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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: 6

1 envelop unflavored gelatin
1 teaspoon cold water
4 ounces sugar
1 cup scalded skim milk
1 ounce cocoa powder
2 envelops Dream whip or 2 cups Cool whip
4 egg yolks

Dissolve gelatin in cold water.
In an electric mixer, cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture while whisking. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not boil. Stir in the gelatin and cocoa. Strain into a bowl. Cool mixture.
Whip the dream whip according to directions, or use Cool Whip. Fold in the cool chocolate custard. Pour in a decorative mold. Refrigerate for 2 hours.
Unmold and serve with red fresh fruit and a fresh fruit coulis.

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