Chocolate

love this chocolate peanut butter pie.

November 7, 2021 by Becky Spoon

Chocolate? Peanut Butter? Potato Chips! Heavy Cream? Yes, potato chips! What more could you want? This Chocolate Peanut Butter Pie is that perfect pie for the chocolate and peanut butter lover. Especially chocolate because other than the pudding, there is an Oreo cookie crust.. more chocolate!

This pie is salty and sweet from the kettle chips on top! There is an Oreo and butter crust that has a chocolate seal on it, then loaded with a velvety chocolate pudding, then a peanut butter mousse! Yes!

This dessert will be perfect with my Slow braised short ribs recipe!https://the2spoons.com/amazing-slow-braised-beef-short-ribs/

love this chocolate peanut butter pie.

I love these clear pie plates that are perfect to bake this pie in. https://amzn.to/3hTzYev

I’ve had similar forever and use them for all pies savory and sweet.

The pie has a few steps but it is definitely worth it! Enjoy!

Chocolate Peanut Butter Pie

5 from 1 vote

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Oreo Crust

2 Cups Finely ground Oreo cookies (about25)
4 Tbsp Butter, melted
1/4 Cup Semi sweet chocolate, melted

For the Potato Chip Topping

1/3 Heaping cup kettle potato chips, crushed
3 Tbsp Flour
2 1/2 Tsp Granulated sugar
Pinch of salt
2 Tbsp Butter, melted

Chocolate Pudding

1/2 Cup Sugar
1/4 Cup Corn starch
1/4 Tsp Salt
1/4 Cup Unsweetened cocoa powder
3 Egg yolks
2 1/2 Cups Whole milk
4 Oz Bittersweet chocolate, chopped
2 Tbsp Butter
1/2 Cup Powdered sugar
1 Tsp Vanilla

Peanut Butter Mousse

1 Cup Heavy Whipping Cream
8 Oz Cream cheese, room temperature
1 Cup Creamy Peanut Butter
1/2 Cup Powdered Sugar
1 Tsp Vanilla

Method

For the Oreo Crust

Run your Oreos through a food process until finely ground. Mix it in a bowl with the melted butter until completely moistened.
Pour it into a 9 inch pie dish and press it into the bottom and up the sides. Place your pie crust in the fridge for at least 1 hour to set.
Once set, take your melted chocolate and spread it in an even and thin layer on the bottom of your crust. This creates a barrier between the pudding and the crust so it doesn’t get soggy. Place it back in the fridge for 30 minutes for the chocolate to set.

For the Potato Chip Topping

Preheat the oven to 325F and line a baking sheet with parchment paper. Crush up your potato chips in a ziplock bag. You want it to be mostly small pieces about the size of old fashioned oats.
Mix together all the ingredients in a bowl and spread it even on your baking sheet. Bake for 10 minutes. It will still look pretty pale when it’s done so just take a fork to it to make sure it crumbles. That’s when you know it’s ready.
Let it sit out at room temperature to cool then transfer to an air tight container until you’re ready to top your pie. Do not put it in a closed container when it’s hot because it will get soggy and don’t put it in the fridge.

Chocolate Pudding

In a medium saucepan, whisk together the dry ingredients (sugar, cornstarch, salt, and cocoa powder).
In a separate bowl, whisk together the milk and egg yolks.
Mix this into the dry ingredients and bring to a boil over medium high heat, stir constantly. It will be liquid up until it reaches a boil. At that point it should get pretty thick but cook for about one or two minutes longer then take it off the heat.
Whisk in the chocolate and then the butter and vanilla.
Pour into your cooled crust and spread it even. Let it sit out for 45 minutes then move it to the fridge. Cover in plastic wrap and press it to the surface of the pudding so you don’t get a skin. Refrigerate for at least 2 hours or until the pudding is somewhat firm to the touch.

Peanut Butter Mousse

When your pudding is ready, make the peanut butter mousse. Start by creaming together your room temperature cream cheese and peanut butter. Once combined, mix in the powdered sugar and vanilla.
In a separate bowl, whisk your heavy cream on high until it forms soft peaks (3-5 minutes).
Scoop about ⅓ of the whipped cream into the peanut butter mixture and fold it in. Once it’s almost combined, add in the rest of the whipped cream and continue to fold until it’s fully combined.
Spread this over top the pudding layer of your pie. You can also make little swirls with the back of a spoon. Pop the pie in the fridge for another hour to set.
Before serving, crumble the potato chips all over the top with as much or as little as you like. I recommend being a little heavy handed because the salty crunch helps to balance out the sweetness of the pie. You can also add more crushed Oreos.
Serve chilled or at room temperature but store it in the fridge. Enjoy!

Chocolate Peanut Butter Pie

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the best – aunt donna lou’s decadent chocolate meringue pie.

September 1, 2020 by Becky Spoon

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Aunt Donna Lou's decadent chocolate meringue pie — Aunt Donna Lou’s decadent chocolate meringue pie

Just look at this decadent chocolate meringue pie! This pie is amazingly simple and so chocolatey. I really have never been a big sweet eater until I got older and I haven’t made a lot of desserts. I find them kind of tedious, having to make everything exact, but a pie like this is well worth the trouble.

I grew up in an amazing time of America. We spent time with family. Just not immediate family but with cousins, aunts and uncles, and of course our grand parents. One thing I always loved were the family reunions. There would be loads of food and without fail, there would be a chocolate pie, actually probably several. My sisters make pies much better than I, one in particular specializes in cream pies with meringue because they are a favorite of her husband.

This custard is a little different than I’ve made before. You blend sugar, flour, a little salt and the chocolate, then add boiling water, whisking constantly to prevent lumping. Then I temper the eggs and add to the mixture, then cook until the custard has thickened.

This recipe uses cocoa powder and I like to use a really good cocoa powder. One of my favorites is Ghirardelli Cocoa Powder. https://amzn.to/2ERSXaC

the best – aunt donna lou’s decadent chocolate meringue pie.

I have to admit I didn’t cook my chocolate long enough to thicken a little more, but I’m telling you this chocolate pudding in this pie is amazing. I sure don’t mind eating it with a spoon!! The meringue is just icing on the cake, well you know what I mean. If you like chocolate as much as I do, try this chocolate recipe https://the2spoons.com/love-%f0%9f%92%95-chocolate-peanut-butter-pie/.

This pie is so delicious!!! Ok, here’s the new recipe for my Aunt’s recipe! Hope you make it.

Chocolate Meringue Pie

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Custard (for 2 pies or one deep dish pie pan)

2 cups granulated sugar
2/3 cup flour
pinch of salt
1/2 cup cocoa
6 yolks, reserve the whites for the meringue
2 cups boiling water
1 tbsp butter

For the Meringue

6 room temperature egg whites
1/2 cup sugar
1/4 tsp vanilla

Method

Prebake your preferred crust at 425 degrees. I prick the crust with a fork, add parchment paper and pie weights. Cook for 10-12 minutes until browned. I used a store bought Pillsbury pie crust that worked perfectly.
Combine the sugar, flour, salt and cocoa in a sauce pan. Bring water to a boil and while whisking, add to the dry ingredients, continuing to whisk to prevent lumps.
Temper the eggs by adding a little of the hot pudding to them and combining, then add to the custard. Continue to cook until thick. Remove from the heat and add the butter. I refrigerated mine before adding to the cooled crust.
Beat the egg whites, while adding a little sugar at a time, along with the vanilla until stiff peaks form.
Spread on the pie and bake for a few minutes at 450 degrees until lightly browned. Cool before cutting.

Love This Chocolate Cheesecake

January 2, 2020 by Becky Spoon

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What is there not to love when he comes to a Chocolate Cheesecake? Chocolate cookie crust, chocolate in the cheesecake, then chocolate ganache, topped with shaved chocolate!!

Love This Chocolate Cheesecake

The cheesecake itself has two chocolates, bittersweet and cocoa powder. I believe the secret to any recipe is the best ingredients and I feel that is especially true with chocolate. I like to use Ghirardelli chocolate and here’s a link if you aren’t familiar: https://amzn.to/2QiL1mb. This is a great chocolate. It comes in unsweetened, semi sweet, bittersweet along with all the various flavors you can find. I love to buy it in the cocoa powder too: https://amzn.to/2rKZgXo.

I’m not a huge fan of sweets, but there’s some desserts I really love. I always love chocolate and I always love a good cobbler like Peach Cobbler. I have a great Peach Cobbler on the blog. Here’s the link: https://the2spoons.com/perfectly-peachy-peach-cobbler/. Want another cheesecake recipe? Try this:https://the2spoons.com/easy-pumpkin-cheesecake-bars/.

Perfectly Peachy - Peach Cobbler — Perfectly Peachy – Peach Cobbler

Hope you try this chocolatey, fudgy, delicious cheesecake. Love This Chocolate Cheesecake Hope you try this chocolatey, fudgy, delicious cheesecake.

Love This Chocolate Cheesecake

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

For the Crust

1 1/2 cups Chocolate Cookie crumbs (I used Oreo Cookies)
1/4 cup unsalted butter, melted

For the Chocolate Cheesecake

2 cups bittersweet chocolate, coarsely chopped
1 1/2 lbs full fat cream cheese, at room temperature
1 cup granulated sugar
1/4 cup light brown sugar, packed
3 tbsp unsweetened natural cocoa powder
4 large eggs plus 2 yolks at room temperature
3/4 cup heavy cream, at room temperature
1 tsp vanilla extract

For the Chocolate Ganache

1 1/3 cup semi sweet chocolate chips, finely chopped
1 1/4 cups heavy cream
1/4 cup unsalted butter, cut into cubes

Method

For the Crust
Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You’ll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.

For the Chocolate Cheesecake

Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
Scrape the filling over the partially baked crust in the prepared pan.
Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.

For the Chocolate Ganache

Add chopped chocolate to a medium bowl; set aside.
In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
Store, loosely covered, in the refrigerator, for up to 5 days.

Really Easy Chocolate and Coffee Cake

July 1, 2019 by Becky Spoon

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Best Chocolate and Coffee Cake ever! Loaded with chocolate, filled with layers of cream cheese, with a strong coffee flavor! This recipe is so good. And when I say “really easy” it is just that!

Oh, I forgot to mention the chocolate ganache drizzled down the sides. This cake is almost fudge like. The layers are slathered with a cream cheese and coffee cream which keeps this cake soft and moist!

Really Easy Chocolate and Coffee Cake

I do like to use a quality chocolate. The cake layers are made with a Dutch processed cocoa powder and the ganache is with chocolate chips, heavy cream and a little Karo syrup. I use Ghirardelli brand chocolate that is really good. There is even better and they can get quite expensive, but I believe the higher quality of chocolate makes a huge difference. There are some high quality chocolates on the King Arthur Flour website. Here’s the link for the Ghirardelli brand that I used: https://www.ghirardelli.com. Most grocery stores will carry this brand.

Don’t forget to make some homemade vanilla ice cream to top this luscious cake or some homemade whipped cream. Here’s the link for my no-churn vanilla ice cream that is so easy! https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

Here you go! Enjoy this easy recipe!

Chocolate and Coffee Cake

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Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

Chocolate and Coffee Cake

2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
2 tsp espresso powder
1/2 cup canola or vegetable oil
2 large eggs
1/2 cup buttermilk
1 tsp vanila extract or vanila paste (my preference)
1 cup strong coffee

Coffee Cream Frosting

2 1/2 cups cream cheese
1 1/4 cups powdered sugar
1/4 cup strong coffee, room temperature
1/4 cup heavy cream

Chocolate Ganache

cup semi-sweet or milk chocolate, chopped into pieces
1/2 cup heavy cream
2 tbsp corn syrup

Method

Preheat oven to 350°F. Lightly grease and flour the bottom and sides of two 8" baking pans . Line the bottoms with parchment paper . Set aside.
Chocolate coffee cake: In a medium bowl combine flour, cocoa, baking powder, salt, and espresso powder and stir to combine. Set aside. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat sugar, oil, eggs, buttermilk, and vanilla* just until combined. Stir in dry ingredients to combine. Slowly mix in hot coffee until combined. The batter will be very thin. Divide batter into the two prepared baking pans equally. Bake for 20-25 minutes or until a toothpick in the center comes out clean. Don't overbake. I baked mine for 20 minutes. Let cool in the pan for about 20 minutes. Then remove from pan and transfer to a cooling rack. Let cool to room temperature.
Coffee cream frosting: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat the cream cheese until creamy. Sift in powdered sugar and mix until combined and sugar is dissolved. Add cooled coffee and stir until incorporated. Stir in heavy cream and mix until creamy.
Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface. Then cut each cake in half horizontally. Place one cake layer on a cake stand, turner or serving plate. Spread 1/4 of the frosting over the cake later. Repeat two more times. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Chill at least 4 hours in the fridge or overnight.
Chocolate glaze: Place chopped chocolate in a large heatproof bowl. Place heavy cream and corn syrup in another heatproof bowl and microwave until very hot, almost boiling for about 1-2 minutes or heat over the stovetop being careful not to scorch. Pour over chocolate and let stand 1-2 minutes. Whisk until smooth, and the chocolate is completely melted. Let stand for about 10-15 minutes. Test the consistency of the glaze down the side of the bowl. It should drip. The longer it stands, the thicker it gets. If it is too firm, re-warm it a few seconds in the microwave. Once it reached the desired consistency, it's ready to spoon on top of the cake.
Remove cake from the fridge and spoon the glaze little by little around the sides and let it drip off the sided. Do this with a small spoon and do one drip at the time. Then spoon or pour the rest of the glaze on top of the cake (maybe you don't need all) and level with an offset spatula. Place cake in the fridge for 15 minutes or so to allow the glaze gets to get firm. Store leftovers in an airtight container.