As I said this month I will be baking all chocolate…for February “Valentines” I know it’s only one day however we want to enjoy chocolate the entire month…lol
This week I decided to do a miss. mud pie for the superbowl.
|store bought prepared choc. cookie crust|
|added choc. sauce|
|added toffee pieces on top of choc. sauce freeze approx 1 hr|
|add ice cream and freeze approx 1-2 hrs|
|add remaing choc.sauce and toffee, freeze for approx 2-4|
|finally!!! ready to eat..|
1 prepared 8 inch chocolate crumb crust (recipe for scratch crust below)
½ cup semi-sweet chocolate morsels
½ cup of dark chocolate morsels
1/4 cup (1/2 stick) butter or margarine, cut up
1/4 cup heavy whipping cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/2 cup toffee bits or 3/4 cup chopped nuts, divided (optional)
ice cream of your choice, softened slightly
HEAT in a heavy-duty saucepan over low or in microwave safe bowl, for 30 seconds intervals chocolate morsels, butter, cream and corn syrup, stirring constantly, until mixture is melted and smooth. Remove from heat. Stir in vanilla extract, and sugar. Cool until slightly warm.
DRIZZLE 1/2 cup chocolate sauce in bottom of crust; sprinkle with 1/4 cup toffee bits, freeze about 1 hour. Spread soften ice cream scooping with a large spoon, smooth and freeze for about 1 hour. Reheat the reserved chocolate mixture, until it is spreadable but not hot. Using a spatula, spread it over the ice cream. Sprinkle with the remaining toffee bits and return the pie to the freezer until it is completely firm before serving, 1 to 3 hours.
Chocolate Cookie Crumb Crust
1 1/4 cups chocolate wafer cookie crumbs
5 tbsp. unsalted butter, melted
3 tbsp. granulated sugar
Instructions for making the crust:
Position a rack in the middle of an oven and preheat to 350°F
In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more. Remove from oven, and let cool.
1. The recipe asked for all semi-sweet chocolate, I like dark chocolate, I used ½ cup semi sweet and ½ cup dark chocolate.
2. I used buttered almond ice cream, you can use coffee, vanilla, or your favorite.
3. I used a prepared chocolate cookie crust, however you can make your own from scratch.
*If you have a dessert recipe that you are having trouble with or afraid to try, please send it to me along with a picture and I will give it a shot….
P.S. I don’t like coconut
I hope you enjoy
Bon appétit in German - Guten Appetit! Mahlzeit! En Guete!(Swiss German)