Pretty decadent… especially with the solid chocolate crust :eek:
1 12oz pkg semisweet chocolate pieces
1/4 C butter (my wife uses margerine - it makes the shell easier to cut when frozen)
1 14oz can sweetened condensed milk
1/4 t salt
1/4 C water
1/4 C Amaretto
2 C heavy cream
optional sliced almonds for garnish
Line a 9 inch pie plate with aluminum foil, making as smooth as possible.
Melt 1 C of the chocolate pieces with 2T of the butter in a double boiler. Pour into the pie pan and quickly smooth out until bottom and sides are covered. Freeze until firm, at least 30 minutes.
Combine remaining chocolate and butter with condensed milk and salt. Cook, stirring constantly, over low heat until melted. Stir in water gradually. Cook, stirring constantly, over medium heat for 5 minutes.
Add the Amaretto, cook stirring again for 5 minutes or until thickened. COOL TO ROOM TEMPERATURE (or below). Hastening the processess is OK, but stir it now and then.
Beat cream until stiff. Remove 1/2 C for garnish. Stir part of the whipped cream into the chocolate to loosen, fold in remainder.
Carefully remove aluminum foil from frozen pie shell. Spoon filling into shell; garnish with saved whipped cream and almonds. (I put a little powdered sugar in the remaining cream as well, for some reason…)
Chill until set - 3 1/2 hours. (We freeze ours and serve it as a frozen pie.)
How do you make the chocolate mouse? If you don’t use gelatin you should pat yourself on the back for that alone. Proper chocolate mouse is a prair to the gods of coco and decadence.
One of my favourite desserts is pears poached in port. Pretty much the same recipe as yours except you make the syrup with a bottle of port instead of water and you don’t add brandy. Tastes amazing hot or cold.
Here’s my horseradish meatloaf, with a bourbon and cornmeal crust:
Nott’s Horseradish Meatloaf…Feb. 28, 2004
Preheat oven to 375 degrees F
2 lb. ground chuck
6 slices bacon, crumbled
2 eggs
1 cup rolled oats
6.5 oz prepared horseradish
½ Hungarian pepper, chopped
¼ green bell pepper, chopped
1 stalk celery, chopped
½ cup onion, chopped
1 tsp. fresh rosemary, minced
½ tsp.paprika
½ tsp. curry powder
3 cloves garlic, chopped
2 tbs. ginger root, grated
1 ½ cup pasta sauce
8 dashes Frank’s Red Hot Sauce
2 tsp. brown sugar
2 oz. Kentucky Straight Bourbon
Corn meal, sprinkled on top
Moosh together all ingredients, except the last two together. Form into two loaves in two baking dishes. Dribble 1 oz. of Kentucky Straight Bourbon on each loaf. Pick up corn meal in your fingertips, and sprinkle it over both loaves until you can’t see the loaf.
Bake for 1 ¼ hour. If necessary, absorb oil from edges with folded paper towels.
Garnish with, um, golf tees, rosemary, whatever.
I also use bourbon in brines and marinades.
Ok so right now I’m very sleep deprived, so instead of screwing up a thread like I did the other day (My friends still want to know how I get my wife to SLUT up Brian)
I’m just going to say…
Insert witty come back here -> __________________________
Now if someone with a better sense of humor wants to come along and help with this I would very much appreciate it.
As for my chocolate um, moose I use AB’s recipe from good eats and it’s fantastic!
