Chocolate Sorbet
Submitted by: Barbiel
2 cups water
1 cup sugar
1 cup unsweetened cocoa powder
Combine the water and sugar in a heavy saucepan and place over medium heat. Stir until the sugar dissolves. Whisk in the cocoa and bring the mixture to a simmer. Simmer for 3 minutes, stirring constantly. Remove from the heat and pour through a fine strainer into a bowl. Chill in the refrigerator for 2 hours. Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instruction. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. Makes About 3 cups.
Variations:
Chocolate Espresso Sorbet
Add 1 teaspoon instant espresso powder along with the cocoa powder. Proceed with the recipe as directed.
Chocolate Mint Sorbet
Add 1/2 teaspoon peppermint extract to the cooled mixture before freezing. Proceed with the recipe as directed.
Chocolate Nut Sorbet
Add 1/2 cup chopped toasted pecans or almonds to the machine when the sorbet is semi-frozen. Allow the machine to mix in the nuts. Proceed with the recipe as directed.
Chocolate Soufflé Sorbet
Swirl 1 cup of marshmallow creme into the finished sorbet. Be careful not to over-swirl or the marshmallow will "melt" into the sorbet. Streaks of marshmallow should be visible. Serve immediately or freeze until firm.

Chocolate Surprise
Submitted by: Praying Bear
1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts
1 cup powdered sugar		 one 8 oz package of Cream cheese
 9 oz. defrosted cool whip
1 large box of chocolate instant pudding
3 1/2 cups milk
Blend together: 1 1/2 cup plain flour, 1 1/2 stick margarine and 1 1/2 cup chopped nuts. Press into 9" x 13" pan. Bake for 15 minutes at 350°F. Cool. Cream together: 1 cup powdered sugar and 1, 8 oz package of Cream cheese. Fold in 9 oz. defrosted cool whip. Spread onto the cooled pastry layer. Mix well: 1 large box of chocolate instant pudding and 3 1/2 cups milk. Spread on top of the second layer. Spread a 9 oz. container of defrosted cool whip on top of the third layer and refrigerate before serving.

Chocolate Mousse
Submitted by: Lady Lynda
3 oz. unsweetened chocolate
1 cup low fat milk
1/4 cup egg substitute
1/2 cup Splenda granular		 1 teaspoon corn starch
2 tablespoons Grand Marnier
1/2 cup heavy cream
3 cups sliced strawberries
Place chocolate and milk in a medium size saucepan. Heat over medium heat until chocolate melts. Stir together egg substitute, Splenda, corn starch and Grand Marnier in a small mixing bowl. Add to chocolate mixture. Stir constantly. Heat over medium heat while stirring constantly until mixture begins to thicken (approx. 3-4 min). Remove from heat, pour into the bowl of a blender or food processor. Blend or process briefly (10-20 seconds) to make a more creamy texture. Pour into mixing bowl and cover. Refrigerate chocolate mixture approximately 2-3 hours or until cool. Whip cream and fold into chocolate. Refrigerate overnight to set.
To serve: layer strawberries and mousse in 6 all purpose wine glasses. Makes 6 servings.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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