http://www.crunchycreamysweet.com/2013/02/13/fluffy-chocolate-dessert-with-that-skinny-chick-can-bake/
Ingredients
for crust:
3 ounces pecans, toasted
3 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into small cubes
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
for pudding layer:
1 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
3 1/2 ounces semisweet chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
1 tablespoon butter
1/2 teaspoon vanilla
Pinch of salt
for cream cheese layer:
1 pound cream cheese, at room temperature
1/2 cup powdered sugar1 teaspoon vanilla
for whipped cream topping:
2 cups heavy cream
1 teaspoon vanilla
1/2 cup powdered sugar
Chocolate shavings or curls and berries, for garnish, if desired
To make crust:
Place the pecans and sugar in a food processor and pulse together till pecans are finely chopped.
Add butter and vanilla and pulse till combine, then add the flour and salt and pulse until just mixed.
Chill the dough for 30 minutes.
Preheat the oven to 325°. Line a 9 x 9 inch pan with non-stick foil.
Press the chilled dough into the baking dish. Prick the dough with a fork and bake 10 minutes or till lightly golden.
Cool the cooked dough while preparing the remaining layers.
for the pudding layer:
Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat.
Stir together the sugar and egg yolks in a mixing bowl. When the cream just starts to simmer, slowly add about half the hot cream into the egg mixture while whisking vigorously, Then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
Place chocolates in a mixing bowl with the butter, vanilla, and salt.
Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Pour the pudding into a bowl and cover with plastic wrap.
Pop pudding in the refrigerator to cool while preparing other layers.
for the cream cheese layer:
In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese, vanilla and 1/2 cup powdered sugar together until smooth.
for the whipped cream topping:
Whip the cream to soft peaks, then add 1/2 cup of powdered sugar and vanilla and whip, until stiff peaks form.
to assemble:
Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then spread on the the whipped cream.
Refrigerate for at least 1 hour, or overnight.
Garnish with chocolate curls and berries if desired.
for crust:
3 ounces pecans, toasted
3 tablespoons granulated sugar
1/2 cup (1 stick) butter, cut into small cubes
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
for pudding layer:
1 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
3 1/2 ounces semisweet chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
1 tablespoon butter
1/2 teaspoon vanilla
Pinch of salt
for cream cheese layer:
1 pound cream cheese, at room temperature
1/2 cup powdered sugar1 teaspoon vanilla
for whipped cream topping:
2 cups heavy cream
1 teaspoon vanilla
1/2 cup powdered sugar
Chocolate shavings or curls and berries, for garnish, if desired
To make crust:
Place the pecans and sugar in a food processor and pulse together till pecans are finely chopped.
Add butter and vanilla and pulse till combine, then add the flour and salt and pulse until just mixed.
Chill the dough for 30 minutes.
Preheat the oven to 325°. Line a 9 x 9 inch pan with non-stick foil.
Press the chilled dough into the baking dish. Prick the dough with a fork and bake 10 minutes or till lightly golden.
Cool the cooked dough while preparing the remaining layers.
for the pudding layer:
Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat.
Stir together the sugar and egg yolks in a mixing bowl. When the cream just starts to simmer, slowly add about half the hot cream into the egg mixture while whisking vigorously, Then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
Place chocolates in a mixing bowl with the butter, vanilla, and salt.
Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Pour the pudding into a bowl and cover with plastic wrap.
Pop pudding in the refrigerator to cool while preparing other layers.
for the cream cheese layer:
In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese, vanilla and 1/2 cup powdered sugar together until smooth.
for the whipped cream topping:
Whip the cream to soft peaks, then add 1/2 cup of powdered sugar and vanilla and whip, until stiff peaks form.
to assemble:
Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then spread on the the whipped cream.
Refrigerate for at least 1 hour, or overnight.
Garnish with chocolate curls and berries if desired.
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