Mocha Choco Polvoron

Ingredients:
180 grams powdered milk
100 grams bread flour
1 tbsp butter
1 tbsp instant coffee
150 grams pili nuts

Chocolate Coating:
1/2 cup semi-sweet chocolate
1/2 cup heavy cream


Directions:
1. In a carajay, toast the bread flour, add sugar and the milk powder. Set aside.
2. Melt the butter and add to the bread flour mixture. Mold.
3. Dip into the chocolate coating. Top with pili nuts.


Source: Alaska

Heavenly Chocolate Mousse Pie

Ingredients:
4 squares unsweetened chocolate, melted
1 300 ml condensed milk
1 1/2 tsp vanilla extract
1 cup whipping cream, whipped
1 9-inch chocolate pie crust (ready prepared)


Directions:
1. With electric mixer, beat chocolate, condensed milk and vanilla until well blended. Chill for 15 minutes.
2. Remove from refrigerator, stir and fold in whipped cream.
3. Pour chocolate mixture into the pie crust and refrigerate.
4. Top with tiny marshmallows when ready to serve.


Source: Alaska

Chocolate and Sweetened coffee Dessert

Ingredients:
Coffee Mixture:
2 tbsp instant coffee
1 cup hot water
2 tbsp sugar

1 tbsp creme de cacao (optional)
2/3 cups evaporated milk
1 cup heavy cream
1 pack unflavored gelatin
4 egg yolks, slightly beaten
whipped cream
chocolate shavings


Directions:
1. In a bowl, mix coffee mixture, creme de cacao, evaporated milk and heavy cream.
2. Stir in the egg yolks and gelatin until the mixture thickens. Refrigerate until set.
3. Before serving, top with whipped cream and sprinkle with chocolate shavings.


Source: Alaska

Chocolate Snowswirls Fudge

Ingredients:
4 tbsp butter or margarine
3 cups semi-sweet chocolate chips
1 (14 oz) can condensed milk
1 1/2 tbsp vanilla extract
dash of salt
1 cup chopped nuts
2 cups miniature mashmallows


Directions:
1. In a saucepan, melt the chocolate chips.
2. Add condensed milk, 2 tbsp butter, vanilla and salt.
3. Remove from heat; stir int he nuts, spread evenly into 8 or 9 inch square pan.
4. Melt marshmallows with remaining 2 tbsp butter and spread on top of fudge. With table knife or spatula, swirl through top of fudge.
5. Refrigerate for 2 hours until firm. Cut into squares.


Source: Alaska

Cookie Craver's Chill-Out

Ingredients:
ice cream
chocolate chip cookies
strawberry or chocolate syrup


Directions:
1. Arrange cookies on a plate.
2. Scoop one flavor of ice cream over cookies. To make two versions of this dessert, use a different flavor of ice cream.
3. Top with a generous squeeze of your choice of syrup.


Source: Selecta

Double Peanut Butter Brownies

Ingredients:
1 pack Maya Oven Toaster Brownie Mix
1 pack Reese's Peanut Butter Chocolates
1 pack M&M Chocolate Covered Peanut Butter Candies


Directions:
1. Prepare the brownie mix according to the package directions. Stir in some of the peanut butter chocolates.
2. Bake until done.
3. Cover the top with peanut butter candies.
4. Cool and slice.

No oven? You can bake goodies in an oven toaster.
You can also make this using any brownie recipe or other chocolate candies.
Preparation time: 15-20 minutes
Baking time: 16-18 minutes
Makes 4-6 servings.


Source: Good Housekeeping

Choco-Cornflake Balls

Ingredients:

2 cups chocolate, cubed

2 1/4 cups cornflakes or other breakfast cereal

1/4 cup cashew nuts or raisins, chopped

1/3 cup colored mini marshmallows

Directions:

1. Melt the chocolate over a double boiler until smooth.

2. Add the cornflakes, nuts or raisins, and marshmallows. Stir until the ingredients are covered well with the melted chocolate.

3. Line a muffin pan with paper cups. Scoop the cornflake mixture into the paper cups. Top with more nuts, mashmallows, or candy sprinkles.

4. Chill in the refrigerator until set.

If you use cornflakes with almond clusters, there's no need to add cashew nuts.
Melt the chocolate in a double boiler so it won't burn. If you don't have a double boiler, heat water in a pan then place a bowl (any kind will do) filled with chopped chocolate over it. Stir until the chocolate melts.
Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Makes 6-8 servings.


Source: Good Housekeeping

Super Easy Ice Cream Sandwiches

Ingredients:
1 bag chocolate chip cookies
1 bag double chocolate chip cookies
1-2 pints ice cream
nuts and candies


Directions:
1. Place a scoop of ice cream between 2 kinds of cookies.
2. Press chopped nuts or candies on the sides of the ice cream.
3. Wrap tightly in plastic wrap and freeze until firm.


Variations:
Nutty Chocolate Chip - Use chocolate or vanilla ice cream and coat with chopped cashews or walnuts.
Triple Chocolate Chip - Use chocolate chip ice crea, two types of cookies, and coat with more chocolate chips.
Neapolitan - Use strawberry ice cream and coat with chocolate candies.

These are great as instant dessert or snack for kids. Make a big batch and place in a covered container in the freezer.
Preparation time: 15 min + 2-3 hours chilling
Makes 8 sandwiches for every pint of ice cream


Source: Good Housekeeping

Toblerone Banana Popsies

Ingredients:
4 ripe bananas
800 g bar Toblerone chocolate, chopped
1 cup chopped nuts or Rice Krispies


Directions:
1. Cut the banana in chunks or, if the bananas are small, in halves. Insert popsicle sticks into the cut sides.
2. Melt the chocolate over a double boiler until smooth.
3. Dip the bananas in the melted chocolate until well coated.
4. Roll bananas in chopped nuts or Rice Krispies.
5. Place on a tray lined with aluminum foil. Chill in the refrigerator until set.

Makes 4-6 servings.
Preparation time: 15-20 minutes
Cooking time: 5-10 minutes
You may use your favorite chocolate bar in place of Toblerone.
If you use Rice Krispies for coating the banana popsies, you have to serve them at once so they don't lose their crunch.
If you're keeping them long, skip the nuts or cereals; just use melted chocolate.



Source: Good Housekeeping