Chocolate Mousse Torte

Ingredients:

1pouch (10.25 oz) Betty Crocker® fudge brownie mix

1/4cup vegetable oil

1/4cup water

1egg

2bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)

1/2cup chopped pecans

1/4cup toffee bits

1package (8 oz) cream cheese, softened

1/2cup powdered sugar

1teaspoon vanilla

1pint (2 cups) whipping cream

Additional powdered sugar, if desired

Directions:

1.	Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
2.	Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
3.	In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
4.	Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
5.	In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
6.	Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Cinnamon Brownie Sundaes

Ingredients:

1box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1teaspoon ground cinnamon

1cup hot fudge topping

1/2teaspoon ground cinnamon

1/2gallon vanilla ice cream

Procedure:

1. Grease bottom only of square pan, 9x9x2 inches or 8x8x2 inches, with shortening or cooking spray. Heat oven to 350°F for 9-inch pan, 325°F for 8-inch pan. 2. Make brownie mix as directed on box, using water, oil, eggs and adding 1 teaspoon cinnamon. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour. 3. Heat hot fudge topping over low heat until warm. Stir in 1/2 teaspoon cinnamon. Serve brownies topped with ice cream and hot fudge topping.

Creamy Dark Chocolate Pie

Crust

2cups Fiber One® original bran cereal

1/4cup butter or margarine, melted

1tablespoon corn syrup1teaspoon vanilla

Filling

2 1/4cups fat-free (skim) milk

1box (6-serving size) chocolate pudding and pie filling mix (not instant)

1 1/2cups dark chocolate chips

Topping

1/2cup fat-free frozen whipped topping, thawedChocolate curls, if desired

Procedure:

1.	Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
2.	In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
3.	Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
4.	Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
5.	Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
High Altitude (3500-6500 ft): No change.

Chocolate Bliss Waldorf Salad

Ingredients:

• 1/4 cup mayonnaise
• 1 tablespoon sugar
• 1 tablespoon raisin paste OR 2 tablespoons raisins
• 1 teaspoon finely grated orange peel
• 2 cups (2 medium) red eating apples, unpeeled and coarsely chopped
• 1/2 cup mandarin orange segments
• 1/2 cup (1 stalk) thin celery slices
• 1/2 cup chopped walnuts
• 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• Salad greens(optional)

Directions:

1. Mix mayonnaise, sugar, raisin paste and orange peel in large bowl


2. Stir in apples, orange segments, celery, nuts and chocolate chips. Serve on salad greens, if desired. Cover and refrigerate any remaining salad.

Chicken Enchiladas With Chocolate Enchilada Sauce

Ingredients:

• Chocolate Enchilada Sauce
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon onion, minced
• 1/2 teaspoon dried oregano
• 2 1/2 teaspoons chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/4 cup salsa
• 3/4 cup tomato sauce
• 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
• 1 1/2 cups water
• Enchiladas
• 4 tablespoons vegetable oil
• 2 lbs. skinless boneless chicken breasts, cut into strips
• 1 medium yellow onion, diced
• 2 tablespoons chopped garlic
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon ground chili powder
• 1 tablespoon light brown sugar
• 1 bunch cilantro leaves, chopped
• 1/2 cup chicken broth
• 5 cups shredded cheddar cheese, divided
• 20 corn tortillas

Directions:
1. Heat oven to 375°F. Lightly grease two 13x9x2-inch baking pans; set aside.

2. Prepare CHOCOLATE ENCHILADA SAUCE; set aside.

3. Heat oil over medium-high heat (almost smoking) in large heavy skillet. Carefully add chicken, onion, garlic, salt and pepper; cook until brown, stirring occasionally.

4. Add chili powder, brown sugar and cilantro. Deglaze this with chicken broth. Remove from heat and allow to cool. Pull chicken apart by hand into shredded strips. Stir in 3 cups of shredded cheese.

5. Wrap corn tortillas in damp cloth. Microwave at HIGH (100%) 10 to 20 seconds until soft and pliable.

6. Spoon 1/3 cup (2 oz.) chicken mixture into center of tortilla and roll. Place rolled enchiladas (seam side down) into prepared baking pan. Pour CHOCOLATE ENCHILADA SAUCE over enchiladas. Sprinkle with remaining 2 cups shredded cheese.

7. Cover; bake 20 minutes. Garnish as desired.

ENCHILADA CHOCOLATE SAUCE:

1. Heat oil in over medium heat in large saucepan. Add garlic; sauté for 1 to 2 minutes. Stir in onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa, tomato sauce, chocolate chips and water; heat to boiling. Reduce heat to low, simmering for 15 to 20 minutes. About 2-1/2 cups sauce.

Chocolate Chip-Ice Cream Dessert

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 piece egg
1 bottle (7.25 oz) chocolate topping that forms hard shell
1 container (1.5 quart) chocolate chip-cookie dough ice cream (6 cups)

Procedure:

1. Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.


2. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.


3. Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.


4. Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.


5. Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.


6. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.