Here’s a bit of info sure to make all chocolate lovers happy: Researchers have concluded that if you regularly treat yourself to chocolate then you are most likely a very generous person.

In a recent study, researchers gave subjects either a piece of chocolate, a cracker or no food at all and then asked subjects to volunteer for something and also estimate how much time they’d be willing to give to the project. Chocolate eaters offered 42 percent more time than the cracker group and almost 68 percent more than the subjects who ate nothing. Gettysburg College psychology professor Brian Meier is the lead author and offers this explanation of his findings: “It’s hard to imagine people fighting while eating chocolate cake.” (Food Network Magazine 2012)

So indulge in a little bit of something chocolate for Valentine’s Day and feel generous!

Chocolate truffle bites

• 24 mini phyllo cups, thawed and baked until crisp
• 1 cup heavy cream
• 8 oz. bittersweet chocolate, chopped in small pieces
• 4 Tbsp. unsalted butter, cut into small pieces
• 2 Tbsp. orange liqueur*

Place cream in a medium saucepan set over medium heat and bring just to a boil. Remove from heat and add pieces of chocolate; stir until melted and smooth. Beat in butter and add liqueur. Strain into a bowl through a mesh strainer; refrigerator for 1 hour or until thickened. Stir; it should be just thick enough to pipe. Spoon into pastry bag with a medium star tip and pipe a swirl into each cup. Decorate each with shreds of orange zest. Yield: 24.

*Substitute your favorite flavored liquor if you don’t like the combo of orange and chocolate or use any good quality brandy.

Red velvet peppermint swirl brownies

• 1 (4-oz.) bittersweet chocolate baking bar, chopped
• 3/4 cup unsalted butter
• 2-1/4 cups sugar, divided use
• 4 large eggs
• 1 (1-oz.) bottle red liquid food coloring
• 1/4 tsp. peppermint extract
• 2 tsp. vanilla extract, divided use
• 1-1/2 cups all purpose flour
• 1/8 tsp. salt
• 4 oz. cream cheese, softened
• 2 large egg whites
• 2 Tbsp. all purpose flour

Combine chocolate and butter in a large microwave-safe bowl; microwave on at high 1-1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 tsp. vanilla. Gently stir in flour and salt. Pour batter into a 13 by 9 by 2-inch baking dish with bottom and sides lined with aluminum foil coated with non-stick spray, leaving a 2-3 inch overhang of the foil on all sides. Set aside.

Beat cream cheese with remaining 1/4 cup sugar on medium speed of electric mixer until fluffy. Add egg whites and remaining 1 tsp. vanilla, and beat until blended. Stir in 2 Tbsp. flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Bake in a preheated 350 F oven for 30-32 minutes or until a tester inserted near center comes out with a few moist crumbs. Cool in pan on a wire rack for 60 minutes. Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares. Yield: about 24 brownies.

Chocolate walnut cookies

• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• 1/4 tsp. salt
• 6 Tbsp. unsalted butter, softened
• 2 Tbsp. solid vegetable shortening
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp. vanilla extract
• 3/4 cup chopped walnuts

Combine flour, cocoa, baking soda, baking powder, and salt in a medium bowl and mix thoroughly with a wire whisk. Set aside.

Combine butter and shortening in a medium bowl and beat on medium speed of electric mixer until creamy. Add both sugars, beating until well com­bined. Beat in egg and vanilla. Turn mixer to low speed and mix in the flour mixture just until incorporated. Mix in nuts.

Drop by heaping teaspoonfuls of batter about 1-1/2 inches apart on a parchment lined sheet pan; bake in a preheated 350 degree F oven for 10-12 minutes. (The cookies will puff up and then settle down slightly when done.) Let cool in pan for a few minutes and then transfer cookies to a rack to cool completely. Yield: About 4 dozen cookies.

Coffee crunch chocolate tart

• Pastry for one 9-inch size crust, either purchased or homemade

For the crumb layer:

• 1/2 cup crisp coconut cookie crumbs (3 to 4 cookies)
• 2 Tbsp. flour
• 2 Tbsp. light brown sugar
• 1-1/2 tsp. instant coffee granules
• 1 Tbsp. unsalted butter, cut into small pieces

For the filling:

• 1 cup powdered sugar
• 1 pkg. (3-oz.) cream cheese, softened
• 1-1/2 tsp. vanilla extract
• 2 squares (1 oz. each) unsweetened chocolate, melted and cooled
• 2 cups whipping cream
• Crushed coconut cookies for garnish (optional)

Roll out pastry and fit into a 9 inch pie plate, fluting edges. Prick all over with a fork. Set aside.

Combine cookie crumbs, flour, brown sugar and instant coffee in a small bowl. Using fork or pastry blender, cut in butter until mixture is crumbly. Sprinkle over bottom of crust-lined pan. Bake in a preheated 450 F oven for 12-16 minutes or until light golden brown. Cool completely.

Combine powdered sugar, cream cheese and vanilla in a large bowl and beat on medium high speed of electric mixer until well blended. Add chocolate; beat until smooth. Gradually add whipping cream, beating until firm peaks form.

Spread filling in cooled pie crust and refrigerate pie 2 to 3 hours. Garnish if desired and serve at once. Yield: 8-10 servings.

Mississippi mud cake

• 1 cup (2 sticks) unsalted butter
• 1 bar (4-oz.) semisweet chocolate, chopped
• 2 cups sugar
• 1-1/2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 4 large eggs
• 1 tsp. vanilla extract
• 3/4 tsp. salt
• 1 bag (10.5-oz.) miniature marshmallows
• Chocolate Frosting (Recipe below)
• 1 cup chopped pecans, lightly toasted

Place butter and chocolate in a large micro safe bowl; microwave on high 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture. Pour batter into a 15 by 10 by 1-inch jelly-roll pan coated with non-stick spray and bake in a preheated 350 F oven for 20 minutes. Remove pan from oven and sprinkle evenly with marshmallows; return to oven and bake 8-10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans. Yield: 15 servings.

Chocolate frosting

• 1/2 cup unsalted butter
• 1/3 cup unsweetened cocoa powder
• 1/3 cup milk
• 1 box (16-oz.) powdered sugar, sifted
• 1 tsp. vanilla extract

Combine butter, cocoa and milk in a medium saucepan set over medium. Cook, stirring constantly, for 2-3 minutes or until smooth and slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth. Drizzle over warm cake as directed above.