Ingredients

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 1/2 tablespoons white sugar
2 1/2 tablespoons unsweetened cocoa powder

Directions

To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.

To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

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Ingredients

4 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1 cup half-and-half
1 tablespoon amaretto
1 teaspoon pure vanilla extract
1/2 cup whipped cream
Ghirardelli Unsweetened Cocoa, for garnish

Directions

In a small saucepan, combine the chocolate chips and half-and-half over low heat and bring to a simmer, whisking constantly. Simmer for 1 minute or until the mixture thickens slightly.

Remove from the heat; whisk in the liqueur and vanilla. Pour into four 1/2-cup demitasse or coffee cups. Top each serving with whipped cream and dust with cocoa. Serve immediately.

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Ingredients

1 1/4 cups finely chopped toasted pecans
2 tablespoons non-hydrogenated margarine, melted
2 tablespoons sugar
32 KRAFT Caramels, chopped
3 tablespoons milk
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
3/4 cup white sugar
3 eggs
1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
1/2 cup pecan halves, toasted

Directions

Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.

Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.

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Ingredients

1 (9 inch) prepared graham cracker crust
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
10 gummi worms

Directions

Make instant pudding according to directions on box.

Dump pudding into pie crust.

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Ingredients

1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee

Directions

Prepare brownies according to package directions. Let cool.

Mix pudding according to package directions.

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Ingredients

1 cup Karo® Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Directions

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13×9-inch pan and pat into place.

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Ingredients

1/2 cup water
1/2 cup milk
1 chai tea bag
1 (.55 ounce) package instant hot chocolate mix

Directions

Stir the water and milk together in a microwave-safe mug. Cook on high in the microwave for 1 1/2 minutes. Remove, and add the chai teabag. Allow tea to steep about 2 minutes. Remove the tea bag, and stir in the hot chocolate mix.

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Ingredients

Nonstick spray and flour for pans
3/4 cup sugar
1/2 cup unsalted butter, room temperature
1 (7 ounce) package almond paste, broken into pieces
3 large eggs
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/3 cup cake flour
1/2 teaspoon baking powder
10 ounces semi-sweet or milk chocolate
1 1/4 cups heavy cream
1/3 cup chopped California Almonds

Directions

Preheat oven to 350 degrees F. Spray 2 muffin pans with nonstick spray; coat with flour and tap out excess.

Cream sugar and butter in a large bowl until fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs 1 at a time. Stir together milk, almond extract and salt, and add to butter mixture. Mix flour and baking powder in small bowl; add to batter. Beat just until blended.

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Ingredients

1 (18.25 ounce) package chocolate fudge cake mix
1 1/3 cups brewed coffee

2 tablespoons butter
1/2 cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut

1 (16 ounce) container prepared chocolate fudge frosting

Directions

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Ingredients

1 1/4 cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 1/3 cups pecan halves
4 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Directions

To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.

Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.

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