How To make Chocalate Cream Cheese Pie
-ROBERT KETCHAM (SVCB33B) 1 c Semi-sweet choc. bits
6 oz Each cream cheese
softened
1/8 ts Salt
2 Eggs :
separated
3/4 c Brown sugar
2 ts Vanilla
1 c Heavy cream
CRUST:
1 1/2 c Graham cracker crumbs
1/4 c Brown sugar
1 Sq. unsweetened choc. -- melt
1/3 c Butter or margarine
Melt choc. chips over hot water. Let cool about 10 mins. (Any longer and they will stiffen) Whip cream cheese and salt until light and fluffy. Gradually add 1/2 cup brown sugar; cream this thoroughly Blend in
egg yolk; one at a time,beating well after each addition. Add vanilla and choc. to mixture and beat thoroughly. Beat egg whites into soft peaks. Gradually add remaining sugar and beat until stiff and glossy. Fold Choc mixture into egg whites. Fold in whipped cream. Spoon into crust (follows) and chill overnight. Chocolate Crumb Crust Combine crumbs and sugar, add choc. and butter,blending thoroughly. Pat mixture to the bottom and sides of 9 inch pie plate. Chill before adding filling.I also have a great recipe for a Chocolate Cream Cheese CAKE. If you want it, let me know.. Enjoy Bob in La Canada/Flintridge, Ca. FROM: ROBERT KETCHAM (SVCB33B)
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Chocolate, pudding, and pie—the best of all possible worlds! This easy, make-ahead pudding pie sets up in a few hours in the fridge, just in time for dessert. Printable recipe:
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This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
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How to Make Chocolate Icebox Pie
This Chocolate Icebox Pie is incredible any time of the year but it's especially nice in the hot summer months.
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You can make it without ever turning on your oven! A rich and creamy whipped chocolate filling served in a crisp chocolatey Oreo Crust
Full Printable Recipe:
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Ingredients
1 Oreo Crust prepare in a 9 1/2 pie pan (place in refrigerator after assembling -- do not bake) Crust Recipe:
16 oz cream cheese softened 450g
8 oz dark or semisweet chocolate¹ chopped into small pieces
1 ½ cups heavy cream divided (355ml)
¾ tsp of instant coffee optional
1 cup powdered sugar divided 150g
1/3 cup sour cream 75g
1 teaspoon vanilla extract
Additional homemade whipped cream for topping, if desired. You would only need 1/4 or 1/2 of a batch.
Instructions
00:00 Introduction
00:40 Combine chopped chocolate or chocolate chips and ½ cup (118ml) of heavy cream in a large microwave-safe bowl. Transfer to the microwave and heat in 20-25 second increments, stirring well in between, until chocolate is completely melted and mixture is smooth.²
01:24 Once chocolate is melted, stir in instant coffee, if using. Set aside and allow chocolate mixture to cool for at least 25 minutes or until no longer warm to the touch.
01:50 Meanwhile, prepare your whipped cream. Combine remaining 1 cup (236ml) heavy cream and ¼ cup (38g) powdered sugar in a clean, medium-sized bowl and use an electric mixer to beat to stiff peaks (until mixture is thick and fluffy and resembles Cool Whip). Set aside.
02:24 Place your cream cheese in a large bowl and pour cooled ganache over top. Use electric mixer to stir together until well combined and smooth and creamy.
03:04 Add remaining ¾ cup powdered sugar (112g), sour cream, and vanilla extract and stir until completely combined.
03:30 Add whipped cream that you prepared in step 3 to the bowl and use a spatula to fold in by hand until all ingredients are well incorporated.
03:41 Spread filling into chilled Oreo crust, using a spatula to smooth the top.
03:50 Transfer pie to refrigerator and allow to chill for 6 hours or overnight.
03:58 Slice, serve, and enjoy! If desired top with additional whipped cream.
Notes
¹You can use chopped chocolate bars or chocolate chips, either will work fine. ²Always heat the chocolate in small bursts and stir well in between. If you heat it for too long or skip the stirring you might end up seizing your chocolate, rendering it unusable.
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