CHOCOLATE VELVET DESSERT
CHOCOLATE LOVERS THIS IS YOUR FANTASY COME TRUE!!!! I THINK THIS IS CHOCOLATE HEAVEN.
Provided by theresa dibert
Categories Chocolate
Number Of Ingredients 12
Steps:
- 1. IN A SMALL BOWL COMBINE WAFER CRUMBS AND SUGAR; STIR IN BUTTER. PRESS ONTO BOTTOM AND 1 1/2 INCHES UP SIDES OF 9 IN. GREASED SPRINGFORM PAN. BAKE 350 DEGREES FOR 10 MINUTES. COOL ON WIRE RACK.
- 2. MELT CHOCOLATE CHIPS IN HEAVEY SAUCEPAN; STIR TILL SMOOTH, LET COOL.
- 3. IN LARGE MIXING BOWL COMBINE EGG YOLKS, WHIPPING CREAM, AND VANILLA; BEAT WELL. GRADUALLY STIR 1/3 OF CREAM MIXTURE INTO THE MELTED CHOCOLATE UNTIL BLENDED.GRADUALLY STIR IN REMAINING CREAM MIXTURE. POUR ONTO CRUST.
- 4. PLACE PAN ON BAKING SHEET; BAKE 350 FOR 45-50 MINUTES OR CENTER IS ALMOST SET. COOL ON WIRE RACK 10 MINUTES. RUN KNIFE AROUND EDGE OF PAN. COOL 1 HOUR LONGER. REFRIGERATE OVER NIGHT.
- 5. FROSTING
- 6. IN A MIXING BOWL CREAM BUTTER. COMBINE CONFECTIONERS SUGAR AND COCOA; ADD TO BUTTER WITH ENOUGH MILK TO ACHIEVE FROSTING CONSISTENCY. PIPE INTO CENTER OF DESERT.
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. 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; 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. 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. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
GORDON'S CHOCOLATE VELVET
Gordon Ramsay's tips make this elegant dessert a sure winner
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 9
Steps:
- For the dark chocolate mousse, break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted. Remove and cool to room temperature.
- Meanwhile, put the egg yolks, sugar and 3 tbsp cold water in a large bowl (the water slackens the mixture and stops it from going too thick). Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes. This is called a sabayon.
- Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip). Beat until the mixture starts to become foamy and holds a soft shape - don't overbeat.
- When the melted chocolate is the same temperature as the sabayon and whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed in. Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action. Don't worry if you have a few white flecks, that's better than overmixing. Chill while you do the base.
- Break up the wafers in a bowl and, using the top of a rolling pin, crush roughly (not too fine).
- Melt the white chocolate as before, then mix into the crushed wafers.
- Peel the mango using a sharp knife. Cut off 18 thin slices.
- Divide half the white chocolate base mixture between six small glasses. Stick three mango slices down the side of each glass. then pipe the mousse using a piping bag fitted with a wide plain nozzle, about 2cm (or use a spoon) to fill a third of the glass. Spoon in another layer of white chocolate base mix and repeat with the last of the mousse. Scatter a few flaked almonds on top. Chill for an hour or two, until set.
Nutrition Facts : Calories 394 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.23 milligram of sodium
CHOCOLATE VELVET DESSERT
This sounds so yummy! From taste of home. How can you go wrong with CHOCOLATE? Needs to chill overnight, not included in cooking or prep time.
Provided by Courtly
Categories Pie
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up sides of a greased 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.
- In microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In mixing bowl, combine egg yolks, cream and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.
- Place pan on a baking sheet. Bake at 350 for 40-45 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. Refrigerate overnight.
- For frosting, in mixing bowl, cream butter. Combine confectioners sugar and cocoa; add butter with enough milk to achieve frosting consistency. Pipe into center of dessert, Refrigerate leftovers.
Nutrition Facts : Calories 572.2, Fat 37.1, SaturatedFat 21.8, Cholesterol 173.3, Sodium 185.3, Carbohydrate 62, Fiber 2.6, Sugar 51, Protein 4.5
CHOCOLATE VELVET DESSERT
Chocolate Velvet Dessert is a dessert for chocoholics. A chocolate cookie crumb crust, rich chocolate filling, and a chocolate buttercream frosting.
Provided by Christin Mahrlig
Categories Dessert
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Mix together cookie crumbs and sugar in a medium bowl. Stir in melted butter.
- Transfer mixture to a 9-inch springform pan and press onto bottom and 1 1/2 inches up sides.
- Place on a baking sheet and bake in oven for 10 minutes. Let cool.
- Place chocolate chips in a microwave-safe bowl and heat at 20 second intervals until they get completely smooth when stirred. Let cool a few minutes.
- In a medium bowl, whisk together egg yolks, heavy cream, and vanilla extract.
- While whisking, gradually pour melted chocolate into egg mixture. Once all chocolate has been added, whisk until completely combined. Pour into prepared crust and bake in 350 degree oven for 45 to 50 minutes. Center should almost be set.
- Let cool 10 minutes and then run a knife around the edges of the pan. Let cool to room temperature and then refrigerate overnight.
- To make the buttercream, beat butter with an electric mixer until smooth. Gradually add in confectioners' sugar, cocoa powder, and milk. Add enough milk to make it a consistency that is good for piping (thick enough that it holds its form, but not so thick that it is difficult to squeeze out of the piping bag.
- Use a pastry bag with a large star tip to pipe stars all over the top.
Nutrition Facts : Calories 585 kcal, ServingSize 1 serving
CHOCOLATE VELVET TORTE
Starting to plan for the holidays? Consider this luscious dessert that's fancy enough for company, but easy enough for everyday
Provided by Vseward Chef-V
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
- UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
- BAKE for 20 minute or until golden. Cool in pan on wire rack.
- PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
- GARNISH with raspberries or strawberries.
Nutrition Facts : Calories 582, Fat 53.1, SaturatedFat 28.3, Cholesterol 64.4, Sodium 102.5, Carbohydrate 36.3, Fiber 12.4, Sugar 2.5, Protein 10.9
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