Chocolate...

I'll admit it, I am a chocolate addict! But Im also a chocolate snob, I will not touch any old kind...I like the good stuff...and the darker the better, not a milk choc fan at all.

Best dark chocolate and my all time favorite brand - Hachez...based out of Bremen, northern Germany. I grew up on this stuff, so its a little hard to stomach Hershey's (full of nothing but sugar) after eating this stuff.

What makes Hachez so unique - they pick only the top 5% cocoa beans in the world and then neutralize the acidity thats typically found in other dark chocolates (why dark tastes so horrible). This process is what makes their chocolates so unique...gives it a very smooth flavor. Most unique flavor - strawberry pepper...sweet strawberry pieces mixed with green pepper from Madagascar. Sounds weird, but its such a great combination! I also like chili-mango...and the one pictured here, mixed berry!

Today I'll go w/ a chocolate recipe...not a big cake fan, but I make it on special occasions ;)

SOGNO DI CIOCCOLATA (CHOCOLATE DREAM)

2 (1 pound 5.2-ounce) boxes Duncan Hines Fudge Brownie Mix (each using 2 eggs and milk instead of water)
1/2 cup Kahlúa (coffee-flavored liqueur)
4 cups chocolate mousse (use your own recipe, or mix up
two (4.2-ounce package Chocolate Mousse Mix)
4 cups whipping cream (from 1 1/2 cups heavy cream, whipped)
2 ounces semisweet chocolate shavings

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. Line two 13 x 9 x 2 1/2-inch glass or metal pans with either parchment paper or wax paper (the paper lining makes it much easier to remove the brownies from the pan.) Grease bottoms with oil or spray with Pam. Pour batter into pans, and bake - either in a convection oven at 325 degrees for 20 minutes, or in a standard oven for about 24-26 minutes. Bake until a wooden pick inserted in the middle of the brownie comes out clean. IMPORTANT - DO NOT OVERCOOK.

Remove from oven and allow cooling completely. Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the Kahlúa, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining Kahlúa, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. (There are no chocolate shavings on top). Refrigerate to store.


CHOCOLATE MOUSSE

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup white sugar
1/4 cup cocoa powder
1 cup heavy cream, chilled
1 teaspoon vanilla extract

In small cup, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla.

Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts.