CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
WHITE CHOCOLATE TOFFEE
"I think the ultimate comfort food might be candy - any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we're kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy - not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M's. I started making the bags one year because I thought they'd be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they'd pick up a bag and say, "Oh, the kids will love these!" Sure, I would think. The kids. The kids will never even see them because you're going to eat those malted milk balls on the way home! While store-bought candy is a treat, there really is nothing like homemade candy. Making candy sounds complicated, but for this White Chocolate Toffee you don't even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!" says Ina.
Provided by Ina Garten
Categories dessert
Time 2h45m
Yield 25 to 30 pieces of toffee
Number Of Ingredients 10
Steps:
- Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly. Set aside to cool for 5 minutes, then use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.
- Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see Cook's Note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they're evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE-TOFFEE CREAM PIE
A chocolate cream cheese filling, with chocolate covered toffee bits on a chocolate crust, topped off with whipped topping :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chopped chocolate candy bars in a small bowl; set aside.
- Microwave 1/2 cup whipping cream for 1-1/2 minutes on HIGH then pour the hot cream over the chopped chocolate, let stand 5 minutes, then stir until smooth.
- Using an electric mixer beat cream cheese, brown sugar and vanilla in a medium bowl until smooth.
- Add remaining 1/4 cup of cream then gently beat in chocolate mixture.
- Fold in 1/2 cup chocolate covered toffee bits.
- Pour the filling into prepared chocolate crust.
- Spread the 2 cups Cool Whip thawed topping over filling then top with remaining toffee bits.
- Refrigerate for 2 or more hours before serving.
Nutrition Facts : Calories 665.2, Fat 48.6, SaturatedFat 26.9, Cholesterol 89.8, Sodium 349.7, Carbohydrate 50.7, Fiber 1.5, Sugar 37.2, Protein 7.6
CHOCOLATE TOFFEE CREAM PIE
Make and share this Chocolate Toffee Cream Pie recipe from Food.com.
Provided by Roxanne J.R.
Categories Frozen Desserts
Time 2h5m
Yield 1 9 inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Make the crust:
- In a medium bowl, combine the wafer crumbs, butter and sugar.
- Press the mixture into the bottom and up the sides of a 9-inch pie place.
- Bake for 10 minutes. Place on a wire rack to cool.
- Prepare the filling:
- Measure the heavy cream in a 2 cup measuring cup.
- Heat the cream in the microwave for 1 minute until warmed.
- Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream.
- Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.
- In a medium bowl, combine the cream cheese, brown sugar and vanilla.
- Beat with an electric mixer until smooth. Alternatively, you can prepare this in your stand mixer using the paddle attachment.
- Gently beat in the chocolate/cream mixture into the bowl until fully incorporated.
- Fold in a 1/2 cup of the chopped toffee candy into the mixture.
- Pour this filling into your cooled chocolate crust and sprinkle with the remaining 1/4 cup chopped toffee candy.
- Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.
Nutrition Facts : Calories 2764.5, Fat 208.2, SaturatedFat 122.9, Cholesterol 592, Sodium 1586.5, Carbohydrate 210, Fiber 5.7, Sugar 128.5, Protein 28.5
CHOCOLATE CREAM PIE
Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings
Provided by Emily Lambe - Digital writer, bbcgoodfood.com
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
- Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
- Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
- Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
- Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.
Nutrition Facts : Calories 655 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE PIE WITH TOFFEE SAUCE & COFFEE CREAM
More like a cheesecake than a tart, try this impressive and indulgent dessert that can be made ahead for easy entertaining
Provided by John Torode
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- In a food processor, blend the biscuits with the butter and coconut to make the base for the pie. Press it into a deep 21cm fluted tart tin, going all the way up the sides and making sure the corners are not too thick.
- In a large saucepan, melt both chocolates with the milk and cream over a very low heat, stirring slowly all the time. In a separate bowl, beat the egg yolks with the cornflour and sugar.
- When the chocolate has melted, add the egg mixture and stir together until it thickens, about 10-12 mins. When the texture is like thick custard, pour it into the tin and even out the top using a spatula. Sprinkle with the hazelnuts and place in the fridge for at least 2 hrs.
- Meanwhile, make the toffee sauce. Dissolve the sugar and 2 tbsp water in a large pan over a low heat. Bring to the boil and cook until golden and caramelised, about 2 mins. Whisk in the butter in small batches, then remove from the heat and stir through the cream. Set aside to cool.
- To make the coffee cream, mix the coffee in 1 tsp boiling water to make a paste. In a large bowl, whip the cream halfway, then add the coffee, sugar and vanilla, and whip until soft peaks form. Cover and chill until ready to serve.
- To serve, cut the pie into wedges. Reheat the toffee sauce in a small saucepan or the microwave and serve with the coffee cream.
Nutrition Facts : Calories 679 calories, Fat 50 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
TOFFEE ICE CREAM PIE
"This is my sister's recipe, but I modified it to save time in the kitchen. No doubt about it, you'll want a second serving." Janell Greisen - San Dimas, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 51mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
More about "chocolate toffee cream pie recipes"
CHOCOLATE TOFFEE CREAM PIE - BROWN SUGAR …
From bsugarmama.com
Reviews 4Estimated Reading Time 5 mins
- Beat the softened cream cheese, sugar, cocoa powder, milk, melted chocolate and extract until smooth and fluffy. Using a wooden spoon or rubber spatula, stir in the toffee pieces. Pour the mixture into the pre-made graham cracker crust.
- In a medium-sized bowl beat the mascarpone cheese and sugar until creamy. Slowly add the heavy cream into the cheese mixture. Use a rubber spatula to scrape the sides of the bowl and continue to slowly add the cream until all is added. Beat until firm peaks are created. Scrape the whipped cream on top of the chocolate pie and top with additional toffee piece (optional). Place in the refrigerator for 1 hour to set.
CHOCOLATE TOFFEE CREAM PIE | TASTY KITCHEN: …
From tastykitchen.com
5/5
CHOCOLATE CREAM PIE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
CHOCOLATE TOFFEE CREAM PIE
From whatscookinchicago.com
TOFFEE CHOCOLATE PECAN PIE - CRAZY FOR CRUST
From crazyforcrust.com
24 BEST GLUTEN FREE EASTER DESSERT RECIPES
From onlyglutenfreerecipes.com
POPULAR SWEETENED CONDENSED MILK RECIPES THAT ARE QUICK AND …
From izzycooking.com
CARNATION® | TOFFEE CREAM PIE
From carnationmilk.ca
TRIPLE-LAYER CRACKER TOFFEE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
COFFEE TOFFEE CARAMEL CHOCOLATE ICE CREAM PIE - TASTY KITCHEN
From tastykitchen.com
50 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A MATCH MADE …
From msn.com
CARAMEL TOFFEE CRUNCH CHOCOLATE PIE - WHITE LIGHTS ON WEDNESDAY
From whitelightsonwednesday.com
NO BAKE TOFFEE CHEESECAKE PIE - TOGETHER AS FAMILY
From togetherasfamily.com
CHOCOLATE HEATH PIE - I AM BAKER
From iambaker.net
CHOCOLATE CARAMEL CREME PIE - SIMPLE AND SEASONAL
From simpleandseasonal.com
CARAMEL TOFFEE ICE CREAM PIE - ASHLEE MARIE
From ashleemarie.com
21 KOSHER FOR PASSOVER DESSERT RECIPES | FOOD NETWORK
From foodnetwork.com
TOFFEE-PEACH ICE CREAM PIE RECIPE: HOW TO MAKE IT
From aefle.dynu.net
CHOCOLATE-TOFFEE ICE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #pies-and-tarts #desserts #easy #refrigerator #chocolate #equipment
You'll also love