Chocolate Velvet Pie Recipe 455 Food

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.

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Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
• Beat cream cheese and extract in a large mixing bowl until light in color. Fold in whipped heavy cream. Spoon into crust. Refrigerate for at least 2 hours or until firm. Top with sweetened whipped cream, chocolate curls and nuts.

CHOCOLATE VELVET

Steps:

• If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate.
• Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink.

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.

VELVETY CHOCOLATE CREAM PIE

Steps:

• Combine cocoa, sugar, cornstarch and salt in a medium saucepan. Blend in milk until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Boil and stir for 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or topping and chocolate curls, if desired.
• Note: Cook time is cooling time. You can also use a cooled crumb crust for shell.

RED VELVET PIE

Steps:

• Preheat the oven to 350 degrees F. Place the prepared pie crust on a parchment-lined baking sheet and refrigerate until ready to fill.
• For the cream cheese layer: Cream the cream cheese and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth, 2 to 3 minutes. Add the egg, egg yolk and vanilla and mix until well combined.
• Spoon the cream cheese filling into the crust and spread evenly. Chill in the freezer to firm the base while you make the second layer.
• For the red velvet layer: Whisk the flour, cocoa powder and salt together in a medium bowl. In the same mixer bowl you used for the cream cheese layer, cream the butter and granulated sugar together until light and fluffy, 3 to 4 minutes. Add the egg and egg white and mix to combine.
• Add the vanilla and food coloring and mix well, then add the dry ingredients and mix until combined. Spoon the red filling into the chilled pie and spread into an even layer.
• Bake until the crust is deep golden brown and the filling springs back when touched lightly in the center, 40 to 45 minutes. Cool completely before slicing. Serve with whipped cream if desired.

CHOCOLATE VELVET DESSERT

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.

CHOCOLATE VELVET PIE

Steps:

• 1. Bake, and cool nine inch pastry shell,following label directions. Cut 3 musketeers bars into small pieces. Combine gelatin and cold water in large saucepan, let soften 5 min. Add 3 musketeers pieces. Heat slowly over low heat, stirring constantly until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream and orange rind until ice cream melts. Place mixture over bowl partly filled with ice and water, stir occasinally until mixture is thickened. Pour into prepared pastry shell. Chill 3 hours, or until firm. Garnish with puffs of whipped cream and candied orange peel if desired.

BEV'S CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
• Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
• Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
• Return pie to oven, and bake until meringue is golden.

CHOCOLATE CHIP RED VELVET WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart., Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.