Sinful Chocolate Cream Cheese Dessert Recipes

CHOCOLATE SIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

SINFUL CHOCOLATE MOUSSE DESSERT

Steps:

• For crust: combine crumbs and butter.
• Press on bottom and 2/3 up the sides of a 10 inch springform pan.
• Chill in freezer while making filling.
• For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
• Let cool about 5 minutes.
• Add whole eggs, one at a time, beating well with each addition.
• (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
• Whip cream with powdered sugar until soft peaks form.
• Beat egg white until stiff, but not dry.
• Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
• Fold in remaining cream and whites until completely incorporated.
• Pour into prepared crust and chill at least 6 hours, preferably overnight.
• To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
• Add 4 T powdered sugar and whip until firm.
• This whipped cream will hold up indefinitely.
• Garnish top of dessert with this.
• You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
• A dusting of cocoa powder is a nice finishing touch.
• For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
• Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
• Peel off the leaves and place the chocolate leaves around the edge of the mousse.