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	Ganache Chocolate Nutella by Amos Miller Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…	2 votes 1 review 1 comment 6252 views
	Chocolate Mousse by Now We're Cooking! This recipe was featured on Paula Deen's Best on Food Network yesterday. Being from the Midwest/Upper South, many of Ms. Deen's dishes either appeal to me or bring back fond memories of childhood. Chocolate Mousse isn't necessarily in those categories, but this particular recipe sounded delicious, so I made it along with her as her…	1 vote 2455 views
	Molten Chocolate Cake with Fresh Raspberries by Nancy Miyasaki These individual molten chocolate cakes are simple and elegant, and they bake in under 10 minutes. You can use a standard muffin pan or individual ceramic dishes. The cake batter is sturdy and you can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, then remove the pan in advance…	3 votes 1 review 2 comments 2390 views