Chocolate Martini

Ingredients
3/4  cup half-and-half or light cream
8  ounces dark chocolate liqueur (1 cup)
2  ounces vodka (1/4 cup)
  Ice cubes

Directions
In a pitcher, stir together the half-and-half or light cream, chocolate liqueur, and vodka. Place ice cubes in a martini shaker. Add liqueur mixture; shake. Strain mixture into four to six chilled martini glasses.
Makes 4 to 6 drinks.

Molten Chocolate Cakes with Cherry Compote

Ingredients
1-1/3  cups semisweet chocolate pieces
1  tablespoon butter
1/2  cup whipping cream
4  ounces semisweet chocolate, coarsely chopped
1/2  cup butter
4  eggs
1/2  cup sugar
1/2  cup all-purpose flour
  Cherry Compote
  Vanilla ice cream (optional)

Directions
1. Generously butter eight 6-ounce ramekins. For filling: In a small saucepan, combine chocolate pieces, the 1 tablespoon butter, and the whipping cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Cool at room temperature for 15 minutes. Cover and chill in the refrigerator for 1 to 2 hours or until fudgelike in consistency.

2. Preheat oven to 375 degrees F. In a small saucepan, combine chopped semisweet chocolate and the 1/2 cup butter. Cook and stir over low heat
until chocolate is melted and mixture is smooth. Cool slightly.

3. In a large bowl, combine eggs and sugar; beat with an electric mixer on medium-high speed for 5 minutes. Beat in flour and melted chocolate
mixture. Spoon enough of the batter into each ramekin to measure 1 inch in depth.

4. Divide chilled filling into eight portions. Working quickly, use your hands to roll each portion into a ball. Place a ball of filling on top
of the batter in each ramekin; do not allow the filling to touch the ramekins' sides. Divide remaining batter among ramekins.

5. Bake for 15 minutes. Remove from oven; let stand at room temperature for 10 minutes. Using a paring knife, loosen sides; invert onto serving
plates. Serve immediately with warm Cherry Compote. If desired, serve with small scoops of vanilla ice cream.  Serves 8.

Cherry Compote: In a small saucepan, combine 1 cup orange juice and 1/2 teaspoon finely shredded orange peel. Bring just to boiling over medium
heat. In a small bowl, combine 1/4 cup sugar and 1 tablespoon cornstarch. Stir sugar mixture into orange juice mixture. Return to boiling. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 cups pitted fresh or thawed frozen sweet cherries and, if desired, 2 tablespoons cherry brandy or brandy. Allow to cool slightly before serving.

Chocolate Rum Raspberry Cake Roll

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Cakes                           Fruit
                Oregon Raspberry & Blackberry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     10 1/2" × 15 1/2" Jelly Roll Pan
                       
                        SIMPLE RASPBERRY SAUCE
  1       12-ounce package  whole frozen raspberries (about 2 1/2
                        cups) -- thawed
  4        tablespoons  Chambord or other berry liqueur
     1/3           cup  sugar
                       
                        CAKE
     1/2           cup  flour
     1/4           cup  cocoa -- unsweetened
  1           teaspoon  baking powder
     1/4      teaspoon  salt
  4              large  eggs -- separated
  1           teaspoon  rum flavoring
  1 1/2      teaspoons  dry instant coffee
     3/4           cup  sugar -- divided
                       
                        RASPBERRY MOUSSE FILLING
  1       3-ounce package  whole frozen raspberries (about 1/2 cup)
  1         tablespoon  sugar
  1           teaspoon  unflavored gelatin
  1         tablespoon  water
  1         tablespoon  raspberry liqueur
     3/4           cup  whipping cream
  2        tablespoons  sugar
     1/2      teaspoon  vanilla
     1/2           cup  seedless raspberry jam
  1         tablespoon  raspberry liqueur
                        Fresh raspberries, if available
                       
                        EASY CHOCOLATE RUM GLAZE
  8             ounces  semi-sweet chocolate -- about 1 1/4 cups
     1/4           cup  butter
  2        tablespoons  light corn syrup
  2 1/2      teaspoons  rum flavoring

Simple Raspberry Sauce: Purée thawed raspberries in food processor or
blender until smooth. Strain to remove seeds. At this point (before
liqueur is added), remove 1/4 cup (60 mL) of the purée and reserve for
filling. Stir liqueur into remaining purée. Refrigerate until ready to
serve. (Best if made 24 hours ahead.)

Cake Roll: Preheat oven to 375º. Prepare baking pan by greasing sides and
placing parchment or wax paper in bottom of pan. Stir together dry
ingredients except coffee and sugar. Set aside.

Place eggs in a bowl of hot tap water for 3 minutes to bring to room
temperature. Separate eggs.

In small narrow bowl, blend together yolks, rum flavoring and coffee
granules. Gradually add 1/4 cup sugar and beat on high speed until thick,
about 5 minutes. Set aside. Clean beaters well in preparation for next
step.

In larger bowl, beat egg whites on medium speed until foamy. Gradually add
remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
Briefly fold yolks into whites without being too thorough. Sift dry
ingredients over egg mixture in three parts, and gently fold in until
barely incorporated. Turn into prepared pan, and smooth to edges with as
few strokes as possible. Bake for 12 to 15 minutes, until top springs back
when gently pressed with finger. Do not overbake.

As cake is baking, lay out a linen cloth larger than the baking pan, and
sprinkle with sifted confectioners' sugar. As cake is removed from oven,
immediately turn cake out onto prepared cloth. Gently remove parchment or
wax paper from bottom. Grasping cake from the shortest side, (the 10"
side), roll cake and towel together, so that towel remains inside the cake
roll. Set aside to cool, seam side down.

Filling: Combine cold water and 1 tablespoon liqueur. Sprinkle gelatin
over and allow to soften for 2-3 minutes. Microwave on HIGH for 20 seconds
and allow to stand for 2 minutes or until granules are completely
dissolved. Combine reserved purée with gelatin mixture. Refrigerate until
syrupy. (If it gels too quickly, simply warm again.)

Whip cream with sugar and vanilla until stiff. Fold purée/gelatin mixture
into sweetened whipped cream. Refrigerate until ready to use.

Stir remaining 1 tablespoon liqueur into jam. Carefully unroll cake,
remove towel and spread jam over unrolled cake. Top with mousse, sprinkle
with fresh raspberries, if available. Roll up again, seam side down.

Glaze: Warm glaze ingredients together in heavy saucepan over low heat,
just until melted and smooth. Brush all crumbs from surface of cake roll.
Pour approximately 1/4 of the glaze over the cake surface, using spatula
to smooth a thin glaze, just barely sealing the surface. Refrigerate cake
for 10 minutes. Reheat glaze so that it pours easily. (A small amount of
half and half or light cream may be used if necessary to thin glaze.) Pour
over entire cake roll (except ends) and allow to drip over and down sides,
keeping use of spatula to a minimum. Refrigerate until ready to serve.

To Serve: Remove from refrigerator 15 - 20 minutes before serving. Place
2-3 tablespoons raspberry sauce on each dessert plate. Slice with a clean
knife dipped in warm water and place a slice on each plate. Pass raspberry
sauce around the table.

Source:
  "Oregon Raspberry & Blackberry Commission"
S(Internet address):
  "http://www.oregon-berries.com/"
Yield:
  "1 Cake roll"

Black Forest Mousse

Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Cherry Marketing Institute      Custards/ Puddings/ Mousses

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  (4-serving size) chocolate instant pudding
                        and pie filling
  2               cups  cold milk
  1       21-ounce can  cherry filling and topping
  2               cups  frozen whipped topping -- thawed

In a small bowl with an electric mixer, combine pudding mix and milk. Beat
on low speed 1 to 2 minutes, or until well blended. Allow pudding to
thicken slightly, then stir in cherry filling. Gently fold in whipped
topping.

Spoon into parfait glasses or other dessert dishes; let chill until
serving time. 

Serving size: 3/4 cup

Description:
  "This heavenly dessert is quick and convenient."
Source:
  "Cherry Marketing Institute"
S(Internet address):
  "http://www.cherrymkt.org/index.html"

Chocolate Amaretti Pie

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Cream Pies                      Ragú

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour (1 to 1 1/3 cups)
     1/4      teaspoon  salt
     1/3           cup  plus 1 tablespoon shortening
  3        tablespoons  cold water
  1 1/2           cups  slivered almonds -- finely chopped
  1 1/4           cups  sugar
     3/4           cup  crushed amaretti cookies
     1/3           cup  unsweetened cocoa
     1/3           cup  milk
     1/3           cup  unsalted butter -- softened
  2        tablespoons  freeze-dried instant coffee
     1/2      teaspoon  almond extract
     1/2      teaspoon  baking powder
                        Whipped cream

Preheat oven to 350 degrees F. In a medium bowl, combine flour and 1/8
teaspoon salt. Cut in shortening with pastry cutter or 2 knives until
mixture resembles coarse meal. Add water; mix until dough forms a ball.
Roll out dough on lightly floured surface into a 14-inch circle. Line a
9-inch pie pan with dough; crimp edges and set aside.

In a large bowl, combine almonds, sugar, crushed cookies, cocoa, milk,
butter, eggs, coffee, almond extract, baking powder and 1/8 teaspoon salt.
Mix well; pour into pie shall.

Bake 35 to 40 minutes, or until set. Cool. Serve with whipped cream.

Source:
  "Ragú"
S(Internet address):
  "http://www.eat.com/index.html"

Chocolate Chocolate Crescents

Recipe By     :
Serving Size  : 10    Preparation Time :0:00
Categories    : Fleischmann's Yeast             Pastry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 1/4           cups  all-purpose flour (3 1/4 to 3 1/2 cups)
  1            package  Fleischmann's® Rapid Rise Yeast
     1/4           cup  sugar
  1           teaspoon  salt
     3/4           cup  milk
     3/4           cup  semi-sweet chocolate chips
     1/4           cup  water
  3        tablespoons  butter or margarine
                        Confectioners' sugar
                       
                        CHOCOLATE FILLING
  1                cup  flour
     3/4           cup  sugar
  3        tablespoons  unsweetened cocoa
     1/4           cup  butter or margarine
  3                     egg yolks

In large bowl mix 2 cups flour, undissolved yeast, sugar and salt.

Combine milk, chocolate chips, water and butter in small saucepan. Stir
over medium-low heat until chocolate melts and temperature reaches 125º to
130ºF. Gradually add to dry ingredients; blend well. Stir in enough
remaining flour to make soft dough.

Knead dough on lightly floured surface 4 minutes or until smooth and
elastic. Cover; let rest 10 minutes.

Prepare Chocolate Filling: In small bowl combine flour, sugar and
unsweetened cocoa. With fork or pastry blender, cut in butter or
margarine; blend well. Stir in egg yolks.

Divide dough into 10 pieces. Roll each piece into 4 × 8-inch oval. Crumble
about 3 tablespoons Chocolate Filling over each oval. Roll up from short
end. Pinch seam to seal. Place rolls, seam side down, on greased baking
sheets. With sharp knife, make 5 slits in top of each roll, cutting
halfway through roll. Curve ends to make crescent shape.

Cover, let rise in warm place, free from draft until almost doubled in
size, about 45 minutes. Bake at 375ºF. 15 to 18 minutes or until done.
Cool on wire rack. Top with sieved confectioners' sugar, if desired.

Source:
  "Fleischmann's Yeast"
S(Internet address):
  "http://www.breadworld.com/index.html"
Yield:
  "10 Crescents"
                                    - - - - - - - - - - - - - - - - - - -

Chocolate Cherry Heart

Serving Size  : 10    Preparation Time :0:00
Categories    : Cherry Marketing Institute      Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       15-ounce package  refrigerated pie crusts
  1       8-ounce package  cream cheese -- softened
  1                cup  confectioners' sugar
  1           teaspoon  almond extract
     1/2           cup  whipping cream
     2/3           cup  hot fudge ice cream topping
  1       21-ounce 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.

Description:
  "Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts."
Source:
  "Cherry Marketing Institute"
S(Internet address):
  "http://www.cherrymkt.org/index.html"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 505 Calories; 27g Fat (47.6% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 354mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.

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

Open-Face Chicken and Mushroom Sandwiches

I would merely post the link and not the full recipe, but Xanga has been weird with links lately and it's frustrating!