Servings: 6 to 8

Ingredients:

Cream pie

• 1 (9-inch) piecrust, cooked and cooled completely
• 1/2 cup cocoa powder, plus additional for garnish
• 3 tablespoons all-purpose flour
• 1 cup sugar
• 2 cups whole milk
• 6 ounces semisweet or bittersweet chocolate, chopped fine or grated
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar

Whipped cream

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract

Directions:

For the cream pie: In a large bowl, whisk together the cocoa, flour and sugar. Slowly whisk in about 1/4 cup of the milk to form a paste. Slowly add the remaining milk. Transfer the mixture to a large saucepan and slowly bring to a boil over medium heat, stirring constantly with a whisk. Remove from heat and add the chopped chocolate and vanilla. Stir until the chocolate has melted completely and the mixture is smooth. Pour into piecrust. Cover the top with plastic wrap and refrigerate for several hours until cold and set.

For the whipped cream: Whip the heavy cream with an electric mixer until soft peaks form, add the sugar and the vanilla, and whip just until stiff peaks form. Remove the plastic wrap from the pie and swirl the cream on top. Sprinkle with cocoa and serve.

Bittersweet Chocolate Pound Cake

Classic pound cake gets a chocolate boost in this rich dessert that's finished with a decorative drizzle of melted chocolate!

Serving: 12
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes

 

Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups water
2 tablespoons Taster's Choice® 100% Pure Instant Coffee
3 bars (6 oz.) Nestlé® Toll House® Unsweetened Chocolate Baking Bars, broken into pieces
2 cups granulated sugar
1 cup (2 sticks) butter, softened (we recommend Land O Lakes® Butter)
1 teaspoon vanilla extract
3 large eggs

Chocolate Glaze:
1 bar (2 oz.) Nestlé® Toll House® Unsweetened Chocolate Baking Bars
3 tablespoons butter or margarine (we recommend Land O Lakes® Butter)
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
Powdered sugar (optional)

1. Preheat oven to 325° F. Grease 10-inch bundt pan.

2. For the Cake: Combine flour, baking soda and baking powder in small bowl. Bring water and Taster's Choice® to a boil in small saucepan; remove from heat. Add 3 bars (6 oz.) baking chocolate; stir until smooth.

3. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan.

4. Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.

5. For Chocolate Glaze: Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

 

 

 

Chocolate Crème Brûlée

Serving: 6

5 ounces best-quality dark chocolate
7 egg yolks
1/4 cup sugar
2 1/2 cups whipping cream
5 tablespoons brown sugar

Preheat the oven to 250° F.

Melt the chocolate in a microwave oven or in a bowl over hot water, then leave to cool slightly.

Beat the egg yolks with the sugar using the electric mixer until the mixture is pale. Add the melted chocolate, then the cream, beating constantly.

Pour the mixture into the individual gratin dishes or ramekins and bake for about 30 minutes. Keep a close eye on them -- the creamy mixture should be firm at the edges but not yet set in the middle.

Remove the ramekins from the oven and leave to cool before placing them in a refrigerator for several hours.

Just before serving, set the oven to broil, sprinkle the cream-filled ramekins with brown sugar, caramelize them under the broiler and then return them to a cool place.