1 1/2 cups milk
1 tablespoon instant coffee crystals
1 11 or 12 and 1/8 ounce package cheesecake mix
1 3 ounce package cream cheese, cut up
1 6 ounce package miniature semisweet chocolate pieces Shaved Chocolate.

In a small saucepan combine milk, and coffee crystals. Cook and stir over low heat till coffee crystals are dissolved; set aside. Prepare the crumbs crust from the cheesecake mix according to package directions. Press the crumb mixture onto the bottom and 1 inch up the sides of an 8 inch spring form pan or a 9 inch pie plate; chill the crust while preparing the filling.

For the filing, in a small mixer bowl combine the cheesecake filling mix, the cut up cream cheese, and milk mixture. Beat on low speed of electric mixer till combined. Continue beatings on medium speed of electric mixer for about 3 minutes more or till the cheesecake filling is very thick and smooth. Stir the miniature semisweet chocolate pieces into the cheesecake filling. Pour the cheesecake filling into the prepared crumb crust. Chill at least 1 hour. If using the spring form pan, use a knife or narrow spatula to carefully loosen the sides of the cheesecake from the spring form pan. Remove the sides of the spring form pan. Garnish cheesecake with Shaved Chocolate. Makes 10 pieces of Chocolate Chip Coffee Cheesecake

¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
2 squares (2 ounces) unsweetened chocolate, coarsely chopped
2 slightly beaten egg yolks or 1 beaten egg
2 tablespoons butter or margarine
1 ½ teaspoons vanilla

In a heavy medium saucepan combine the sugar, cornstarch, and salt. Stir in the milk and coarsely chopped chocolate. Cook and stir over medium heat till the mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove the saucepan from heat.

Gradually stir about 1 cup of the hot mixture into the beaten egg yolks or whole egg. Return the egg mixture to the chocolate mixture in the saucepan. Cook and stir over low heat for 1 to 2 minutes more; do not boil. Remove the saucepan from heat. Add the butter or margarine and vanilla; stir and the butter is melted.

Pour the pudding into a 1 quart bowl. Cover the surface with clear plastic wrap. Chill in the refrigerator, without stirring, about 3 hours or till cold. To serve, spoon the pudding into individual dessert dishes. Makes 4 chocolate pudding servings.

Grease an 8x8x2 inch baking pan; set aside. In a medium saucepan melt butter or margarine and unsweetened chocolate over low heat, stirring constantly. Remove from heat; stir in sugar. Add eggs and vanilla. Lightly beat the chocolate mixture by hand just till blended (don’t over beat because brownies will rise too high, and then fall). Stir in all-purpose flour. Stir in chopped nuts. Spread the chocolate mixture in the prepared pan. Bake at 350 oven about 30 minutes or till a slight imprint remains when touched. Cool on wire rack. Cut into bars. Makes 16 chocolate fudge brownies.

½ cup butter or margarine
2 squares (2 ounces) unsweetened chocolate
1 cup sugar
2 eggs
1 teaspoon vanilla
¾ cup all-purpose flour
½ cup chopped nuts

1 cup granulated sugar
1/2 cup light corn syrup
1 egg, well beaten
2 ounces Hershey's
Unsweetened Baking Chocolate
2/3 cup evaporated milk
1 teaspoon vanilla

Combine sugar, corn syrup, and egg in a medium saucepan. Add chocolate. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Boil and stir for 3 minutes. Remove from heat. Let stand for 5 minutes. Gradually stir in evaporated mild and vanilla. Serve over cake or ice cream. Makes approximately 2 cups of chocolate sauce.

1/4 cup plus 2 tablespoons
Hershey's Cocoa
1 cup granulated sugar
3/4 cup evaporated milk
1/4 cup butter or margarine
1/8 teaspoon salt
1/2 teaspoon vanilla

Combine cocoa and sugar in a small saucepan. Blend in evaporated milk. Add butter or margarine and salt. Cook, stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla. Serve warm over ice cream, pie, or other desserts. Makes approximately 2 cups of classic chocolate sauce.

1 (1/2 pound) Hershey's Milk Chocolate Bar
1/3 cup light cream or evaporated milk.
Fondue Dippers

Break chocolate bar into pieces. Place chocolate in a fondue pot or in the top of a double boiler. Add light cream or evaporated milk. Stir over low heat until chocolate is melted. Serve warm with a selection of Fondue Dippers. Makes approximately 1 cup chocolate fondue.