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Chocolate Velvet Desert

Chocolate Velvet Desert
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So let me start by saying….no one should eat 2 pieces of this desert in the same month. It is a bite of pure heaven, every bite should be savored! The texture is crispy on the bottom and satiny smooth on the top. It would be great to make for any special occasion or holiday. It takes a little bit of time, but is well worth it! You’ll want to be sure to use a spring form pan, and give yourself enough time for it to refrigerate over night.

 

Chocolate Velvet Desert
Time:

1 1/2 C Oreo cookie crumbs (about 1 1/2 sleeves Oreo cookies, ground in a mini chopper)
2 T sugar
1/4 C butter (don’t even think about margarine)
2 C (12 oz bag) semi sweet chocolate chips
6 egg yolks
1 3/4 C heavy whipping cream
1 1/2 t vanilla
1/3 C sugar
dash of salt (seriously just one sprinkle worth)

Chocolate Silk Filling
1/2 C softened butter (again, deny the urge for margarine)
3 C powdered sugar
3 T cocoa
4 T milk
1/2 8 oz carton Cool Whip

1. Turn oven on to 350 degrees.
2. Combine cookie crumbs, 2 T sugar, and butter together in a small bowl. Press into a 9 inch spring form pan. Press the mixture on the bottom and up the sides 1 1/2 inches. Bake for 10 minutes. Cool on a wire rack.
3. Melt the chocolate chips in the microwave. CAUTION….chocolate can burn easily if you just put it in and cook away. Cook it for 30 seconds at a time, stirring after each cooking interval. After the chocolate is melted, set it aside to cool.
4. In your mixer, or a mixing bowl, combine the egg yolks, whipping cream and vanilla. Beat well. Gradually stir a third of the cream mixture into the melted chocolate until blended. Stir in the remaining cream mixture. Pour into the crust.
5. Place the spring form pan on a cookie sheet and bake for 45-50 minutes at 350 degrees.
6. Cool on a wire rack.
7. After 10 minutes, run a knife along the edges of the pan to loosen.
8. Cool for 1 hour and then refrigerate.

Chocolate Silk Filling
1. In your mixer or mixing bowl cream butter. Combine the powdered sugar and cocoa together. Add to the butter, then add just enough milk to make it smooth. Whip the filling for about 2 minutes to give it a silky texture.
2. Pipe the filling into the middle of the desert.
3. Pipe the cool whip along the edges.
4. Refrigerate overnight.

To pipe the filling and cool whip I used a Pampered Chef decorating tool.

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3 Comments

  1. 1
    July 26, 2010 at 2:01 pm

    Oh, oh my, is just what I have to say. I have spent the last hour printing out your recipes & have run out of paper. I am not the best cook in the world, but love collecting cook books.(420 of them) I must say I think your recipes are the best I have ever seen. The presentation is wonderful. I have sent your facebook that I just joined on to other people that love to cook and have added your blog to one of my favorite. Your instructions are great. Would not change a thing. I'm sorry but I can't think of what blog I was on to get to you, would love to give them credit, but oh how happy I am that I got there. Have got to do some work, but will return shortly.
    Betty Whatley

  2. 2
    November 16, 2010 at 1:37 pm

    Great recipe! I would love it if you would share this recipe on my weekly recipe swap. And while your there you can check out other great recipes!

    http://homeandpantry.blogspot.com/2010/11/pantry-recipe-swap.html

  3. 3
    March 9, 2011 at 7:43 pm

    It's a great desert, if added, and the carbon dioxide released by heating the baking powder. This saturation produces the most texturally attractive feature of the cookie, and indeed all fried foods: crispness saturated with a moisture (namely oil) that does not sink into it. 23jj

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