In a recent conversation with my chocolate-loving Mom, she inquired about my writing and wanted to know “What’s Cooking” in my kitchen these days.

We chatted about the weather in Maine, how many days until spring (just 20!) and then the conversation got around to the topic for this week’s column, which given we are in the thick of flu and cold season, I’d decided to dedicate my space to warm, comforting soups.

Uh-oh … bad idea. Mama ain’t happy cause I haven’t done a chocolate column this month and “in case you weren’t aware, dear daughter, February is National Chocolate Month.”

As the saying goes, “If Mama ain’t happy, ain’t nobody happy” so chocolate it is for this week’s column and soups are on the back burner for next week.

Chocolate amaretto cocktail

So rich, so delicious. Drink dessert!

• 9 oz. chocolate flavored liqueur 
• 9 oz. creme de cacao
• 3 oz. vodka
• 3 oz. amaretto
• 3 oz. light cream
• 9 oz. milk

Combine all ingredients in a large pitcher and place in freezer for one hour. Pour into chilled martini glasses. Yield: 6 servings

Chocolate bowls

These bowls are really fun to make and a fun way to serve ice cream.

Melt 1 pound semisweet chocolate in top of double boiler set over gently simmering water. Remove from heat. Dip top of a partially inflated balloon in the chocolate, flipping balloon back up and twirling it to distribute chocolate evenly. Hold balloon upright (by the knot) and let dry for 2 minutes. 

Repeat dipping process 2 more times. Spoon some melted chocolate onto a parchment lined baking sheet and center the balloon, bowl side down, on the melted chocolate base. Repeat. (One pound of chocolate will make 4-6 bowls, depending on size of balloon.) 

Refrigerate for 1 hour or until chocolate is completely hardened. Using a needle, pop balloons and carefully peel away. Store bowls in a cool dry place for up to 3 days.

Triple Chocolate Cookies

The perfect cookie: dark, moist and fudgy with a soft center.

• 8 oz. semi-sweet chocolate
• 3 oz. bittersweet chocolate
• 6 Tbsp. unsalted butter
• 1/3 cup all purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 3 large eggs
• 1 cup sugar
• 2 tsp. vanilla extract
• 1-1/2 cups semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 cup chopped walnuts

Combine semi-sweet and bittersweet chocolate with butter in a medium saucepan set over low heat. Cook, stirring often, until melted and smooth. Remove from heat and let cool.

Sift flour, baking powder and salt together; set aside. In a large bowl, combine eggs, sugar and vanilla and beat on medium speed of electric mixer for 2 minutes or until fluffy. 

Add chocolate/butter mixture and then flour mixture, beating until blended. By hand, stir in chocolate chips and nuts. Drop by rounded tablespoonfuls onto parchment-lined cookie sheets. Bake in a preheated 350°F oven for 10-12 minutes. Yield: about 3 dozen cookies.

Best-ever hot fudge sauce

One of my mom’s best recipes that everyone loves. The coffee really intensifies the chocolate flavor.

• 4 squares semi-sweet chocolate
• 1/2 cup unsalted butter
• 1/2 tsp. instant coffee granules
• 1-1/2 cups sifted powdered sugar
• Dash of salt
• 1 can (5-1/3 oz.) evaporated milk
• 1-1/2 tsp. vanilla

Combine chocolate, butter and coffee granules in a small saucepan set over medium low heat. Cook stirring often, until melted and smooth. Add sugar, salt, and evaporated milk. Increase heat to medium high and bring to a boil, whisking constantly. Reduce heat to low and simmer for 5 minutes or until thickened. Remove from heat and stir in vanilla. Yield: 1-2/3 cups sauce.

Chocolate-pecan cobbler

Delicious served warm with a scoop of vanilla ice cream and garnished with toasted pecans.

• 6 Tbsp. butter
• 1-3/4 cups sugar, divided use
• 1 cup self-rising flour
• 6 Tbsp. unsweetened cocoa powder, divided use
• 1/2 cup whole milk
• 1 tsp. vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup toffee bits
• 1-1/2 cups boiling water 

Put butter in an 8x8-inch baking dish and place in oven for 3-4 minutes or until butter is melted. Remove from oven; set aside.

Combine 3/4 cup sugar, flour, and 2 Tbsp. cocoa in a medium bowl. Add milk and vanilla, whisking until smooth. Pour over melted butter in baking dish. 

In a separate medium bowl, combine pecans, toffee bits, remaining 1 cup sugar, and remaining 4 Tbsp. cocoa, mixing to combine. Sprinkle over batter in baking dish. Slowly pour 1-1/2 cups boiling water over top of cobbler. Bake in a preheated 350°F oven for 40 to 50 minutes or until top appears set.

Serve warm with ice cream and pecans, if desired. Yield: 8 servings

Flourless chocolate-hazelnut cake

This cake should be served in very small wedges; a bite or 2 of this super chocolately cake is decadently delicious!

• 12 oz. 60% cacao bittersweet chocolate, chopped
• 3/4 cup (1-1/2 sticks) unsalted butter, cut into chunks
• 6 large eggs
• 1 cup (packed) light brown sugar
• 1/2 cup hazelnut flavored liqueur (like Frangelico), divided use
• 1 cup finely ground hazelnuts (grind in food processor)
• 1 tsp. kosher salt
• 1 cup chilled heavy whipping cream

Chopped toasted hazelnuts

Butter a 9-inch-diameter springform pan and then line bottom of pan with a circle of parchment paper. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Set aside.

Combine chocolate and butter in top of a double boiler set over gently simmering water. Whisk until mixture is melted and smooth. Remove bowl from over water.

Combine eggs, brown sugar, and 1/4 cup hazelnut liqueur in a large bowl and whisk to blend. Add chocolate mixture; whisk until smooth. Stir in ground hazelnuts and salt. 

Transfer batter to prepared springform pan and then place pan in a large roasting pan. Pour enough hot water into roasting pan to come halfway up the sides of springform pan. Place in oven and tent springform pan loosely with foil. 

Bake in a preheated 350°F oven for 1-1/2 hours or until cake is set in center and top is dry to touch. (Top of cake will look shiny even when done.) Carefully remove springform pan from roasting pan; remove foil from top and outside of pan. Cool cake in pan on wire rack. When cool to the touch, refrigerate cake for 3 hours or until very cold. (May be made ahead to this point 3 days in advance. Cover and keep in ‘fridge.)

Combine whipping cream and remaining 1/4 cup hazelnut liqueur in a medium bowl and beat with electric mixer on medium high speed until soft peaks form. Run a thin bladed knife around pan sides to loosen cake and then release pan sides. Cut cake into wedges and plate. Top with a dollop of whipped cream and sprinkle with chopped toasted hazelnuts. Yield: 12 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.