Marquise of Dark Chocolate

8 oz Semi-Sweet Chocolate
8 oz Unsalted Butter
1/2 cup Milk
3 Eggs
1/4 cup Sugar

Break chocolate into small pieces and melt gently in a double boiler. Put aside in medium mixing bowl.
Bring milk and sugar to a boil in a medium saucepan. Pour mixture over chocolate.
Break eggs and separate the yolks and whites. Beat whites to a stiff peak.
Add yolks, one at a time, into the chocolate mixture. Add melted butter. Stir to combine, then fold in egg whites.
Pour marquise into molds and refrigerate 4-5 hours.

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DARK Chocolate Layered Cheesecake

CHOCOLATE CRUMB CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
1/2 teaspoon shortening(do not use butter, margarine, spreads or oil)

1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F.
2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.
5. Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.
6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan. A fine dark chocolate recipe.

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White and Dark Chocolate Mousse Pie Ecstacy

8 oz. Fine quality White Chocolate
5-8 oz. fine Semi-sweet or Bittersweet Chocolate (best if you mix several kinds)
2 pints of whipping cream
2 rounded tablespoons of plain yoghurt
? cup of Myers Dark Rum (the only kind good for cooking)
vanilla extract
2 "cookie style" store-bought pie crusts, (I've cooked with graham cracker, Oreo, chocolate, and shortbread crusts, and the Oreo is far superior to the rest, followed by the shortbread). Tip: save the plastic lid that comes with each pie, remove the label, invert, and use to cover each of the pies before chilling
them.

The goal is to create two identical pies (one for eating now, one for sharing
later). Each pie has a dark chocolate mousse layer topped by a white
chocolate mousse layer. They are best if prepared ahead of time and chilled
for about 2-4 hours.

The dark layer:

Whip one of the pints of whipping cream until whipped. Melt the 5-8 ounces
of semi-sweet chocolate in a microwave-safe bowl with half (1/8 cup) of the
rum for 1 to 2 minutes and stir until smooth. Add the yoghurt, and stir until
smooth. Then blend into the whipped cream the dark chocolate mixture with a
whisk until homogenous. Place ? of the mixture into each of the pie crusts.

The light layer:

Whip one of the pints of whipping cream until whipped. Melt the 8 ounces of
white chocolate in a microwave-safe bowl with the rest of the rum (1/8 cup)
plus 2 teaspoons Vanilla extract for about 1? minutes, and stir until smooth.
Blend this white chocolate mixture into the whipped cream with a whisk. Pour
-- gently -- into the pie crusts, over the dark chocolate mousse. The pies
should be generously filled to almost overflowing by the time you're done.

Chill.

Hank's wonderful variation: Instead of using two kinds of chocolate, skip the
white chocolate step, double the amounts in the dark chocolate part (being
sure you use at least 1 pound of dark chocolate per quart of whipped cream
or even more), and enjoy a superb dark chocolate mousse pie.

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Dark Chocolate Mousse recipe
more here:www.bigoven.com/recipe77715

Cooking For Engineers - Recipe File: Dark Chocolate Souffle
more here:www.cookingforengineers.com/article.php?id=160

Dark Chocolate Cake Recipe
more here:www.recipezaar.com/71246
A rich brownie recipe, made with real melted chocolate.

Dark Chocolate Brownie Recipe
more here:coffeetea.about.com/od/miscchocolate/r/chocbrownie.htm

"Chocolate was consumed by the Gods in Paradise, and the seed of cocoa was conveyed to man as a special blessing by the God of the Air"