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Nothing says "I love you" like homemade gifts from the heart! Whether you are sharing treats with a group of friends or planning a quiet night for two, you can create an unbeatable surprise that will show them how much you care.

Fill a festive gift bag with chocolate truffles to share with your friends or make a peanut butter pie that will have everyone fighting for another slice. For a sweet ending to a romantic dinner, create a memorable dessert of chocolate mousse for two. One dish, two spoons!

You can find recipes for every occasion at www.hersheyskitchens.com.

 
February 2006










Fudgey Chocolate Truffles

 
 


Chocolate Lover's Mousse for Two

 
 


I Love Peanut Butter Pie

 
 


Kitchen Hints & Tips













These rich, bite-sized treats are the perfect token of your affection for friends and family. Customize your truffles by coating them with your favorite nuts, decorative sprinkles or HERSHEY'S Cocoa.
 










Ingredients






3/4 cup (1-1/2 sticks) butter


3/4 cup HERSHEY'S Cocoa


1 can (14 oz.) sweetened condensed milk (not evaporated milk)





2 to 3 tablespoons rum or 1 teaspoon rum extract


3/4 cup finely chopped nuts


Additional chopped nuts or cocoa

 

Directions
1. Melt butter in heavy 2-quart saucepan over low heat. Add 3/4 cup cocoa; stir until smooth. Add sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5 minutes.

2. Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan. Refrigerate until firm, about 4 hours.

3. Shape into 1-1/4-inch balls; roll in nuts or cocoa. Refrigerate until firm, about 2 hours. Store, covered, in refrigerator. About 3 dozen.

 










Impress your Valentine with this light and creamy mousse. Follow the directions to create a show-stopping masterpiece and make a high standing mousse that will be sure to satisfy any chocolate craving.
 










Ingredients






2 tablespoons sugar


1/2 teaspoon unflavored gelatin


1/4 cup milk


1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips





1 tablespoon orange-flavored liqueur or rum OR 1 teaspoon vanilla extract


1/2 cup cold whipping cream


Additional whipped cream


Sweetened whipped cream (optional)

 

Directions
1. Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.

2. Remove from heat. Immediately add small chocolate chips; stir until melted. Stir in liqueur; cool to room temperature.

3. Beat whipping cream in small bowl until stiff; gradually add chocolate mixture, folding gently just until blended. Spoon into serving dishes. Refrigerate. Garnish with additional whipped cream, if desired. 2 servings.


VARIATION: For high-standing mousse, prepare collars for 2 parfait glasses. Tear strip of foil of sufficient length to go around top of each glass. Fold foil into fourths; butter lightly. Place buttered side in; tape to sides of glasses. Pour mousse into glasses. (Mousse should come over top of glass). After mousse has set, carefully remove foil collar.

 










This delicious pie combines the flavors of chocolate and peanut butter for an irresistible dessert. Whether you are serving this to a group or for a quiet night with someone special, this dessert is perfect for any occasion.
 










Ingredients






PEANUT BUTTER CRUMB CRUST (recipe follows)


1-1/3 cups (z. pkg.) REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme, divided


1/2 cup REESE'S Creamy Peanut Butter


1 package (3 oz.) cream cheese, softened





1/2 teaspoon vanilla extract


1 cup powdered sugar


1/2 cup milk


1 tub (8 oz.) frozen non-dairy whipped topping, thawed


Additional whipped topping or sweetened whipped cream

 

Directions
1. Prepare PEANUT BUTTER CRUMB CRUST. Set aside 1/3 cup baking pieces for garnish. Coarsely chop remaining baking pieces; set aside.

2. Combine peanut butter, cream cheese and vanilla in medium bowl; beat until smooth. Gradually add powdered sugar and milk, blending until smooth. Fold in whipped topping. Stir in chopped baking pieces. Pour into crust.

3. Cover; freeze several hours or until firm. Soften slightly before serving. Garnish each slice with whipped topping and baking pieces. Cover; freeze leftover pie. 8 to 10 servings.

PEANUT BUTTER CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups (about 45 wafers) vanilla wafer crumbs and 1/2 cup powdered sugar. Place 1/4 cup REESE'S Creamy or Crunchy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and up sides of 9-inch pie plate. Bake 5 minutes. Cool completely.

NOTE: 1 extra serving-size packaged crumb crust (9 oz.) may be used instead of PEANUT BUTTER CRUMB CRUST.

 

Cookies
Baking
Bake only one sheet of cookies at a time in the center of the oven.
Check cookies at minimum baking time.

Cooling
Remove baked cookies immediately from the cookie sheet with a wide spatula, unless the recipe states other cooling directions. Place cookies in a single layer on a wire rack to cool completely before storing.

Storage
Store crisp, thin cookies in a container or a tin with a loose-fitting over.  Store unfrosted soft cookies in an airtight container to preserve moistness.  Store frosted soft cookies in a single layer in an airtight container so that the frosting will maintain its shape and the cookies will remain moist.

Explore more Hints & Tips from HERSHEY'S KITCHENS.