Chocolate Banana Cinnamon Infused Jam

I feel like i won't be able to say enough how this makes my mouth water, but.. just think: opposite reaction of avocados ;)

BY COCO COOKS [*adapted from French Pastry School] (CocoCooks.blogspot.com)
(makes 6 half pint jars)
1 1/2-2 lbs bananas very ripe( black)
1 cup fresh orange juice
1/2 cup dark chocolate
3 1/2 - 4 cups sugar
1vanilla bean or 1/2 tsp extract
1 cinnamon stick
2 tbsp rum
Directions:
1) In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), & cinnamon stick.
2) Cook until translucent(make it either lumpy or more refined).
3) Add chocolate( break it up a bit and melt a bit in microwave).
4) Remove from heat and cover & let rest overnight.
5) The following day bring to a boil. Jam should hit 65Brix (or for us home cooks until it forms like a raindrop on car rather than tar).
6) Place in sterilized jars/lids, seal and turn over. Let rest & cool overnight.
7) Process according to your canner instructions. (In class we learned you can process in a dishwasher. Just run it through the first wash cycle - not the complete one. Its an effective method method that has enough heat to seal the jams)

http://cococooks.blogspot.com/2009/07/chocolate-banana-cinnamon-infused-jam.html

Fruit-Filled Chocolate Meringues

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Chocolate Nut Truffle

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Chocolate Peanut Butter Cups

peanut butter cups were always my favorite halloween treat.. and evening treat.. and saturday treat..and .. *blush* i may have had a bit of a problem. can't help that they're delicious ;)

FROM LA BELLA COOK (laBellaCook.blogspot.com)
FOR THE BASE:
2oz (50g) soft dark brown sugar
7oz(200g) icing sugar
2oz (50g) butter, softened
7oz (200g) smooth peanut butter
FOR THE TOPPING:
7oz (200g) milk chocolate
3 1/2oz (100g) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice
Directions:
FOR THE BASE:
1) Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2) Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter).
3) Use 1tsp of the base mixture to fill the bases of the petit four cases.
4) Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
FOR THE TOPPING:
5) Place the milk chocolate & dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl).
6) Melt the chocolate gently while stirring.
7) Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
8) Decorate the tops of the chocolate covered peanut butter cups w/either a gold button or gold star in the middle of each & transfer them to the fridge. Let them set in the fridge, for about 30min
TO SERVE:
9) arrange the chocolate peanut butter cups in their cases on a clean plate.

http://labellacook.blogspot.com/2009/01/chocolate-peanut-butter-cups.html

Lemon & Thyme Truffles

i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)

FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.

*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.

http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

White Chocolate Créme Brulee

i just thought this recipe, and the chocolate souffle one had the cutest little pictures. & well, looked seriously delicious.

FROM CITRUS & CANDY (citrusandcandy.com)
(makes 6)

1 1/2 cups milk
1cup thin cream
6 egg yolks at room temperature
1/4cup caster sugar
200g good quality white chocolate, broken into small pieces
1tsp vanilla extract
6 x ramekins (125ml capacity / 8cm diameter)
About 6tsps caster sugar
Directions:

1) Heat the milk & cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
2) While that's off the heat whisk the egg yolks & sugar together in a large bowl with a balloon whisk.

3) Add the warm milk mixture in a thin stream, whisking constantly, until combined.
4) Return the mixture to the saucepan over medium heat & stir with a wooden spoon for about 9min or until custard thickens & coats the back of the spoon.
5) Remove from heat & add the white chocolate & vanilla extract & stir until it's all melted & mixed.Set aside to cool for 5min.

6)Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.

TO SERVE:

7) Place about a tsp of caster sugar over the entire surface of each ramekin & blowtorch the sugar. Enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.

http://citrusandcandy.com/2008/10/white-chocolate-crme-brulee_26.html

Chocolate Souffle

world favorite chocolate!.. or well, my favorite :)

FROM FOOD FROLIC, WINE & ADVENTURES (foodfrolicadventures.blogspot.com)
13ozs semisweet chocolate (use the best you can buy)

11ozs unsalted butter
8 eggs, separated
10ozs almonds, toasted & ground to a powder

¾cup sifted powdered sugar (try to find powdered sugar without cornstarch if you can)
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:

CHOCOLATE SOUFFLES:
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.

3) Then add the ground almonds & powdered sugar. Remove from the heat & allow cooling.

4) Whip the egg whites until stiff & gently fold into the mixture.
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."

http://foodfrolicadventures.blogspot.com/2009/01/ultimate-chocolate-dessert.html

Chocolate Cream Cheese Truffles

mmmm truffles :)
... ooh & something that was recently brought to my attention: remember to check the cocoa label to make sure it's GF.

FROM COCONUT & LIME (coconutlime.blogspot.com)
1 3/4cup confectioners' sugar
4oz cream cheese*, slightly softened
2oz unsweetened chocolate, melted
cocoa to roll
Directions:
1)In a large bowl, beat together cream cheese & sugar.
2) Add chocolate. Beat until well combined.
3) Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of cocoa on a plate & gently roll the candy to coat. Place on a clean plate and serve. (You can also wait a couple of hours and they will have a more solid texture.)

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/10/chocolate-cream-cheese-truffles.html

Fresh Fruit w/Mascarpone & White Chocolate Dip

chocolate + fruit = DELICIOUS :)

BY BON APETIT (yumsugar.com)
(makes about 1 1/2cups dip)

6oz white chocolate

1cup whipping cream

1- 8oz marscapone cheese

1tsp vanilla extract

Fresh fruit, like strawberries, cheeries, peaches, & nectarines
Directions:
1) Melt 6oz chopped white chocolate with 1/2cup whipping cream in a medium metal bowl set over a saucepan of gently simmering water. Remove the bowl from water and let the chocolate cool to room temperature.
2) In another medium bowl, whisk 1/2cup whipping cream, one 8oz container mascarpone cheese, & 1tsp vanilla extract until blended and smooth.

3) Fold melted chocolate into mascarpone.

4) Serve the dip w/fresh fruit; strawberries & cherries are terrific with it, but peach and nectarine slices would also be fun.

http://www.yumsugar.com/2072014

Nutella Oatmeal Cookies

mmm.. cookies :) & chocolate.. ooh and seems frangelico is gluten-free (letter from someone working at frangelico: http://www.glutenfreedrinks.com/AlcoholBeverages_Frangelico.htm)

FROM BAKE or BREAK (BakeorBreak.com)
1/2cup butter
1/2cup milk
1 & 3/4cups sugar
1/2cup cocoa
1tsp Frangelico
1/2cup Nutella
3cups rolled oats
Directions:
1) In a saucepan over medium-high heat, combine butter, milk, sugar, & cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3min, still stirring.
2) Remove from heat & add Frangelico.
3) Add Nutella & mix well.
4) Add oats and mix well. Drop quickly onto parchment or waxed paper and allow cookies to set.

http://www.bakeorbreak.com/recipes/2007/02/06/nutella-oatmeal-cookies/

Gianduja Mousse

on a chocolate roll :) ooh & it seems nutella is gluten-free!(http://goingglutenfree.blogspot.com/2007/06/not-giadas-nutella-brownies.html)

BY FOOD & WINE (bakeorbreak.com)
1/2cup Nutella
1/4cup creme fraiche
1 & 1/2tsp Brandy (or Frangelico)
1/2cup heavy cream
Directions:
1) In a medium bowl, mix the Nutella, creme fraiche, & Brandy at low speed of a hand mixer until smooth. Set aside.
2) In a separate bowl, beat the cream until firm peaks form.
3) Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20min before serving.
4) Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

http://www.bakeorbreak.com/recipes/2007/11/04/gianduja-mousse/

Chocolate Sorbet

mmm. why is chocolate so delicious in all its forms? reminds me. i think i'm going to make me some hot chocolate :)

FROM SMITTEN KITCHEN (smittenkitchen.com)
(Servings: Makes 1quart (1liter) but you can tell your husband less so he doesn’t figure out how much you’ve kept from him. [At least until he sees the chocolate smudges on your face.])
2 1/4cups water

1cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6oz bittersweet or semisweet chocolate, finely chopped

1/2tsp vanilla extract
Directions:

1) In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups of the water with the sugar, cocoa powder, & salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45secs.

2) Remove from the heat & stir in the chocolate until it’s melted, then stir in the vanilla extract & the remaining 3/4 cup water.
3) Transfer the mixture to a blender & blend for 15sec. Transfer to a freezer proof container & freeze til almost set, then remove from freezer & blend. Refreeze.

http://smittenkitchen.com/2008/07/chocolate-sorbet/

Chocolate Pudding

PUDDING!!!i don't know what it is.. but ever since i saw pudding at the store last week i have not been able to stop thinking about it. maybe cause it's delicious?

FROM SMITTEN KITCHEN (smittenkitchen.com)

(makes 6 servings)

1/4cup cornstarch

1/2cup sugar

1/8tsp salt

3cups whole milk

6oz 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)

1tsp pure vanilla extract

Directions:
1) Combine the cornstarch, sugar & salt in the top of a double boiler.

2) Slowly whisk in the milk, scraping the bottom & sides with a heatproof spatula to incorporate the dry ingredients.
3) Place over gently simmering water & stir occasionally, scraping the bottom & sides. Use a whisk as necessary should lumps begin to form.
4) After 15-20min, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2-4min, or until the pudding is smooth & thickened.

5) Remove from the heat & stir in the vanilla.
6) Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout & pour into individual serving dishes.
7) If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding & smooth it gently against the surface before refrigerating. Refrigerate for at least 30min and up to 3 days (ahem, good luck with that).

http://smittenkitchen.com/2008/02/best-chocolate-pudding/

Chocolate Decadence

the right kind of Valentine's day heart... and you can make it for yourself :)
[or give it to someone. if you can resist the temptation to eat it first..mmm FUDGE! ]

FROM FAMILY FUN MAGAZINE (jas.familyfun.go.com)
(makes 16-2inch squares [or slightly smaller hearts])
4 tbsp. butter, plus extra for pan
3/4cup evaporated milk
2cups sugar
1/2tsp salt
1 1/2cups miniature marshmallows
1tsp vanilla extract
1-12oz bag semisweet chocolate chips
Directions:
1) Butter an 8-inch square baking pan.
2)In a heavy 2-quart saucepan, combine the butter, milk, sugar & salt, and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5min, stirring constantly. (Only older kids and parents should be in charge of this step, since the mixture will be quite hot and bubbly.)
3) Remove from the heat & stir in the miniature marshmallows until they have fully melted.
4) Stir in the vanilla extract.
5) Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.
6) Turn the mixture into the buttered pan & smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife.

*NOTES: FOR HEART SHAPED PIECES: gently press a mini heart-shaped cookie cutter onto each square and remove excess.

http://jas.familyfun.go.com/recipefinder/display?id=15101

Candy Bar Fudge

This fabulous looking recipe had me sold at Candy Bar & then they added Fudge and my inner [er, outter..shhh] chubb said YAYYY :)

BY PATTY STOCKTON (family.go.com)
(makes 2 3/4lbs)
1/2cup butter
1/3cup unsweetened cocoa powder
1/4cup packed brown sugar
1/4cup milk
3 1/2cups confectioners' sugar
1tsp vanilla extract
30 individually wrapped caramels, unwrapped
1tbsp water
2cups salted peanuts
1/2cup semisweet chocolate chips
1/2cup milk chocolate chips
Directions:
1.Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar & milk. Microwave until mixture boils.
3. Stir in confectioners' sugar & vanilla extract. Pour into prepared pan.
4. In a microwave-safe bowl, microwave caramels and water until caramels melt.
5. Stir in peanuts. Spread mixture over chocolate layer.
6. In a small microwave-safe bowl, combine semisweet & milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2hrs, or until firm.

http://family.go.com/food/recipe-ar-15177-candy-bar-fudge-t/

White Chocolate Mousse w/Pomegranate Sauce

mmm Pomegranate .. AND Chocolate :) i'm in love. and really hungry now

Adapted from Bon Appetit (NoblePig.com)
(makes 6 servings)
3cups (24oz) pomegranate sauce
10oz high-quality white chocolate, chopped
1cup heavy whipping cream, divided
3 large egg whites
3tbsp powdered sugar
Pomegranate seeds
Directions:
1)Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20min. (I used a 9.5'-wide pan and reduced to 2/3 cup in exactly 20min. If you use a smaller width pan it will most likely take longer to reduce.) Transfer the sauce to a small cup & chill.
2) Stir good-quality white chocolate & 1/2cup cream in a medium saucepan over very low heat until melted. Transfer to a large bowl and cool 10min.
3) In another bowl, beat remaining 1/2cup cream to soft peaks.
4) Fold whipped cream into cooled chocolate mixture in two additions.
5)In another bowl, using an electric mixer with a whisk attachment, beat egg whites until very frothy.
6) Add powdered sugar & beat until stiff peaks form.
7) Fold egg-white mixture into chocolate mixture in two additions.
8) Divide mousse into 6-8oz glasses (a generous 1/2cup in each).
9) Chill at least 2hrs & spoon chilled pomegranate sauce over mousse & garnish w/pomegranate seeds.

http://noblepig.com/2009/01/11/its-right-around-the-corner.aspx

Chocolate Peanut Butter Bars

Personally, i think step 13 sounds the best..yummy.. but to each their own. :)

FROM FUN AND FOOD CAFE (FunandFoodCafe.com)
(makes 8 Servings)
PEANUT CHOCOLATE BASE:
1tbsp + 1tsp canola oil, plus more for greasing the pan
4oz semi-sweet chocolate, chopped
1/2cup peanuts, toasted and chopped
1/4tsp salt
PEANUT BUTTER CHOCOLATE FILLING:
1/2oz semi-sweet chocolate, chopped
1/2cup + 2tbsp heavy whipping cream
3tbsp cream cheese, at room temperature
3tbsp creamy peanut butter, + 1/2cup for garnish
1/4tsp vanilla
Directions:
1. Lightly grease a 9 x4-inch loaf pan & set aside.
2. Melt the chocolate in a microwave safe bowl in 30secincrements, stirring well between each, until the chocolate is melted.
3. Add the peanuts, salt, oil & stir well.
4. Pour the chocolate mixture into the prepared loaf pan & spread into an even layer. Freeze, uncovered, until hard.
MAKING THE FILLING:
5. Melt the chocolate in a microwave safe bowl in 30sec increments, stirring well between each, until the chocolate is melted. Set aside.
6.Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form. Transfer to another bowl & set aside.
7. Put the cream cheese, peanut butter (3 tbsp), & vanilla extract into the bowl of the electric mixer fitted with the paddle attachment. Beat on medium speed until light, fluffy, & doubled in volume, about 7min.
8. Scrape down the sides & bottom of the bowl, turn the mixer speed to low & add the melted chocolate in a slow, steady stream.
9. Once all the chocolate has been incorporated, gently fold in the whipped cream.
ASSEMBLING THE BARS:
10. Spread the filling on the frozen peanut chocolate base in an even layer & freeze until hard, at least 2hrs.
11. To unmold, invert the loaf pan onto a cutting board ^ gently tap the bottom to release the chocolate bar.
12.. Spread the peanut butter on top.Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.
13. You can let them come to room temperature, or eat them now!

http://www.funandfoodcafe.com/2008/11/chocolate-peanut-butter-bars.html

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

Banana & White Chocolate Ice Cream

I ALTERED IT :) if you have an ice cream maker, before you freeze it process it. if not, i wrote how to finish.. very excited about it

FROM CD KITCHEN (cdkitchen.com)
(makes 5 cups)
3cups whipping cream
1cup half-and-half
3/4cup sugar
4 large eggs
8oz white chocolate, melted
4 very ripe bananas
3tbsps fresh lemon juice
Directions:
1) Bring 1cup cream, half-and-half & sugar to simmer in heavy medium saucepan, stirring occasionally.
2) Whisk yolks in medium bowl.
3) Whisk in hot cream mixture.
4) Return mix to saucepan & stir over medium low heat until custard thickens & coats spoon (about 5min); do not boil. Strain into large bowl.
5) Add white chocolate whisk until well blended.
6) Mix in remaining cream. Refrigerate until cold.
7) Peel & slice bananas. Puree bananas w/lemon juice. Mix puree into custard. Freeze custard.
8) Once almost set, take out of freezer. Mix w/beaters, refreeze.

http://www.cdkitchen.com/recipes/recs/1461/Banana-And-White-Chocolate-Ice114087.shtml