Use good quality dark chocolate for all of these "recipes" (some may call for white chocolate as an optional choice, but vegan white chocolate may be difficult to find in some areas). It might be a good idea to run a test batch with your chocolate, because some chocolates are just better suited to baking than others, both in taste and texture.

Many dark chocolates already contain some vanilla, but you may want to add some extra vanilla extract for all of these recipes. Almond and maple extract can be used too, but they may not go well all of the recipes.

Remember that unlike most candy, dark chocolate is a very healthy food which contains vitamins, minerals, fiber and plenty of good flavonoids.

Melting Chocolate

Chocolate is best melted using a . The melting temperature is quite low (remember that it melts in your mouth!) so the water does not have to be boiling. It's better if it doesn't boil, because getting water in the chocolate bowl can ruin the texture.

It is also possible to melt chocolate in the microwave. Just use very low power, even the thawing mode may work. Stir frequently and be careful not to burn the chocolate.

Shaping the Chocolates

You can use cookie cutters, mini muffin cups or other small molds; frosting bags (for some recipes) or just spoon the chocolate onto a baking parchment. The chocolates can be decorated with frosting sugar, cocoa powder or desiccated coconut.

Coconut Milk Chocolate

Coconut milk chocolate is an easy way to create a very creamy chocolate similar to milk chocolate. The coconut taste is not really evident, so this should please even people who are not so fond of coconut.

Melt chocolate and add some coconut milk powder (it can be bought at Asian grocery stores). Stir until combined.

Nutty Chocolate Truffles

2 parts (e.g. 2 oz) chocolate and 1 part (e.g. 1 oz) cashew or almond butter. Melt the ingredients together and stir to combine.

Mint Chocolate

Add a few drops of peppermint oil or mint extract to melted chocolate. You can also add crushed peppermint candy pieces.

Chili Chocolate

Add some cayenne powder or other finely ground chili powder (which does not contain oregano, cumin or other spices!) to the chocolate, to taste. If using cayenne, remember that it is pretty hot, so add by pinches, not by teaspoons - unless you're gifting a real chili head.

Spice Chocolate

Traditional Mexican chocolate spices - which are also traditional Christmas spices - include cinnamon and nutmeg. Again add to taste, keeping in mind that nutmeg should only be used in very small quantities. You can also add these spices in the chili chocolate.

Feel free to experiment with other spices. Some people like pink peppercorns in their chocolate and it can be combined with cinnamon and nutmeg, but it isn't everyone's cup of cocoa.

Chocolate Berries

Dip dried strawberries, cherries, blueberries or cranberries into melted chocolate by using a spoon or fork. White chocolate is a traditional companion to strawberries, but dark chocolate is superb, too.

Chocolate Nuts

Dip nuts into melted chocolate. You can use cashews, pecans, walnuts, hazelnuts, just about any nuts. Roasted unsalted macadamias make for a particularly decadent treat. If you can only find roasted salted nuts, the salt can be washed out (pat carefully dry, as melted chocolate doesn't like water).

You can, of course, dip the nuts into some of the previously mentioned chocolates. What about Chili Chocolate Pecans or Coconut Milk Chocolate Cashews? Most of the recipes here can be combined for fancy, unique chocolates!

Mexican Hot Chocolate

2 eggs
4 cups milk
3/4 cup sugar
2 cups heavy cream
1 1/2 teaspoons cinnamon
4 ounces unsweetened chocolate
3 teaspoons pure vanilla extract

Method :-
Melt the chocolate in the top of a double boiler. Heat the milk and cream on low, not to the extent of bubbling but until hot. Add 3 table spoons of the hot milk to the chocolate and mix it well. Blend in the rest of the milk mixture, the sugar, and the cinnamon. In a small bowl beat the eggs and vanilla. Add a tablespoon of the chocolate mixture to the eggs and beat well. Slowly stir the egg mixture into the chocolate. Whisk the hot chocolate briskly in the double boiler for 3 minutes, then serve immediately.

Mexican hot chocolate could be prepared in less than 25 minutes.

Sour Cream Streusel

2 1/2 cups flour
2 cups brown sugar
3/4 cup butter

Mix these with a pastry blender til crumbly.

Reserve 2/3 C of mixture to topping.

To the above mix add:

1 cup sour cream
1 egg
1/2 tsp baking soda
1 tsp baking powder

Beat thoroughly, pour into well buttered 8 x 8 pan.

ADD: 2 finely chopped nuts to crumb mixture, sprinkle over to of streusel.

Bake at 375 degrees or until prettily browned.

1 lb. plums
1/4 cup brown sugar
1/3 cup flour
1/2 cup rolled oats
Pinch salt

1 lb. nectarines
1/4 tsp cinnamon

1/3 cup brown sugar
1/4 tsp cinnamon
5 Tbsps butter

Preheat oven to 375ۈ. Mix fruit, 1/4 cup sugar and 1/4 tsp cinnamon in bowl. Pour into 9" pie pan. Combine oats, 1/3 cup sugar, flour, 1/4 tsp cinnamon and salt. Cut butter into this mixture (as if making pie dough) until crumbly. Sprinkle over fruit. Bake until bubbly, about 45 minutes.

Red Cherry Rolls

2 (16.5 ounce) cans Bing cherries, drained and liquid reserved
1 cup granulated sugar
1 tablespoon flour or tapioca
1 tablespoon butter
1 1/2 cups all-purpose flour
2 1/4 teaspoons
baking powder
1/4 teaspoon salt
2 tablespoons butter or shortening
1/2 cup milk

Add enough water to the reserved cherry liquid to make 2 cups juice. In a saucepan mix together cherry juice-water combination, sugar, the 1 tablespoon flour or tapioca and the 1 tablespoon butter. Cook for about 1 minute, then let stand.

Mix the 1 1/2 cups flour, baking powder, salt, the 2 tablespoons butter or shortening and milk as though you are making biscuits. Roll out to approximately 1/4-inch thick. Spread the 2 cans of drained cherries evenly on the dough, then roll up the dough. Using a sharp knife, cut into 1 1/2-inch slices. Place slices in a greased baking dish and then pour the cherry juice sauce over the top. Bake uncovered at 425 degrees F for 30 minutes. Let cool before serving.

Blueberry Puffs

2 cups fresh or 1 bag frozen blueberries
1 1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon
cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon lemon juice
1/3 cup light brown sugar
12 slices bread
6 eggs
2 cups half-and-half
1 teaspoon vanilla extract
1/4 cup granulated sugar

Mix first 7 ingredients in a saucepan. Heat until the sauce is semi-thick. Set aside and cool to room temperature.

Cut crusts from bread. Spray a 2-quart rectangular glass pan with a nonstick pan coating. Cover the bottom of pan with 6 bread slices.

In separate bowl, mix eggs, half-and-half, vanilla extract and sugar. Pour half of this mixture over bread. Spread thickened, cooled blueberry sauce over bottom layer. Arrange the other half of the bread on top of blueberry filling. Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.

Cover and place in refrigerator overnight.

Bake in a preheated 350 degree F oven for 60 minutes.

Let stand for 10 minutes before cutting into 6 servings or 12 servings for a buffet.

Top with brown sugar and a few blueberries.

Lemon Cake

Ingredients...
1 pk lemon jello (3 oz)

1 cup boiling water

3/4 cup oil

1 pk yellow cake mix

4 each eggs

GLAZE

3/4cupsugar
1juice of 2 lemons

1lemon rind, grated (optional)

Method...

Dissolve Jello in boiling water and cool. Add oil. Mix this with cake mix, beat throughly, adding eggs one at a time while beating. Pour into greased tube pan. Bake at 350F for 50 to 60 mins. Remove from pan and cover with glaze made by dissolving sugar in lemon juice. Grated lemon rind may be added to glaze.

Russian Tea

Ingredients...

6 tb Orange-Pekoe tea
4 Whole cloves
1/2 c Sweet cider
1/2 ts Red food coloring
2 qt Boiling water

Method...

Sugar, honey or strawberry -jam Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

Masala Coffee (Spiced Coffee)

Ingredients...

3 c Milk
3 c Water
1 ea Cinnamon stick (1-in long)
5 ea Cardamom pods
6 tb Sugar
6 tb Coffee, regular grind

Method...

Combine water and milk in a saucepan and bring to a boil. Add cinnamon, cardamom pods, sugar and coffee into boiling liquid in saucepan. Stir a few times and boil over medium heat 3 to 4 minutes. Make sure it does not boil over. Strain coffee through cheesecloth into another pan. Place coffee over heat and bring to a boil. Pour coffee between two pans until thick and creamy. Serve in cups immediately.

KahluaCake (Black Russian Cake)

Ingredients...
CAKE

1 package yellow cake mix

1 package chocolate fudge INSTANT pudding
4 large eggs
3/4 cup oil, vegetable
3/4 cup water
1/4 cup vodka
1/4 cup kahlua

TOPPING MIX
1/4 cup sugar
1/2 teaspoon cinnamon, ground
1/4 cup nuts, ground

Method...
Cake: Mix and beat all ingredients for 4 mins. Grease bundt pan.
Topping mix: Coat the greased pan with the topping mixture. Pour the remainder into the batter. Bake at 350 degrees F for 55 mins. Cool 15 mins before removing from pan.

Fresh Fruit Cake

Ingredients...

FRUIT SAUCE

1 1/2 c Orange juice
3/4 c Sugar
2 tb Cornstarch
1 ts Grated orange peel
1 ts Grated lemon peel
1/4 ts Salt (optional)

CAKE
1 pk Angel food cake mix
3 Medium peaches
1 pt Strawberries
1 c Blueberries

Method ...
About 2 hours before serving or early in the day: Prepare fruit sauce: In 2 qt saucepan over medium heat, mix orange juice, sugar, cornstarch, orange peel, lemon peel and salt. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Cover saucepan and refrigerate about 1 hour or until mixture is chilled. Meanwhile, preheat oven to 375~. Line 15 1/2 x 10 1/2 jelly-roll pan (I use my roasting pan) with waxed paper; grease paper. Prepare angel food cake mix as label directs, but spread batter evenly in prepared jelly-roll pan. Bake cake 20 minutes or until golden. Cover large wire rack with sheet of waxed paper. When cake is done, with small spatula, loosen it from sides of pan; invert onto waxed paper on rack. Lift off pan; peel off paper. Cool cake completely, then return to clean jelly-roll pan or large tray. Cover cake if not using right away. To serve: Spread top of cake with about half of chilled fruit sauce. Slice peaches and strawberries. Arrange peaches, strawberries, and blueberries on cake; brush fruit with remaining fruit sauce. This cake is absolutely delicious and looks very pretty with the different color fruit on top

Prune Cake (Holiday Spice Cake)

Ingredients....

1 1/2 c Sugar
1 c Buttermilk
2 c All-purpose flour
3 Eggs
2 ts Baking powder
1 ts Salt
1 ts Cinnamon
1 ts Nutmeg
1 ts Baking soda
1/2 ts Allspice
2 ts Vanilla extract
1 ts Lemon extract
1 c Pitted prunes, chopped
1 c Pecans or walnuts, chopped

SAUCE

Sugar
1/2 c Buttermilk
2 tb Light corn syrup
1 Stick of butter or margarine
Cut into pieces 1/2 ts Baking soda
1 ts Vanilla extract
1 ts Lemon extract

Method...
Preheat oven to 350 degrees. Mix all ingredients (except sauce). Pour into a greased floured tube pan and bake until cake tests done - about 1 hour. Let cool in pan about 10 minutes; turn out on rack and cool completely. Poke holes through cooled cake with skewer and pour half of sauce over top (sauce recipe makes enough for two cakes). Wrap tightly and let sit for three days. (SAUCE - MAKES ENOUGH FOR TWO CAKES) Combine all ingredients in a large sauce pan. Bring to a boil and boil until mixture will spin a thread when poured off the end of a spoon - about 10 minutes. Cool slightly and pour sauce over cakes.

Chocolate Pudding

4 tbsp cornstarch
2/3 cup sugar
1/8 tsp salt
3cups milk
4 oz. bittersweet chocolate, chopped. Tip:
For those special occasions, I suggest using Ritter Sport Bittersweet 71% Cocoa Chocolate . 1 tsp vanilla extract
Method:-
Mix cornstarch, sugar and salt in the top of a double boiler. Stir in milk and chocolate. Place over boiling water and stir constantly until thick and smooth. Cover and cook 15 minutes longer, stirring occasionally. Stir vanilla into recipe chocolate pudding. Refrigerate until chilled.

Chocolate-Cinnamon Mousse

Ingredients....

• 3 egg yolks, lightly beaten
• 2 cups whipping cream, divided
• 16 one-ounce squares semi-sweet chocolate
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1/4 cup powdered sugar
• 1/4 to 1/2 tsp ground cinnamon
• 1 tsp pure vanilla extract (Mexican is best)
• Sweetened whipped cream

Method...

In a large saucepan, combine egg yolks and 1/2 cup whipping cream; set aside.

Combine chocolate, corn syrup and butter in a large microwave-safe bowl and nuke until chocolate melts, stirring occasionally. Gradually stir into the egg mixture in saucepan.

Cook over medium heat stirring constantly 3 to 5 minutes or until mixture reaches 160 degrees. Cool.

Beat remaining 1-1/2 cups whipping cream until foamy; gradually add powdered sugar and cinnamon, beating until soft peaks form. Stir in vanilla. Stir 1 cup whipped cream into chocolate mixture. Fold remaining whipped cream mixture into chocolate mixture and pour into individual serving dishes or large wine glasses. Cover and refrigerate 8 hours. Serve with a dollop of whipped cream.

White Chocolate Candy Cane Cookies

Ingredients:-

• 1 (18 ounce) roll refrigerated sugar cookie dough
• 1/2 cup finely chopped white chocolate
• 2/3 cup finely crushed chocolate filled candy canes OR plain candy canes
• 1/2 cup chopped macadamia nuts, if desired

Preparation:-

Preheat oven to 350 degrees F. Place dough in a large bowl. With hands, work in chocolate, candy cane pieces, and nuts until blended. Drop dough by rounded spoonfuls onto silpat or parchment paper lined cookie sheets, 2" apart. Bake at 350 degreees F for 8-10 minutes until cookies are set and light brown around the edges. Remove to wire racks to cool; store in airtight container at room temperature for up to 4 days. Cookies can be frozen up to 3 months. Makes about 30 cookies.

White Chocolate Candy

Ingredients:-

* 2 cups Rice Chex
* 2 cups Corn Chex
* 2 cups pretzels
* 1 cup plain M&M' (during Christmas use the green and red ones for the seasonal look)
* 8 pieces white chocolate bark

Directions:-

1. In separate bowl mix cereal, pretzels, and m&m's.

2. 
   

   Melt white chocolate over stove on low heat and continue stirring until melted. You can melt white chocolate in microwave if desired.

3. 
   

   Do not let white chocolate boil.

4. 
   

   Pour 1/2 of the mixture into melted chocolate. Stir until mixture is starting to look covered and then slowly pour the rest of the cereal mix into pot.

5. 
   

   Turn off heat and mix until all the mixture is covered with white chocolate.

6. 
   

   Pour candy on wax paper and spread out.

7. 
   

   Let it sit for about an hour or until completely cool.

8. 
   

   Cut into square pieces with knife or you can break it with your fingers.

9. 
   

   Put into any kind of container you desire.

10. 
    

    Give as a gift in a pretty container or a good party snack.