CHOCOLATE SATIN
This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.
Provided by Patricia Wells
Categories Dark Chocolate Chocolate Dessert Egg Milk/Cream Wheat/Gluten-Free
Yield 8-12 servings
Number Of Ingredients 8
Steps:
- Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
- In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
- In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
- Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
- Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
- Variation:
- Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
- Do Ahead
- This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.
DECADENT CHOCOLATE SATIN PIE - N
A deep rich chocolate flavor and sweetened whipped cream are a great combination for this easy-to-make, luscious satin pie. This comes from the Nestles Chocolatier site. It uses a new richer kind of chocolate by Nestles. Cooling Time - 3 hrs refrigerating
Provided by Nana Lee
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- WHISK together evaporated milk and egg yolks in medium saucepan.
- Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; DO NOT boil.
- Place chunks in food processor fitted with metal blade.
- With processor running, slowly pour milk mixture into chocolate.
- Process 10 to 20 seconds.
- Scrape down sides and continue processing until smooth.
- POUR into crust; refrigerate for 3 hours or until firm.
- Top with sweetened whipped cream before serving; sprinkle with nuts.
DECADENT CHOCOLATE PECAN PIE
Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 10 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
- 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
- 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
- 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
SILK AND SATIN CHOCOLATE PIE
This is one of the dessert tray favourites at Captain Anderson's Restaurant and Waterfront Market, Panama City Beach, Florida.
Provided by Millereg
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar until very light and fluffy.
- In double boiler, melt chocolate and blend with vanilla.
- Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
- Pour into baked pie shell.
- Chill at least three hours in refrigerator before serving.
- Top with whipped cream or whipped topping and toasted almond slivers.
Nutrition Facts : Calories 343.7, Fat 24, SaturatedFat 11.9, Cholesterol 77, Sodium 138.2, Carbohydrate 31.3, Fiber 2, Sugar 18.9, Protein 4
DECADENT CHOCOLATE SATIN PIE
A deep rich chocolate flavor and sweetened whipped cream are a great combination for this easy-to-make, luscious satin pie.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place chunks in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
- POUR into crust; refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 46.9 g, Cholesterol 83.7 mg, Fat 32.7 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 16.1 g, Sodium 201.8 mg, Sugar 31.9 g
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