Malted Chocolate Panna Cotta Pie Recipes

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MALTED CHOCOLATE PANNA COTTA PIE



Malted Chocolate Panna Cotta Pie image

Learn to make a luscious meringue pie loaded with chocolate flavor. A press-in cookie crust is the easy base for a chilled filling based on panna cotta, the Italian pudding that gets its famously silky texture from a combination of cream and gelatin. A topping of malted milk balls is the perfect crunchy contrast.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 2h40m

Yield One 9-inch pie

Number Of Ingredients 15

1 3/4 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, melted
1/4 cup cold water
1 tablespoon powdered unflavored gelatin
3/4 cup whole milk
1/2 cup sugar
3 tablespoons malted milk powder
1 tablespoon unsweetened cocoa powder
3/4 teaspoon fine sea salt
3 ounces bittersweet or semisweet chocolate, very finely chopped
1 cup heavy cream
1 1/2 teaspoons vanilla extract
Malted milk balls for garnish

Steps:

  • Preheat the oven to 350 degrees F. Place a shallow pie plate on a baking sheet.
  • For the chocolate crumb crust: Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the melted butter; the crust should easily hold together in clumps when you press it between your fingers.
  • Press the crust evenly into the base of the pie plate. When you've made an even layer in the bottom of the pan, begin to press it up the sides; use the bottom of a small dry measuring cup to help press it in evenly.
  • Bake until the crust smells toasty and appears set, 15 to 17 minutes. Cool completely.
  • For the malted chocolate filling: Place the water in a small bowl and sprinkle the gelatin over the surface. Let sit while you make the rest of the filling.
  • In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk the sugar, malted milk powder, cocoa powder and salt, then sprinkle it into the pan. Cook, stirring constantly, until the sugar is dissolved. Stir in the chocolate and cook over medium-low heat until the chocolate is fully melted.
  • Add the bloomed gelatin to the pan and stir until melted. Stir in the heavy cream and vanilla, then gently pour the mixture into the cooled crust. Refrigerate until the panna cotta is firm and set, at least 2 hours.
  • Top the set filling with malted milk balls and serve.

CHOCOLATE MALTED PIE



Chocolate Malted Pie image

Make and share this Chocolate Malted Pie recipe from Food.com.

Provided by Kristenblakley

Categories     Pie

Time 50m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 1/2 cups nabisco famous chocolate wafer crumbs (plus more for sprinkling on top)
5 tablespoons unsalted butter, melted
8 large egg yolks
2 1/2 cups heavy cream
9 ounces semisweet chocolate or 9 ounces bittersweet chocolate, finely chopped
1/3 cup malt drink powder
1 teaspoon vanilla extract
whipped cream, lightly sweetened

Steps:

  • Make Crust:.
  • Position rack in center of oven and preheat oven to 350°F In a bowl, combine crumbs and butter. Press firmly onto bottom and up sides of 9" pie pan. Place crumb lined pan on a baking sheet and bake for 6-8 minutes, until set.
  • Make Pie filling:.
  • In a medium-sized, heatproof bowl, whish egg yolks until blended and set aside. In a medium sauce pan, bring cream to a gentle boil over medium low heat. Remove from heat and stir in chopped chocolate, stirring until chocolate is completely melted and mixed inches Whisk chocolate mixture in a thin stream into egg yolks. When chocolate is thoroughly incorporated, return mixture to saucepan over medium-low heat. Stir mixture constantly with a wooden spoon until thickened to a smooth, pudding-like consistency (about 5-10 minutes). Do not allow mixture to boil. Remove pudding mixture from heat and sift in malt powder, whisking until thoroughly dissolved. Stir in vanilla extract. Strain pudding mixture in to a clean, dry heat-proof bowl and allow cooling for 10 minutes. Whisk mixture to combine any skin that might have formed on top of the pudding during cooling. Fill pie shell and refrigerate for 3 hours or up to 1 day before serving.
  • Garnish:.
  • Garnish each slice of pie with a generous helping of lightly sweetened cream and a sprinkling of chocolate cookie crumbs.

Nutrition Facts : Calories 689.5, Fat 60, SaturatedFat 35.1, Cholesterol 306, Sodium 217.3, Carbohydrate 40.1, Fiber 6.8, Sugar 16.3, Protein 10.6

INDIVIDUAL CHOCOLATE "PANNA COTTAS"



Individual Chocolate

These creamy gelatins are made with reduced-fat cream cheese and skim milk in place of the traditional heavy cream -- but with a bit of semisweet chocolate, they still taste decadent.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h20m

Number Of Ingredients 7

1 1/2 teaspoons unflavored gelatin
1 1/2 cups fat-free (skim) milk
3 tablespoons sugar
3 ounces semisweet chocolate, broken into pieces
3 ounces reduced-fat bar cream cheese, room temperature
Pinch salt
Reduced-fat sour cream, for serving (optional)

Steps:

  • In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let stand until gelatin softens, about 5 minutes. Cook over low, stirring until gelatin has dissolved (it will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining cup of milk; cook over low until warm (do not boil), about 2 minutes. Remove from heat.
  • Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a rubber spatula, stir until uniform in color. Pour cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among 4 small glasses; refrigerate until firm, at least 2 hours. Serve topped with sour cream, if desired.

Nutrition Facts : Calories 231 g, Fat 11 g, Fiber 1 g, Protein 8 g

CHOCOLATE PANNA COTTA



Chocolate Panna Cotta image

I haven't made this yet. I got it out of a magazine and it looked really good. Cook time includes chill time.

Provided by Zaney1

Categories     Dessert

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 7

2 3/4 cups chocolate milk, divided
1 (1/4 ounce) envelope plain unflavored gelatin
1/2 cup sugar
6 ounces cream cheese, at room temperature
2 tablespoons hot fudge, warmed
1/4 cup blueberries
1/4 cup raspberries

Steps:

  • In bowl, pour 1/2 cup chocolate milk and sprinkle with gelatin.
  • Let sit 5 minutes.
  • In saucepot, cook sugar and remaining chocolate milk until just boiling.
  • Add gelatin mixture.
  • Cook 3 minutes stirring occasionally.
  • In food processor, puree 1 cup milk mixture and cream cheese for 30 seconds.
  • Pour into saucepot and whisk.
  • Divide mixture among four 8 oz ramekins.
  • Refrigerate 2 1/2 hours or until firm.
  • To serve, run knife around edges and invert onto plates.
  • Drizzle hot fudge sauce over and top with a sprinkle of the berries.

Nutrition Facts : Calories 436.1, Fat 21.6, SaturatedFat 13.3, Cholesterol 67.6, Sodium 265.5, Carbohydrate 52.1, Fiber 2.4, Sugar 45.9, Protein 10.8

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