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Trusted local news leader for Prescott area communities since 1882
10:42 AM Mon, Nov. 19th

More chocolate for Valentine's

Did I whet your chocolate appetite making you crave more recipes for the luscious treat? Here are a few more guaranteed to bring smiles, requests for second helpings and being added to your "comfort foods" list. Happy Valentine's Day!

HEAVENLY CHOCOLATE MOUSSE CAKE – This is an easy and quick to make cake; all you need is a springform pan. 1 c. plus 2 T. sugar - 1 lb. butter - 1 c. plus 2 T. strong coffee - 12 oz. bittersweet chocolate - 4 oz. unsweetened chocolate - 8 large eggs. Preheat oven to 350. Grease and flour 9" springform pan. In heavy saucepan, over low heat, combine first five ingredients and cook, stirring, until melted. Remove from heat. In separate bowl, beat eggs. Stir in chocolate and pour into pan. Bake 50-60 minutes. Serve at room temperature and refrigerate leftovers.

CHOCOLATE DILEMMA (A nice dilemma to have) – First layer: 1 cube margarine - 1/2 c. chopped nuts - 1 c. flour - 1/4 c. sugar - 1 tsp. vanilla - 1/2 tsp. salt. Melt margarine; add nuts, flour, sugar, vanilla and salt. Press into 9 x 11 pan and bake 15 minutes at 350. Cool. Second layer: 1 c. powdered sugar - 1 8 oz. package cream cheese - 1 c. Cool Whip — 1 tsp. vanilla. Cream together powdered sugar and cream cheese; add Cool Whip and vanilla; spread over cooled, baked first layer. Third layer: 2 small packages instant pudding mix (chocolate, butterscotch or lemon) - 3 c. milk. Beat pudding and milk together until set; spread over second layer. May also use 1 large and 1 small package chocolate fudge old-fashioned pudding, making as package directs. Fourth layer: Cool Whip - nuts - chocolate curls (opt. garnish). Remember the potato peeler trick for chocolate curls. Top third layer with Cool Whip and sprinkle on nuts and chocolate curls if using. Keeps several days in refrigerator.

NO BAKE CHOCOLATE CAKE ROLL – I like to include a no bake for those with little time to spare. Ingredients: 1 package (4 servings) vanilla instant pudding – 4 T. powdered cocoa or European style cocoa, divided - one 9 oz. package crisp chocolate wafers, divided – 3-1/2 c. (8 oz.) frozen non-dairy whipped topping, thawed, divided. In small mixer bowl, stir together pudding mix and 2 T. cocoa. Add milk; mix until smooth and thickened. Fold in 1 c. whipped topping, blending well. Reserve 3 wafers for garnish. Spread scant tablespoon pudding mixture onto each remaining choc. wafer; put wafers together in stacks of four or five. On foil, stand wafer stacks on edge, joining to make one roll. Wrap tightly; refrigerate 6 hours. Just before serving, unwrap roll; place on serving tray. Sift remaining 2 T. cocoa over remaining 2-1/2 c. whipped topping and blend well; spread over top, sides and ends of roll. Crush reserved wafers; sprinkle over top of roll. To serve; slice at 45 degree angle. Cover and refrigerate leftovers. Serves 12.