TRIPLE LAYER CHOCOLATE CREAM PIE
This decadent dessert feature three chocolate layers--a rich fudge filling, a chocolate mousse, and chocolate whipped cream--to satisfy even the biggest chocolate cravings!
Provided by Danelle
Categories Desserts
Time 8h50m
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse chocolate cookie crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
- To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture.
- Cook over medium heat, whisking constantly, 6 to 8 minutes or until mixture just begins to boil. Cook, whisking constantly, for 1 more minute. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter and vanilla. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling over cooled crust. Place plastic wrap directly ever filling and refrigerate for 30 minutes.
- To prepare mousse, microwave milk chocolate chips and 3 tablespoons heavy cream in a medium bowl at 50% power for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally.
- Beat 1 cup heavy cream and 2 tablespoons sugar at high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth. Fold in remaining whipped cream. Spread mousse over chocolate filling. Cover and chill 8 to 24 hours or until set.
- Meanwhile, prepare the chocolate whipped cream by adding 2 cups heavy cream and chocolate syrup to a large bowl. Beat at high speed with an electric mixer until foamy. Gradually beat in sugar. Continue beating until soft peaks form. Top pie with chocolate whipped cream before serving. Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 816 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 184 milligrams cholesterol, Fat 55 grams fat, Fiber 5 grams fiber, Protein 10 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1, Sodium 360 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
TRIPLE CHOCOLATE ICE CREAM PIE RECIPE - (4.5/5)
Provided by DenaK
Number Of Ingredients 6
Steps:
- Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 9-inch Pyrex or metal pie plate. Put the cookies in a zip-top bag and crush them with a rolling pin (or process in a food processor) until you have fine crumbs. Measure 1-1/2 cups of crumbs (crush more cookies, if necessary) and put them in a bowl. Add the melted butter and stir until the crumbs are evenly moistened. Transfer to the pie plate and, using your fingers, press the mixture evenly into the bottom and sides (but not on the rim). Bake for 10 min. Let cool completely on a wire rack. Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a rubber spatula. Place in the freezer to firm up for about 30 min. Remove the pie from the freezer and, working quickly, drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream. Using a small ice cream scoop (I use a 1-1/2-inch diameter Vollrath #40 available online or at restaurant supply stores), scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer (you may not need all of the ice cream). Drizzle with about 1/4 cup of the remaining fudge sauce, using a squirt bottle if you have one. Freeze until the ice cream is firm, about 2 hours. If not serving right away, loosely cover the pie with waxed paper and then wrap with aluminum foil. Freeze for up to two weeks. To serve, let the pie soften in the refrigerator for 15 to 30 min. (premium ice cream brands need more time to soften). Meanwhile, gently reheat the remaining fudge sauce in a small saucepan over medium-low heat. Pry the pie out of the pan with a thin metal spatula. (If the pie doesn't pop out, set the pan in a shallow amount of hot water for a minute or two to help the crust release.) Set the pie on a board, cut into wedges, and serve drizzled with more hot fudge sauce, if you like.
TRIPLE CHOCOLATE RICOTTA ICE CREAM
You're going to fall in love with this thick, rich chocolate ricotta ice cream. It has a creamy texture that can't be beat. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- Place the first 7 ingredients in a blender; cover and process until combined, about 1 minute. Add cream and cooled melted chocolate; cover and process until slightly thickened, 30 seconds., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions, adding dark chocolate during the last 5 minutes of processing in proportion to the amount of the mixture in the cylinder. Refrigerate any remaining mixture until ready to freeze., Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.
Nutrition Facts : Calories 321 calories, Fat 20g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 141mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 8g protein.
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
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