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Posts Tagged ‘chocolate dessert’

choc icebox platdWhen the weather is hot and I’m feeling lazy, I like to focus as little attention as possible on spending time in the kitchen.

That’s one reason I love good old-fashioned ice-box desserts. They come together in a snap, can be made the night before, and taste wonderful

My latest version involves chocolate, chocolate and more chocolate!

Ingredients ... and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

Ingredients … and out of the 396 packages of Oreos at the store, of course I grab the one with birthday sprinkles in the filling!

 

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

Start by crushing the cookies into small, obliterated chunks. You can do this in the food processor, with a meat tenderizer, or have your husband beat them to death. Captain Cavedweller happened to wander into the kitchen at just the right time and got put into service as the cookie pounder.

 

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

While the cookies are being pulverized, whip the cream until thick and luscious. I added about a half-cup of powdered sugar, to give it a little sweetness. Just stir in gently once the whipping cream is thoroughly whipped.

 

Spread the cookies into the bottom of a 9x13 pan and press down.

Spread the cookies into the bottom of a 9×13 pan and press down.

Beat the cream cheese until smooth and creamy.

Beat the cream cheese until smooth and creamy.

Then add in pudding and milk, blending well.

Then add in pudding and milk, blending well.

 

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won't take long for the pudding to begin to set.

Pour half the mixture over the top of the cookie crumbs. Work with some sense of urgency at this point because it won’t take long for the pudding to begin to set.

 

Fold half the whipping cream into the remainder of the pudding mixture.

Fold half the whipping cream into the remainder of the pudding mixture.

 

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

Spoon on top of pudding mixture already in the pan, then top with remaining whipping cream.

 

Spread whipping cream evenly over the top. You can get all fancy and make designs... or not.

Spread whipping cream evenly over the top. You can get all fancy and make designs… or not.

 

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

I sprinkled mini chocolate chips all over the top of mine. You can add shaved chocolate, toasted coconut, drizzle it with caramel sauce. Whatever strikes your fancy.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

The end result is a delicious layered dessert that tastes divine and only takes about 15-20 minutes to whip up.

 

Chocolate Icebox Dessert

2 small boxes of instant chocolate pudding

3 1/2 cups milk

1 8oz. package of cream cheese

1 15.5oz. package of Oreo cookies

1 pint of heavy whipping cream

1/2 cup powdered sugar

Optional toppings (mini chocolate chips, shaved chocolate, coconut, caramel sauce)

Crush cookies until cookies and filling and blended into a crumbly mass (or mess, depending on who you ask).  Press into the bottom of a 9 x 13 baking dish and set aside.

Whip cream until peaks form. I like mine sweet, so I add about 1/2 cup of powered sugar and stir in gently.

In another bowl, beat cream cheese until smooth then add in pudding mixes and milk. Beat until well blended.

Immediately pour of the pudding mixture over the cookie crumbs in pan. Add half whipping cream to the remaining pudding mixture and stir until blended. Spoon over top of crust and filling in pan.

Top with remaining whipped cream.

Add whatever toppings you like then cover tightly with plastic wrap and let sit over night in fridge. You can serve immediately, but it tastes so much better the next day. Keep refrigerated until ready to serve.

She Who Needs to Not Make This Again for Self-Preservation Purposes

 

 

 

 

 

 

 

 

 

 

 

 

 

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The Bombe

Have you ever wanted to create a dessert that was so beautiful, so amazing, so delicious that your guests dropped their jaws and fell all over themselves telling you what a fabulous thing you have done? Me too.  I’m sure I will find that dessert someday but in the meantime this Chocolate Bombe comes pretty close!

Although I normally would avoid any recipe with this many ingredients and steps, this dessert is worth every bit of the sweat and tears that goes into making it.  Let me warn you that it takes a little time and many mixing bowls, but give it a try. You’ll be so glad you did! If you have any chocolate addicts in your life, they will thank you, too!

Here are the steps followed by the recipe.

The Ingredients

Plastic wrap the inside of the bowl and leave plenty hanging out. Yep, that is a pink bowl MWH bought me and I love it!

First layer in the bowl. Gently press it down to the bottom.

Put in half the filling over the first cake layer.

Gently press down the layers. I promise I washed my hands first!

Cover it tightly with the plastic wrap and put in the fridge for at least an hour or overnight.

When you are ready to serve, uncover the top and invert on a platter. Then remove the remaining plastic wrap.

Pattern for the chocolate butterflies. Mine is a little freaky, so draw your own if you like.

Trace the chocolate over the pattern onto waxed or parchment paper.

Make as many butterflies as you like!

Chocolate Butterflies - look good enough to eat!

Frost with whipping cream, drizzle with chocolate frosting, top with butterflies and a berry. Ta-Da!

A peek inside the cake. Just look at all that yummy chocolate and strawberry sweet goodness.

Chocolate Bombe

1 Betty Crocker Chocolate Fudge  cake mix (18-ounce box)

1 1/3 cups water

1 /2 cup oil

3 eggs

1 quart fresh strawberries, divided

2 envelopes unflavored Knox gelatin (1 ounce)

1/2 cup frozen strawberry juice concentrate, thawed

3 cups heavy whipping cream

1 8-ounce package cream cheese, softened

1/2 cup granulated sugar

1 tbsp. vanilla extract

1/2 cup confectioners sugar

1/2 cup semisweet chocolate chips

1 tsp. oil

2 tbsp. prepared chocolate frosting

Grease and flour three 8-inch round cake pans. Prepare cake mix according to package directions. Divide evenly in the three pans and bake at 350 degrees for 20-22 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes then remove to wire racks to cool completely.

Reserve a few strawberries for garnish. Pureé enough of the remaining strawberries to measure 1 cup and set aside. In a small micro-wave safe bowl, sprinkle gelatin over juice concentrate; let stand for five minutes. Microwave on high power one minute. Stir until gelatin dissolves; set aside. In a small mixing bowl, beat 1 cup of the heavy cream until stiff.

In another mixing bowl, combine cream cheese, sugar and vanilla; mix well. Blend in strawberry pureé. Gradually add gelatin mixture and blend until smooth. Whisk in whipped cream; set aside.

Line a 12-cup capacity bowl with 2-3 long sheets of plastic wrap, allowing ends of plastic wrap to hang over the sides of the bowl by at least 6 inches.

Gently press one cake layer into the bottom of the bowl. Spoon about one-half of the filling over the cake layer then top with another layer of cake. Spread remaining filling over the second layer of the cake; top with the third layer of cake. Gently press down. Cover with loose ends of plastic wrap and refrigerate at least one hour (you can refrigerate over night as well).

Line a baking sheet with a piece of waxed paper or baking parchment. Place the butterfly pattern under the paper. Mix chocolate chips and oil in micro-wave safe bowl, microwave on high in 10-15 second intervals, stirring until chocolate is smooth and melted. Spoon into a pastry bag or a resealable plastic sandwich bag with the tip of a corner snipped. Trace the butterfly pattern with the chocolate. Move the pattern around the pan, tracing as many butterflies as you’d like to make. When finished, place in the freezer for at least an hour until chocolate has hardened.

When ready to serve, mix the confectioners sugar with the remaining cream until stiff. Uncover top of the bombe. Invert onto a serving platter; remove and discard plastic wrap. Frost with sweetened whipped cream.

Put prepared chocolate frosting in a microwave safe bowl and warm on high for about 15 seconds. Using a knife, drizzle chocolate over the cake in a swirling pattern. Top with chocolate butterflies and add a berry on top for garnish. Don’t let the butterflies set out of the freezer for too long before you add them to the cake as they softened quickly.

Stand back and be prepared for your guests to be dazzled by your creative culinary talents!

Happy Entertaining!

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