Chocolate Chunk Cookies

Ingredients

100 g margarine
75 g soft light brown sugar
2 tablespoons golden syrup
175 g self raising flour
100 g semisweet chocolate chunks (Chocolate chopped into squares)
2 tablespoons milk

Instructions

1. Heat oven to 180 degrees celsius (350 F)and grease 2 baking trays.
2. Beat the margarine until soft then add the sugar and cream together until light and fluffy.
3. Stir in the syrup, flour, chocolate chips and milk and mix well.
4. Place spoonfuls of the mixture onto the baking trays and bake for 8-10 minutes. Remove from the tray immediately and place on a wire rack to cool.

Gooey Chocolate and Coffee Torte

Servings: 6-8

Ingredients:
For The Cookie Base:
1 cup amaretti or macaroon cookies, crushed
6 tbsp. butter, melted


For The Filling:
6 ounces unsweetened chocolate, chopped into small pieces
1 tbsp. cold liquid coffee
2 tbsp. coffee liqueur
1 pound mascapone cheese
1 can (14oz.) sweetened condensed milk
3 eggs, separated
3 tbsp. Marsala wine or Brandy
2 tbsp. all-purpose flour



Instructions:
1. Preheat the oven to 375 degrees F (190 C).

2. Mix the crushed cookies with the melted butter and press into the base of a 9-inch removable bottom or springform cake pan. Chill the crust.

3. Meanwhile prepare the filling by melting the chocolate with the coffee and liqueur in a bowl over a pan of simmering water. Cool slightly.

4. Place the mascapone cheese, milk and egg yolks into a bowl and whisk until combined. Stir in the Marsala or brandy and flour.

5. Whisk the egg whites until stiff and fold into the mascapone mixture. Gently fold in the chocolate mixture to create a marbled effect. Pour over the cookie crust base.

6. Bake for one hour, covering the top with foil if it becomes too brown. Turn off the oven, leaving the door open allowing the torte to cool completely. Chill overnight to set and to allow the flavors to develop.

Makes: 6-8 servings.


-------------------------------------
Thank you to Robert Tyndall for this recipe.
http://www.blackjava-coffee.com/

Banana Chocolate Chip Cake

Servers: 8 servings

2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Preheat oven to 350 F (180 C)

Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

In a bowl, combine flour, baking soda, and salt.

In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

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Banana Chocolate Chip Cake

Servers: 8 servings

2 1/2 cups all-purpose flour (625 ml)
2 tsp baking soda (10 ml)
1/4 tsp salt (1 ml)
1 cup canola oil (250 ml)
2 cups granulated sugar (500 ml)
4 eggs
2 cups mashed ripe bananas (about 4 large) (500 ml)
1 tsp vanilla (5 ml)
1 1/3 cups semisweet chocolate chips (325 ml)
3/4 cup toasted walnuts (optional) 175 (ml)

Preheat oven to 350 F (180 C)

Two 9- by 5-inch (2 L) metal loaf pans, lined with parchment or waxed paper, greased

In a bowl, combine flour, baking soda, and salt.

In a large bowl, using electric mixer, beat oil and sugar. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla, beating well. Add flour mixture, beating just until smooth. Stir in chocolate chips and walnuts, if using.

Spread batter in prepared pans. Bake in preheated oven for 60 to 65 minutes or until a tester inserted into center of cakes comes out clean. Let cakes cool in pans on racks for 15 minutes. Remove from pans and let cool completely on racks.

Tip: You can easily freeze overripe bananas, skin and all. Just be sure to thaw them before mashing.

--------------------
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Chocolate Bread Pudding with Cappuccino Sauce

Serves: 8 servings

Chocolate bread pudding:
4 ounces semisweet chocolate, chopped
1/3 cup granulated sugar, divided
1/2 cup heavy cream
4 tablespoons unsalted butter
3 large eggs, separated
1 teaspoon vanilla extract
5 slices fresh firm-textured white bread, such as Pepperidge Farm cut into 1/2-inch cubes, to yield approximately 3 1/2 cups

Cappuccino Sauce:
1 cup heavy cream
1 teaspoon instant espresso powder
1/4 teaspoon ground cinnamon
3 large egg yolks, at room temperature
3 tablespoons granulated sugar

Chocolate sorbet for garnish (optional)

Make the bread pudding:

Preheat oven to 350 F. Lightly butter bottoms and sides of eight ceramic ramekins or custard cups. Coat with granulated sugar.

Combine chopped chocolate, half of the sugar, heavy cream and butter in small heavy saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Transfer to large bowl and let cool to room temperature, stirring occasionally. Whisk in egg yolks and vanilla.

Beat egg whites in medium bowl until soft peaks form, using electric mixer at medium speed. Slowly add remaining sugar, beating at high speed. Beat until stiff peaks form. Fold egg whites into chocolate mixture.

Gently fold in bread cubes. Divide mixture evenly among the prepared ramekins. Place in large baking pan. Add enough hot water to fill halfway up sides of ramekins.

Bake 45 to 50 minutes or until a knife inserted into center of a pudding comes out clean. Place ramekins on wire rack to cool slightly.

Make the cappuccino sauce:

Heat heavy cream in small heavy saucepan over low heat until it comes to a gentle boil. Whisk in espresso powder and cinnamon. Let cool slightly.

Whisk egg yolks with sugar in mixing bowl. Slowly whisk in hot cream mixture. Return mixture to saucepan and cook over low heat for 4 minutes, stirring constantly, or until sauce thickens enough to coat the back of a spoon. Remove from heat. Cover surface with plastic wrap. Let cool to room temperature. Refrigerate until serving time.

To serve:
Unmold pudding on dessert plate and surround with cappuccino sauce. Top with a scoop of chocolate sorbet, if desired.

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Walnut & Rum-Raisin Crêpes with Whipped-Cream Chocolate Sauce

Serves: about 20 crêpes, with filling for 18, and 2 cups sauce.

For the crêpes:
2 large eggs
1/2 cup cold milk
1/2 cup cold sparkling water; more as needed
1/2 tsp. salt
6-3/4 oz. (1-1/2 cups) all-purpose flour
Melted butter for frying the crêpes

For the filling:
1/2 cup dark rum
1/2 cup golden raisins
1/2 cup heavy cream
1/2 cup sugar
1-1/4 cups walnut halves, coarsely chopped
2 Tbs. chopped candied orange peel or 1/2 tsp. grated orange zest
1/4 tsp. ground cinnamon
1 Tbs. cocoa powder
Pinch salt

For the sauce:
1/4 cup cocoa powder
1/3 cup sugar
2 tsp. all-purpose flour
Pinch salt
1 cup milk
3 oz. semisweet chocolate, finely chopped
1/2 cup heavy cream

To make the crêpes
Whisk the eggs with the cold milk, sparkling water, and salt. Whisking steadily, sift the flour over the egg mixture in a gradual but steady "rain" to make a smooth batter. Let sit for 20 min. and then add more sparkling water if necessary to get the consistency of heavy cream.

Heat a 6- to 8-inch crêpe or omelet pan (nonstick is fine but not necessary). Brush the pan with melted butter. Tilting and turning the pan with one hand, pour in just enough batter to cover the pan's surface, about 3 Tbs. Let the crêpe cook until golden on the underside, 1 to 2 min. (don't undercook them) and then flip or turn the crêpe with a small spatula or your fingers to cook the other side until just set, about 30 seconds more. The side cooked first will be prettier and should be the outer side when filling the crêpes.

Adjust the heat so you get a definite sizzle when adding the batter, and thin the batter if the crêpes are too thick and flabby. Stack the finished crêpes on a plate as you go. Cover with plastic and refrigerate until using, up to three days ahead. You can also wrap the crêpes tightly and freeze them (put a piece of waxed paper between each one for easier separation).


To make the filling
Heat the rum and soak the raisins in it while assembling the other ingredients. In a small saucepan, bring the cream and sugar to a boil, stirring, and add the walnuts, candied orange peel (or zest), cinnamon, cocoa powder, and salt. Bring back to a boil, stirring, and cook until the liquid has reduced almost completely but the nuts are still well coated and glossy, about 3 min. Stir in the raisins and rum and cool. You can make this filling a day or two ahead and refrigerate it until time to use.

For the chocolate sauce
In a medium saucepan, combine the cocoa powder, sugar, flour, and salt. Whisking steadily, slowly pour in the milk to make a smooth paste. Bring the mixture to a boil and cook about 30 seconds to cook off the raw floury taste, and then remove from the heat and add the chopped chocolate. Stir until smooth, cover loosely with plastic, and cool to room temperature, stirring occasionally to help it cool and prevent a skin from forming. Just before serving the crêpes, whip the cream until it just forms soft peaks. Stir about one-quarter of the whipped cream into the chocolate to lighten it, and then carefully fold the rest of the whipped cream into the sauce until well blended.

To finish
Spread about 2 Tbs. of the filling on the underside of a crêpe (reheat the filling slightly if it's cold from the refrigerator). Fold the crêpe in half, and then in half again to make a quarter circle. Repeat with the remaining crêpes, dividing the filling evenly. You can do this early on the day of serving and just keep the filled crêpes covered at room temperature.

In a large frying pan, heat 2 Tbs. of butter over medium heat until sizzling. Add the filled crêpes to the pan without crowding them (do this in batches if you need to). Cook the crêpes until warmed through and browned on each side, about 1 min. per side. Add more butter if necessary to the pan during cooking.

Arrange 3 crêpes on each plate and drizzle a generous ribbon of chocolate sauce on top, passing more sauce at the table. Serve immediately.

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Chocolate Chip Scones

Serves: 8 servings

2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips



Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.

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Double Chocolate Truffle Cake

Serves 8-10

6 ounces bittersweet chocolate
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (To follow)

In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly.

In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth.

Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain.

Preheat oven to 350 degrees.

Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.

Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk

In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake.

For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.

--------------------
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Chocolate Rum balls

makes 24

2 cups chocolate wafer cookie crumbs
1 cup ground pecans
1/2 cup powdered sugar
1/3 cup rum
3 Tbs. corn syrup
1/2 cup chocolate chips
3/4 cup chocolate sprinkles

In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.

shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on a tray and refrigerate until cold.

In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.

Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set.

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Espresso Chocolate Mousse

Servings: 6

6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed.
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain.
Turn into serving dishes, and chill for several hours until firm.

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Chocolate Softies

Ingredients

3 oz 80g Semi sweet chocolate
1 Cup 250ml butter
2 Cups 500ml granulated sugar
2 eggs
1/4 tsp Pinch Salt
3 3/4 cups 930ml Flour / All purpose
2 tbsp 30ml cocoa powder
1 tbsp 15ml baking powder
3/4 cup 180ml milk
1 tsp 5ml vanilla extract

Instructions

Melt the chocolate in a double boiler. Cream the butter, then beat in the sugar and eggs.
Sift the salt, flour, cocao and baking powder.
Fold this into the cream mixture while alternating with milk.
Add vanilla extract (essance) and refrigerate for around 4 hours.
Roll mixture and cut into rounds. Bake in a preheated oven (400 degrees farenheit or 200 degrees celcius) for around 12 minutes.
Once done, allow to cool.

CHOCOLATE SAUCE

Put one pint of milk in the double-boiler, and on the fire. Shave two ounces of
Walter Baker and Co.'s Chocolate, and put it in a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over the fire until smooth and glossy, and add to the hot milk. Beat together
for eight minutes the yolks of four eggs, three tablespoonfuls of sugar, and a
saltspoonful of salt, and then add one gill of cold milk.



Pour the boiling milk on this, stirring well. Return to the double-boiler, and cook
for five minutes, stirring all the time. Pour into a cold bowl and set the bowl in cold water.



Stir for a few minutes, and then occasionally until the sauce is cold. This sauce is nice for cold or hot cornstarch pudding, bread pudding, cold cabinet pudding, snow pudding, etc.



It will also answer for a dessert. Fill custard glasses with it, and serve the same as soft custard; or have the glasses two-thirds full, and heap up with whipped cream.



CHOCOLATE CANDY

One cupful of molasses, two cupfuls of sugar, one cupful of milk, one-half pound
of chocolate, a piece of butter half the size of an egg.



Boil the milk and molasses together, scrape the chocolate fine, and mix with just enough of the boiling milk and molasses to moisten; rub it perfectly smooth, then, with the sugar, stir into the boiling liquid; add the butter, and boil twenty minutes.



Try as molasses candy, and if it hardens, pour into a buttered dish. Cut the same as nut candy.

MILTON PUDDING

Use one pint of stale bread broken in crumbs, one quart of milk, two eggs, half a teaspoonful of salt, half a teaspoonful of ground cinnamon, three tablespoonfuls of
sugar and two ounces of Walter Baker & Co.'s Chocolate, grated.



Put the bread, milk, cinnamon, and chocolate in a bowl, and soak for two or three
hours. Beat together the eggs, sugar, and salt. Mash the soaked bread with a spoon,
and add the egg mixture to the bread and milk.



Pour into a pudding-dish, and bake in a slow oven for about forty minutes. Serve with an egg sauce or a vanilla cream sauce.



EGG SAUCE.—Beat the whites of two eggs to a stiff, dry froth; and beat into this,
a little at a time, one cupful of powdered sugar. When smooth and light, add one
teaspoonful of vanilla and the yolks of two eggs.



Beat the mixture a little longer; then stir in one cupful of whipped cream or three
tablespoonfuls of milk. Serve at once.



VANILLA CREAM SAUCE.

Beat to a cream three tablespoonfuls of butter, and gradually beat into this two-thirds of a cupful of powdered sugar. When this is light and creamy, add a teaspoonful of vanilla; then gradually beat in two cupfuls of whipped cream.



Place the bowl in a pan of boiling water, and stir constantly for three minutes. Pour the sauce into a warm bowl, and serve.



SNOW PUDDING

Put a pint of milk in the double-boiler and on the fire. Mix three tablespoonfuls of
cornstarch with a gill of milk and one-third of a teaspoonful of salt. Stir this into the milk when it boils.



Beat the whites of four eggs to a stiff froth, and then gradually beat into them half a cupful of powdered sugar and one teaspoonful of vanilla. Add this to the cooking mixture, and beat vigorously for one minute.

Rinse a mould in cold water, and pouring the pudding into it, set away to cool.

At serving-time turn out on a flat dish, and serve with chocolate sauce.

CHOCOLATE PUDDING

Reserve one gill of milk from a quart, and put the remainder on the fire in a double-boiler. Mix three tablespoonfuls of cornstarch with the cold milk.



Beat two eggs with half a cupful of powdered sugar and half a teaspoonful of salt. Add this to the cornstarch and milk, and stir into the boiling milk, beating well for a minute. Shave fine two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy; then beat into the hot pudding. Cook the pudding in all ten minutes, counting from the time the eggs and cornstarch are added. Serve cold with powdered sugar and cream.



This pudding can be poured while hot into little cups which have been rinsed in cold water. At serving time turn out on a flat dish, making a circle, and fill the center of the dish with whipped cream flavored with sugar and vanilla.



The eggs may be omitted, in which case use one more tablespoonful of cornstarch.



CHOCOLATE MERINGUE PUDDING

For a small pudding use one pint of milk, two tablespoonfuls and a half of
cornstarch, one ounce of Walter Baker & Co.'s Chocolate, two eggs, five
tablespoonfuls of powdered sugar, one-fourth of a teaspoonful of salt, and half a
teaspoonful of vanilla extract.



Mix the cornstarch with one gill of the milk. Put the remainder of the milk on to
boil in the double-boiler. Scrape the chocolate.



When the milk boils, add the cornstarch, salt, and chocolate, and cook for ten minutes. Beat the yolks of the eggs with three tablespoonfuls of sugar.



Pour the hot mixture on this, and beat well. Turn into a pudding-dish that will hold about a quart, and bake for twenty minutes in a moderate oven.



Beat the whites of the eggs to a stiff, dry froth, and gradually beat in the remaining two tablespoonfuls of sugar and the vanilla. Spread this on the pudding, and return
to the oven.



Cook for fifteen minutes longer, but with the oven-door open. Serve either cold or hot.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire.

Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a

mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of

Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it

in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take

the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored
with sugar and vanilla.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BLANC-MANGE

Put one quart of milk in the double-boiler, and place on the fire. Sprinkle into it one level tablespoonful of sea-moss farina. Cover, and cook until the mixture looks white, stirring frequently.



It will take about twenty minutes. While the milk and farina are cooking, shave two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a small pan with four tablespoonfuls of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, then stir into the cooked mixture.

Add a saltspoonful of salt and a teaspoonful of vanilla. Strain, and turn into a
mould that has been rinsed in cold water.



Set the mould in a cold place, and do not disturb it until the blanc-mange is
cold and firm. Serve with sugar and cream.



CHOCOLATE CREAM RENVERSEE

Use one quart of milk, seven eggs, half a pint of sugar, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, half a teaspoonful of salt.



Put the milk on the fire in the double-boiler. Shave the chocolate, and put it
in a small pan with three tablespoonfuls of the sugar and one of boiling water.



Stir over a hot fire until smooth and glossy; then stir into the hot milk, and take
the milk from the fire to cool.



Put three tablespoonfuls of sugar into a charlotte-mould that will hold a little more than a quart, and place on the stove. When the sugar melts and begins to smoke,
move the mould round and round, to coat it with the burnt sugar, then place on the
table.



Beat together the remainder of the sugar, the eggs, and the salt. Add the cold
milk and chocolate to the mixture, and after straining into the charlotte-mould,
place in a deep pan, with enough tepid water to come nearly to the top of the
mould. Bake in a moderate oven until firm in the center.



Test the cream by running a knife through the center. If firm and smooth, it is done.

It will take forty or forty-five minutes to cook.



When icy-cold, turn on a flat dish. Serve with whipped cream that has been flavored with sugar and vanilla.

CHOCOLATE BAVARIAN CREAM

For one large mould of cream, use half a package of gelatine, one gill of milk, two

quarts of whipped cream, one gill of sugar, and two and a half ounces of Walter Baker

& Co.'s Chocolate.



Soak the gelatine in cold water for two hours. Whip and drain the cream, scrape the

chocolate, and put the milk on to boil.



Put the chocolate, two tablespoonfuls of sugar and one of hot water in a small

saucepan, and stir on a hot fire until smooth and glossy. Stir this into the hot milk.



Now add the soaked gelatine and the remainder of the sugar. Strain this mixture into

a basin that will hold two quarts or more. Place the basin in a pan of ice-water, and

stir until cold, when it will begin to thicken.



Instantly begin to stir in the whipped cream, adding half the amount at first. When all

the cream has been added, dip the mould in cold water and turn the cream into it.



Place in the ice-chest for an hour or more. At serving-time dip the mould in tepid water.

See that the cream will come from the sides of the mould, and turn out on a flat dish.



Serve with whipped cream.



CHOCOLATE CREAM

Soak a box of gelatine in half a pint of cold water for two hours. Put one quart of

milk in the double-boiler, and place on the fire. Shave two ounces of Walter Baker

& Co.'s Premium No. 1 Chocolate, and put it in a small pan with four tablespoonfuls

of sugar and two of boiling water.



Stir over a hot fire until smooth and glossy, and then stir into the hot milk. Beat the

yolks of five eggs with half a cupful of sugar. Add to the gelatine, and stir the mixture

into the hot milk.



Cook three minutes longer, stirring all the while. On taking from the fire, add two

teaspoonfuls of vanilla and half a saltspoonful of salt.



Strain, and pour into moulds that have been rinsed in cold water. Set away to

harden, and serve with sugar and cream.

CHOCOLATE MOUSSE

Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice enough to fill the space.


Whip one quart of cream, and drain it in a sieve. Whip again all the cream that

drains through. Put in a small pan one ounce of Walter Baker & Co.'s Premium No.

1 Chocolate, three tablespoonfuls of sugar and one of boiling water, and stir over a

hot fire until smooth and glossy.



Add three tablespoonfuls of cream. Sprinkle a cupful of powdered sugar over the

whipped cream. Pour the chocolate in a thin stream into the cream, and stir gently

until well mixed. Wipe out the chilled mould, and turn the cream into it.



Cover, and then place a little ice lightly on top. Wet a piece of carpet in water, and cover the top of the pail. Set away for three or four hours; then take the mould from the ice, dip it in cold water, wipe, and then turn the mousse out on a flat dish.



CHOCOLATE CHARLOTTE

Soak a quarter of a package of gelatine in one-third of a cupful of cold water for

two hours. Whip one pint of cream to a froth, and put it in a bowl, which should be

placed in a pan of ice-water.



Put half an ounce of shaved chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water, and stir over the hot fire until smooth and glossy. Add to this a gill of hot milk and the soaked gelatine, and stir until the gelatine is dissolved.



Sprinkle a generous half cupful of powdered sugar over the cream. Now add the chocolate and gelatine mixture, and stir gently until it begins to thicken. Line a quart charlotte-mould with lady fingers, and when the cream is so thick that it will just pour, turn it gently into the mould.



Place the charlotte in a cold place for an hour or more, and, at serving time, turn out on a flat dish.

CHOCOLATE CREAM PIES

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar.
Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.

Bake this in four well-buttered, deep, tin plates for about fifteen minutes in a moderate oven. Put half a pint of milk in the double-boiler, and on the fire.
Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour.

Stir this mixture into the boiling milk, beating well. Add one-sixth of a teaspoonful of salt, and cook for fifteen minutes, stirring often.
When cooked, flavor with half a teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them, and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth, and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla.

Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy.

Now add three tablespoonfuls of cream or milk, and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours.

CHOCOLATE ICE-CREAM

For about two quarts and a half of cream use a pint and a half of

milk, a quart of thin cream, two cupfuls of sugar, two ounces of

Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and

two heaping tablespoonfuls of flour.



Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar

in a bowl; add the eggs, and beat the mixture until light.



Stir this into the boiling milk, and cook for twenty minutes, stirring often.



Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of

sugar (which should be taken from the second cupful) and two tablespoonfuls of

hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.



When the preparation has cooked for twenty minutes, take it from the fire and add

the remainder of the sugar and the cream, which should be gradually beaten into the

hot mixture. Set away to cool, and when cold, freeze.

Baked Chocolate Custard

For five small custards use one pint of milk, two eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one-fourth of a teaspoonful of salt, and a piece of stick cinnamon about an inch long.

Put the cinnamon and milk in the double-boiler, place on the fire and cook for ten minutes. Shave the chocolate, and put it in a small pan with three tablespoonfuls of sugar and one of boiling water.

Stir this over a hot fire until smooth and glossy, and then stir it into the hot milk, after which take the liquid mixture from the fire and cool.

Beat together with a spoon the eggs, salt and two tablespoonfuls of the sugar. Add the cooled milk and strain. Pour the mixture into the cups, which place in a deep pan.

Pour into the pan enough tepid water to come nearly to the top of the cups.
Bake in a moderate oven until firm in the center. It will take about half an hour.

Test by running a knife through the center. If the custard is milky, it is not done. Serve very cold.