Chocolate "SUSHI"

Modeling Chocolate:
12oz chocolate
2oz corn syrup

Sticky Rice:
1 cup rice
2 cups apple juice

seasonal fruits, julienned (to slice into thin strips the size of matchsticks)
rolling pin

To make modeling chocolate melt 12oz chocolate in double boiler, add 2oz corn syrup and mix thoroughly. Wrap in plastic and refrigerate for 2 hours.

Put 1 cup of rice in a pot and add 2 cups apple juice. Bring to a boil. Boil for 5 minutes, take of heat and set aside.

Roll up tightly making sure that both sides are stuck together. Place in refrigerator to set.

Using a sharp knife cut your rolls into 1 in lengths. Place on your plate and garnish.

1 cup water 
1/2 cup margarine or butter 
1 cup all-purpose flour 
4 eggs 

Filling: 
1/3 cup sugar 
2 Tbs. cornstarch 
1/8 tsp. salt 
2 cups milk 
2 egg yolks, slightly beaten 
2 Tbs. margarine or butter, softened 
2 tsp. vanilla 

Chocolate Frosting: 
1 ounce unsweetened chocolate 
1 tsp. margarine or butter 
1 cup powdered sugar 
1-2 Tbs. hot water

Preheat oven to 400F. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto un-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide with spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream filling. Replace the tops and frost with chocolate frosting.

To make filling:
Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Strain mixture to remove any lumps. Stir in margarine and vanilla; cool.

To make frosting:
Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and is spreading consistency.

Chocolate Cream Cheese Dessert

Serves 8-10

This dessert has four yummy layers. Trying to think of something to serve for staff or work parties? This will win everyone over. This is also great for hot summer days. 

1 stick (1/2 cup) melted butter
1 cup flour
1 cup chopped nuts
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 8 oz container of cool whip
1 4 oz package instant chocolate pudding
1 4 oz package instant vanilla pudding
3 cups milk

Layer 1 (crust)
Pre-heat oven to 325 degrees. Mix butter, flour, and chopped nuts together and press in a 9 X 13" pan. Bake at 325 degrees for 25 minutes.

Layer 2
Beat cream cheese, powdered sugar, and 1 cup of cool whip (save the rest for the top.) Spread over layer one.

Layer 3
Mix chocolate and vanilla pudding and milk together well. Spread over layer two.

Layer 4
Spread on the rest of the cool whip. Refrigerate for 3-4 hours. Slice and serve.

You can also make this recipe in a light form.
For the following items use a lighter or fat free version of the product.
cream cheese, cool whip, milk and vanilla/chocolate pudding.

Espresso Chocolate Mousse

Servings: 6

6 ounces semisweet chocolate
1/3 cup espresso or 1/2 teaspoon instant coffee
1/3 cup boiling water
4 large eggs separated
3 tablespoons sugar

Put the chocolate and espresso in food processor fitted with steel blade, or a blender, and process for a few seconds until chocolate is finely chopped. With the machine running, pour the boiling water in through the top, and continue processing for several more seconds, until the chocolate is completely melted. Add the egg yolks and process until well mixed. 
In a medium sized bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff. Fold chocolate into whites until no streaks of white remain. 
Turn into serving dishes, and chill for several hours until firm.