Chocolate

I really like chocolate.
Here are two recipes I have found that are worth the work.

Raspberry-Chocolate Cups
1 point each

Ingredients
6 tbsp semi-sweet chocolate chips
3 tbsp Smucker's Seedless Red Raspberry Jam, or similar product (I have used orange and even peanut butter - but the peanut butter adds a point each)

Instructions
* Place chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until chocolate is melted and smooth, about 1 minute.
* Spoon 3/4 teaspoon of melted chocolate into a small foil candy cup (1-inch wide by 3/4-inch high). Use a small flat paint brush to spread chocolate evenly over bottom and up sides. Repeat with remaining cups, place them on a plate and refrigerate for 3 minutes or until chocolate is firm.
* Spoon 3/4 teaspoon of jam into each chocolate-lined cup. Tap bottom of each cup on counter to settle jam.
* Reheat remaining melted chocolate in microwave, stirring every 10 seconds, until chocolate is completely smooth. Spoon 1/2 teaspoon of melted chocolate over top of jam in a foil cup. Use brush to spread chocolate to sides so that it seals in jam. Repeat with remaining 11 foil cups.
* Refrigerate 3 minutes or until chocolate is firm, or allow chocolate to firm up at room temperature, about 3 hours. Yields 1 candy per serving.

Warm Chocolate Pudding Cakes
POINTS Value: 5
Servings: 6
These warm, dark chocolate cakes with creamy fudge centers will heat you up on the coldest of winter days.

Ingredients
1 cups all-purpose flour
1/3 cup sugar
1 1/2 tsp baking soda
5 tbsp unsweetened cocoa
2/3 cup fat-free vanilla yogurt
2 tbsp fat-free skim milk
2 tbsp reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 tbsp water, boiling

Instructions
* Preheat oven to 350°F.
* Whisk together flour, 1/3 cup of sugar, baking soda and 3 tablespoons of cocoa powder. In another bowl, stir together yogurt, milk and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-ounce custard cups.
* Stir together remaining 2 tablespoons of cocoa powder, fudge topping and brown sugar. Drop cocoa mixture by tablespoonfuls onto the center of each cup; top each with 1 tablespoon boiling water.
* Bake until firm, about 12 to 15 minutes. Serve warm in custard cups.