Chocolate Spring Rolls Food

CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
• For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
• For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
• Copyright 2003 Television Food Network, G.P. All rights reserved

SILKY, CREAMY CHOCOLATE PANNA COTTA

Steps:

• Sprinkle the gelatin over the milk and allow to sit to soften the gelatin.
• Heat the half-and-half in a medium saucepan over medium-low heat until it comes to a simmer.
• Whisk in the sugar, chocolate chips and vanilla extract. Bring to a simmer and cook, stirring frequently, until the chocolate has melted. Add the milk and gelatin mixture and whisk until the gelatin has entirely dissolved. Bring the entire mixture to a simmer.
• Ladle the mixture into six 6-ounce custard cups or ramekins (or serving dishes of your choice) and refrigerate until set, about 6 hours.
• To serve, top the panna cottas with whipped cream and chocolate shavings.
• Serve and enjoy!