Chocolate Delight Recipes

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

Steps:

• Crust:.
• Oven at 375ºF.
• Press mixed ingredients onto the bottom of a 13x9 baking pan.
• Bake for 15 minutes, let cool completely.
• 1st Layer:
• Mix cream cheese, confectioners sugar, and cool whip.
• Pour on cooled crust.
• 2nd Layer:
• Mix chocolate instant pudding, vanilla instant pudding, and milk.
• Combine with a mixer until mixture becomes thick.
• Pour on top of cream cheese mixture.
• Top with Cool whip.
• Chill in refrigerator until ready to serve.

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

Steps:

• Filling: In a heavy saucepan combine 1 cup of the chocolate and whipping cream. Stir over low heat until chocolate melts. Transfer mixture to a small bowl. Cover and chill for 45 to 60 minutes or until nearly set. Lightly grease and cocoa powder 6 (3/4-cup) souffle dishes. Divide chilled chocolate filling evenly between dishes. Place dishes in baking pan, set aside.
• In a double boiler over low heat, stir butter and remaining 1 1/2 cups chocolate over low heat until melted. Remove from heat and let cool. Set aside.
• Batter: Preheat oven to 400 degrees F.
• In a large mixing bowl beat eggs, egg yolks, granulated sugar, and Armagnac on high speed for 5 minutes or until thickened and lemon-colored. With mixer on medium speed, beat in melted butter-chocolate mixture until combined. Sprinkle flour and cocoa powder over the chocolate mixture, beat on low speed until combined. Divide batter evenly among the dishes. Bake uncovered for about 15 minutes or until the cakes feel firm at the edge. Cool in dishes for 2 to 3 minutes. Using a knife, loosen cakes from side of dishes. Invert onto dessert plates. Sift cocoa powder onto plates, dust cakes with powdered sugar and serve with Spun Sugar Halos.
• Combine sugar and water in a saucepan over medium heat until sugar is dissolved and mixture caramelizes, about 15 minutes. Drop syrupy mixture onto waxed paper in a circular "halo" and cool before peeling off waxed paper backing. Place halos on top of cakes as garnish.

Steps:

• Combine margerine, flour and pecans.
• Press into 13x9in.
• pan.
• Bake@ 375 for 15 min.
• Cool.
• Combine cheese, sugar, and 1 1/2 c.
• whipped topping.
• Blend and spread over crust.
• Chill.
• Combine pudding mixes and milk.
• Beat two min.
• at med.
• speed.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer.
• Garnish with pecans and choc.
• (opt.) Refrigerate.
• Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.

Steps:

• Mix flour, margarine and pecans and press in 9x13 pan. Bake at 325 degrees F for 30 minutes. Cool.
• Whip cream cheese, Cool Whip and powdered sugar and spread on cooled #1 layer.
• With wire whisk, mix pudding mixes and milk (2 minutes). Spread on top of #2 layer.
• Spread Cool Whip on top. Grate chocolate bar over top of Cool Whip. Sprinkle pecan pieces on top.

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

Steps:

• Toss nuts with flour and work in margarine until well blended. Press into bottom of 9 x 12 pan. Bake at 350°F for 15-20 minutes.
• Beat half of Cool Whip with cream cheese and Splenda until smooth and creamy. Spread over cooled crust.
• Whip instant pudding with milk and spread over cream cheese filling. Top with remaining Cool Whip and sprinkle with additional nuts.

Steps:

• Heat the single cream and the milk in a sauce pan, but not to bring to the boil. Add the pieces of chocolate and dissolve, regularly stirring.
• Add the prepared gelatin into the pan and dissolve completely. Remove from the heat and set aside.
• In a bowl, beat the egg yolks, sugar and dark rum, then pour the chocolate mixture over the eggs, stirring well.
• Divide the mixture evenly between the dishes, cool a little and then put in the fridge for 24 hours.
• Sprinkle over the grated chocolate before you serve, if you like. Enjoy!

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch baking dish with vegetable spray.
• Mix cola and cake mix together and spread in baking dish.
• Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
• Let cool.
• Make up pudding mix according to package directions using 2 cups fat free milk.
• Pour pudding over cooled cake.
• Let set until firm (about 5 minutes).
• Carefully "ice" cake with Cool Whip topping.
• If desired, garnish with chocolate shavings and chopped pecans (garnish will add extra points).
• Cut into 15 squares.
• Each piece is 3 Weight Watchers points.

Steps:

• Melt chocolate in water on top of double boiler; cool.
• Stir in yolks and salt.
• Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture, blending well.
• Whip heavy cream; add vanilla; fold into chocolate mixture.
• Place chunks of angel food cake into 9x13x2" pan.
• Cover with chocolate mixture.
• Chill at least 6 hours before serving.
• Cut into squares and top with ice cream.

Steps:

• Heat oven to 350°F.
• Mix flour, nuts, sugar and butter; press onto bottom of 13x9-inch pan. Bake 20 min. or until lightly browned. Cool.
• Beat Neufchatel and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread over crust.
• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Pour over Neufchatel layer. Refrigerate 4 hours or until firm. Spread top with remaining COOL WHIP just before serving.