Chocolate Mousse

16 squares (1 oz each) semisweet baking chocolate, broken into pieces
1 cup water, divided
4 Tbs butter (no substitutes)
6 egg yolks
4 Tbs sugar
2 1/2 cups whipping cream

In microwave heat chocolate, 1/2 cup water and butter until melted. stirring after 1 minute. Set aside to cool. IN small heavy saucepan whisk egg yolks, sugar and remaining 1/2 cup water. Cook and stir over low heat until temp reaches 160 degrees (DO NOT let it get any higher or your eggs will scramble). Whisk into chocolate mixture (I strain through mesh, just in case). Let cool, either in fridge or freezer, stirring occasionally or over an ice bath stirring continually. Whip cream, fold chocolate into cream. Spoon into dessert dishes (8). Refrigerate for at least 4 hours. Top with lightly sweetened whipping cream and grated chocolate.

*You can also spoon into 2 baked pie crusts of your choice (pastry, graham, shortbread)

Molten Lava Chocolate Cakes

4 squares Semi-Sweet Baking Chocolate (or 2/3 cup semi-sweet chocolate chips)

1/2 cup (1 stick) butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 Tbsp. flour

Preheat oven to 425. Butter 4 (3/4 cup) custard cups ( I just use my regular ceramic cereal bowls, and only make 3). Place on baking sheet. Microwave chocolate and 1/2 cup butter in a large bowl 1 minute or until butter is melted. Stir with wire whisk until chcolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between cups. Bake 13-14 minutes or until sides are firm but centers are soft ( and runny and gooey). Let stand 1 minute. Run knife around cakes to loosen. Invert cakes into dishes. Serve. Top with vanilla ice cream or cool whip.

Heavenly Orange Brownies

1 1/2 cups flour
2 cups sugar
1 tsp. salt
1 cub butter
4 eggs
2 tsp. orange extract
1 tsp grated orange zest

Glaze:
1 cup powdered sugar
2 Tbs. orange juice
1 tsp. grated orange zest

Preheat oven to 350
Grease 9x13 inch pan.
Stir together flour, sugar and salt. Add butter, eggs, orange extract, orange zest and beat with a handheld mixer until well blended. Pour batter into prepared pan.
Bake for 30 minutes. Remove from oven and pierce cake with a fork.
Pour on glaze.

(These are divine when they are hot!)

Easy Toffee

Last year the Relief Society presidency in my ward brought a bag of this over before I moved to Utah. I ate it all in one day. It is a perfect Christmas giveaway treat.

Line jelly pan with aluminum foil and oil or spray
Spread pan with saltine crackers with the salted side up
Boil one cup sugar and one cup butter for three minutes
Pour over crackers
Bake at 400 for 5 minutes
Remove from oven and sprinkle with 2 cups semi sweet choc. chips
Allow chips to melt for a few minutes, then spread lightly over the entire pan
Refrigerate to cool
Break into irregular shapes for a toffee appearance