Peppermint Cocoa

(recipe from allrecipes.com)


Ingredients

•4 cups milk

•3 (1 ounce) squares semisweet chocolate, chopped

•4 peppermint candy canes, crushed

•1 cup whipped cream

•4 small peppermint candy canes

Directions

In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
 
[from Rene']

So-Easy Chocolate Souffle

*This one was made with sugar, but I changed it to be made with honey. It has some dairy in it.

Nonstick cooking spray
Stevia (if desired)
4 oz unsweet chocolate, chopped
3.5-4 T honey
4 tsp unsalted butter
1/2 cup whipping cream
4 egg whites



1. Preheat oven to 400. Coat insides of 4 ramekins with nonstick spray. Then sprinkle stevia, if desired. Set 4 ramekins on baking sheet and set aside.

2.In a small microwave safe dish, combine the chocolate, butter and cream. Micro-cook on 100% power for 1.5-2 minutes or until smooth, stirring twice. Divide in half. Stir in honey. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites on medium speed beating until soft peaks form.

4. Gently fold half of the cooled chocolate mixture into the baten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12-15 min. or until a knife inserted near the center comes out clean. Serve immediately. When serving, use a spoon or knife to split open the centers of the souffles; pour in remaining chocolate mixture.

[from Raegan]

Best Chocolate Pie. Ever.

This is the best chocolate pie I have ever had. Ever. It is from the pioneerwoman.com



Ingredients

•4 ounces, weight Unsweetened Baking Chocolate

•1 cup Salted Butter, Softened

•1-½ cup Sugar

•1 teaspoon Vanilla Extract

•4 whole Eggs

•1 package Baked Pie Shell


Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
Click here for photos along with instructions

[from Valerie]