Easy Chocolate Crust Recipes

MOCK CHOCOLATE COOKIE CRUST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined. Pour melted butter into the mixture and stir to incorporate. Press dough into the bottom and up the sides of a 9-inch pie pan.
• Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.

FLAKY AND TENDER CHOCOLATE PIE CRUST

Steps:

• In a food processor , combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turning until the dough forms a ball. To mix by hand: In a medium bowl, mix the flour, cocoa, sugar, and salt. Cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together.
• Press the dough into a ball, then flatten into a 1-inch round disc, about 1/4-inch thick or so. (If you're not using it immediately, wrap the dough in plastic and refrigerate for up to three days or freeze up to three months.)
• Roll out the dough, always rolling from the center away from you, not back and forth.
• Lightly oil the pie pan to help prevent sticking. Glass or dark metal pans make crispier crusts. Shiny pans make pale crusts.
• Press the dough into a 9-inch pie pan, trim the excess from the sides and pinch to form a decorative edge.
• If your pie recipe calls for a pre-baked pie crust, prick the bottom of the crust with a fork several times to release steam and prevent the crust from bubbling. Bake at 425 F until the pastry is lightly browned, about 10 minutes. If the pie is to be filled and then baked, do not prick the bottom of the crust because the filling will leak out while baking.

EASY CHOCOLATE CRUST

Steps:

• In a large bowl, sift together flour and cocoa powder. Set aside.
• In small bowl, using a fork, combine remaining ingredients; add to cocoa mixture. Rub mixture with fingers until it holds together without large lumps of butter remaining. Turn mixture onto clean surface; knead until smooth, about 1 minute. Form into disc, wrap in plastic; chill 30 minutes.

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

EASY CHOCOLATE CREAM PIE

Steps:

• Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
• Refrigerate until firm, about 3 hours.

CHOCOLATE CRUST

Steps:

• Crush cookies to make crumbs. Use rolling pin, blender or food processor.
• Mix with melted butter and pat into bottom and sides of 10-inch spring form. Bake at 325 degrees eight to 10 minutes. Cool and fill.

EASY CHOCOLATE PATE SUCREE

Steps:

• Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together (no longer than 30 seconds).
• Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

QUICK AND EASY CHOCOLATE PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
• Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
• Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.

CHOCOLATE CRUMB CRUST

Steps:

• Preheat the oven to 350 degrees. Combine the chocolate crumbs and sugar in a bowl. Add the butter and stir until well mixed. Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Set aside to cool.

CHOCOLATE COOKIE CRUST

Steps:

• Put the cookies in the container of a food processor; process them until they are finely ground.
• Transfer crumbs to a mixing bowl; combine crumbs, butter, salt, and vanilla; stir until the crumbs are moistened.
• Press mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan; pack tightly so crust is even and compacted.
• Bake in a 350° oven for 6-8 minutes or until crisp.
• Let cool completely before filling.
• May wrap crust in plastic wrap and freeze for 1 month.