I worked out this recipe after trying Jacques Torres 'Wicked Hot Chocolate'(which was wickedly good but wickedly expensive to mail order). Wicked Hot Chocolate About a cup or a little more milk Two squares Ghiradelli 100% cacao about 1/4 tsp red pepper flakes dash cayenne about 1/4 tsp cinnamon 1/2 tsp vanilla (added after heating rest of ingredients) barely heaping to heaping tsp honey This may sound very weird, but it's dark, slightly bitter, strong and with a little afterbite of the pepper. And it's absolutely delicious. Use whole milk and maybe even add a little cream.

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 the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn

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.