Chocolate Velvet Dessert Recipes

CHOCOLATE VELVET DESSERT

Steps:

• Preheat oven to 350 degrees. Mix together cookie crumbs and sugar in a medium bowl. Stir in melted butter.
• Transfer mixture to a 9-inch springform pan and press onto bottom and 1 1/2 inches up sides.
• Place on a baking sheet and bake in oven for 10 minutes. Let cool.
• Place chocolate chips in a microwave-safe bowl and heat at 20 second intervals until they get completely smooth when stirred. Let cool a few minutes.
• In a medium bowl, whisk together egg yolks, heavy cream, and vanilla extract.
• While whisking, gradually pour melted chocolate into egg mixture. Once all chocolate has been added, whisk until completely combined. Pour into prepared crust and bake in 350 degree oven for 45 to 50 minutes. Center should almost be set.
• Let cool 10 minutes and then run a knife around the edges of the pan. Let cool to room temperature and then refrigerate overnight.
• To make the buttercream, beat butter with an electric mixer until smooth. Gradually add in confectioners' sugar, cocoa powder, and milk. Add enough milk to make it a consistency that is good for piping (thick enough that it holds its form, but not so thick that it is difficult to squeeze out of the piping bag.
• Use a pastry bag with a large star tip to pipe stars all over the top.

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

CHOCOLATE VELVET DESSERT

Steps:

• 1. IN A SMALL BOWL COMBINE WAFER CRUMBS AND SUGAR; STIR IN BUTTER. PRESS ONTO BOTTOM AND 1 1/2 INCHES UP SIDES OF 9 IN. GREASED SPRINGFORM PAN. BAKE 350 DEGREES FOR 10 MINUTES. COOL ON WIRE RACK.
• 2. MELT CHOCOLATE CHIPS IN HEAVEY SAUCEPAN; STIR TILL SMOOTH, LET COOL.
• 3. IN LARGE MIXING BOWL COMBINE EGG YOLKS, WHIPPING CREAM, AND VANILLA; BEAT WELL. GRADUALLY STIR 1/3 OF CREAM MIXTURE INTO THE MELTED CHOCOLATE UNTIL BLENDED.GRADUALLY STIR IN REMAINING CREAM MIXTURE. POUR ONTO CRUST.
• 4. PLACE PAN ON BAKING SHEET; BAKE 350 FOR 45-50 MINUTES OR CENTER IS ALMOST SET. COOL ON WIRE RACK 10 MINUTES. RUN KNIFE AROUND EDGE OF PAN. COOL 1 HOUR LONGER. REFRIGERATE OVER NIGHT.
• 5. FROSTING
• 6. IN A MIXING BOWL CREAM BUTTER. COMBINE CONFECTIONERS SUGAR AND COCOA; ADD TO BUTTER WITH ENOUGH MILK TO ACHIEVE FROSTING CONSISTENCY. PIPE INTO CENTER OF DESERT.

CHOCOLATE VELVET

Steps:

• If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
• Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.

CHOCOLATE VELVET CAKE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating just until blended.
• Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.
• Pour 7 cups batter into a greased and floured 13- x 9-inch pan, reserving remaining 1 cup batter.
• Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan, and cool completely on wire rack.
• Note: Prepare cake batter 1 1/2 more times; stir in reserved 1 cup batter. Repeat procedure for baking the second 13- x 9-inch layer. Spoon 3 cups batter into a greased and floured 9- x 5-inch pan. Bake at 350°F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Repeat procedure with remaining batter for baking the second 9- x 5-inch layer.
• Yield 1 (13- x 9-inch) layer (8 cups batter).

CHOCOLATE VELVET DESSERT

Steps:

• In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
• In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
• Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.