Thursday, March 18, 2010

No time to write a blog this morning, doctor again, but here is a recipe from Hershey's for Easter. Matt's youngest daughter should like this one, she was alwasy a fan of chocolate pies. Decadent Truffle Bottom Chocolate Cream Pie Hershey's Ingredients:
1 (1/2 of 15-oz. pkg.) refrigerated pie crust 2 cups miniature marshmallows or 20 large marshmallows 1/2 cup milk 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips 1 cup (1/2 pt.) heavy whipping cream Sweetened whipped cream or whipped topping(optional) Chocolate curls(optional) Directions:1. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie. 2. Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature. 3. Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. 6 to 8 servings. Have a great day

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