Chocolate Desserts
If you love chocolate, today's post is sure to please. Check out the Chocolate and Peanut Butter Bars with Brûléed Marshmallow, the Chocolate Tofu Ice Cream, and the rest of today's yumminess. Enjoy!
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
CHOCOLATE RASPBERRY WHOOPIE PIES
This is from Baking at Home. Prep Time: 25 minutes; Total Time: 35 minutes
To view this online, go to https://bakingathome.com/recipe/chocolate-raspberry-whoopie-pies/.
Ingredients
2 C. all-purpose flour
1/2 C. cocoa
1 tsp. Clabber Girl® Baking Soda
1/2 tsp. Clabber Girl® Baking Powder
3/4 tsp. salt
1/4 C. Crisco® All-Vegetable Shortening
1/4 C. softened butter
1 C. brown sugar
1 egg
1 tsp. Spice Islands® Pure Vanilla Extract
2 tsp. raspberry extract
1 C. buttermilk
Whoopie Pie Filling:
1 C. Crisco® All-Vegetable Shortening
1-1/2 C. marshmallow fluff
Pinch of salt
1-1/4 C. powdered sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Tbsp. flavored raspberry syrup or 1 tsp. raspberry extract
1 C. fresh raspberries
Directions
Preheat oven to 325°F. Mix flour, cocoa, baking soda, baking powder and salt in medium bowl and set aside. Cream shortening, butter and brown sugar until light and fluffy. Add egg, vanilla and raspberry flavoring. Alternately add dry ingredients with buttermilk, starting and ending with the dry ingredients. Mix until just incorporated. Scoop 2 Tbsp. of batter onto a greased or parchment lined baking sheet. Bake 9-10 minutes. Let cool completely.
For the filling:
Cream together shortening, marshmallow cream and salt. Add powdered sugar slowly then add flavorings. Whip until light and fluffy and add fresh raspberries on a slow speed. (Raspberries will break up in the filling.)
Scoop about a Tbsp. of filling onto the bottom side of a cooled cookie. Place another cookie on top of the filling making a sandwich.
CHOCOLATE TOFU ICE CREAM
This comes from the August 2000 issue of Vegetarian Times, and begins, “You’d never guess that this rich, dense, fudgy ice cream contains considerably less fat than the classic version.” Makes 5 cups.
To view this online, click here.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
nutritional information Per 1/2-cup serving: Calories: 126; Protein: 3 g; Total Fat: 2 g; Carbohydrates: 25 g; Sodium: 25 mg; Fiber: 1 g; Vegan
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
CHOCOLATE AND PEANUT BUTTER BARS WITH BRULEED MARSHMALLOW
This is from Michael Symon at the Food Network. For this yumminess, Michael wrote, "Rich chocolate melds perfectly with creamy peanut butter, creating an ideal pairing of flavors from the very first bite. The toasted marshmallow on top adds a delightful twist and introduces a hint of smokiness and a gooey texture. The blend of sweet and savory, crunchy and soft makes these bars an irresistible treat that I can't get enough of."
Active Time: 30 minutes; Total Time: 2 hours 30 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this yumminess online, go to https://www.foodnetwork.com/recipes/michael-symon/chocolate-and-peanut-butter-bars-with-bruleed-marshmallow-18267741.
Ingredients
18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
1-1/2 cups confectioners’ sugar
Pinch kosher salt
2 sticks (1 cup) unsalted butter, melted
1-1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
1-1/2 cups bittersweet chocolate chips
Flaky sea salt, for sprinkling
2 cups marshmallow crème
Special equipment: a kitchen torch
Directions
Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners’ sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and pat the crust into an even layer.
Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
SLOW-COOKER CHOCOLATE LAVA CAKE
This yumminess is from Betty Crocker, and begins, "You make decadent look easy. Add this dessert recipe for Slow-Cooker Chocolate Lava Cake to your menu for an impressively rich dessert using Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix, pudding mix and chocolate chips. Slow-cooker lava cake cooks in about 3 1/2 hours in your slow cooker so you can set it, and forget it until you're craving dessert."
Prep Time: 15 minutes; Total Time: 3 hours 45 minutes; Servings: 12
To view this online, click here.
Ingredients
Cake
1 box Betty Crocker™ Delights Super Moist™ Triple Chocolate Fudge Cake Mix
1 cup milk
1/2 cup vegetable oil
3 eggs
Topping
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 cups cold milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Spray 6-quart slow cooker with cooking spray. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into slow cooker.
In medium bowl, beat pudding mix and 2 cups cold milk with whisk about 2 minutes or until thick. Pour into slow cooker over cake batter. Do not mix. Sprinkle chocolate chips over top.
Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 3 hours to 3 hours 30 minutes or until cake is set around edges but still soft in center. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 30 minutes. To serve, spoon warm cake from slow cooker. Store any remaining cake covered in refrigerator.
MILE-HIGH MUD PIE
This is from Ree Drummond at the Food Network. For this yumminess, Ree wrote, "I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What’s not to love?!"
Active Time: 25 minutes; Total Time:25 minutes (plus 6 hours freezing); Yield: 12 slices of pie; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mile-high-mud-pie-1-11114241.
Ingredients
2 quarts (1/2 gallon) coffee ice cream, softened
2 cups chopped pecans
2 quarts (1/2 gallon) chocolate ice cream, softened
2-1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1-1/2 sticks salted butter, melted
2 quarts (1/2 gallon) vanilla ice cream, softened
2-1/2 cups chocolate shell ice cream sauce (such as Magic Shell)
Directions
Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
Cook’s Note
For an extra-sweet treat, drizzle each slice with warm caramel sauce.
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