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Fried oysters
Garlic mussels with chardonnay

Hot coconut-ginger shrimp
Oysters and caviar
Oysters Rockefeller
Scrambles eggs with caviar
Three-cheese fondue
Tomato-feta phyllo kisses

Be mine truffle cake
Bittersweet chocolate truffle cheese cake
Chocolate and raspberry fontaines
Chocolate bavaroise
Chocolate creme caramel
Chocolate marquise with orange sauce
Chocolate mocha souffle
Chocolate mousse
Robert Linxe's chocolate truffles
Light chocolate bavaroise
Linzer hearts
Lovers pancakes
Molten chocolate cakes
Passionate parfaits
Quick chocolate mousse
Pear heart tarts
Valentine heart
Valentine meringues kisses

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Serves: 10-12

For crust:
1/4 cup sugar
1 cup cracker crumbs
1 teaspoon cocoa
1/3 cup butter, melted
For filling:
3 8-ounces cream cheese, soft
1 cup sugar
3 eggs
1/4 cup strong instant coffee
8 ounces chocolate, bittersweet
1/2 cup sour cream
For glaze:
4 ounces chocolate, bittersweet
1/2 cup heavy cream

Combine first 4 ingredients. Press mixture on bottom of a 9-inch spring form pan. Refrigerate.
In an electric mixer, beat cream cheese with sugar. Add the eggs one at the time, while beating continuously. Stir in the strong instant coffee, chocolate and sour cream.
Pour into pan. Bake at 350 degrees for 40 to 50 minutes or until center is barely set. Refrigerate.
Shave a few curls of chocolate for garnish. Heat the cream with remaining chocolate until melted and smooth. Spoon over cake. Garnish with curls.


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