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Chocolate velvet dessert

Posted May 06, 2015 in Adel, Altoona, Ames, Ankeny, Community Featured, Beaverdale, Bondurant, Boone, Clear Lake, Clive, Des Moines West, Downtown, Greene County, Grimes, Johnston, Norwalk, Perry, Pleasant Hill, Urbandale, Waukee, West Des Moines, Windsor Heights, Winterset

As I’m sure I’ve mentioned in other articles, I live with and am surrounded by a family of chocoholics!

Although I personally do not suffer from this affliction, I do admit to being a bit of a kitchen-gadget queen and I also love to experiment and try new recipes.  My family is also always quite willing to be my “guinea pigs” and are very honest in giving me a thumbs up or thumbs down when sampling my new concoctions.  They never tell me that something isn’t good, but I know it has passed the test when my husband says, “This is a keeper”!  That is my cue to write in down, old style, in a recipe book so it can be easily found and repeated.

The latest dessert to get that nod is a rich, creamy, chocolate concoction that I ran across as I was simply searching for something new to try.  Every layer is a different texture, but every layer is CHOCOLATE! Although I normally follow recipes to the tee, at least the first time around, I tweaked this one a little to make it a better fit at our house.  After receiving a two thumbs up from my husband and father-in-law, it went into my recipe book like this:

Chocolate velvet dessertUSE

1-1/2 cups chocolate graham cracker crumbs
2 Tbsp sugar
1/4 cup butter (melted)
2 cups (12 oz) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 tsp vanilla extract

Chocolate buttercream frosting:

1/2 cup butter (softened)
3 cups powdered sugar
3 Tbsp baking cocoa
3 or 4 Tbsp milk

In a small bowl, combine chocolate cracker crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in.round pan. (You can use a springform pan if you have one).  Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

In a large microwave-safe bowl, melt chocolate chips and stir until smooth. Cool.

In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture and continue stirring until smooth and incorporated well.  Pour into crust.

Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer and then refrigerate until completely cool or overnight.

In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a good spreadable consistency.  Spread smoothly onto the dessert using a metal spatula.

(If you would like a fancier look, and have the necessary tools, make sure the frosting is of piping consistancy and, using a large star tip, pipe the frosting onto the dessert.)

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