Cook the Book: Chocolate Yummy

Name: Cook the Book: Chocolate Yummy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 6 servings Chocolate Pudding; 6 servings Chocolate shavings, for garnish; 118 milliliters confectioners sugar; 454 grams cream cheese; 99 grams dark chocolate, coarsely chopped; 3 egg yolks; 237 milliliters all-purpose flour; 59 milliliters granulated sugar; 473 milliliters heavy cream; 28 grams milk chocolate, coarsely chopped; 85 grams pecan, toasted; 6 servings Pecan Shortbread; 1 pinch Pinch of salt; 0 teaspoons vanilla extract

You can never have too many main course recipes, so give Cook the Book: Chocolate Yummy a try. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 1074 calories, 16g of protein, and 82g of fat. If you have butter, confectioners' sugar, chocolate pudding, and a few other ingredients on hand, you can make it. To use up the granulated sugar you could follow this main course with the Strawberry-Lavender Shortcakes as a dessert.

Instructions

Place the pecans and sugar in a food processor and pulse together for 30 seconds.

Ingredients you will need

Pecans

Sugar

Equipment you will use

Food Processor

In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.

Ingredients you will need

Vanilla

Butter

Cream

Dough

All Purpose Flour

Pecans

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Preheat the oven to 325° F.

Equipment you will use

Oven

Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.

Ingredients you will need

Dough

Equipment you will use

Baking Pan

Oven

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 is hot (but not boiling), temper the cream into the yolks by slowly adding half of the cream while stirring 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.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Mixing Bowl

Sauce Pan

Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt.

Ingredients you will need

Milk Chocolate

Vanilla

Butter

Salt

Equipment you will use

Mixing Bowl

Pour the hot cream mixture over the chocolate and stir until the chocolate and the butter are melted.

Ingredients you will need

Chocolate

Butter

Cream

Spread the pudding in a shallow dish to cool and cover with a piece of plastic wrap placed directly over the surface so a skin does not form.

Ingredients you will need

Spread

Wrap

Equipment you will use

Plastic Wrap

In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Equipment you will use

Hand Mixer

Mixing Bowl

In the bowl of an electric mixer, or by hand, whip the cream into soft peaks, then add the remaining 2 tablespoons of sugar and whip a few minutes more, until stiff peaks form.

Ingredients you will need

Cream

Sugar

Equipment you will use

Hand Mixer

Bowl

Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight.

Ingredients you will need

Whipped Cream