Death By Chocolate

Name: Death By Chocolate
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 198 grams bars chocolate covered toffee; 118 milliliters cocoa powder; 237 milliliters unsweetened natural cocoa powder; 59 milliliters confectioners sugar; 4 egg yolks; 2 eggs; 2 larges eggs, at room temperature; 79 milliliters all-purpose flour; 158 milliliters all-purpose flour; 473 milliliters heavy cream; 473 milliliters milk, divided; 1 teaspoons fine sea salt; 355 milliliters semisweet chocolate chips; 177 milliliters sugar; 315 milliliters sugar; 1 sticks unsalted butter, plus more, softened, for pan; 1 teaspoons pure vanilla extract

Death By Chocolate might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 9g of protein, 34g of fat, and Head to the store and pick up eggs, eggs, heavy cream, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes. Users who liked this recipe also liked Death by Chocolate, Death by Chocolate, and Death By Chocolate IV.

Instructions

Watch how to make this recipe.

Special equipment: 1 (12 to 16 cup) glass trifle bowl or 12 to 16 individual small trifle bowls

Equipment you will use

Bowl

Whip the cream until stiff peaks are just about to form. Whip in the almond extract and confectioners'sugar until peaks form. Make sure not to over whip, the cream will then become lumpy and butter-like.

Ingredients you will need

Almond Extract

Butter

Cream

Sugar

When completely cool, use your hands to crumble the brownies into smaller pieces. In a glass trifle bowl, layer in the following order: crumbled brownies, about 1 1/2 cups pudding, 1 1/2 crumbled toffee bars, about 1 3/4 cups whipped cream. Repeat the layers in the same order. Save the last 2 toffee bars to crumble and sprinkle on top before serving.

Ingredients you will need

Whipped Cream

Toffee

Equipment you will use

Bowl

For individual small trifle bowls, layer in the following order: crumbled brownie, pudding, crushed chocolate covered toffee bars and whipped cream.

Ingredients you will need

Whipped Cream

Chocolate

Toffee

Equipment you will use

Bowl

Garnish with more crumbled toffee bars. Repeat with remaining ingredients.

Ingredients you will need

Toffee

Preheat your oven to 325 degrees F.

Equipment you will use

Oven

For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

Ingredients you will need

Butter

Water

Equipment you will use

Bowl

Pot

While the butter is melting, whisk your natural cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.)

Ingredients you will need

Cocoa Powder

Salt

Butter

Sugar

Equipment you will use

Whisk

Bowl

Whisk the cocoa/sugar/salt combo into the melted butter. Continue to whisk the ingredients together in the bowl over the simmering water until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball.

Ingredients you will need

Butter

Cocoa Powder

Fudge

Sugar

Water

Salt

Equipment you will use

Whisk

Bowl

Remove from the heat and set on a dishtowel on your counter, and allow the fudgy mixture to cool down until it's warm, but not hot anymore.

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

Equipment you will use

Baking Paper

Baking Pan

Aluminum Foil

Stir in the vanilla into the cooled fudge mixture to loosen it up.

Ingredients you will need

Vanilla

Fudge

Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended.

Ingredients you will need

Egg

Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips.

Ingredients you will need

Chocolate Chips

All Purpose Flour

Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

Ingredients you will need

Spread

Equipment you will use

Offset Spatula

Frying Pan

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 30 to 35 minutes.

Ingredients you will need

Pop

Equipment you will use

Oven

Let them cool completely on a rack or a dishtowel on your counter.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until fully incorporated. Then whisk in the remaining 1 cup milk.

Ingredients you will need

Cocoa Powder

All Purpose Flour

Sugar

Egg Yolk

Egg

Milk

Equipment you will use

Whisk

Bowl

Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, for 10 to 15 minutes, or until it starts to look like pudding. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Ingredients you will need

Milk

Equipment you will use

Whisk

Sauce Pan

Cook's Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding. Poke a few holes throughout to allow to cool to room temperature.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Equipment

Ingredients

Servings:

1teaspoon

almond extract 198grams

bars chocolate covered toffee 118milliliters

cocoa powder 237milliliters

unsweetened natural cocoa powder 59milliliters

confectioners' sugar 4

egg yolks 2

eggs 2larges

eggs, at room temperature 79milliliters

all-purpose flour 158milliliters

all-purpose flour 473milliliters

heavy cream 473milliliters

milk, divided 1teaspoons

fine sea salt 355milliliters

semisweet chocolate chips 177milliliters

sugar 315milliliters

sugar 1sticks

unsalted butter, plus more, softened, for pan 1teaspoons

pure vanilla extract

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Viva Diva Moscato Prosecco. It has 4.9 out of 5 stars and a bottle costs about 22 dollars.