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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 about 10

1 teaspoonunflavored gelatin
1/4 cup cold water
12 ounces chocolate chips
2/3 cup boiling water
8 eggs, separated
6 tablespoonsdark rum
1 tablespoonTia maria or Kahlua

In a small mixing bowl, dissolve gelatin in cold water.
In the bowl of an electric blender, combine chocolate chips, boiling water, egg yolks, rum, Tia maria or Kahlua and dissolved gelatin. Mix at high speed until well blended. Transfer mixture to a mixing bowl.
Beat egg whites in an electric mixer until stiff. Fold into chocolate mixer. Transfer to a mold and chill.

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