powers, and the truly addicted describe themselves as chocoholics.

Chocolate lends itself to many uses -- from confectionery to cakes, cookies, pies, ice creams, drinks and sauces -- and is a treat for all seasons. Loved by children and adults alike, chocolate is considered by many to be the ultimate taste experience. Try these recipes and see: CHOCOLATE CHIP WAFFLES 1 cup oil 2 eggs 2 cups milk 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup chocolate chips PRE-HEAT waffle maker. Put all ingredients except chocolate chips in blender container. Cover and process at medium speed until smooth. Stir in chocolate chips by hand. Pour 1 cup batter over centre of waffle grids. Close waffle maker, bake until golden -- about two minutes. Repeat until mix is all used up. Yield: 18 waffles.

WHITE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE Raspberry Sauce 2 cups fresh raspberries, pureed 1 cup sugar 1 cup brandy Mousse 6 oz. white chocolate 11 cups heavy cream 8 egg whites 1 teaspoon cream of tartar 3 cup confectioners' sugar Garnish: chocolate shavings Raspberry sauce: In a small saucepan combine raspberries and sugar. Bring to a boil, reduce heat, and simmer for 2 minutes. Add brandy and flame. Set aside to cool while you make the mousse.

Mousse: Melt chocolate in a double boiler over simmering water and set aside.

Beat cream until it stands in stiff peaks.

In another bowl beat egg whites with cream of tartar at medium speed until frothy. Gradually beat in confectioners' sugar, and continue to beat until the meringue stands in stiff peaks but is still glossy.

Gently fold together meringue and whipped cream. Gradually fold in melted chocolate.

Spoon 2 tablespoons of raspberry sauce into four 8-ounce wine glasses.

Fill with mousse and garnish with chocolate shavings. Refrigerate for several hours until ready to serve. Yield: 6-8 servings.

CHOCOLATE ORANGE PUDDING Microwave power level: 50 percent. Total Cooking Time: 3 to 5 minutes.

4 oz. semi-sweet chocolate 1 tbsp. orange juice 3 tbsp. butter 1 cup icing sugar 1 cup grated orange peel 4 eggs, separated PLACE chocolate and orange juice in a microwave-safe bowl. Microwave on 50 percent power for 3 to 5 minutes. Stir once. Add butter and mix well. Stir in icing sugar, orange peel and egg yolks. Mix well. Microwave on 50 percent power for 2 to 4 minutes, stirring twice.

In a separate bowl, beat egg whites until soft peaks form. Gently fold into cooled chocolate mixture. Refrigerate at least 2 hours before serving. Yield: 4 to 6 servings.

Tip: For a special treat, substitute 1 tbsp. of your favourite orange or coffee-flavored liqueur for orange juice.

CHOCOLATE MERINGUE PIE 11 cups sugar 1 teaspoon salt 1 cup cornstarch 4 cups milk 4 1-oz. squares unsweetened chocolate, melted 6 eggs, separated 1 cup butter 2 teaspoons pure vanilla extract 1 baked 9-inch pie shell Meringue (see recipe below) IN a saucepan, combine sugar, salt and cornstarch. Gradually stir in milk and melted chocolate. Cook, stirring constantly, over medium heat until mixture comes to a boil. Remove from heat. Gradually stir small amount of the chocolate mixture into lightly beaten egg yolks. Blend egg mixture with remainder of chocolate. Return to heat, stirring constantly, until mixture boils. Remove from heat. Cool. Stir in butter and vanilla extract. Pour into prepared pie shell. Top with meringue (recipe follows). Meringue: Combine 6 egg whites, 1 teaspoon ground mace and 1 teaspoon cream of tartar. Beat until foamy. Gradually beat in 1 cup sugar. Beat until stiff peaks form when beaters are lifted. Spread over pie filling, sealing to edge. Bake in pre-heated 375 degrees F. oven until meringue is lightly browned. Cool out of drafts. Chill 3 to 4 hours.

CHOCOLATE-COATED TRUFFLES 3 lbs. semi-sweet chocolate, cut into pieces 2 cups heavy cream 6 tablespoons (3 stick) unsalted butter 1 cup granulated sugar Confectioners' sugar for dusting MELT 2 lbs. chocolate over simmering water. Combine cream, butter, and granulated sugar and bring to a boil. Mix melted chocolate with the cream mixture and chill until very thick. Spoon filling into a pastry bag fitted with a 8 round tube. Press out small balls, the size of walnuts, and chill until firm. Dust with confectioners' sugar and set aside.

Melt remaining chocolate in the top of a double boiler over simmering water.

Let cool enough to handle. Spoon some chocolate into the palms of your hands and roll the chocolate balls between the coated palms. Chill balls until firm and then coat again with melted chocolate. Store in refrigerator. Yield: 5 dozen.

MICROWAVE TRUFFLES 24 oz. semi-sweet chocolate chips 2 tablespoons butter 2 tablespoons dairy sour cream 1 teaspoon imitation brandy extract 1 teaspoon imitation rum extract 1 teaspoon pure vanilla extract Unsweetened cocoa powder Flaked coconut Finely chopped pecans PUT chocolate, butter and sour cream in a 3-quart microwavable casserole.

Micro-cook, covered, on high 2 minutes. Stir thoroughly. Micro-cook, covered, on high 1 minute longer. Stir. Divide mixture into three portions. Add one extract to each portion and mix well. Shape into 1-inch balls and roll in cocoa, coconut or chopped pecans. Store in airtight container.

DOUBLE CHOCOLATE BROWNIES 1 cup butter 3 1-oz. squares unsweetened chocolate 11 cups sugar 3 eggs 1 teaspoon salt 1 teaspoon pure vanilla extract 1 cup sifted flour 3 cup coarsely chopped walnuts Chocolate-Cinnamon Fudge Frosting (see recipe below) MELT butter and chocolate in the top of a double boiler over hot water. Remove from heat. Combine chocolate mixture and sugar. Add eggs, one at a time, beating well after each addition. Blend in remaining ingredients except frosting. Mix well. Pour into a greased and floured 9 x 9 x 2-inch baking pan.

Bake in 350 degrees F. oven 20 to 25 minutes. Cool. Frost with Chocolate-Cinnamon Fudge Frosting. Chocolate-Cinnamon Fudge Frosting MELT two 1-oz. squares of semi-sweet chocolate and 1 cup butter in the top of a double boiler. Remove from heat. Combine chocolate mixture with 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon and 1 cup sifted confectioner's sugar. Spread evenly over brownies. Garnish brownies with additional chopped walnuts, if desired.

FROZEN HOT CHOCOLATE ICE 2 3-oz. bars fine, dark eating chocolate 2 cups lukewarm water MELT chocolate in double boiler, stirring constantly. Add water and blend thoroughly. Pour into a 9 x 12 pan (glass or aluminium) and put in freezer.

Allow several hours for mixture to harden.

Cut up frozen mixture with spatula and chop in food processor by inserting the pieces through the processor's "chute.'' Pour mixture into glasses or cups and serve immediately or re-freeze. Garnish with chocolate curls and fresh fruit, such as strawberries. Yield: 4 servings.

SUPER RICH CHOCOLATE CAKE 1 cup currants 1 cup bourbon 14 oz. semi-sweet chocolate 1 lb. (2 sticks) sweet butter 5 extra large eggs, separated 1 extra large egg yolk 11 cups sugar 1 cup 1 tbsp. unbleached flour 1 1 cups Brazil nuts Glaze 1 lb. semi-sweet chocolate 1 lb. (1 stick) sweet butter Optional: Chocolate Curls for garnish PRE-HEAT oven to 350 degrees F. Toast Brazil nuts in oven 10 minutes, cool and grind. Lower oven heat to 325 degrees F. Butter and flour 10-inch springform pan. Soak currants in bourbon.

In top of a double boiler, melt chocolate and butter over simmering water.

Transfer to a medium-size mixing bowl, cool to lukewarm. Beat egg yolks with sugar until they are pale yellow, then stir into melted chocolate. Combine flour with ground nuts, stir into batter, add bourbon and currants and mix.

Beat egg whites until they form soft peaks, then gently fold them into the batter.

Pour batter into springform pan and bake for 25 minutes. Allow cake to cool at room temperature 30-40 minutes before removing from the pan.

While the cake is cooling, make the glaze.

Glaze: Melt chocolate and butter in top of a double boiler over simmering water. Make certain butter and chocolate are thoroughly combined and cake is cooled before glazing.

Place cake on a serving plate, bottom side up. Bottom is flatter and will take the glaze more smoothly. Put pieces of wax paper under cake to prevent glaze from dripping onto plate. Pour glaze over cake and smooth it over top and sides with a long, metal spatula. Remove and discard wax paper.

Refrigerate cake for an hour and allow it to reach room temperature before serving. Serve with Creme Anglaise or whipped cream. Life-span: 2 days, well covered, in the refrigerator. Yield: One 10-inch cake serving 10-12.

SACHERTORTE ( Yield: One 9-inch round cake 6 1 oz. semi-sweet chocolate, chopped into small chunks 8 egg yolks 8 tablespoons (1 -lb. stick) unsalted butter, melted 1 teaspoon vanilla extract 10 egg whites Pinch of salt 3 cup sugar 1 cup sifted all-purpose flour 1 cup apricot jam, rubbed through a sieve Glaze 3 oz. unsweetened chocolate, chopped into small chunks 1 cup heavy cream 1 cup sugar 1 teaspoon corn syrup 1 egg 1 teaspoon vanilla extract PRE-HEAT oven to 350 degrees F. Line two 9 x 1 1 -inch round cake pans with circles of wax paper.

In top of double boiler, heat chocolate until melted, stirring occasionally with a wooden spoon. In a small mixing bowl, break up egg yolks with a fork, then beat in the chocolate, melted butter and vanilla extract.

In a separate bowl, using wire whisk or electric beater, beat egg whites and pinch of salt until they foam. Add sugar, 1 tablespoon at a time, continuing to beat until the whites form stiff, unwavering peaks on the beater when it is lifted from the bowl.

Mix about 1 of egg whites into yolk-chocolate mixture, then reverse process and pour chocolate over remaining egg whites. Sprinkle the flour over the top.

With a rubber spatula, using an over-and-under cutting motion instead of a mixing motion, fold the whites and the chocolate mixture together until no trace of the whites remains. Do not overfold.

Divide batter evenly between two lined pans. Bake in middle of oven until layers are puffed and dry and a toothpick stuck in layer centre comes out clean.

Remove pans from oven, loosen layer sides from pan with sharp knife. Turn out on a cake rack, remove wax paper. Let layers cool while preparing glaze.

Glaze: In a small, heavy saucepan, combine chocolate, cream, sugar and corn syrup. Stirring constantly with a wooden spoon, cook on low heat until chocolate and sugar are melted. Raise heat to medium and cook without stirring for about 5 minutes, or until a little of the mixture dropped into a glass of cold water forms a soft ball.

In a small mixing bowl beat egg lightly, then stir in 3 tablespoons of chocolate mixture. Pour this into remaining chocolate in the saucepan and stir briskly. Cook over low heat, stirring constantly, for 3 or 4 minutes, or until the glaze coats spoon heavily. Remove pan from heat and add vanilla. Cool glaze to room temperature.

When cake layers have completely cooled, spread one with apricot jam and put other layer on top. Set rack in a jelly roll pan and, holding saucepan about 2 inches away from the cake, pour glaze over it evenly. Smooth glaze with a metal spatula. Let cake stand until glaze stops dripping, Then, using two wide metal spatulas, transfer it to a plate and refrigerate for 3 hours to harden glaze. Remove from refrigerator 30 minutes before serving.