Coffee Cup Chocolate Cake

• 4 T flour
• 4 T sugar
• 2 T cocoa
• 1 egg
• 3 T milk
• 3 T oil
• 3 T chocolate chips (optional - but who wouldn't want 'em?!)
• Splash of vanilla

Add dry ingredients to coffee mug and mix; pour in milk and oil and mix; add chocolate chips and vanilla and mix.

Microwave mug for three minutes on high.

Also pictured: homemade whipped cream.

Chocolate Truffles

• 8 oz semisweet (or bittersweet) chocolate cut into small pieces
• 3/4 c heavy whipping cream
• 2 T butter
• 2 T liqueur (optional)

Place chopped chocolate in medium stainless steel bowl and set aside.

Heat cream and butter over medium heat and bring to a boil; immediately pour over chocolate and let stand for five minutes.

Stir with whisk until smooth; add liqueur.

Cover and refrigerate until firm (at least two hours, maybe overnight).

Roll mixture into balls and cover with topping (confectioner's sugar, chocolate sprinkles, cocoa powder, coconut, ground pecans, etc.).

Chill on parchment-lined baking sheet.

*Recipe courtesy of JoyofBaking.com

Chocolate-covered Strawberries

• 16 oz strawberries
• 7 oz Baker's Dipping Chocolate

Melt dipping chocolate according to package directions.

Dip strawberries individually and set on cooking sheet covered in parchment paper for cooling.

Wait to serve until chocolate has fully cooled.

Also pictured: chocolate truffles.