Prepare the following ingredients:

- 3 tbsp granulated sugar
- 2 to 3 tbsp Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate Flavour NESTLE Hot Cocoa Mix
- 2 tbsp unsalted butter
- 1/3 cup NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
- 1/3 cup NESTLE TOLL HOUSE Milk Chocolate Morsels
- 1 can NESTLE® CARNATION® Evaporated Milk
- 4 cups ice cubes
- Whipped cream

Procedure 1:

- Place sugar, cocoa mix and butter in a double boiler, set over gently boiling water
- Stir frequently until melted and smooth paste forms
- Add morsels and stir
- slowly stir in 1/2 cup evaporated milk when morsels are melted
- Stir until smooth and velvety
- Cool to room temperature

Procedure 2:

- Place chocolate mixture, remaining evaporated milk and ice in blender
- Blend until smooth
- Pour into individual glasses or bowls
- Top each serving with a dollop of whipped cream
- Sprinkle with additional chopped morsels, if desired
- Serve with a straw and/or spoon.

It can be served with creme custard, stout beer or mixed berries, this is the kind of cake that your friends will remember you best. It is as good as or maybe even better than the one you can get from a restaurant, with very rich and thick chocolate flavour. It is best served cold and a few days older because its texture and taste gets better in the refrigerator.

Ingredients:

- 12 ounces semisweet chocolate chips
- 4 (1 ounce) squares unsweetened chocolate
- 1 1/2 cups butter, melted
- 1 3/4 cups white sugar
- 1/2 cup water
- 7 eggs
- 2 cups whipped cream

Procedure A:

- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10 inch round pan and line bottom with parchment paper
- Chop chocolate squares and place in a large bowl with chocolate chips.
- Add melted butter
- Heat water and 1 1/2 cups sugar in a saucepan until boiling
- Pour over chocolate and Stir until smooth

Procedure B:
- Whip eggs with remaining 1/4 cup sugar until thick in a separate bowl
- Fold into chocolate mixture
- Pour batter into 10 inch pan
- Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes
- Remove from oven
- Cool and refrigerate for several hours.

Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Chocolate recipes that are low in fat don’t have to be low on taste. So here is a simple low fat chocolate recipe for chocolate lovers.

Ingredients:

1/3 cup semi-sweet chocolate chips
4 ounces light cream cheese, softened
1/3 cup cocoa powder
1 ½ cups confectioner’s sugar

Procedure:

- Melt chocolate chips in a glass bowl and melt for 1 minute or until chocolates are melted
- Stir with spatula until smooth
- Beat cream cheese using electric mixer until smooth
- Add melted chocolate and mix until smooth and creamy
- Add cocoa power and mix until blended
- Gradually add sugar and beat until dough is soft and creamy
- Roll dough into 1 inch balls
- Dip and roll balls into shallow bowls of sifted confectioner’s sugar or sifted cocoa powder
- Place truffles on a baking sheet lined with wax paper
- Chill of at least an hour

Serves 20 truffles, per serving contains 77 calories, calories from fat 23, 2.5g total fat, 5mg cholesterol, 23mg sodium, 12.4 carbohydrate, 0.8 fiber and 1g protein.

This is a sample video on How to melt chocolate for chocolate truffles

Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events.

Ingredients:
½ cup unsweetened cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 tsp. pure vanilla extract

Procedure 1:
- Put cocoa powder along with 1 cup half-and-half into a saucepan
- Whisk to combine until smooth paste
- Place over medium heat
- Add the remaining half-and-half and heavy cream
- Simmer mixture and stir occasionally to the scalding point
- Remove from heat

Procedure 2:
- Whisk egg yolks in a mixing bowl
- Gradually add sugar and whisk to combine until light and fluffy
- Gradually pour the scalding half-and-half mixture into the whipped egg yolk mixture
- Make sure to continue whisking to prevent eggs from curdling

Procedure 3:
- Place the bowl over the saucepan of simmering water
- Constantly stir with a wooden spoon
- Cook until custard thickens slightly and coats the back of the spoon and reaches 170 to 175 degrees.
- Immediately remove the custard from the heat and continue to stir for a few minutes
- Stir in the vanilla extract
- Cover and let it cool to room temperature
- Refrigerate until completely cold (referably overnight)

Procedure 4:
- Transfer the cold custard to the container of your ice cream maker and process according to the manufacturer’s instruction.
- Transfer ice cream into a chilled container and store in the freezer

Note:
Half-and-half is a mixture of one part milk to one part cream

Dark chocolates contain large number of antioxidants and are also good for the heart. A small bar of dark chocolate a day may reduce blood pressure in those individuals with high blood pressure. Dark chocolate may also reduce cholesterol by up to 10%.

Chocolate Health Benefits:

- Cacao which is the source of chocolate contains antibacterial that fights tooth decay
- The smell of chocolate may increase theta brain waves that results in relaxation
- Contains phenyl ethylamine, a mild mood elevator
- Contains oleic acid, a monounsaturated fat which may raise good cholesterol
- Drinking a cup of hot chocolate before meals may reduce appetite
- Men who eat chocolate may live one year than those who don’t
- Flavonoids may help keep blood vessels elastic
- Increases antioxidants levels in blood
- Use to treat bronchitis and insect bites
- Stimulates endorphin production that gives feeling of pleasure
- Contains serotonin levels in brain that acts as anti depressant
- Contains theobromine, caffeine and other substances which are stimulants