Certain food makes you feel good because it tastes good and also because it reminds you of happy days. For example, eating your Mom's Chocolate Pie dessert might bring back special moments when you shared laughs with loved ones at the Christmas table... That bite satisfies your sweet tooth and gives you a flash back to good times.
Death by Chocolate is the name of a pleasure-filled dessert making its way to our family's holiday table this year. It's chaos tamed on a spoon. It's order-from-disorder served in a bowl. It's a connection between mind and body… interrupted between bites leaving your mouth wanting for more.
It is a most awesome bite of delight that anyone who loves chocolate can imagine. You fill your mouth with joy, and for a moment, all your worries disappear with this recipe for Death by Chocolate.
Death by Chocolate
Ingredients:
1 quart heavy cream
1/4 cup powdered sugar
1/2 cup Crème fraîche
Chocolate Pudding
3 cups crumbled chocolate wafer cookies
4 small Heath chocolate toffee bars, chopped
Directions for Cream:
In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the Crème fraîche.
Chocolate Pudding:
4 egg yolks
1 1/2 cups sugar
4 cups heavy cream
1 teaspoon salt
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1 stick unsalted butter, cubed
1 cup bittersweet chocolate chips
Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool. Makes about 5 cups.
Assembly:
Assemble in single-serve dessert dishes or in one large trifle bowl. Place a thick layer of the Chocolate Pudding on the bottom (first layer), top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the chopped toffee candy bar. Repeat the process, finishing with the cookies and candy on the top. Cover with plastic wrap and chill.
Chill for 2 hours and serve with a smile.
Ingredients:
1 quart heavy cream
1/4 cup powdered sugar
1/2 cup Crème fraîche
Chocolate Pudding
3 cups crumbled chocolate wafer cookies
4 small Heath chocolate toffee bars, chopped
Directions for Cream:
In a large bowl, whip the heavy cream with the powdered sugar until aerated, just before soft peaks have started to form. Gently fold in the Crème fraîche.
Chocolate Pudding:
4 egg yolks
1 1/2 cups sugar
4 cups heavy cream
1 teaspoon salt
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1 stick unsalted butter, cubed
1 cup bittersweet chocolate chips
Whisk the egg yolks and sugar together in a medium bowl. Add the cream and salt and whisk until combined. Mix the cocoa and flour together, and then whisk the wet ingredients into the dry.
Place the mixture in a heavy saucepan over medium heat and stir continuously until the mixture comes to a simmer. Remove from the heat and stir in the butter and chocolate until melted. Let cool. Makes about 5 cups.
Assembly:
Assemble in single-serve dessert dishes or in one large trifle bowl. Place a thick layer of the Chocolate Pudding on the bottom (first layer), top with a layer of the whipped cream mixture and then sprinkle on half of the cookies and half of the chopped toffee candy bar. Repeat the process, finishing with the cookies and candy on the top. Cover with plastic wrap and chill.
Chill for 2 hours and serve with a smile.
Tip: For best results, double the chocolate pudding recipe, or take a shortcut by substituting it for 2 packages of chocolate pudding mix. Make the mix a little more chocolatey by adding a couple of spoonfuls of cocoa or a 1/4 cup of chocolate chips. Quick. Easy. Yummy.
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