LoveChocolateGifts.com

This recipe was published in the Toronto Star newspaper about 20 years ago. A co-worker brought them to work and we all fell in love with them. I am posting this so that I never lose this recipe. — posted by mums the word

This is a very simple recipe I devised a year ago for a food tech lesson, the design brief was to create food that was "healthy" with reduced fat, salt and sugar content, and increased fibre. I did my best. We only had an hours lesson to do everything, but I’d finished before the bell went so I’m sure it won’t take you that long! This recipe is really delicious and a must for any chocolate and fruit fiend. Try experimenting with whatever fruit you have to hand cherries, berries etc all work well. It looks brilliant and can be prepared long before serving, but personally I like it best when the choclate is still warm and melty! I used little pastry cases for this recipe so you can serve it individually - cases with fluted edge and removable bases work best! — posted by Pearly Toes

Adapted from Giada De Laurentiis’ Giandua Souffle. I added some extra hazelnut flavor and mixed milk and dark chocolates to create what I feel to be richer flavor than the original recipe. Don’t be afraid of the dreaded souffle - this one is easy and elegant. — posted by SilverOpera

A slightly healthier (and slightly tweaked) version of my mom’s brownies (Recipe #270312). I think I actually used less granulated sugar when I made these. The applesauce adds sweetness, so 3/4 C sugar makes them verrry sweet. I also don’t measure my chocolate chips in virtually any recipe calling for them; I just dump them in until it looks good, so this is an approximate amount. — posted by qotw13

From the cookbook "It’s Peeps! Recipes and Crafts To Make With Your Favorite Marshmallow Treat by Charity Ferreira. Found in the newspaper. Who doesn’t love Peeps?????? — posted by Luvin’ Texas

So named because my mother-in-law Harriet King Godfrey said I always made this cake at midnight before a big family party. She was right– It did not require cooling before frosting so it could be made late at night!! — posted by Chef #579262

This is a recipe I found in my mom’s collection. I made it for my students, and they gave it their approval. I found that I need to bake them for 14-16 minutes instead of 10-12. — posted by South Carolina Girl

I went through EVERY tiramisu recipe on the site, and this one is different and is definitely worth trying. I had a Swiss Au Pair when I was a child and she taught me this recipe. I have made it every Christmas since from memory and this is the first time I’ve written it down, I usually guess quantities. If there was one recipe that I hope my kids will learn and pass on to future generations its this one! I use any spirits that are in my cabinet at the time of making so use whatever alcohol you like or leave it out if you prefer. I use a large trifle bowl. — posted by Nadine81

Among the Kuna people of Panama, who can drink up to 40 cups of cocoa per week, rates of the “big killer” diseases are less than 10%. Cocoa is the richest source of flavonoids when cold processed, and since cocoa is the main beverage of the Kuna, they probably have the most flavonoid-rich diet of any population. For both women’s health and men’s health, dark, unprocessed chocolate, eaten or taken in a drink up to three times a day is showing numerous health benefits for the cardiovascular system, brain function, energy and stamina, and insulin sensitivity.

Delightful pick up dessert. My next door neighbor brought these to me when we moved into the neighborhood. Needless to say we have been the "sweetest" of friends ever since that day! — posted by Julie 927