Decadent Chocolate

Poached Fresh Pears

Ingredients

• 6 fresh pears, peeled
• 2 T lemon Juice
• 6T caster sugar (very fine)
• 3 ¼ cups water
• 1 cinnamon stick
• 6 mint leaves
• Decadent Fudge topping

Directions

1. Place the sugar, water and cinnamon stick in a saucepan large enough to accommodate the pears when it is ready.
2. Bring to a simmer, add the lemon juice and carefully add the pears, bottom down.
3. Simmer about 20 minutes or until they are just tender when poked with a skewer.
4. Using a slotted spoon, place the pears onto serving dishes and let cool slightly.
5. Reduce the syrup to about half and place a little on the bottom of each dish.
6. When ready to serve, heat some topping in a microwavable dish and then pour the chocolate topping over each serving.
7. Garnish with fresh mint leaves.

Puff Pastry Shell Sundaes

Ingredients

• 1 package Pepperidge farm ready-to-bake Pastry Shells
• Decadent Fudge Topping, as needed
• vanilla ice cream
• ¼ cup chopped Walnuts

Directions

1. Bake the pastry shells as directed on the package.
2. When baked, cut out the middle with a paring knife or as directed on the package.
3. While the shells are still warm, put a dollop of fudge topping into each shell.
4. In a small skillet, carefully toast the walnuts with a little butter and brown sugar until fragrant. (These will burn fast so use low heat.) Reserve shells and walnuts until dessert time.
5. At dessert time, scoop a little (or a lot) of ice cream into the shells, pour a little more sauce over all and then sprinkle with the walnuts.

Note: It is best not to refrigerate the shells once they are baked. For the best quality, use them the day you bake them.

Vanilla Pudding Tarts

Serves 6

Ingredients

• 6 pre-made individual serving cookie shells
• Decadent fudge topping
• 1 package of vanilla pudding mix
• Whipped cream, as needed
• 6 maraschino cherries
• Chocolate sprinkles, as needed

Directions

1. On a tray, line up the cookie shells.
2. Heat a little topping in the microwave and, with a soft brush, line the shells with chocolate and chill.
3. Follow the directions to cook the pudding.
4. While the pudding is still warm, pour some into each of the topping lined shells.
5. Cool, then refrigerate until ready to serve.
6. When ready, top each with whipped cream, sprinkles and then a cherry. (These can be assembled ahead of time.)