Tag Archives: Desserts

Texas Pecan and Chocolate Pie


Because it’s Friday and as an homage to my home state, you get the pecan pie of Texas and luscious chocolate which make excellent partners in this rich dessert.


Yield: Makes 6 to 8 servings


1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted


For crust:

1. Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)

2. Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.


For filling:

1. Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.

2. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.

3. Cool pie completely on rack.


Mile-High Chocolate Pie


OK, I love the Dallas Cowboys, but I am also a fan of Peyton Manning and he just happens to play for the Denver Broncos in “The Mile-High City.” So, I thought this recipe would be apropos for my chocolate and football fans.


Yield: Makes 10 servings

To get a super-light mousse, you’ll need to properly fold together the whipped cream, egg whites, and melted chocolate.


1 pie crust, homemade or store-bought
4 large egg whites
3/4 cup plus 3 tablespoons sugar
10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
3 tablespoons unsalted butter
4 cups heavy cream, divided
1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
1/2 cup crème fraîche
1/8 teaspoon kosher salt
Special equipment: A 9″ pie dish


1. Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.

2. Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won’t fall over when beaters are lifted from bowl and turned upright), about 6 minutes.

3. Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.

4. Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5–6 minutes.

5. Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.

6. Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)

7. Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.

Dark Chocolate Pie With Cocoa Nib Praline


Another chocolate on steroids recipe that you will LOVE! Cocoa nibs (bits of roasted shelled cocoa beans) are available at specialty foods stores or chefshop.com.


Yield: Makes 8 servings


10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup sugar
1 teaspoon coarse kosher salt
1 1/3 cups all purpose flour

Cocoa nib praline
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon (packed) golden brown sugar
1 tablespoon unsalted butter, room temperature
1 teaspoon coarse kosher salt
1/4 cup cocoa nibs
1/4 cup pecans, chopped

Chocolate filling
2 1/4 cups whole milk, divided
6 large egg yolks
2/3 cup (packed) golden brown sugar
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder (such as Scharffen Berger or Valrhona)
4 teaspoons cornstarch
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 1/2 cups chilled whipping cream
3 tablespoons powdered sugar


For crust:
1. Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.

2.Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.

For cocoa nib praline:
1. Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet.

2. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)

For chocolate filling and topping:
1. Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils.

2. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)

3. Using electric mixer, beat cream and powdered sugar until soft peaks form.

4. Cut pie into wedges. Serve with whipped cream and praline pieces.

Yummy Flourless Chocolate Cake


Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Flourless Chocolate Cake

Total Time: 1 hr 10 min
Prep Time: 20 min


6 tablespoon(s) unsalted butter, plus more for pan
1 1/2 cup(s) semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup(s) granulated sugar
Confectioners’ sugar, for dusting


1. Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.

Chocolate Honey Almond Tarts


Try this easy, chilled chocolate tart for a sweet finish to any meal!

Chocolate Honey Almond Tarts

Prep Time: 10 min
Cook Time: 10 min
Serves: 2


3 whole(s) (6 squares) chocolate graham crackers (see Tips & Techniques)
1 tablespoon(s) slivered almonds
2 tablespoon(s) unsalted butter, softened, plus extra for greasing pans
1/2 cup(s) heavy cream
1 tablespoon(s) honey
1 cup(s) (6 ounces) semisweet chocolate chips
Almond Crunch Brittle


1. Heat oven to 350°F. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the mixture forms fine crumbs. Add butter; pulse until incorporated. Press into bottoms of prepared pans. Bake 10 minutes, until crusts are set; let cool on a wire rack.

2. Whisk heavy cream and honey in a 2-cup glass measure until blended; microwave on high 1 to 2 minutes until mixture is simmering. Add chocolate; let stand 1 minute, then stir until mixture is smooth. Pour mixture over prepared crusts; smooth tops. Refrigerate at least 3 hours (preferably overnight).

3.Loosen tarts from sides of pans by running a knife around the edges. Remove sides of pans and transfer tarts to dessert plates. Top with pieces of Almond Crunch Brittle and serve.

Miracle Whip Chocolate Cake


Miracle Whip Chocolate Cake

PREP TIME: 25 min. | TOTAL TIME: 1 hr. 30 min.
MAKES: 18 servings


Miracle Whip Chocolate Cake 2

2-1/2 pkg. (4 oz. each) BAKER’S Unsweetened Chocolate (10 oz.), divided
1-1/2 cups MIRACLE WHIP Dressing
2-1/4 cups packed brown sugar
2-1/2 tsp. vanilla, divided
3 eggs
2 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup boiling water
1/4 cup butter or margarine, softened
3 cups powdered sugar
2/3 cup milk


HEAT oven to 350°F.
MELT 6 oz. chocolate as directed on package; cool. Meanwhile, beat dressing, brown sugar and 1-1/2 tsp. vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with water, mixing well after each addition.
POUR into 2 parchment paper-lined 9-inch round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans. Immediately remove parchment paper. Cool cakes completely on wire racks.
MEANWHILE, microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is completely melted, stirring every 30 sec. Stir until chocolate is completely melted. Cool.
ADD powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.