17. Orange White Chocolate Cheesecake

This is another sophisticated dessert with a touch of orange, so rich, satisfying and velvety. The flavor of this delectable treat is so out of this world, the texture is so soft with very nice orange flavor which perfectly compliments the sweetness of chocolate. The hint of orange makes this white chocolate cheesecake just right for any special occasion. You will have fun time making and eating this delightful sweet treat.

Ingredients:

* 1 1/2 cups chocolate graham cracker crumbs
* 1/3 cup butter, melted
* 1/2 cup orange juice
* 1 envelope unflavoured gelatine
* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
* 2 pkgs. (8 oz. each) cream cheese, softened
* 1/3 cup granulated sugar
* 1 cup heavy whipping cream
* 2 tablespoons finely grated orange peel
* Fresh orange slices and chocolate graham cracker crumbs (optional)

Directions:

Preheat oven to 350° F.

Combine crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9-inch spring form pan. Bake for 10 minutes; cool in pan on a wire rack.

Combine orange juice and gelatine in small saucepan. Heat over medium heat, stirring occasionally, until gelatine dissolves.

Melt morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.

Beat cream cheese and sugar in large mixer bowl until combined. Gradually stir in gelatine mixture and melted morsels.

Beat whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.

18. Chocolate “Berried Treasure” Bars

You will find sweet delight in every bite in this chocolate berried treasure bars, with layered almonds, dried berries and morsels; these bars are worth craving for. The combination of this bar will positively wow your lucky guests who have the golden opportunity to taste this fantastic chocolate treat. It is nice to know that you can enjoy this kind of sweet with a good balance of nutritious fruits.

Ingredients:

* 2 cups chocolate graham cracker crumbs
* 1/2 cup (1 stick) butter
* 1 cup plain granola cereal
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels, divided
* 1 1/3 cups (6-oz. pkg.) dried cranberries, blueberries and/or cherries
* 1 cup sliced almonds, toasted
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

Directions:

Preheat oven to 350º F.

Melt butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan.

Layer granola, 1 1/4 cups morsels, dried fruit and almonds over graham cracker crust. Drizzle sweetened condensed milk over almonds.

Bake for 20 to 25 minutes until browned and bubbly around edge. Cool completely in pan on wire rack.

Microwave remaining morsels in small, heavy-duty plastic bag on HIGH (100% power) for 30 to 45 seconds; knead. Cut tiny corner from bag and squeeze to drizzle over top of bar. Refrigerate for 5 to 10 minutes or until chocolate is form. Cut into bars.

19. Devilishly Delicious Chocolate Cupcakes

This is a super easy and yummy recipe - moist and chocolaty without being too sweet, just perfect. You can sprinkle crushed candy cane and some cream cheese on top for added appeal to provide the best chocolate cupcake. You can use soy butter and soy milk if you can’t consume any dairy products, the result would still be amazingly wonderful.

Ingredients:

* CUPCAKES
* 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces
* 1 cup all-purpose flour
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup buttermilk
* 1/4 cup water
* 1 cup packed light brown sugar
* 1/2 cup vegetable oil
* 3 large eggs
* 1/2 teaspoon vanilla extract
* BITTERSWEET CHOCOLATE BUTTERCREAM FROSTING
* 4 oz. NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Baking Bar(s), broken into small pieces
* 1/2 cup (1 stick) butter, softened
* 1/4 teaspoon vanilla extract
* 1 1/3 cups powdered sugar

Directions:

FOR CUPCAKES:
Preheat oven to 350º F. Paper-line 14 muffin cups.
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Combine flour, cocoa powder, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.
Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Frost with Bittersweet Chocolate Butter cream Frosting.

For Bittersweet Chocolate Butter cream Frosting:
Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

Beat butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at at a time, to desired consistency. Makes one and a half cups.

I’ve never been happier in my entire life.
- KingDante

20. Chocolate-Covered Strawberries

This recipe is perfect when you are trying to put a meal or date with the love of your life. They are delicious and healthy way to enjoy dessert, with the finishing touch of your very favorite romantic wine. No matter what is the occasion, this main dessert will always make this the perfect treat. For an added punch of flavor, you can sprinkle it with chopped nuts, or any other sprinkle depending on the occasion.

Ingredients:

* 10 large strawberries with long stems
* 3 (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, finely chopped

Directions:
Line baking sheet with wax paper. Wash strawberries and pat dry thoroughly with paper towels. Set aside.

Heat water in a double boiler over medium-high heat until gently boiling; turn off heat. Place 2/3 of chocolate in the top of the double boiler; stir frequently until melted and smooth.

Test the temperature of the chocolate with a candy thermometer. Bring the chocolate to a target temperature of 110° F. When chocolate reaches 110° F., begin the cooling process as follows.

Add remaining chocolate to melted chocolate; stir until temperature goes down to 85° F. Heat over low heat until chocolate temperature reaches 90° F. Turn off heat; remove top of double boiler.

Hold a strawberry by the stem and dip into chocolate allowing excess to drip back into pan. Transfer coated strawberry to prepared baking sheet. Repeat with remaining strawberries. Allow chocolate to cool. Refrigerate for 20 to 30 minutes or until chocolate is set.

21. Chocolate Caramels

This is a great combination of caramel and chocolate; they melt in your mouth and are so tasty. It is best served cold and you can put them on lollipop sticks and freeze them and dip them in chocolate milk, a twist that will make it a hit to kids. A great comfort food if you want something to eat to make you feel good. If you have problem about the sticky mess afterward, you can use silicone pans to avoid this problem and you will actually enjoy doing this because the caramel slips right out of the pan. No sweat with this sweet treat.

Ingredients:

* 1 cup (2 sticks) butter
* 1 cup granulated sugar
* 1 cup packed dark brown sugar
* 1 cup light corn syrup
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Unsweetened Chocolate Baking Bars
* 1 teaspoon vanilla extract

Directions:

Line 8-inch-square baking pan with foil; grease.

Combine butter, granulated sugar, brown sugar and corn syrup in heavy-duty, medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil and butter is melted. Add sweetened condensed milk and chocolate; stir constantly until chocolate is melted. Cook over medium-low heat, stirring frequently, for 25 to 35 minutes or until mixture reaches 245° F on candy thermometer. Remove from heat; stir in vanilla extract. Immediately pour into prepared pan. Cool.

Lift from pan; remove foil. Cut into 1-inch squares and wrap individually in plastic wrap, twisting ends. Store at room temperature; use within 7 to 10 days.

NOTE: If caramels become too firm to cut, soften slightly in microwave oven on MEDIUM-LOW (30%) power for about 2 minutes or warm in 200° F oven for about 5 minutes.

22. Easy Chocolate Fudge

This is a simple recipe which yields the richest result. This glossy combination of chocolate morsels and sweetened condensed milk is even better embellished with vanilla and chopped nuts. If you got chocolate craving, this fudge is sure to satisfy it. It is a recipe that will never fail you when it comes to versatility, taste, and how easy to make this. You can actually use different substitute in making this like butterscotch, white chocolate, and peanut butter.

Ingredients:

* 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract

Directions:

Line 8- or 9-inch square baking pan with foil.

Combine morsels and sweetened condensed milk in medium, heavy-duty saucepan. Warm over lowest possible heat, stirring until smooth. Remove from heat; stir in nuts and vanilla extract.

Spread evenly into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

23. Dark Chocolate Truffles

Dark chocolate truffles are the sweet and sophisticated temptation that melts in your mouth. These appetizing candies will make your loved-ones long for more, whether covered in toasted nuts, flaked coconut, cocoa or any of your favorite coatings. Very simple and yet still looks wonderful and simply heavenly with its rich and soft texture. You can try using different types of chocolate and for a nice twist, dip them in a semi-sweet chocolate to create a hard candy shell outside the truffles.

Ingredients:

* 2/3 cup heavy whipping cream
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels
* Finely chopped toasted nuts (such as pistachios or almonds), toasted flaked coconut and/or unsweetened cocoa powder for coating truffles

Directions:

LINE baking sheet with parchment or wax paper.

Heat cream to a gentle boil in medium heavy-duty saucepan. Remove from heat. Add morsels. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.

Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store it in an airtight container in refrigerator.

24. Rosemary-Kissed Chocolate Satin Tart

A truly self-indulgent chocolate that embraces flavorsome enrichment with the blend of fresh rosemary, both your heart and taste buds will tremble with excitement. Nothing is more romantic than a home-made, luscious, and velvety chocolate dessert and this is something that your loved-ones will enjoy because of its cool, sweet and unmistakable taste of genuine chocolate tart.

Ingredients:

* 2 cups ground shortbread cookies
* 5 tablespoons cold unsalted butter
* 1/4 cup granulated sugar
* 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
* 2 large egg yolks
* 3 sprigs fresh rosemary or 1/3 cup fresh mint sprigs
* Sweetened whipped cream for garnish (optional)

Directions:

Preheat oven to 350° F.

Place ground cookies, butter and sugar in food processor; process until mixture clumps together. Press onto bottom of ungreased 9- or 10-inch tart pan with removable bottom.

Bake for 8 minutes or until golden. Cool in pan on wire rack.

Place morsels in large bowl; set aside. Whisk together evaporated milk and egg yolks in medium, heavy-duty saucepan. Stir in rosemary. Heat over medium-low heat, stirring occasionally, for 8 to 10 minutes or until mixture is very hot (not boiling) and thickens slightly. Strain mixture over morsels, pressing against rosemary to release flavor. Stir mixture until morsels are melted and mixture is completely smooth.

Pour into crust; refrigerate for 4 hours or until firm. Top each slice with dollop of whipped cream before serving.

25. Chocolate Tuxedo Pie With Pecan Crust

This chocolate dessert is so beautiful and is undoubtedly delicious packed and dotted with buttons of succulent chocolate and is sheltered in a covering of chocolate ganache. This is the kind of recipe that you can find only in expensive bakeries which makes you think that you can never have this piece of heavenly and mouth-watering treat. The enticing appearance of this chocolate pie is enough to make someone crave for it and maybe even those who are on diet will take one moment to forget the thought about dieting and indulge in this yummy dessert.

Ingredients:

* 1 cup graham cracker crumbs
* 1/2 cup toasted pecans, chopped, divided
* 1/4 cup packed light brown sugar
* 1/3 cup (2/3 stick) butter, melted
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 62% Cacao Bittersweet Chocolate Morsels, divided
* 2 pkgs. (8 oz. each) cream cheese, softened
* 1 jar (7 oz.) marshmallow cream
* 1/2 cup heavy whipping cream

Directions:

Preheat oven to 375º F.

Combine crumbs, 1/4 cup pecans and brown sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.

Bake for 8 minutes. Cool completely in pie plate on wire rack.

Chop 1 cup morsels into small pieces. Beat cream cheese and marshmallow cream in large mixer bowl for about 2 minutes or until light and fluffy. Fold in chopped morsels. Spoon into cooled crust. Refrigerate for 1 hour.

Place remaining morsels in medium bowl. Microwave cream in 1-cup glass measure on HIGH (100%) power for 40 seconds or until boiling. Pour over chocolate; let sit for 1 minutes. Stir until smooth. Cool for 10 minutes. Pour over pie and smooth evenly. Sprinkle remaining pecans near edge of pie. Refrigerate for 2 hours or until firm.

CHOCOLATE CHOCOLATE CHOCOLATE !! OMG! the recipes! The photos! the CHOCOLATE! (the craving…the drooling haha)
- 3Melange

26. Chocolate Velvet Pie

This is an elegant recipe that you can serve so easily, best served in a room temperature or maybe even better when it is freshly taken out from the fridge with sweet, freshly whipped cream and semi-sweet chocolate morsels. If this recipe is done correctly, you can be able to make a full rich flavor with fantastic light texture. If you want to get non-stop rave reviews or compliments, this recipe is something you should try to impress your friends.

Ingredients:

* 1 8-inch (6 oz.) prepared chocolate crumb crust
* 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
* 1 pkg. (8 oz.) cream cheese, softened
* 1 teaspoon vanilla extract
* 1 cup heavy whipping cream, whipped
* Sweetened whipped cream (optional)
* CHOCOLATE CURLS
* 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, made into curls
* Chopped nuts (optional)

Directions:

Microwave morsels in a medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

Beat melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whip cream, chocolate curls and nuts.

CHOCOLATE CURLS:
Carefully draw a vegetable peeler across a bar of NESTLÉ TOLL HOUSE Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.

27. Chocolate Polenta Cake

You will be unbelievably surprised when you serve this delightful and fabulous chocolate dessert because even your husband who hates corn meal could not be able resist the charm and flavor of this moist and smooth cake. Another good thing about this is that it does not contain much sugar, which is of course perfect for those who are diabetic and people who are gluten-intolerant since - this recipe is made of corn meal - but love chocolates and found themselves so restraint when it comes to sweets. This is very satisfying, best served with whipped cream on top of it.

Ingredients:

* 1 cup water
* 1/4 cup ALBERS® Yellow Corn Meal
* 1/2 cup (1 stick) butter (we recommend LAND O LAKES® Butter), softened
* 3 bars (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, chopped
* 1 teaspoon vanilla extract
* 1/4 cup granulated sugar
* 4 large egg yolks
* 5 large egg whites
* 2 tablespoons granulated sugar
* Sweetened whipped cream (optional)
* 1 bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, shaved (optional)

Directions:

Preheat oven to 300° F. Grease 9-inch spring form pan.

Combine water and cornmeal in small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil about 3 to 4 minutes. Reduce heat to low. Cover; cook for 5 to 7 minutes or until mixture is thickened. Remove from heat; let stand 2 minutes. Add butter, chocolate and vanilla extract; stir until melted. Cool completely.

Combine 1/4 cup sugar and egg yolks in small mixer bowl. Beat at medium speed for 3 to 4 minutes or until mixture is thick and lemon-colored. Stir in chocolate mixture.

Beat egg whites in large mixer bowl at high speed until soft peaks form. Continue beating; gradually add 2 tablespoons sugar. Beat until glossy and stiff peaks form. (DO NOT OVER BEAT.) Gently stir in chocolate mixture. Pour mixture into prepared spring form pan.

Bake for 40 to 45 minutes or until cake is set in center. Cool completely in pan on wire rack. Remove side of pan. Serve with whipped cream. Sprinkle with chocolate.

28. Chocolate Layer Crumb Bars

This is a recipe that is so easy to make because it requires only very few ingredients which you can readily find in your pantry, but hard to resist. So versatile that you can actually choose whatever flavor chips that you want and still come up with a delicious and great dessert. This is a highly-recommended recipe for people who are looking for a simple and yet delicious chocolate dessert.

Ingredients:

* 3/4 cup (1 1/2 sticks) butter or margarine, softened
* 1 3/4 cups all-purpose flour
* 1/3 cup granulated sugar
* 1/4 teaspoon salt
* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels, divided
* 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
* 1 teaspoon vanilla extract
* 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350º F. Grease 13 x 9-inch baking pan.

Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.

Bake for 10 to 12 minutes or until edges are golden brown.

Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.

Stir nuts and remaining morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars.

29. Doubly Decadent Dark Chocolate Cheesecake

This recipe is so rich, exceptionally mouth-watering and very chocolaty that melts in your mouth and you will feel a bit of guilt indulging in it because it is so extremely delectable. Some chocolate desserts are over powering that’s why some people tend to stay from it, but this recipe has just the perfect balance of taste and decadence. What more can you ask for when you have the best of both worlds - chocolate and cheesecake.

Ingredients:

* 1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels, divided
* 1 1/2 cups graham cracker crumbs
* 1 cup plus 2 tablespoons granulated sugar, divided
* 1/4 cup (1/2 stick) butter, melted
* 3 pkgs. (8 oz. each) cream cheese, softened
* 1/2 cup sour cream
* 1 teaspoon vanilla extract
* 3 large eggs
* 1/3 cup heavy whipping cream

Directions:

Preheat oven to 350º F. Tightly wrap outside bottom and side of 9-inch spring form pan with 2 pieces of foil to prevent leakage.

Microwave 1 1/4 cups morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.

Combine crumbs, 2 tablespoons granulated sugar and butter in ungreased 9-inch-springform pan. Press onto bottom and 1-inch up side of pan.

Beat cream cheese, remaining 1 cup sugar, sour cream and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate until blended. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

Bake for 45 to 50 minutes or until edges are set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run wet knife around edge of cheesecake. Refrigerate for 1 hour and remove side of pan.

Microwave remaining morsels and whipping cream in small, uncovered microwave-safe bowl on HIGH (100%) power for 1 to 2 minutes; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool for 5 minutes. Spread over cheesecake. Refrigerate for 4 hours or overnight.

30. Spicy Chocolate Cake

This recipe is as good as it gets, with a little spice to add a slight kick to the sweetness of chocolate; this is the best way to fix something for a perfect meal finale. This is a cake that melts in your mouth but gives a hint of flavor that creates a taste so pleasurable that will make you put all your guard down and entice you to eat more of it. Very sinful indulgences that will almost make you feel guilty.

Ingredients:

* SPICY CHOCOLATE CAKE
* 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 1/4 cups granulated sugar
* 3/4 cup (1 1/2 sticks) butter or margarine, softened
* 1 teaspoon vanilla extract
* 3 large eggs
* 2 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup milk
* 1 to 2 tablespoons diced jalapeños (optional)
* RICH CHOCOLATE FROSTING
* 3 to 3 1/4 cups sifted powdered sugar
* 1/3 cup milk
* 1/4 cup (1/2 stick) butter or margarine, softened
* 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
* 2 teaspoons vanilla extract
* 1/4 teaspoon salt

Directions:

Preheat oven to 350° F. Grease two 9-inch-round baking pans or one 13 x 9-inch baking pan.

FOR SPICY CHOCOLATE CAKE:
Microwave morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted.

Beat granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into prepared pan(s).

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.

FOR RICH CHOCOLATE FROSTING:
Beat powdered sugar, milk, butter, Choco Bake, vanilla extract and salt in small mixer bowl until mixture is smooth and creamy frost cake.

31. Chocolate Lover’s Frosting

This recipe is easy to follow and the results are delicious. The texture is so smooth and creamy, that you want to eat the frosting before it gets to the cake. This frosting is a cinch to make and tastes delicious and a perfect pair to the chocolate cake. Wonderful icing that is very easy to make with a semi rich taste and smooth consistency. Simple ingredients but a delicious topping for all cakes, cupcakes and anything else you can think of.

Ingredients:

* 3 cups sifted powdered sugar, divided
* 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
* 1/2 cup butter or margarine, softened
* 5 to 6 tablespoons milk, divided
* 1 teaspoon vanilla extract

Directions:

Beat 1 cup powdered sugar, cocoa, butter, 2 tablespoons milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups total.

mmmm…..life without chocolate is not worth living!
- Berrypicker

32. French Chocolate Cheesecake

This recipe is the best and a deliciously rich dessert that goes perfectly well with dark brewed coffee. This is not hard to follow and make, as a matter of fact, if you are fond of baking you can be able to make this in no time and sweat-free. This is a dessert that is worth your time because your friends and family will sure to love this.

Ingredients:

* CRUST
* 2 cups walnut halves
* 1/4 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/4 cup (1/2 stick) butter, melted
* FILLING
* 2 cups heavy whipping cream
* 3 cups (18 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 3 pkgs. (8 oz. each) cream cheese, softened
* 1 cup granulated sugar
* 4 large eggs, lightly beaten
* CARAMEL SAUCE
* 1/4 cup (1/2 stick) butter
* 1 cup packed brown sugar
* 1/2 cup heavy whipping cream
* 1 cup heavy whipping cream, whipped

Directions:

FOR CRUST: Preheat oven to 350° F.

Place nuts, brown sugar, flour and butter in food processor container; cover. Process until mixture resembles coarse meal. Press onto bottom of ungreased 10-inch springform pan.

Bake for 5 minutes. Cool completely in pan on wire rack.

FOR FILLING:
Heat cream in medium saucepan over medium heat just to boiling. Remove from heat; stir in morsels. Let stand for 5 minutes. Stir until chocolate is melted. Cool for 15 minutes.

Beat cream cheese and granulated sugar in large mixer bowl on medium speed until smooth. Add chocolate mixture; beat on low speed until just combined. Add eggs; stir until just combined. Pour into prepared crust. Place pan on baking sheet.

Bake for 55 to 60 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 15 minutes; run knife around edge of cheesecake. Cool for 30 minutes. Remove side of springform pan. Cool completely on wire rack. Cover; refrigerate for at least 4 hours or overnight.

FOR CARAMEL SAUCE:
Melt butter in small saucepan. Stir in brown sugar and cream. Bring mixture to a boil. Reduce heat to low; boil, uncovered, for 5 minutes. Cool slightly.

SERVE cheesecake with warm Caramel Sauce and whipped cream.

33. Royal Chocolate Cheesecake

This recipe wasn’t all that hard & it turned out a cheesecake that was better than any bakery. Just take your time & follow the recipe & it will come out fine. You can use peanut butter cream-filled sandwich cookies for the crust and the peanut butter will give you a hint that will be enjoyed by all. You can garnish it with whipped cream and chocolate swirls to help balance the rich flavors of the cheesecake. It has a wonderfully creamy texture and is very rich, great for huge crowd because just small piece of this sweet treat will be enough to satisfy one’s palate.

Ingredients:

* CRUST
* 1 1/2 cups chocolate sandwich cookie crumbs
* 2 tablespoons butter or margarine, melted
* CHEESECAKE
* 4 pkgs. (8 oz. each) cream cheese, softened
* 1 cup granulated sugar
* 2 tablespoons all-purpose flour
* 1 teaspoon vanilla extract
* 4 bars (8-oz. box) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted per pkg. instructions and cooled slightly
* 1/4 cup hazelnut liqueur
* 4 large eggs
* GARNISH
* 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 1 cup whipped cream

Directions:

Preheat oven to 325° F. Tightly wrap outside bottom and side of 9-inch spring form pan with 2 pieces of foil to prevent leakage. Lightly grease inside of pan.

FOR CRUST:
Combine crumbs and butter in small bowl. Press onto bottom of prepared pan. Bake for 10 minutes. Cool on wire rack.

FOR CHEESECAKE:
Beat cream cheese, sugar, flour and vanilla extract in large mixer bowl until well blended. Beat in melted chocolate and liqueur. Add eggs, one at a time, beating well after each addition. Pour onto crust. Place pan in large roasting pan; fill roasting pan with hot water to 1-inch depth.

Bake for 60 to 70 minutes or until edge is set but center still moves slightly. Remove cheesecake from water bath to wire rack. Run knife around edge of cheesecake. Cool completely. Refrigerate for 4 hours or overnight.

TO GARNISH AND SERVE:
Line baking sheet with wax paper.

Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag. Drizzle 12 to 16 circular designs about 2 inches high and wide onto prepared baking sheet. Refrigerate for 5 to 10 minutes or until chocolate is firm.

Remove side of pan. Place cheesecake on serving platter. Spoon (or use pastry bag fitted with fluted tip) dollops of whipped cream around edge of cheesecake. Remove chocolate drizzle designs from refrigerator. With tip of knife, gently remove designs from wax paper and insert, standing up, into dollops. Serve immediately.

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