Bittersweet Chocolate Pudding Pie with Creme Fraiche Topping
Yield: makes 8 servings
An intense dark-chocolate filling topped with sweet-tangy cream.
- 1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package; about 23 cookies, finely ground in processor)
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 2 ounces bittersweet chocolate (60% cacao), finely chopped
- 1/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups whole milk, divided
- 1/4 cup heavy whipping cream
- 4 ounces bittersweet chocolate (60% cacao), finely chopped
- 1 tablespoon dark rum
- 1 teaspoon vanilla extract
- 1 cup chilled creme fraiche
- 1 cup chilled heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Bittersweet chocolate shavings or curls (optional)
Crust: Position rack in center of oven; preheat to 350 degrees F. Blend cookie crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch-diameter glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 12 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
Filling: Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan, Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in rum and vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with plastic wrap; chill overnight. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
Topping: Using electric mixer, beat creme friache, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. DO AHEAD: Pie can be made 6 hours ahead. Cover with cake dome and refrigerate.
Sprinkle chocolate shavings decoratively atop pie, if desired. Cut pie into wedges and serve.
Chocolate Custard Cups
Buffalo Chicken Cheese Balls
Cook Time: 10 min
Yield: 15 to 20 balls
* 1 store-bought rotisserie chicken
* 1/4 cup hot sauce (recommended: Frank’s Red Hot)
* 1 teaspoon ground black pepper
* 1 3/4 cups sharp Cheddar
* 1/4 cup freshly sliced scallions
* 1 cups all-purpose flour
* 3 eggs, lightly beaten
* 2 cups panko bread crumbs
* Vegetable oil, for frying
Blue Cheese Dip:
* 1 1/2 cups mayonnaise
* 1/2 cup packed blue cheese, broken up
* 1/2 teaspoon hot sauce
* 2 teaspoons Worcestershire sauce
* 1 teaspoon salt
* 1/2 lemon, juiced
* 1 teaspoon chopped garlic
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
- To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
Carolyn’s Gelatin Cheesecake
Prep time: 15 min
Yield: 12 Servings
* 1 (12-ounce) container low-fat (1 percent) cottage cheese
* 2 (0.3-ounce) boxes sugar free strawberry gelatin, plus 1 box (recommended: Jell-O)
* 2 ready-made light graham cracker crusts
* 1 pint fresh strawberries, plus extra for garnish
* 1 (8-ounce) container frozen light whipped topping, thawed
Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of gelatin as per instructions on box. Pour it on top of fruit and put it in refrigerator until set. Put whipped topping on top. Garnish with more fruit.
8 to 10 crisps
* 1/2 cup grated Parmesan
1. Preheat oven to 400 degrees F.
2. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
3. Bake for 3 to 5 minutes or until golden and crisp. Cool.
In the show I watched, the host sprinkled lightly toasted olive oil on top of the unbaked cheese crisps. You can do that too to add flavour. Dips are also good for this light dish. You can use yogurt or sour cream. Try any ideas you have in mind. Baking and cooking is all about the art of experimenting. :)