• In a small saucepan, sprinkle gelatin over 1/2 cup cold milk.  Let soften, about 5 minutes.  Cook over low heat, stirring until gelatin has dissolved, about 3 minutes.  Add sugar and stir until dissolved.  Add remaining 1 cup milk and heat over low until warm (do not boil), about 2 minutes.  Remove from heat.
• Place chocolate in a microwave-safe bowl.  Heat on high in 20 second increments, stirring each time, until melted.  Add cream cheese to chocolate and using a spatula, stir until combined.  Pour 1/4 cup gelatin mixture into chocolate mixture, stir until smooth.  Gradually add remaining gelatin mixture, stirring until smooth.  Divide among four dessert glasses and refrigerate until firm - at least 2 hours or up to 2 days.  Top with berries before serving.

• Preheat the oven to 350°.         
• Place apples and berries in a bowl and mix with the sugar.  Fill the ramekins halfway with the sweetened fruit.
• Using a food processor or a bowl and pastry cutter, add all the remaining ingredients, except the chocolate.
• Once combined, add the chocolate to the crumble mix and place on  top of the fruit.
• Place a small pat of butter on top of each crumble and bake for 30 minutes until fruit bubbles.
• Serve alone or with whipped cream or ice cream.

• Place pie crust in a pretty pie pan and make according to directions.  Cool.            

Ganache:

• Chop chocolate into small pieces and place in a medium bowl.
• In a small saucepan, bring 1/4 cup heavy cream to a boil and immediately pour over the chocolate.
• Add butter and optional rum to mixture and whisk until combined.  Add a pinch or two of sugar (it should be very bitter).
• Pour ganache onto pie crust and let set (you can put in the freezer while prepping the filling).

Cream Cheese Filling:

• Cut softened cream cheese into small pieces and put in a large bowl with a splash of vanilla extract.
• Sift 1/4 powdered sugar on top of cream cheese and beat until smooth.  Add more sifted powdered sugar until desired sweetness is reached.
• Spoon filling into pie and level with spatula.

Topping:

• Starting from the outside of the pie, place strawberries in concentric circles until you reach the middle.  Fill in empty spaces with blueberries.
• Cut chocolate into small pieces.  Heat 1/4 cup heavy cream to a boil.
•  Pour a tablespoon at a time of the hot cream over the chocolate and mix together until it forms a paste.
• Fill a Ziplock bag with chocolate mixture, cut off a bottom corner, drizzle filling over pie. Refrigerate until ready to serve.

Coconut Shell

• Preheat oven to 350°.            
• Place egg whites, sugar, and coconut in a bowl and mix.  
• Place 8 (6 oz. capacity) ramekins on a cookie sheet.
• Put a little more than 1/4 cup of coconut mixture in each ramekin.
  
• Either using the back of a spoon or dampened fingers, push coconut up the sides and bottom of ramekin, forming a shell.
• Bake in the oven for about 10 - 12 minutes.  Cool on a wire rack.

Chocolate Filling

• In a saucepan over medium heat, cook cream until it almost comes to a boil.  Take off heat and add chocolate.
• Stir until chocolate has melted (if using almonds, add after chocolate has melted).

Assembly

• Pour chocolate into the tart shells.  Place in the freezer for about 15 minutes until chocolate sets.
  
• Place in the refrigerator until ready to serve.
• Top with fresh berries.

• Preheat oven to 350°.       
• Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2-3 inches to extend over sides.
• Break 8 waffle cones into pieces.  Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed.
• Press crumb mixture into prepared pan.  Bake for 10 minutes.
• Cool completely in pan on wire rack (about 30 minutes).
• Break remaining 4 cones into large pieces, about 2 inches.    
• Microwave chocolate chips and shortening in a medium, microwave-safe bowl on high for 1 - 1/2 minutes or until melted, stirring at 30-second intervals.
• Gently add waffle cone pieces to melted chocolate and fold with spatula to coat.  Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching.
• Freeze at least 15 minutes.
• Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and almonds.  
• Spread evenly over cooled crust.     
• Cover pan and freeze 6 hours or until firm.
• Lift mixture from pan, using foil sides as handles.  Cut into 16 squares.
• Garnish with chocolate chunks, almonds, and a dusting of cocoa powder.

• Preheat oven to 350°.
• Spray 9-inch springform pan.  
• Chop chocolate into small pieces.     
• Put 1/2 pound chocolate into the top of a double boiler with the butter.
• Stir over medium heat until chocolate melts.
• Set aside to cool.
• Bowl should be warm and not hot to touch.
• In large bowl with electric mixer, start mixing egg yolks.      
• Add sugar and mix until liquid is thick - about 3 minutes.
• Slowly mix in melted chocolate and 3 Tbsp of creme de menthe.
• In another bowl, whip the egg whites with a pinch of salt until they form soft peaks.
• Fold in chocolate mixture.
• Transfer ingredients into pan and bake for 40 minutes.  
• Remove outer ring of pan and cool on rack (cake may have cracks on top and will settle).
• In a heavy pan over low heat, melt remaining chocolate with 1/2 cup cream to make icing.  
• Use while warm to ice cake.
• Refrigerate for 30 minutes before serving.
• Whip 1 cup cream with 1 Tbsp creme de menthe as optional topping or serve with fresh raspberries.

• Drain the cherries and reserve the juice.      
• Stir together the flour, cocoa powder, baking soda, baking powder, and salt.
• Place butter in a separate mixing bowl and beat until fluffy.
• Add sugar to butter and beat until mixed, then add egg and vanilla and beat again.
• Finally, add flour mixture in batches and beat until mixed.
• Preheat oven to 350°.     
• Shape the dough into 1-inch balls.
  
• Place 2 inches apart on several ungreased cookie sheets.
• Press each cookie with your thumb to make a well.
  
• Place a cherry in the center.
  

Frosting

• In a small saucepan, cook the chocolate chips and milk over low heat until chocolate is melted.        
• Stir 4 tsp of reserved cherry juice in chocolate mixture. Stir until smooth.
• With a spoon, carefully place a teaspoon of frosting over the cherry until completely covered, or hidden. You can always add additional reserved cherry juice if frosting gets too thick.
  
• Once all cookies are frosted, bake for about 10 minutes.

• Preheat oven to 350°.  
• Spread the walnuts on a baking sheet and toast for 8 minutes.  Let cool, then coarsely chop.
• Line a baking sheet with parchment or wax paper.
• In a glass bowl, heat two-thirds of the chocolate in the microwave on high for 30 seconds at a time until just melted.  Stir until smooth.  
•  Add the remaining chocolate and stir until melted.
• Stir in the walnuts, cherries, blueberries, and ginger until evenly coated.
•  Scrape the mixture onto the prepared baking sheet and spread it into a 12 x 8 inch rectangle.  
• Refrigerate for 20 minutes, or until firm enough to cut.
• Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate.  
• Serve cold or at room temperature.

• Butter an 8 inch springform pan. 
• Break the angel food cake into bite size pieces.  Place 1/2 the pieces in the bottom of the pan.
• Melt the chocolate chips over a medium-low heat on the top of a double boiler.  Remove from heat.
• Beat the egg yolks and add to the melted chocolate and stir.
• In a separate bowl, beat egg whites with the sugar until stiff peaks form.  Fold into chocolate mixture.
• In yet another separate bowl, whip cream and vanilla until soft peaks form.  Fold into the chocolate mixture.
• Pour half of the mixture over angel food cake pieces. 
• Top first layer with remaining angel food cake and then finish with the last of the chocolate mixture. 
• Sprinkle nuts and dark chocolate shavings on top.  Chill dessert overnight. Remove outside of springform pan and serve.