Chocolate is a wonderful thing. Enjoy these recipes.
Easy chocolate mousse
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 pkg. (4 oz.) bittersweet chocolate squares, melted
1/2 C fresh raspberries
Add 1 cup Cool Whip to chocolate; whisk just until blended. Stir in remaining Cool Whip; spoon into 6 dessert dishes. Top with raspberries.
Chocolate toffee bars
1 C (2 sticks) butter, softened, divided
1 C firmly packed brown sugar, divided
1 egg yolk
1-1/2 C flour
1/4 tsp. salt
1/2 C light corn syrup
1/4 C whipping cream
1 tsp. vanilla
2 pkgs. (4 oz. each) semi-sweet chocolate squares, chopped
1 C chopped pecans, toasted
Preheat oven to 350 degrees. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Lightly grease foil; set aside. Beat 3/4 cup each of butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg yolk. Add flour and salt; mix well. Place in prepared pan; press firmly onto bottom to form crust. Bake 16 to 18 min. or until golden brown.
Place remaining 1/4 cup butter and brown sugar, corn syrup, whipping cream and vanilla in large microwaveable bowl. Microwave on high 4 min., stirring every 2 min.; set aside. Cool crust slightly on wire rack. Spread butter mixture evenly over crust. Bake an additional 18 to 20 min. or until set. Sprinkle with chopped chocolate. Continue baking 1 to 2 min. or until chocolate is melted; spread chocolate evenly over dessert. Sprinkle with pecans. Cool completely. Refrigerate 30 min. or until chocolate is firm. Remove dessert from pan, using foil handles. Cut into bars. Store in tightly covered container at room temperature.
1 pkg. (2-layer size) chocolate cake mix
1 qt. (4 C) cold milk
2 pkgs. (4-serving size each) chocolate instant pudding
1 tub (8 oz.) whipped topping, thawed
4 pkgs. (1.4 oz. each) chocolate-covered toffee bars, crushed
Prepare cake batter and bake in 13×9-inch baking pan as directed on package. Cool completely and cut into 1/2-inch cubes. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Layer half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve.
Thought – Remember, there are no mistakes, only lessons. Love yourself, trust your choices and everything is possible.
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(Melanie Behrens – email@example.com)
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