Wow! I love the recipes. I was searching for truffle recipes and these are great. My daughter and I are thinking about starting a small chocolate candy biz and are looking for ideas. Here is a great quick recipe we use. Crush 1 package of Oreo cookies in the food processer. Soften 1 8 oz package of cream cheese and add to cookies. Roll into balls and refrigerate for about an hour. Temper milk or dark chocolate and dip. Let cool and keep stored in refrigerator. They can also be rolled in cocoa, powdered sugar,chopped nuts,coconut, etc.

This is a very flavorful chili that is also good and spicy. You can control the spiciness by the amount of chipotles in adobo you add. The amount called for is plenty spicy. Turkey Chili  2 tablespoons oil  2 large onions chopped  2 tablespoons garlic chopped  2 1/2 pounds turkey ground  1/4 cup masa harina  28 ounces whole plum tomatoes drained and chopped, reserve juice  2 cups chicken stock, and maybe 2 cups more  6 tablespoons pasilla chili powder  1 tablespoon cumin ground  1 teaspoon oregano  1 teaspoon cinnamon  1 teaspoon black pepper freshly ground  1 tablespoon salt  2 tablespoons cider vinegar  2 small chipotle chilies in adobo sauce chopped  40 ounces beans (black or kidney) preparation: Heat the oil in a dutch oven and saute the onions until golden. Add the garlic and saute for another 2 3 minutes. Add the turkey and saute until the meat loses its color, stirring to break the meat apart. Sprinkle the masa harina onto the meat and stir to incorporate, cooking for an additional 2 minutes. Add the remaining ingredients (except beans), the reserved tomato juice and 2 cups of chicken stock. Bring to a boil over high heat, reduce the heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the remaining chicken stock if necessary. Add the beans and continue cooking for 10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced onions, grated cheese, sour cream, chopped fresh coriander, or anything else you like with your chili. NOTE: Try and get the ingredients listed. DonÂt use regular chili powder. If you canÂt find pasilla (you can mail order it at http://www.mexgrocer.com/9674.html), substitute ancho (usually available in super markets). This chili has a nice "earthy" taste with a hint of smokiness imparted by the chipotle chilies in adobo sauce. The "heat" also comes from the chipotle chiles, so add less or more to taste. Ground beef or pork can be substituted for the turkey.

This is a killer chocolate recipe. You must love chocolate though!! Chocolate Chocolate Soufflés (recipe courtesy of Emeril Lagasse) Yield: 4 servings 2 teaspoons unsalted butter, softened 1/2 cup sugar 8 ounces semisweet chocolate, break up into chunks 4 large egg whites 3 large egg yolks 1/4 cup Grand Marnier Confectioners' sugar, for dusting Grand Marnier Chocolate Sauce 1 cup heavy cream 1 tablespoon butter 1/4 cup Grand Marnier 4 ounces semisweet chocolate, finely chopped In a small saucepan, heat the cream and butter. Add the Grand Marnier. Whisk then bring to a boil. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated. Serve with the souffle. . Preheat oven to 400 degrees F. Butter 4 individual ramekins and sprinkle with about 1 teaspoon sugar for each ramekin. Melt the chocolate in the top of a double boiler set over simmering water, stirring occasionally until smooth. Remove from heat. In a bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy. Whisk the egg yolks into the melted chocolate 1 at a time, add the Grand Marnier, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites until thoroughly blended. Transfer mixture to ramekins and place on a baking sheet. Bake until puffed and somewhat firm, about 20 minutes. Emeril recommends serving with the chocolate sauce, but I felt it was rich enough and very delicious without the sauce.

2 oz unsweetened chocolate (squares) 1 cup all-purpose flour (sifted)& 2 tbsps all-purpose flour (sifted) 4 tsp double-acting baking powder 4 tsp baking soda 1 pinch salt 2 oz sweet butter (2 sticks) 1 tsp vanilla extract 2 cup granulated sugar 2 tsps light cream (milk) 1 egg (graded large) 1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly. 2. Sift together the flour, baking powder, baking soda, and salt,set aside. 3. In the large bowl of an electric mixer cream the butter. 4. Add vanilla and sugar, beat to mix well. 5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well. 6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated. 7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness. 8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out). 9. Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time). With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat. Leftover pieces of the dough should be pressed together and rerolled. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack. With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container.