9 valentine chocolate red Recipes

safflower oil, plastic 6-count lollipop mold (6-count ), imported white chocolate, imported bittersweet chocolate, lollipop sticks, red cellophane bags (optional), gold ribbons (optional)

white chocolate chips (a bag and a 1/2), red heart red cinnamon candies

rice chex, white vanilla baking chips, peanut butter, butter, powdered sugar, red white and pink candy-coated chocolate candy (m & ms suggested), red jimmies candy sprinkles or 1/4 cup pink jimmies candy sprinkles

pillsbury brownie classics traditional fudge brownie mix, oil, water, eggs, semi-sweet chocolate chips (1 cup), pillsbury creamy supreme fudge frosting, vanilla, red cake decorating gel (optional)

nestle toll house chocolatier 62% cacao, bittersweet chocolate baking bar, broken into small pieces, all-purpose flour, baking soda, salt, milk, white vinegar, granulated sugar, vegetable oil, eggs, vanilla extract, cream cheese frosting, cream cheese, at room temperature, butter, softened, milk, vanilla extract, powdered sugar, assorted sprinkles (optional)

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

butter, softened, unsweetened chocolate, sugar, eggs, beaten well, vanilla, all-purpose flour, cream cheese, softened, sugar, peppermint extract or 1/2 tsp cherry extract or 1/2 tsp orange extract or 1/2 tsp lemon extract (use whatever you like to go with whatever color you want), red/pink for valentine s day, green for st. patrick s day, red or green for christmas, blue for ha), non-dairy whipped topping, thawed (cool whip), semi-sweet chocolate chips or 1/4 cup milk chocolate chips, melted (optional)