French Chocolate Silk Desert Recipes
FRENCH SILK CHOCOLATE PIE I
This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.
Provided by Ruth
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 27.3 g, Cholesterol 77 mg, Fat 20.6 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 10.6 g, Sodium 182.7 mg, Sugar 19 g
"FRENCH CHOCOLATE SILK" DESERT
There is "no words" to describe this "Luscious" Extremely RICH, & silky textured Desert. If your on a Diet, Don't even go here. Its not too sweet, Just right. You've got to try this for youself. Better than any desert I have ever had. I have had Chocolate types of silk, but nothing like this one. This is a recipe, I found in a magazine many years ago, I have had for Years. This recipe was Used with DARK Baking CHOCOLATE, originally, I transformed this by accident as I did not have The DARK Baking CHOCOLATE, on hand. So I used "White BAKING Chocolate" This is what I mastered. My husband does not eat sweets, but he says he'd have this over dark chocolate anyday. This Can be used as a pudding, Pie, or Cream puff filling. You'll never go back to box fillings again, . . I promise!
Provided by FREDA GABLE @cookin4me
Categories Puddings
Number Of Ingredients 5
Steps:
- In a small saucepan Melt chocolate over Low Heat. Set aside to cool to just a warm stage.
- With an electric Mixer, In a Medium sized bowl,or Mixing bowl, Beat Room Temperature BUTTER till fluffy.
- Gradually, & slowly add sugar, continue beating til light and fluffy.
- ADD the Cooled Chocolate and Vanilla, continue to beat till fluffy, & well blended.
- Add Eggs, one at a time Beating on HIGH SPEED, about 1-2 min after ech egg. Continue beating on high til Smooth, Fluffy and Silky in texture.
- Place in bowl, Baked Pie crust, Fill Chocolate Cordial cups, or use for filling Cream puffs. serve @ room temperature, store in refer, till serving time. remove from refer about 30 min. before serving, for the creamy fluffy texture. This is extremely RICH . due to all the eggs and butter. but beware can be addicting! Top with Whip cream, Fresh strawberries, or Grated Chocolate bar. . . . "ENJOY"!
FRENCH SILK CHOCOLATE PIE (OR PARFAIT)
Although eaten refrigerated, not frozen, this rich dessert melts in your mouth like ice cream! One of it's special assets is being able to make it ahead and freeze to have on hand for special occasions. Mother made this often, and it is still my favorite dessert. Cooking time includes chilling time. Variation: For Gluten-intolerant people: Omit pie crust and spoon filling into individual parfait glasses and garnish with whipped cream and chocolate shavings!
Provided by BeachGirl
Categories Pie
Time 1h30m
Yield 1 9inch pie, 12 serving(s)
Number Of Ingredients 7
Steps:
- Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
- Cool.
- Melt 1 ounce baking chocolate (See NOTE below).
- With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
- (This step is very important to the final texture of this dessert).
- Add melted chocolate and vanilla extract and mix well.
- Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
- Pour into baked pie crust.
- Garnish with shavings from the 1/2 ounce chocolate square.
- Or melt chocolate and drizzle over the pie.
- Chill at least 1-2 hours or until well set.
- Because this is very rich, cut into at least 12 slices.
- This pie freezes well for up to 3 months.
- Just thaw several hours in the refrigerator and serve.
- For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
- NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
- It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
- Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.
FRENCH SILK LAYER CAKE
We just can't get enough French silk pie, which is why we couldn't help ourselves-we had to create it anew, in cake form. Expect all the smooth texture, creaminess and rich chocolate taste of the original pie, but in a whole new format. This fudgy triple-layer cake is filled and frosted with chocolate Swiss meringue buttercream frosting, piped with whipped cream and crowned with chocolate curls, so it's indulgent, impressive and sure to be the star of your next holiday or special occasion!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water 16 to 20 minutes, beating occasionally with whisk, until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with 1 1/4 cups vanilla frosting, and set aside.
- In small microwavable bowl, microwave 2 oz chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into remaining frosting until smooth.
- Place one cake layer on serving plate. Spread 2/3 cup chocolate frosting on top. Top with second cake layer; spread 2/3 cup chocolate frosting on top. Place third cake layer on top. Frost side and top of cake with remaining chocolate frosting. Using decorating bag, pipe frosting mounds on top of cake with vanilla frosting (use photo as guide).
- Sprinkle 1 tablespoon chocolate shavings over frosting mounds. Refrigerate 1 hour. Store loosely covered in refrigerator.
Nutrition Facts : Calories 620, Carbohydrate 64 g, Cholesterol 110 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 46 g, TransFat 1 g
FRENCH SILK CHOCOLATE PIE III
Very rich chocolate pie that's perfect with coffee! Garnish with whipped cream if desired. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
Provided by LAURA_1221
Categories Desserts Pies No-Bake Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
Nutrition Facts : Calories 779.6 calories, Carbohydrate 52.7 g, Cholesterol 215 mg, Fat 63.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 36.4 g, Sodium 487.3 mg, Sugar 38 g
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