French Chocolate Silk Desert Food

FRENCH SILK BROWNIES

Steps:

• Preheat oven to 350F. Grease a 11x7-inch (2 quart) glass baking dish with non-stick cooking spray.
• In a medium mixing bowl, combine the brownie mix, egg, melted butter, and milk, stirring until smooth. Spread the batter into the prepared baking dish and bake at 350F for 25-28 minutes until a toothpick inserted into the center comes out clean.
• Remove the brownies from the oven and cool completely to room temperature.
• In a large mixing bowl, beat the cream cheese and vanilla extract with an electric mixer until smooth and creamy. Add the powdered sugar and mix until combined.
• In a small microwave safe bowl, heat the semi-sweet chocolate and unsalted butter in 30 second intervals until melted, stirring well between each cooking interval.
• Add the melted chocolate and butter mixture to the cream cheese mixture and stir until well combined. Gently fold in the Cool Whip.
• Spread the French silk layer over the cooled brownies, then spread on the remaining 8 ounce tub of Cool Whip.
• If desired, sprinkle chocolate shavings or mini chocolate chips over the French Silk Brownies. Slice and serve.

"FRENCH CHOCOLATE SILK" DESERT

Steps:

• In a small saucepan Melt chocolate over Low Heat. Set aside to cool to just a warm stage.
• With an electric Mixer, In a Medium sized bowl,or Mixing bowl, Beat Room Temperature BUTTER till fluffy.
• Gradually, & slowly add sugar, continue beating til light and fluffy.
• ADD the Cooled Chocolate and Vanilla, continue to beat till fluffy, & well blended.
• Add Eggs, one at a time Beating on HIGH SPEED, about 1-2 min after ech egg. Continue beating on high til Smooth, Fluffy and Silky in texture.
• Place in bowl, Baked Pie crust, Fill Chocolate Cordial cups, or use for filling Cream puffs. serve @ room temperature, store in refer, till serving time. remove from refer about 30 min. before serving, for the creamy fluffy texture. This is extremely RICH . due to all the eggs and butter. but beware can be addicting! Top with Whip cream, Fresh strawberries, or Grated Chocolate bar. . . . "ENJOY"!

FRENCH SILK CHOCOLATE PIE I

Steps:

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

FRENCH SILK CHOCOLATE PIE (OR PARFAIT)

Steps:

• Bake pie crust according to package directions for a pie that will contain a refrigerated filling. Filling is not cooked.
• Cool.
• Melt 1 ounce baking chocolate (See NOTE below).
• With an electric mixer, cream butter and sugar together for at least 5 minutes until sugar is dissolved.
• (This step is very important to the final texture of this dessert).
• Add melted chocolate and vanilla extract and mix well.
• Wash and dry the two raw eggs. Add two eggs, one at a time, beating 5 minutes after each addition, until mixture is thick and creamy.
• Pour into baked pie crust.
• Garnish with shavings from the 1/2 ounce chocolate square.
• Or melt chocolate and drizzle over the pie.
• Chill at least 1-2 hours or until well set.
• Because this is very rich, cut into at least 12 slices.
• This pie freezes well for up to 3 months.
• Just thaw several hours in the refrigerator and serve.
• For real decadence, spread a layer of non-dairy topping over filling before garnishing with chocolate.
• NOTE: Easy Way to Melt Chocolate: Place chocolate in a small bowl; place bowl on drip coffee maker burner until melted.
• It is just the right temperature to melt chocolate without scorching it, unless left on burner much too long.
• Note: Because of the raw eggs. this pie is not recommended for very young children, very elderly people, or people with impaired immune systems.