Dessert Tonight

Our most favorite chocolate cream pie. It's always a hit.

* Exported from MasterCook *

Ghirardelli Chocolate Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Milk
1 1/2 cups Half and Half
6 tablespoons Unsalted Butter
1 cup Ghirardelli Ground Chocolate + 2 Tablespoons
6 tablespoons Granulated Sugar
6 tablespoons Cornstarch
1 Pinch Salt
5 Egg Yolks
1 1/2 teaspoon Vanilla
9 inch Baked Pie Shell
1/2 pint Heavy Cream
2 Tablespoons Granulated Sugar
1 Semisweet Chocolate Square

TRADITIONAL METHOD:

In double boiler, scald milk and half & half with butter. Blend Ground
Chocolate with sugar, cornstarch and salt. Using a wire whip, beat
chocolate mixture into hot milk. Stir constantly for 5 minutes, or until
filling begins to thicken. Mix a small amount of hot filling with egg
yolks, then pour yolks into filling. Continue cooking a few minutes,
stirring, until thick enough to hold a firm shape. Add vanilla. Pour into
baked pie shell. Chill several hours or overnight.

In a chilled bowl with chilled beaters, beat heavy cream with sugar until
very stiff. Spread over chocolate filling.

Using a vegetable peeler or sharp knife, make chocolate curls with
chocolate square and scatter over whipped cream.

"Adapted from Ghirardelli Original Chocolate Cookbook"

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu 03 Nov 2005 02:16:46p, Chris wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Our most favorite chocolate cream pie. It's always a hit.

* Exported from MasterCook *

Ghirardelli Chocolate Cream Pie

Decadent recipe snipped......wowza!! That looks like a keeper!

Chris
(who should not be entertaining thoughts of eating chocolate anything
for quite a while after rampant Halloween candy consumption this week)

This is an *infrequent* indulgence, Chris. But it's worth the sin of
eating it occasionally. :-) Sometimes when I make it, I add layers of
sliced bananas as I pour the filling into the shell.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Thu 03 Nov 2005 02:16:46p, Chris wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Decadent recipe snipped......wowza!! That looks like a keeper!

Chris
(who should not be entertaining thoughts of eating chocolate anything
for quite a while after rampant Halloween candy consumption this week)

This is an *infrequent* indulgence, Chris. But it's worth the sin of
eating it occasionally. :-) Sometimes when I make it, I add layers of
sliced bananas as I pour the filling into the shell.

I am thinking that this would be good for Thanksgiving too....

Christine

On Thu 03 Nov 2005 03:24:51p, Christine Dabney wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Thu 03 Nov 2005 02:16:46p, Chris wrote in rec.food.cooking:

Quoted message said:

Quoted message said:

Decadent recipe snipped......wowza!! That looks like a keeper!

Chris
(who should not be entertaining thoughts of eating chocolate anything
for quite a while after rampant Halloween candy consumption this week)

This is an *infrequent* indulgence, Chris. But it's worth the sin of
eating it occasionally. :-) Sometimes when I make it, I add layers of
sliced bananas as I pour the filling into the shell.

I am thinking that this would be good for Thanksgiving too....

Christine

Yes, I have made this as one of the Thanksgiving pies in the past. We
don't need that many pies this year, however. :-( I will just be making
pumpkin and mincemeat.

Christine, I used the "slurry method" for this crust, although this isn't
part of the comparison I will make this weekend.

The crust was easy to work with, and now that it's baked it looks very
flaky. I haven't put the filling in yet so of course we haven't tasted it.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Our most favorite chocolate cream pie. It's always a hit.

* Exported from MasterCook *

Ghirardelli Chocolate Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Ghirardelli Ground Chocolate + 2 Tablespoons

What is ground chocolate -- is it sold that way, or do you just grind it up
in the food processor? Do you use unsweetened?
\
C

On 3 Nov 2005 23:58:42 +0100, Wayne Boatwright

Quoted message said:

Yes, I have made this as one of the Thanksgiving pies in the past. We
don't need that many pies this year, however. :-( I will just be making
pumpkin and mincemeat.

Christine, I used the "slurry method" for this crust, although this isn't
part of the comparison I will make this weekend.

The crust was easy to work with, and now that it's baked it looks very
flaky. I haven't put the filling in yet so of course we haven't tasted it.

Great!

Let me know how it tastes in comparison to the other pastry you have
made. Again, it may just be my fondness for an old familiar recipe,
and it may not be any better than other recipes, and maybe even worse.
Christine, who will be making pastry tonight

On Thu 03 Nov 2005 04:11:18p, Chris wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Our most favorite chocolate cream pie. It's always a hit.

* Exported from MasterCook *

Ghirardelli Chocolate Cream Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1
cup Ghirardelli Ground Chocolate + 2 Tablespoons

What is ground chocolate -- is it sold that way, or do you just grind it
up in the food processor? Do you use unsweetened?
\
C

Chris it's considered a sweet baking cocoa, but still not quite the same as
a regular cocoa. The ingredients listed are:

sugar
cocoa processed with alkali
unsweetened chocolate
soy lecithin

Here is a link to a page describing it:

http://tinyurl.com/csduu

On the cannister is a formula for substituting the ground chocolate for
regular cocoa. I'm sure you could reverse the conversion to substitute
regular cocoa for the ground chocolate, but I still don't think the results
would be quite the same. Ghirardelli's chocolate seems to have it's own
taste.

"Unsweetened Cocoa Substitution: For each 1/2 cup Unsweetened Cocoa, use 1
cup of Sweet Ground Chocolate & Cocoa, and decrease the amount of sugar the
recipe calls for by 1/2 cup."

I buy the ground chocolate at Safeway, but other stores often carry it as
well.

HTH

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

Our most favorite chocolate cream pie. It's always a hit.

<snip>

ooh. I think I'll be dreaming of this tonight.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

In article <[email hidden]>,

Wayne Boatwright said:

Yes, I have made this as one of the Thanksgiving pies in the past. We
don't need that many pies this year, however. :-( I will just be making
pumpkin and mincemeat.

Yes you do! We have had about one pie per person, including the
infants, at our Thanksgiving feasts for the last few years. 😉 We
double or triple up on some, pumpkin, cranberry-cherry and chocolate
pecan pie.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Thu 03 Nov 2005 04:50:34p, sarah bennett wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Our most favorite chocolate cream pie. It's always a hit.

<snip>

ooh. I think I'll be dreaming of this tonight.

Sweet Dreams! :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Thu, 03 Nov 2005 14:24:51 -0800, Christine Dabney
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I am thinking that this would be good for Thanksgiving too....

Heretic! Pecan pie for Thanksgiving and this is the perfect pecan pie,
hand to heart!

@@@@@ Now You're Cooking! Export Format

Pecan Pie

desserts

1 baked pie crust
6 tablespoon unsalted butter; cut into one inch pieces
1 cup dark brown sugar; packed
1/2 teaspoon Salt
3 large eggs
1/4 cup light corn syrup
12 ounces pecans; whole

1. Adjust oven rack to middle position and heat oven to 275°. Melt
butter in medium heatproof bowl set in skillet of water maintained at
just below simmer. Remove bowl from skillet; mix in sugar and salt
with wooden spoon until butter is absorbed. Beat in eggs, then corn
syrup and vanilla. Return bowl to hot water; stir until mixture is
shiny and hot to the touch, about 130°. Remove from heat.

2. Arrange pecans in an even layer in the baked pie shell. Pour
mixture over evenly. Bake until center feels soft, like gelatin, when
gently presed, about 50 to 60 mins. Transfer to rack; let cool
completely, at least 4 hour. Serve pie at room temperature or warm
with lightly sweetened whipped cream or vanilla ice cream.

Contributor: The Best Recipe

Yield: 8 servings

Preparation Time: :30

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On 4 Nov 2005 00:36:43 +0100, Wayne Boatwright
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

Chris it's considered a sweet baking cocoa, but still not quite the same as
a regular cocoa. The ingredients listed are:

sugar
cocoa processed with alkali

<snip>

IIRC, cocoa with alkali is called "Dutch processed cocoa." It is a bit
sharper in taste and makes dark chocolate desserts somewhat richer.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu 03 Nov 2005 09:45:18p, Terry Pulliam Burd wrote in
rec.food.cooking:

Quoted message said:

On 4 Nov 2005 00:36:43 +0100, Wayne Boatwright
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

Chris it's considered a sweet baking cocoa, but still not quite the same
as a regular cocoa. The ingredients listed are:

sugar
cocoa processed with alkali

<snip>

IIRC, cocoa with alkali is called "Dutch processed cocoa." It is a bit
sharper in taste and makes dark chocolate desserts somewhat richer.

Yes, Terry, you are absolutely right, and this filling is very dark with a
very rich chocolate flavor.

A note on that recipe: It specifies cooking in a double-boiler. However,
if you use a very heavy pan or with a very thick bottom, it can easily be
cooked without a double-boiler.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Terry Pulliam Burd said:

On Thu, 03 Nov 2005 14:24:51 -0800, Christine Dabney
<[email hidden]> rummaged among random neurons and opined:

Quoted message said:

I am thinking that this would be good for Thanksgiving too....

Heretic! Pecan pie for Thanksgiving and this is the perfect pecan pie,
hand to heart!

I like John Thorne's recipe.. I don't have it handy: I put that book
in storage.

Christine

Wayne Boatwright said:

Ghirardelli Chocolate Cream Pie

Yum. Sounds grrrrrreat! I'm a major chocolate pie fan from my
kidhood.

And while I'm all in favor of whipped cream as a topping--have you
ever made this with a meringue top?
(I grew up on grandma's chocolate meringue pies)

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Fri 04 Nov 2005 04:22:10a, Denny Wheeler wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Ghirardelli Chocolate Cream Pie

Yum. Sounds grrrrrreat! I'm a major chocolate pie fan from my
kidhood.

Thanks, Denny. Me, too.

Quoted message said:

And while I'm all in favor of whipped cream as a topping--have you
ever made this with a meringue top?
(I grew up on grandma's chocolate meringue pies)

Yes. I also grew up eating chocolate meringue pie. My family always made
it that way and I do so occasionally. The whipped cream topping reminds me
of the chocolate pie I used to get back in the mid-1950s at the the Toddle
House Restaurants.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Thanks, Wayne.

(wipes drool off keyboard)

I'll be heading out for the next size larger jeans this afternoon. 😉

Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author

On Fri 04 Nov 2005 08:02:39a, Karen MacInerney wrote in rec.food.cooking:

Quoted message said:

Thanks, Wayne.

(wipes drool off keyboard)

I'll be heading out for the next size larger jeans this afternoon. 😉

Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author

LOL! Eating chocolate pie is growing experience! :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright said:

LOL! Eating chocolate pie is growing experience! :-)

Like Chocolate...?? Try this...the MOST decadent chocolate with a
beautiful presentation.

@@@@@ Now You're Cooking! Export Format

Lundi Gras Chocolate Cake

cakes

CAKE:
9 eggs, separated; room temp.
3/4 cup sugar
1 tablespoon vanilla
pinch of salt
1/4 teaspoon cream of tartar
3/4 cup unsweetened cocoa powder
14 ounces almond paste
1 tablespoon Amaretto liqueur; 1 to 2 T.
powdered sugar
3/4 cup Amaretto liqueur
CHOCOLATE FILLING:
27 ounces extra-bittersweet chocolate; chopped
3 tablespoons unsalted butter
1 quart whipping cream; room temp.
2 cups whipping cream; whipped

There are two simple tricks to preparing this fancy dessert. First, be
certain to use almond paste, not marzipan Second when making the
filling,
fold the unwhipped cream into the melted chocolate gently; do not
beat.

For cake: Preheat oven to 350F. Line l0" x 15" X 1" inch jelly roll
pan
with parchment; butter parchment. Beat yolks, 3/4 cup sugar, vanilla
and
salt with electric mixer until pale yellow and slowly dissolving
ribbon
forms when beaters are lifted. Beat whites with cream of tartar in
another
large bowl until soft peaks form. Fold 1/3 of whites into yolks to
lighten;
spoon remaining whites atop yolks. Sift on cocoa and fold until just
combined. Spread in prepared pan. Bake until springy to touch, about
25
minutes.

Meanwhile, if almond paste is dry or crumbly, combine in processor
with 1
tablespoon Amaretto. Blend until soft enough to roll out, adding more
Amaretto by teaspoons if necessary. Roll almond paste out between 2
sheets
of waxed paper into 9x14-inch rectangle. Refrigerate.

Dust kitchen towel with powdered sugar. Turn cake out onto towel;
remove
paper. Trim 1/2 inch off edges of cake. Place almond paste on hot
cake.
Roll cake up jelly roll fashion, starting at one long side. Cool
completely.

Pour 3/4 cup Amaretto into pie plate. Cut cake into 1/3-inch-thick
slices.
Dip one side of each slice briefly into Amaretto. Cover bottom of
10-inch
spring form pan with some of cake slices dipped side down, working
from
edge to center and arranging open ends of slices facing in same
direction.
Press very firmly to secure slices. Place remaining slices upright
against
sides of pan; press firmly to secure. Refrigerate while preparing
filling.

For filling: Melt chocolate and butter in top of double boiler over
barely
simmering water, stirring until smooth. Transfer to large bowl.
Immediately
add 1 quart cream in 3 additions, gently folding just until combined;
do
not beat. Pour into cake-lined pan. Cover and refrigerate overnight.

Cut edges of cake even with filling if necessary. Invert cake onto
serving
platter. Let stand at room temperature 20 minutes. Spoon whipped cream
into
pastry bag fitted with star tip. Pipe some cream decoratively around
cake.
Pass remaining cream separately.

Yield: 12 servings

** Exported from Now You're Cooking! v5.70 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!