Warm Chocolate Pie Anguilla Recipes

HOT CHOCOLATE PIE BARS RECIPE BY TASTY

Steps:

• Line an 8-by-8-inch (20 x 20 cm) baking dish with parchment paper, allowing extra parchment to hang over the edges.
• Crust: Crack graham crackers in half and place in food processor. Process until broken down into crumbs. Transfer to a bowl and stir in sugar and salt. Stir in melted butter. Press mixture into the baking dish in an even layer. Place in freezer while you make the filling.
• Filling: Place ⅔ cup (160 ml) heavy cream, instant espresso powder, and McCormick Vanilla Extract in a small pot over low heat. Heat until hot, but not yet simmering. Pour hot liquid over chopped chocolate and stir until melted and smooth. Stir in salt. Let mixture cool completely.
• Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until you have stiff peaks. Fold in cooled chocolate mixture.
• Pour filling over crust. Refrigerate for at least 4 hours.
• Slice into squares. Place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place under the broiler for 10 seconds to brown. Serve!
• Enjoy!

WARM CHOCOLATE PIE (ANGUILLA)

Steps:

• Chop the nuts and set aside.
• Cream the butter and sugar.
• Add the egg yolk and continue to blend until well incorporated.
• Stir in the breadcrumbs and the melted chocolate.
• Whip the egg while until stiff peaks form. Gently fold in the egg white and the nuts.
• Pour the mixture into small a pie tin lined with wax paper.
• Bake at 350 degrees for about 25 minutes. Serve warm.

WARM CHOCOLATE RISOTTO

Steps:

• Combine rice, milk and sugar in a medium saucepan.
• Bring to a boil.
• Remove from heat, cover and let stand 5 minutes.
• Stir in butter, cream and chocolate chips until melted.

PIGEON PEAS AND RICE (ANGUILLA)

Steps:

• Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
• Drain and rinse the peas.
• If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
• There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
• Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
• Simmer until the liquid is absorbed (for about 20 minutes).
• Add salt and pepper to taste.

WARM CHOCOLATE HONEY TORTE

Steps:

• Line the bottom of a 9-inch springform pan with waxed paper.
• In a medium saucepan over low heat, melt butter; stir in chocolate morsels.
• Remove from heat; continue stirring until chocolate is melted.
• (If necessary, return pan to low heat.) Gradually add honey, stirring to blend.
• Lightly beat egg yolks; whisk into chocolate mixture.
• Stir in flour, coffee, baking soda and salt.
• In a large bowl, beat egg whites until soft peaks form.
• Fold 1/4 of egg whites into chocolate mixture.
• Stir lightened chocolate mixture into remaining whites; do not over mix.
• Pour mixture into prepared pan.
• Bake at 325 F for 45 minutes, or until toothpick inserted halfway from center to edge comes out clean; cool 5 minutes.
• Run knife around edge to loosen cake from pan.
• Invert cake onto plate; remove paper.
• Serve warm.