mixture into four evenly spaced mounds on a plate. Place in the freezer for 25 minutes. (Don't over-freeze -- the mounds could stick to the plate.)

Preheat oven to 350 degrees.

Place chocolate chips for the cake in a tall glass along with the contents of the cocoa packet. Add 1/4 cup boiling water and stir until chips and cocoa have dissolved. Add 1/2 cup cold water and stir well. Pour the contents of the glass into a mixing bowl. Add all of the remaining ingredients for the cake (cake mix, egg substitute, Splenda, and salt) to the mixing bowl, and whip batter with a whisk or fork for 2 minutes.

Once the chocolate mounds in the freezer are a little firm, spray four baking ramekins (each about 4 inches in diameter) with nonstick spray. Evenly spoon the cake batter (which will be a little thin, but don't worry!) into the ramekins. Remove chocolate mounds from the freezer, and place one in the center of each batter-filled ramekin. Put the ramekins in the oven and bake for 15 minutes. Cakes will look shiny when done.

Carefully remove each ramekin from the oven. You can eat the cake right out of the ramekin (while the center is still gooey!), but make sure to let it cool a little bit, because the ramekin will be hot. Or you can wait until it has cooled completely and plate the cake by running a knife along the edges and flipping it upside down. (Then just pop it in the microwave for about 15 seconds to heat it back up.) Enjoy!

MAKES 4 SERVINGS


Serving Size: 1 individual lava cake
Calories: 182
Fat: 4.5g
Sodium: 433mg
Carbs: 32g
Fiber: 1.5g
Sugars: 18g
Protein: 4g

POINTS® value 4*
From Hungry Girl website.

One-Bowl Chocolate Mocha Cream Cake

Category Winner--Desserts. "Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX

Cake:
2 cups all-purpose flour (about 9 ounces)
1 cup granulated sugar
1 cup packed dark brown sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup reduced-fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoons vanilla extract
1/3 cup semisweet chocolate morsels
Cooking spray

Mocha Cream:
1/4 cup boiling water
1 tablespoon instant coffee granules
1 (7-ounce) jar marshmallow creme
1 (8-ounce) container frozen light whipped topping, thawed
1/3 cup light chocolate syrup (such as Hershey's Lite Syrup)

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate; pour batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

To prepare mocha cream, combine water and coffee granules in a large bowl; stir until granules dissolve. Add marshmallow creme; beat with a mixer at low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with chocolate syrup. Chill until ready to serve.

Yield: 16 servings

CALORIES 315 (23% from fat); FAT 8.1g (sat 3.2g,mono 2.6g,poly 1.9g); IRON 1.8mg; CHOLESTEROL 0.0mg; CALCIUM 46mg; CARBOHYDRATE 60g; SODIUM 390mg; PROTEIN 2.6g; FIBER 1.8g

Cooking Light, JANUARY 2006

Chocolate Mint Bars

Chocolate-Mint Bars

The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. For a more grown-up taste, you can also use dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.
Yield

20 servings (serving size: 1 piece)
Ingredients

* Bottom layer:
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/2 cup egg substitute
* 1/4 cup butter, melted
* 2 tablespoons water
* 1 teaspoon vanilla extract
* 2 large eggs, beaten
* 1 (16-ounce) can chocolate syrup
* Cooking spray
*

Mint layer:
* 2 cups powdered sugar
* 1/4 cup butter, melted
* 2 tablespoons fat-free milk
* 1/2 teaspoon peppermint extract
* 2 drops green food coloring
*

Glaze:
* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter

Preheat oven to 350°.

To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

From Cooking Light, March 2008.

Frosted Chocolate Layer Cake

Weight Watchers Recipe

Ingredients

* 1 3/4 cup(s) all-purpose flour
* 1 3/4 cup(s) packed light brown sugar
* 3/4 cup(s) unsweetened cocoa
* 1 1/2 tsp baking powder
* 1 1/2 tsp baking soda
* 1/4 tsp table salt
* 6 tbsp fat-free margarine
* 1 1/4 cup(s) buttermilk
* 3 large egg white(s)
* 2 tsp vanilla extract
* 1 cup(s) water, boiling
* 2 oz milk chocolate chips, about 4 Tbsp
* 6 tbsp fat-free skim milk
* 16 oz powdered sugar

Instructions

* Preheat oven to 350ºF. Coat two 9-inch round or square cake pans with cooking spray; set aside.

* To make the cake, combine flour, brown sugar, cocoa, baking powder, baking soda and salt in a large bowl. Mix well with a fork to break up brown sugar; set aside.

* Melt 4 tablespoons of margarine. Combine buttermilk, egg whites, melted margarine and 1 1/2 teaspoons of vanilla extract in a large mixing bowl; using an electric mixer, mix on low speed until blended. Gradually beat in boiling water and then add flour mixture; mix on low speed until blended.

* Pour batter into prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cakes in pans on a wire rack for 20 minutes; invert cakes onto rack, remove pans and cool completely.

* Meanwhile, to make the frosting, melt remaining 2 tablespoons of margarine in a small saucepan over medium-low heat. Add milk and chocolate chips; cook until blended and smooth, stirring constantly with a wire whisk, about 3 minutes. Remove from heat, transfer to a large mixing bowl and stir in remaining 1/2 teaspoon of vanilla extract; cover surface with plastic wrap and refrigerate until cool, about 15 minutes. Using an electric mixer on low speed, gradually add powdered sugar and mix until blended.

* To assemble cake, spread 1/2 cup of frosting on the top of one cake layer. Top with second cake layer and spread remaining frosting over top and sides; slice into 16 pieces and serve.

Chocolate Glazed Chocolate Tart

Yield: Makes 8 to 10 servings

Active time: 30 min

total time: 2 3/4 hr (includes cooling)
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate... more ›
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Ingredients
For crust:

* 9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
* 5 tablespoons unsalted butter, melted
* 1/4 cup sugar


For filling:

* 1 1/4 cups heavy cream
* 9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/4 teaspoon salt


For glaze:

* 2 tablespoon heavy cream
* 1 3/4 ounces bittersweet chocolate, finely chopped
* 1 teaspoon light corn syrup
* 1 tablespoon warm water


Equipment:

* a 9-inch round fluted tart pan (1 inch deep)

Preparation

Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Cooks' note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

From Epicurious.com

Chocolate-Cherry Chunk Meringues

The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.

Yield 35 cookies (serving size: 1 cookie)
Ingredients

* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 3/4 cup powdered sugar
* 1 teaspoon almond extract
* 1/2 cup dried tart cherries, chopped
* 3 ounces unsweetened chocolate, chopped

Preparation

Preheat oven to 200º.

Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.

Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.

Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.

Nutritional Information

Calories:42 (30% from fat)
Fat:1.4g (sat 0.8g,mono 0.5g,poly 0.0g)
Protein:0.7g
Carbohydrate:7.6g
Fiber:0.4g
Cholesterol:0.0mg
Iron:0.2mg
Sodium:7mg
Calcium:3mg

Wendy Kalen, Cooking Light, MAY 2004

Cool, Creamy Chocolate Dessert

You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving.

Yield 15 servings (serving size: 1 piece)

Ingredients

* Crust:
* 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
* 1/4 cup powdered sugar
* 6 tablespoons chilled butter, cut into small pieces
* 1/4 cup finely chopped pecans, toasted
* Cooking spray
*

Filling:
* 1 cup powdered sugar
* 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
* 1/2 cup (4 ounces) fat-free cream cheese, softened
* 1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
* 3 cups 1% low-fat milk
* 2 (3.9-ounce) packages chocolate instant pudding mix
* Unsweetened cocoa (optional)

Preparation

1. Preheat oven to 325°.

2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.

4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Nutritional Information

Calories:268 (34% from fat)
Fat: 10.2g (sat 6.3g,mono 2.2g,poly 0.7g)
Protein: 5.2g
Carbohydrate: 39.5g
Fiber: 1.1g
Cholesterol: 20mg
Iron: 0.9mg
Sodium: 183mg
Calcium: 92mg

Kathy Kitchens Downie, RD, Cooking Light, MAY 2008