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.