From the kitchen of One Perfect Bite...This is a terrific recipe to have in your roster on a hot summer day. It's easy enough for the kid's to make and while it requires significant chill time, it adds a festive end to a summer meal. The recipe which appears below comes from the Nestle test kitchen, and while I follow their ingredient list to the letter, I use the microwave to melt the chocolate for the pie. It just makes things easier. While there are several ways to melt chocolate using the microwave, I place the chocolate in a bowl and heat it on medium high for about 1 minute, then stir the chocolate and continue to heat at 15 to 20 second intervals, stirring in between, until the chocolate is melted and has a smooth consistency. The pie really needs a full 6 hours in the freezer if you want neat slices. You can cut it before then but the lower layer will not be completely set and has a tendency to run. This is a truly effortless dessert, and I do hope you'll give it a try. Here is how it is made.
Frozen Chocolate Mudslide Pie...from the kitchen of One Perfect Bite courtesy of Nestle Chocolate
Ingredients:
1 prepared 9-inch (9 ounces) chocolate crumb crust
1 cup (6 ounces) semi-sweet chocolate morsels
1 teaspoon instant coffee
1 teaspoon hot water
3/4 cup sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1-1/2 cups heavy whipping cream
1 cup powdered sugar
1/4 cup unsweetened cocoa
2 tablespoons semi-sweet mini chocolate morsels
Directions:
1) Melt 1 cup morsels in small, heavy-duty saucepan over low heat. When morsels begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth. Remove from heat and let cool for 10 minutes.
2) Combine instant coffee and water in medium bowl. Add sour cream, granulated sugar and vanilla extract, stirring until sugar is dissolved. Stir in melted chocolate until smooth. Spread into crust and chill.
3) Beat cream, powdered sugar and cocoa in a chilled bowl until stiff peaks form. Spread over chocolate layer and sprinkle top with mini morsel. Freeze for at least 6 hours or until firm. Yield: 8 servings.
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