Chocolate Satin Recipes

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CHOCOLATE SATIN PIE



Chocolate Satin Pie image

Make and share this Chocolate Satin Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 15m

Yield 10 serving(s)

Number Of Ingredients 6

1 prepared 8-inch graham cracker crust
1 1/2 cups nestle Carnation Evaporated Milk
2 large egg yolks
2 cups nestle toll house semisweet chocolate morsels
whipped cream
chopped nuts (optional)

Steps:

  • Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  • Pour into crust; refrigerate 3 hours until firm. Top with whipped cream before serving. Sprinkle with nuts.

CHOCOLATE SATIN FROSTING



Chocolate Satin Frosting image

This is fabulous on a yellow cake! I NEVER use anything else. I believe you could use egg substitute with no ill effects. I think I got this off the package of pre-melted chocolate years ago. A very lightly flavored chocolate frosting. Edited to add: each premelted chocolate envelopes are equal to 1 oz melted chocolate. I use choco-bake by Nestle usually sold by cocoas.

Provided by Michelle S.

Categories     Dessert

Time 5m

Yield 1 13x9 cake

Number Of Ingredients 7

2 cups sifted powdered sugar
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
2 (1 ounce) envelopes pre-melted chocolate

Steps:

  • In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
  • Beat in egg.
  • Beat in chocolate, mix well.
  • This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.

CHOCOLATE SATIN



Chocolate Satin image

This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.

Provided by Patricia Wells

Categories     Dark Chocolate     Chocolate     Dessert     Egg     Milk/Cream     Wheat/Gluten-Free

Yield 8-12 servings

Number Of Ingredients 8

10 ounces (300 g) 70% bittersweet chocolate, finely chopped (see Notes)
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites, free-range and organic, at room temperature (see Notes)
1 cup (120 g) confectioners' sugar, sifted
Special Equipment
A sifter; a heavy-duty mixer fitted with a whisk; a 6-quart (6 l) metal bowl; a 1-1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

Steps:

  • Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
  • In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
  • In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
  • Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
  • Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
  • Variation:
  • Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
  • Do Ahead
  • This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

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