Yield: 10 Servings

5 oz. semisweet chocolate, chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee, cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan

Heat the oven to 350 F. Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment). Butter the parchment and lightly flour the pan, shaking out the excess.

In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min. Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer. Sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min. Cool in the pan on a rack for 10 min. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

**I found this at hershey.com**

Yield: 15 servings

Cake Ingredients:
2 cups sugar
1/2 cup LAND O LAKES® Butter
1/2 cup sour milk*
2 (1-ounce) squares unsweetened chocolate, melted
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling water

Frosting Ingredients:
1/2 cup LAND O LAKES® Butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa
Dash salt
1/4 cup whipping cream
1 (1-ounce) square unsweetened chocolate, melted
2 tablespoons light corn syrup

Heat oven to 350 F.
Combine sugar and 1/2 cup butter in large mixer bowl. Using an electric mixer beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk, 2 ounces melted chocolate, eggs and vanilla; continue beating until smooth (1 to 2 minutes). Add flour, baking soda and salt. Reduce speed to low; beat until well mixed (2 to 3 minutes). Add boiling water; continue beating until smooth (1 to 2 minutes).

Pour batter into greased and floured 13x9-inch baking pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.

Place 1/2 cup butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Gradually add powdered sugar, cocoa and salt alternately with whipping cream and 1 ounce melted chocolate, scraping bowl often and beating well after each addition (2 to 3 minutes). Stir in corn syrup. Frost cooled cake.

*Substitute 1 1/2 teaspoons vinegar plus enough milk to equal 1/2 cup.

Nutrition Facts (1 serving): Calories: 460 Fat: 18 g Cholesterol: 70 mg Sodium: 390 mg Carbohydrates: 72 g Dietary Fiber: 3 g Protein: 5 g

Source:www.pastrywiz.coM

Yield: 1 bunny

Dough
3 1/4 to 3 3/4 cups all-purpose flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 packages (1/2 ounce or 4 1/2 tsp) FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup water
1 egg
1 tablespoon SPICE ISLANDS Pure Vanilla Extract
1/3 cup milk chocolate or peanut butter morsels

Decorations (optional)
Jelly beans
Decorating icing
Carrot

In large bowl, combine 1 cup flour, sugar, cocoa powder, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130 F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

Divide dough in half. For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach. For nose, pinch off 1/2-inch ball from remaining dough; place on center of head. Divide remaining dough into 4 equal pieces; roll each to form 6-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body. Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Bake at 350 F for 45 to 50 minutes or until done, covering with aluminum foil after 20 minutes to prevent excess browning. Remove from pan; cool on wire rack. Decorate as desired.

Nutrition Information
Nutrition information per serving (1/14 of recipe): Calories 222; total fat 6g; saturated fat 3g; cholesterol 26mg; sodium 174mg; total carbohydrate 38g; dietary fiber 2g; protein 5g.

Source:www.pastrywiz.com

Yield: 12 servings.

1 cup (about 5 ounces) chocolate cookie or chocolate graham cracker crumbs
3 tablespoons melted butter or margarine
2 pint baskets California strawberries, stemmed and halved
2 cups (12 ounces) semisweet chocolate chips
1/2 cup water
2 tablespoons light corn syrup
2 1/2 cups whipping cream, divided
1 tablespoon sugar

In bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform or cheesecake pan. Stand strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. Set aside.

Place chocolate chips in blender container. In small saucepan over medium heat, mix water and corn syrup; bring to boil and simmer 1 minute. Immediately pour over chocolate chips and blend until smooth. Cool to room temperature.

Meanwhile, in large mixer bowl, beat 1 1/2 cups of the cream to form stiff peaks. With rubber spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into prepared pan; level top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup cream to form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Using a Pastry Bag with a star tip pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with knife, wiping blade between cuts.

Nutritional Information: 406 calories; 30 g fat; 76 mg cholesterol; 153 mg sodium; 36 g carbohydrate; 3 g fiber; 5 g protein.

Source: www.pastrywiz.com

Yield: 8 servings

2 cups Flour
2 tsp Baking powder
1/2 cup Sugar
1/2 tsp Salt
1/4 cup Butter, cold cubes
2 Eggs
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips

Sift all the flour, baking powder, sugar, and salt into a large bowl. Then cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them in thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.

Line a baking sheet with parchment paper or spray with cooking spray to make sure the scones will not stick. Form the dough into shapes like triangles or squares. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.

Egg wash over the scones and bake at 375 F for about 35 minutes or until golden brown and baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and eat.

Source: www.pastrywiz.com

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

Sorce:www.pastrywiz.com

Chocolate Mousse Layer:
2 tsp. strongly brewed coffee, cooled
2 tsp. vanilla extract
1 1/2 tsp. unflavored powdered gelatin
3 large egg yolks
1 1/4 cups heavy cream, divided
3/4 cup milk
2 Tbs. sugar
6 oz. milk chocolate, finely chopped

White Chocolate Mousse layer:
2 Tbs. coconut rum
1 Tbs. water
2 tsp. vanilla extract
2 tsp. unflavored powdered gelatin
8 oz white chocolate, coarsely chopped
3/4 cup milk
1 cup heavy cream

Ganache:
1 1/4 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
12 oz semi-sweet chocolate
5 Tbs. unsalted butter

Chocolate Mousse:
Place the coffee and vanilla in a small bowl. Sprinkle the gelatin over the mixture and let the gelatin soften for 5 minutes.

In a medium bowl, whisk the yolks until blended.

In a heavy, medium saucepan, combine 3/4 cup of the cream, the milk and sugar. Cook over medium heat, stirring occasionally. Bubbles will form around the pan. Remove the pan from the heat. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Pour this mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes until the custard has thickened slightly. Don't boil custard.

Remove the pan from the heat and immediately strain the custard into a stainless steel bowl. Add the softened gelatin mixture to the custard and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a larger bowl containing ice water and stir about 5 minutes, until cool. Remove the bowl from ice water.

In a chilled medium bowl, using a handheld electric mixer, beat the remaining 1/2 cup of the cream until soft peaks start to form. Fold one third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Pour the mousse into individual mini spring form pans or 1- 9" round x3" tall spring form pan, smooth it into an even layer. Place the pan in the freezer for 1 hour until the mousse is firmly set.

White Mousse:
Place the rum, water and vanilla in a small, heatproof cup. Sprinkle the gelatin over the mixture and allow it to soften for 5 minutes. Place the cup with the softened gelatin in a small pan with enough water to come halfway up the sides of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Place the chocolate in a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and whisk until smooth. Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled, medium bowl, using a handheld electric mixer, beat the cream at medium speed just until it begins to form soft mounds. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. Pour the white chocolate mousse onto the milk chocolate mousse layer, smoothing the top with a cake spatula. Place the cake in the freezer for 2 hours, until the top layer is firmly set.

Bring heavy cream, sugar and corn syrup to a boil. Remove from heat and add chocolate. Whip with a whisk until smooth. Add butter and whisk until smooth. Pour ganache over entire cake and using a spatula spread evenly over top and sides. Refrigerate to set.

Using a warm towel along the outer edges of the pan release the clamp on the side of the spring form pan and gently remove it. Using a large metal spatula, gently transfer the cake from the bottom of the spring form pan to a serving platter. Place the cake in the refrigerator for at least 1 hour before serving, to defrost.

To garnish:
Fill a pastry bag with melted chocolate. On large piece of wax paper make different designs such as circles or lines of chocolate. Let chocolate harden and place on top of each individual mousse cake.
Also you can use white or milk chocolate shavings.

*Picture shows many layers. Special pan is needed and hard to find. You can do this by letting each layer set and using as many layers as you want.

16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips

Preheat oven 325 F.

Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp.

In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.

Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet.

Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.

Yield: makes 12 (3-inch) hearts

This decadent and easy brownie recipe will delight Valentine sweethearts of all shapes and sizes and will surely become a new family favorite!

1 1/4 cups flour
1/4 cups sugar
1/2 cup cold margarine or butter
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk
1/4 cup unsweetened cocoa
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 (8-ounce) milk chocolate bar, broken into chunks
3/4 cups chopped nuts (optional)

Preheat oven to 350º. Line 13x9-inch baking pan with foil; set aside.

In bowl, combine 1 cup flour and sugar; cut in butter until crumbly. Press on bottom of pan. Bake 15 minutes.

In another bowl, beat Eagle® Brand, cocoa, egg, remaining 1/4 cup flour, vanilla and baking powder. Mix in chocolate pieces and nuts. Spread over prepared crust. Bake 20 min. or until set.

Cool and lift out pan. For hearts, cut with heart-shaped cookie cutter or cut around a cardboard heart template using a knife. Decorate with icing or gels if desired. Store covered.

Source: Eagle Brand. Eagle Brand is a registered trademark of Eagle Family Foods, Inc.

1/2 cup butter, softened
1/4 cup brown sugar
1 1/8 cups all-purpose flour

Chocolate Dip ingredients:
2 ounces white chocolate, finely chopped
1/2 cup heavy cream
4 ounces semisweet chocolate, finely chopped

Shortbread:
Beat butter with mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Slowly add flour, beating until blended.

Chill for at least 1 hour.

After chilled roll dough to 1/4-inch thickness between sheets of parchment paper. Remove top sheet of parchment paper. Cut dough into desired shapes using a cookie cutter. Remove excess dough.

Place the cookies with the parchment paper on the baking sheet.

Bake at 300° for 18 to 20 minutes or until lightly browned. Remove
immediately to a wire rack to cool. Repeat with remaining dough.

To Dip the Cookies:

In a small bowl set over a saucepan of hot water, mix the white chocolate with 1/8 cup of the cream; mix until smooth.

In another small bowl set over a saucepan of hot water, melt the semisweet chocolate with the remaining 1/4 cup cream; stir until smooth. Keep warm.

Dip one end of a cookie in the milk chocolate and return to the cooling racks so the chocolate can set. Repeat with the remaining cookies.
After the chocolate dries (you might have to place cookies in the freezer for a few minutes.) Dip a knife in the white chocolate and with a swaying motion go back and forth over the dark chocolate for an added design.

CRANBERRY COULIS
1 1/2 cups OCEAN SPRAY® Jellied Cranberry Sauce
3/4 cup OCEAN SPRAY® Cranberry Juice Cocktail
1 teaspoon lime juice
PATE
1 1/2 cups heavy whipping cream, divided
1 large egg yolk
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
Whipped cream

Directions:
FOR CRANBERRY COULIS:
PLACE cranberry sauce, cranberry juice cocktail and lime juice in blender; cover. Blend until smooth. Refrigerate. Makes 1 3/4 cups.

FOR PATE:
LINE 8 x 4-inch baking pan with plastic wrap. Combine 1/4 cup whipping cream and egg yolk in small bowl.

COMBINE morsels, corn syrup and butter in heavy-duty medium saucepan. Melt over lowest possible heat. When morsels begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat. Add cream mixture to saucepan. Cook, stirring constantly, over medium heat for 1 minute. Let cool to room temperature.

BEAT remaining cream and vanilla extract in small mixer bowl until soft peaks form. Using a rubber spatula, gently fold chocolate mixture into the whipped cream. Pour into prepared pan. Cover with plastic wrap. Refrigerate overnight or freeze 3 hours.

TO SERVE, spoon Cranberry Coulis on a dessert plate. Place a slice of Chocolate Pate on plate. Garnish with whipped cream.

Recipe and photo courtesy of Ocean Spray Cranberries, Inc.

makes 24

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 bag (12 ounces) semisweet chocolate chunks (mini Hershey's kisses work well)
1 1/4 cup pecans, coarsely chopped

Heat oven to 325 degrees.

Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.

Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.

Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.

Ingredients:
1 baked 9-inch pie crust OR packaged graham cracker crumb crust (6 oz.), cooled
2 egg yolks
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups milk
1 cup HERSHEY'S Syrup
1 teaspoon vanilla extract
SYRUP WHIPPED TOPPING(recipe follows)
Fresh fruit
Directions:
1. Beat egg yolks in medium microwave-safe bowl. Add cornstarch, salt, milk and syrup; blend well. Microwave at MEDIUM-HIGH (70%) 6 to 8 minutes, stirring every 2 minutes with whisk, or until mixture is smooth and very thick. Stir in vanilla. Pour into crust. Press plastic wrap directly onto surface.

2. Refrigerate several hours or overnight. Just before serving, garnish with SYRUP WHIPPED TOPPING and fruit. Cover; refrigerate leftover pie. 6 to 8 servings.

SYRUP WHIPPED TOPPING: Combine 1/2 cup cold whipping cream, 1/4 cup HERSHEY'S Syrup, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl. Beat on high speed of mixer just until thickened. Use immediately. About 1 cup topping.

Chocolate Cheese Pie
Ingredients:
1 package (8 oz.) cream cheese, softened
1 package (3 oz.) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 cup HERSHEY'S Cocoa
2 eggs
1/2 cup cold whipping cream
1 packaged crumb crust (6 oz.)
Cherry pie filling or peach pie filling or sliced fresh fruit
Directions:
1. Heat oven to 350°F.

2. Beat cream cheese, sugar and vanilla in large bowl until well blended. Add cocoa; beat until well blended, scraping sides of bowl and beaters frequently. Add eggs; beat well. Stir in whipping cream. Pour into crust.

3. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling). Cool to room temperature. Cover; refrigerate several hours or overnight. Serve with pie filling. Cover; refrigerate leftover pie. 6 to 8 servings.

Ingredients:
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons water
1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
2 eggs
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup chopped nuts(optional)
FUDGE SAUCE(recipe follows, optional)
Ice cream(any flavor)
Directions:
1. Heat oven to 350°F. Grease 9-inch pie plate.

2. Combine sugar, butter and water in medium saucepan. Cook over medium heat, stirring occasionally, just until mixture boils. Remove from heat. Immediately add chocolate chips; stir until melted. Add eggs; beat with spoon until well blended.

3. Stir together flour, baking soda and salt; add to chocolate mixture, stirring until well blended. Stir in vanilla and nuts, if desired; pour into prepared pie plate.

4. Bake 25 to 30 minutes or until almost set. (Pie will not test done in center.) Cool. Prepare FUDGE SAUCE, if desired. Top pie with scoops of ice cream and prepared sauce. 8 to 10 servings.

FUDGE SAUCE

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1/2 cup evaporated milk
1/4 cup sugar
1 tablespoon butter or margarine

Combine all ingredients in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until hot. Using whisk, beat until chips are melted and mixture is smooth. About 1-1/2 cups sauce.

CONVENTIONAL METHOD: Combine all ingredients in small saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.

Ingredients:
CHOCOLATE CRUMB CRUST (recipe follows) or 8-inch (6 oz.) packaged chocolate flavored crumb crust
3 cups miniature marshmallows
1/2 cup milk
1/4 cup HERSHEY'S Cocoa
2 tablespoons white creme de cacao
2 tablespoons white creme de menthe
1 cup (1/2 pt.)cold whipping cream
2 tablespoons powdered sugar
Directions:
1. Prepare crust, if desired.

2. In medium saucepan, combine marshmallows, milk and cocoa. Stir constantly over low heat until marshmallows are melted; remove from heat. Stir in creme de cacao and creme de menthe; cool to room temperature. In small bowl, beat whipping cream with powdered sugar until stiff. Fold in cooled chocolate mixture. Spoon into crust. Cover; freeze several hours or overnight. Garnish as desired. 6 to 8 servings.

CHOCOLATE CRUMB CRUST: Grease microwave-safe 9-inch pie plate. In small microwave-safe bowl, place 1/2 cup butter or margarine. Microwave at HIGH (100%) about 1 minute or until melted. Stir in 1-1/2 cups graham cracker crumbs, 6 tablespoons HERSHEY'S Cocoa and 1/3 cup powdered sugar until well blended. Press onto bottom and up sides of prepared pie plate. Microwave at HIGH 1 to 1-1/2 minutes or until blistered; do not overcook. Cool completely before filling.

Ingredients:
1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Directions:
1. Place candy bar pieces in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is smooth when stirred. Cool slightly.

2. Fold whipped topping into melted chocolate; spoon into crust. Cover; refrigerate 6 hours or until firm. Garnish as desired. Cover; refrigerate leftover pie. 6 to 8 servings.

Ingredients:
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1-1/2 cups all-purpose flour
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips
1/4 cup whipping cream
1 package (8 oz.) cream cheese, softened
FRUIT TOPPING(recipe follows)
Assorted fresh fruit, sliced
Directions:
1. Heat oven to 300°F.

2. Beat butter and powdered sugar in small bowl until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge, if desired.

3. Bake 20 to 25 minutes or until lightly browned; cool completely.

4. Place white chips and whipping cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred. Beat in cream cheese. Spread on cooled crust. Prepare FRUIT TOPPING. Arrange fruit over chip mixture; carefully pour or brush topping over fruit. Cover; refrigerate assembled tart until just before serving. 10 to 12 servings.

FRUIT TOPPING
1/4 cup sugar
1 tablespoon cornstarch
1/2 cup pineapple juice
1/2 teaspoon lemon juice

Stir together sugar and cornstarch in small saucepan; stir in juices. Cook over medium heat, stirring constantly, until thickened; cool.

Ingredients:
1 baked 9-inch pie crust or graham cracker crumb crust, cooled
1/2 cup HERSHEY'S Cocoa
1-1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
Sweetened whipped cream
Directions:
1. Prepare crust. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually add milk to dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil l minute.

2. Remove from heat; stir in butter and vanilla. Pour into prepared crust.. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 to 8 hours. Top with whipped cream. Cover; refrigerate leftover pie. 6 to 8 servings.

Ingredients:
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING(recipe follows)
canned cherry pie filling, chilled
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.

2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.

3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.

SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.

Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1/4 cup (1/2 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
4 eggs
1 tablespoon vanilla extract
Directions:
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.

CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.

Ingredients:
1/2 cup HERSHEY'S Cocoa
1/4 cup (1/2 stick) butter or margarine, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk or sour milk*
1/2 cup chopped nuts(optional)
HOT FUDGE SAUCE(recipe follows)
STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
Directions:
1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.

2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.

* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.

NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.

HOT FUDGE SAUCE

3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.

APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.

PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.

CHOCOLATE MAPLE SAUCE
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract

Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce.

Ingredients:
1-2/3 cups whipping cream
1/2 cup (1 stick) butter
2 packages (4 oz. each) HERSHEY'S SPECIAL DARK Chocolate Premium Baking Bar, broken into pieces and chopped*
1-1/3 cups HERSHEY'S Semi-Sweet Chocolate Chips, chopped*
1 tablespoon vanilla extract
COATING(recipe follows)
Directions:
1. Combine whipping cream and butter in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir in both chocolates until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; refrigerate 4 to 6 hours or until firm.

2. To form truffles, with spoon, scoop mixture into 1-inch balls; roll in COATING. Cover; refrigerate until firm. Reroll before serving, if desired. Serve cold. About 4 dozen truffles.

* Food processor can be used for chopping chocolate.

COATING: Stir together 1/2 cup sifted HERSHEY'S Cocoa and 3 tablespoons sifted powdered sugar in small bowl.