Chocolate Almond Velvet Recipes
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE ALMOND VELVET
This ice cream dessert makes up fast and easy...but is certainly decadent! Serve with fresh strawberries if desired...or drizzle with chocolate/raspberry sauce. Time does not include chilling or freezing time. Update: I have made this recipe several times but have made some changes that I think will make it better (see below).
Provided by Abby Girl
Categories Frozen Desserts
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine chocolate syrup, cream, condensed milk and vanilla. Chill in fridge for 1 hour.
- Whip until fluffy mixture forms soft peaks.
- Update: The original recipe said to serve the velvet cream in muffin cups. There is enough velvet to make up 24+ muffin cups, but it ends up melting too fast.
- My recommendations is to either serve this in small ramekin dishes or to place the whole recipe in a large container and serve it up like ice cream.
- I left the nuts in the recipe, but they tend to drop to the bottom of the dish. So you can add some nuts to the bottom of each dish and add the velvet on top. Unless you are a big fan of Almond Roca -- adding this is a wonderful combination, but it brings the expense of the dish up way too high (over $10.00).
- This makes up A LOT. You may want to consider cutting the recipe in half. With a weight scale measure out the ingredients and proceed from there.
- As the velvet does not freeze completely solid, serve immediately, as it melts quickly.
Nutrition Facts : Calories 340.5, Fat 20, SaturatedFat 12, Cholesterol 65.3, Sodium 157.7, Carbohydrate 36.6, Fiber 0.8, Sugar 26.7, Protein 4.6
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