Chocolate Dessert Recipes - Free!

Chocolate Caramel Pecan Cheesecake
White Chocolate and Blackberry Parfait

Chocolate Caramel Pecan Cheesecake

Ingredients:
2 cups ginger nut biscuit Crumbs (any biscuit will do really)
6 tbsp butter, melted
1 (14-ounce) pack Caramel sweets
1 can evaporated milk
1 cup Pecan nut peices
200g tub cream cheese, softened
1/2 cup sugar
4 squares Chocolate, melted, cooled slightly
1 tsp vanilla essence
2 large eggs
2 double cream (whipped)

Method:
Preheat oven to 180oC and prepare a nonstick 9-inch loose bottom pan. Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Chill to set.
Microwave caramels and milk in small microwavable bowl on 100% for approximatley 2 minutes or until caramels are completely melted, pour melted caramel over the crust and sprinkle with pecans.
Beat cream cheese and sugar in large bowl with electric mixer until smooth, then add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour this mixture over the pecans nuts.
Bake in oven for about 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake, leave to cool before removing rim. Refrigerate overnight. Top each serving with 2 tbsp of the whipped cream.

White Chocolate and Blackberry Parfait

Blackberry Sauce Ingredients:
1 cup fresh blackberries
1/4 cup sugar
1/4 cup water

Mix 1 cup of blackberries, sugar and water in saucepan; bring to boil over high heat, stirring all the time. Boil until mixture is reduced by half, stirring constantly, remove from pan and set aside to cool.

Mousse Ingredients:
9oz white chocolate, chopped
1/4 cup water
1/4 cup sour cream
4 tsp fresh lemon juice
1 1/2 cups double cream, whipped
Additional blackberries (for garnish)

Method:
Combine the chocolate and 1/4 cup water on top of a double boiler set over simmering water. Stir until white chocolate melts and mixture is smooth. Remove from over water; cool for about 10 minutes. Stir sour cream and lemon juice in large bowl to blend, add in melted chocolate mixture. Gently fold whipped cream into chocolate mixture. Cover and chill until mousse is set, about 2 hours. Spoon half of mousse into 4 wineglasses, then spoon half of blackberry sauce over each one, then add another layer of mousse to each glass; drizzle remaining blackberry sauce over – serve & enjoy!