DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
DARK-CHOCOLATE CREAM
Make this for our Chocolate Pavlova.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Whisk yolks and 2 tablespoons sugar in a medium bowl. Bring cream, milk, salt, and remaining 2 tablespoons sugar to a simmer in a medium saucepan. Pour a third of hot cream mixture into yolk mixture, whisking until combined. Pour yolk mixture into pan with hot cream. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes.
- Place chocolate in a large heatproof bowl. Pour hot mixture over chocolate. Whisk until chocolate melts and mixture is smooth. Strain through a sieve into a medium bowl, then set in ice-water bath, stirring often, until cold. Press a piece of plastic wrap directly on surface of chocolate cream, cover, and refrigerate for up to 3 days.
DARK AND CREAMY CHOCOLATE CAKE
Impress your valentine with this luscious dessert. This is a very rich and moist cake, perfect for Valentine's Day, or any time!
Provided by Bean cookers
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x2 inch round cake pan and dust with flour.
- Melt butter and chocolate together in a heavy saucepan over very low heat. Remove from heat and whisk in sugar and eggs 1 at a time. Stir vigorously 2 or 3 times, then gently whisk in flour and salt. Pour batter into the prepared pan. Rap pan once against the counter to settle batter.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 20 minutes.
- Run a knife around the edge of the pan and cool for 10 minutes. Unmold cake and cool right-side up on a wire rack.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 29.1 g, Cholesterol 170.8 mg, Fat 31.3 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 15 g, Sodium 70.8 mg, Sugar 23.8 g
DARK CHOCOLATE ICE CREAM
Make and share this Dark Chocolate Ice Cream recipe from Food.com.
Provided by Dee514
Categories Frozen Desserts
Time 11m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in milk, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
- Add the cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
DARK CHOCOLATE AND CARDAMOM ICE CREAM
Provided by Micah Carr-Hill
Categories Milk/Cream Ice Cream Machine Chocolate Dairy Dessert Valentine's Day Frozen Dessert Spice Birthday Party Cardamom Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- Melt the chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water.
- Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Then crush the cardamom pods with the flat of the blade of the knife.
- Place the milk in a separate pan and heat to just under boiling point, then add the sugar, vanilla seeds, and cardamom pods. Stir until the sugar is dissolved.
- Using a strainer to catch the crushed cardamom pods, pour the milk into the melted chocolate and stir. Add the cream, stir well, and leave to cool at room temperature.
- Once cool, pour into an ice-cream maker and churn following the manufacturer's instructions. Keep in the freezer until required.
DARK CHOCOLATE FUDGE ICE CREAM
Oh yum, if you like rich chocolate you will love this. I don't make this all the time because its so chocolatey.
Provided by mommyoffour
Categories Frozen Desserts
Time 1h20m
Yield 3 pints
Number Of Ingredients 8
Steps:
- In a double broiler, melt the chocolate with the coffee powder over hot, not simmering, water.
- In a heavy saucepan, scald the cream and milk with the sugar, salt and vanilla bean (whole).
- Stir to be sur the sugar is dessolved.
- Add the melted chocolate and mix until smooth.
- Remove the vanilla bean, split it lengthwise and scrape the seeds into the chocolate cream.
- Discard the pod.
- Chill the chocolate cream thoroughly, either over ice or in the refrigerator.
- Then freeze in an ice cream maker following the manufacturers instrunctions.
Nutrition Facts : Calories 1294.8, Fat 107, SaturatedFat 66.5, Cholesterol 305.1, Sodium 196.7, Carbohydrate 91.8, Fiber 7.8, Sugar 67.3, Protein 14
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
DARK CHOCOLATE CREAM PIE
Taste of Home had this recipe and it's so good, dark, creamy chocolate made from scratch and so easy. Now if I can just master the making of pie crust!!
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 1 9 inch Pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, combine sugar, cornstarch and salt.
- Stir in milk and chocolate.
- Cook and stir over medium high heat until thickened and bubbly.
- Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat.
- Stir in butter and vanilla.
- Spoon into baked pastry shell.
- Cool on wire rack.
- Cover and chill for at least 3 hours.
Nutrition Facts : Calories 429.4, Fat 23.1, SaturatedFat 10.9, Cholesterol 107.3, Sodium 284.4, Carbohydrate 53.3, Fiber 2.2, Sugar 31.4, Protein 7.1
CREAMY DARK CHOCOLATE PIE
Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
- In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
- Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
- Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
DEEP DARK CHOCOLATE ICE CREAM
This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(
Provided by MSnow
Categories Frozen Desserts
Time 55m
Yield 14 1/2 cup servings
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the whole milk and heavy cream over medium-low heat. With a sharp knife, split the vanilla bean lengthwise; use the blunt edge of the knife to scrape out the "seeds" of the vanilla bean.
- Stir the seeds and bean pod into the milk/cream mixture. Simmer the milk/cream mixture over low heat for 30 minutes. Remove the vanilla bean pod and discard it or rinse and reserve for another use.
- Combine the sugar, cocoa, eggs, and egg yolks in a medium bowl; using a hand mixer on medium speed, beat until thickened like mayonnaise.
- Measure out 1 cup of the hot milk/cream mixture. With the mixer on low speed, add the cup of hot milk/cream to the cocoa mixture in a slow, steady stream and mix until completely incorporated. Stir the chopped chocolate into the saucepan with the hot milk/cream. Stir the egg mixture into the hot milk/cream. Cook over low heat, stirring constantly, until the mixture thickens and begins to resemble a chocolate pudding. Transfer the chocolate mixture to a bowl and stir in vanilla. Cover with plastic wrap placed directly on the surface of the chocolate mixture, and refrigerate until completely cooled.
- Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutrition Facts : Calories 253.6, Fat 17.7, SaturatedFat 10.6, Cholesterol 109.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.3, Sugar 18.3, Protein 4.7
LOW-CARB DARK CHOCOLATE ICE CREAM
I put up the recipe for Low-carb Dark Chocolate Peanut Butter Ice cream, so I thought I would put it up without the peanut butter for the nutritional info! Cook time is freezing time =)
Provided by Chele B
Categories Frozen Desserts
Time 40m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in 1st cup of cream, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
- Add the 2nd cup of cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 296.2, Fat 30.7, SaturatedFat 18.7, Cholesterol 134.4, Sodium 62.9, Carbohydrate 6, Fiber 2.4, Sugar 0.4, Protein 4.6
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