The Chocolate Theory

French Chocolates

8 squares unsweetened chocolate
4 oz German sweet chocolate
1 can sweetened condensed milk (15 ounces)
1 c crushed nuts

Melt chocolates together in saucepan over very low heat, stirring constantly until smooth. Add condensed milk and mix until smooth and well blended. Cool a few minutes. Shape into balls, using about 1 t for each. Roll in nuts. Makes about 6 dozen.


Chewy Chocolates

1/2 lb soft caramels
2 T heavy cream
1 c pecan halves
4 squares semi-sweet chocolate, melted and cooled

Heat caramels with cream in saucepan over very low heat, stirring constantly. Cool 10 minutes. Set pecans on lightly buttered baking sheets in clusters of 3. Spoon caramel mixture over nuts, leaving outer ends of nuts showing. Let stand to set, about 30 minutes. Spread melted chocolate over caramel mixture. Makes 2 dozen.


Chocolate Butter

1 stick butter, softened; cut into pieces
1/4 cup semi-sweet chocolate chips, melted

Stir butter and chocolate together by hand. Transfer to covered container, refrigerate or freeze until ready to use. Serve with biscuits, pound cake, croissants, muffins or waffles.


Brownie Caramel Walnut Pie

1 9 inch unbaked pastry shell
1/2 c chopped walnuts
20 caramels, unwrapped
1 14 ounce can sweetened condensed milk
1 egg, beaten
2 T margarine or butter, melted
1 6 oz package semi-sweet chocolate chips, melted

Preheat oven to 325 degree. Sprinkle nuts into pie shell. In small saucepan, over low heat, melt caramels with 2/3 cup condensed milk. Spoon over walnuts. In bowl, combine egg, margarine and remaining milk; mix well. Stir in melted chips. Pour mixture over caramel layer. Bake 35 minutes or until center is set. Cool. Serve warm or chilled. Refrigerate leftovers.


Chocolate Turtle Cheesecake

1-7 oz package caramels
1/4 c evaporated milk
3/4 c chopped pecans, divided
1 9-inch chocolate crumb pie crust
2 3-oz cream cheese, softened
1/2 c sour cream
1 1/4 c milk
1 package chocolate instant pudding
1/2 c fudge topping

Place caramels and milk in a heavy saucepan. Heat over medium-low heat stirring continually, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix: process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered until serving time.


Cherry-Chocolate Heart

Taste tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a Valentine's Day dessert that is guaranteed to melt hearts.

1 (15-oz) package refrigerated pie crusts
1 (8-oz) package cream cheese, softened
1 c confectioners' sugar
1 t almond extract
1/2 c whipping cream
2/3 c hot fudge ice cream topping
1 (21-oz) can cherry filling and topping

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet.

Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened. To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. Makes 8 to 10 servings.

* To make pattern, cut a piece of paper into a heart shape about 10 1/2 inches high and 10 inches wide.


Pretzel Hearts

You need: vanilla-flavored candy coating and some miniature twist pretzels.

Line a cookie sheet with waxed paper. Place about 4 ounces of candy coating into a microwave safe bowl, and microwave for 1 to 2 minutes, until melted. Stir until smooth.

Add about 10 pretzels and mix gently until pretzels are well coated. If your mixture is too thick, you can microwave for a few more seconds.

With a fork, remove each pretzel from the coating mixture and place on the waxed paper-lined cookie sheet. Immediately decorate with sprinkles. Repeat with remaining pretzels. Let stand about 30 minutes, until coating is completely set. Serves: 8-10.


Valentine Chocolate Balls

These look great wrapped up in Plastic Wrap then tied with a Red ribbon:

3 c of semi-sweet or white chocolate chips or white chocolate chips
1 can (300ml) of sweetened condensed milk
finely chopped nuts
cocoa powder

Melt chocolate chips; remove from heat. Stir in sweetened condensed milk. Chill 3 hours or until firm. Shape into 1 - inch (2.5cm) balls; place on wax paper-lined trays. Chill until firm. Roll in nuts, cocoa, or dip into melted chocolate chips of a different color. Chill and enjoy. Makes Five Dozen