Chocolate Soufflé

2 envelopes unflavored gelatin
1/2 cup water
2/3 cups creme de cacao {found at a liquor store}
1 1/4 cup brown sugar
1- 12 ounce package semisweet chocolate morsels
8 eggs, separated
1/2 teaspoon salt
2 cups heavy cream, whipped
1/2 cup toasted almonds, ground

Remove mixture from heat and beat in egg yolks one at a time. Set aside to cool. Beat egg whites and salt until forms soft peaks. Gradually add remaining brown sugar and beat until stiff peaks form. Fold into chocolate mixture. 

Fold in whipped cream and turn into a 3-quart bowl. Chill overnight and once ready to serve sprinkle with almonds.

Chocolate Sherry Bars

Base Crust

4 ounces unsweetened chocolate
1 cup unsalted butter
4 large eggs
2 cups sugar
1 cup flour
1/2 teaspoon salt
2 teaspoons vanilla
 
• Melt chocolate and butter in a small saucepan over low heat. 
• Set aside to cool.
• In a mixing bowl, beat eggs until light yellow, gradually adding sugar. Mix well. 
• Add chocolate and combine to egg mixture. 
• Sift flour and salt together. 
• Combine with batter and stir in vanilla. Beat for one minute.
• Pour into a greased and floured 10 x 14-inch pan. 
• Bake at 325-degree oven for 25 minutes. Cool.

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1/4 cup sweet sherry 
2 1/2 cups pecans, chopped

• In a mixing bowl, combine butter and sugar and beat until fluffy.
• Gradually add cream, sherry and nuts. 
• Spread over base crust and chill.

3 ounces semi-sweet chocolate
2 tablespoons water
2 tablespoons butter
 
• Melt all the ingredients over low heat in a small saucepan.
• Drizzle over filling, refrigerate and once chilled cut into bars. 
• This dessert freezes well.