any creative desserts you have involving chocolate?

If you like marshmallow and chocolate, you'll love this. Very easy, very yummy. 36 large marshmallows 1 1/2 cups semisweet choclolate chips 1/2 cup chunky peanut butter 2 tablespoons butter or margarine Line a 9 inch square pan with foil, butter the foil. Arrange marshmallows in pan. In a double boiler or miicrowave, met chocolate chips, peanut butter and butter. Pour over the marshmallows. chill completely. cut between marshmallows. Serve cold, or frozen.

Double Frosted Brownies Recipe Ingredients: ***BATTER*** 2 ounces Chocolate, unsweetened 1/4 pound Butter 2 large Eggs 1 cup Sugar 1 teaspoon Vanilla extract 1/2 cup Flour 1/4 teaspoon Salt 1/2 cup Nuts, chopped (walnuts are traditional) ***FIRST FROSTING*** 1 1/2 cup Sugar 1/3 cup Butter 1/2 cup Half-and-half (also called light cream) 1 teaspoon Vanilla extract ***SECOND FROSTING*** 3 ounces Chocolate, unsweetened Directions:Pre-heat oven to 350 degrees F. Melt about 2 oz of chocolate and the butter in a heavy saucepan, then let it cool. Be careful not to let the chocolate burn. Beat the eggs in a large bowl until they are blended. Add about 1 cup of sugar and mix well. Stir in chocolate-and-butter mixture. Mix until the chocolate is fully incorporated, with no streakiness. Add the vanilla, flour, salt and nuts. Stir just until the flour is incorporated; over-stirring will make a tough brownie. Spread the mixture in a greased pan, about 11 x 7 inches, that is about 1 1/2 inches deep. Bake in pre-heated oven for 20 to 25 minutes. Cool in the pan on a rack. While it is cooling, follow these instructions to make the first frosting: Mix about 1 1/2 cups sugar, about 1/3 cup butter and about 1/2 cup of half-and-half in a heavy, medium-size saucepan. Bring to a boil, then cook over moderate heat without stirring until a small amount of the mixture forms a soft ball when dropped in ice water, or it reaches 236 degrees F. on a candy thermometer. Remove from heat immediately and cool in a pan of ice-water until the candy is lukewarm. DANGER: melted sugar cools very slowly. You can burn yourself badly by testing it with your finger. Add about 1 teaspoon vanilla extract to the candy. Beat it until it is creamy and of a spreading consistency. This is most easily done with an electric mixer, although you can use a heavy wire whip. Spread the frosting over the brownies. Melt the remaining 3 oz chocolate and spread over the frosting just put on the brownies. Cover as evenly as possible. Cool for several hours in a refrigerator, then bring to room temperature and cut into pieces to serve. Be very careful when melting chocolate. It burns easily. A double boiler is probably the best way thing to use. This recipe for Double Frosted Brownies serves/makes 1 dozen

MISSISIPPI MUD CAKE Ingredients: ***CRUST*** 1/2 cup pecans -- roasted, chopped 1/2 cup walnuts -- roasted, chopped 2 pie crusts (9 inch size) ***FILLING*** 16 ounces cream cheese 8 ounces sour cream 8 ounces powdered sugar 1 teaspoon vanilla extract 1/4 cup sugar ***TOPPING*** 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1/4 cup cocoa powder 1/4 teaspoon salt 1/4 cup skim milk 3 egg yolks -- beaten 2 cups skim milk 3/4 cup sugar 1 tablespoon margarine 1 teaspoon vanilla extract 1 teaspoon almond extract Directions:CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts. Set aside to cool. FILLING: Mix cream cheese, sour cream, powdered sugar and vanilla with food processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer. TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk, and egg yolks; set mixture aside. Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil over high heat, whisking constantly, to bowl ingredients. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in margarine and extracts. Cool and spoon over pies. Refrigerate pies. This recipe for Mississippi Mud Pie serves/makes 16

CHOCOLATE WAFFLES 1 1/2 cups Bisquick Baking Mix 1 cup sugar or Splenda 1/3 cup cocoa 3/4 cup water 2 tbls vegetable oil 2 eggs Beat all ingredients with a wire whisk or hand beater until almost smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steeaming stops. Remoce waffle carefully. Serve with ice cream, whipped cream, sliced fruit with its syrup or chocolate syrup! 6 servings