Chocolate Delight AKA Mormon Chocolate Pudding Layered Dessert

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When I was a kid, my mom used to make something like this. I loved it. No shock there. I have re-created it. It's super good. I think the cream cheese layer was not sweet enough, and there was too much salt in the crust. Other than that, I would keep it the same. It was really good, and a big hit. It nears a 9 in terms of how good it is:

Crust

1 1/4 cup flour
1 cup walnuts
1 1/2 T brown sugar
9 T. butter
3/4 tsp. kosher salt (scant) I would use normal salt next time--it was too salty with big chunks

Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown.

Cream Cheese layer

12 oz. cream cheese, I think 8 oz. would be better
dash salt I would remove this entirely
1/3 cup powdered sugar I think it needs at least 1/2 cup, bare minimum
1 1/2 cup whipped cream, liquid next time I would just use 1 cup
1 tsp. vanilla

You whisk this all together until thick

Pudding Layer

Chocolate Silk Cream Pie


In first bowl, 2 large eggs, 1/4 cup unsweetened dutch processed cocoa, 3 Tbs. cornstarch, 1/4 cup milk. Whip until smooth, it will smooth out even if looks bumpy

In saucepan, take 2 3/4 cups milk, 2/3 cup sugar, pinch salt.

In 3rd bowl, put in 6 oz. bittersweet chocolate (I do 4 oz. bittersweet and 2 oz. milk). 2 Tbs. unsalted butter. On the side, have 1 tsp. vanilla.

Boil ingredients in sauce pan until it's at a full boil and then dump hot into eggs and dump back in to main pot. Over medium heat, bring mixture to a full boil. With a whisk, which 1/4 cup of hot mixture into egg mixture, and whisk egg mixture into the milk mixture. Cook continuing to whisk rapidly until mixture thickens. Turn the heat off completely, put in the butter and the chocolate. Once it's melted, add vanilla. Put it through a strainer 


Cream Layer

1 1/2 cups liquid cream
3 T. powdered sugar
1 tsp. vanilla

Comments

  1. thejohnmfamilyJuly 11, 2021 at 9:11 PM

    So, I decreased the salt to 1/4 + 1/8 of table salt in the crust, and I increased the brown sugar to 2 Tbs. Mine took forever to cook and didn't even get very brown, and I might just let it go longer next time b/c I think the brown-ness is really important to the flavor. On the cream cheese layer, I did 8 oz. cream cheese, 1 cup, cream, and then 1/2 cup powdered sugar. In the chocolate silk pie recipe, I only do 1/3 cup of sugar. I also used Extra Brute cocoa today and it was really good.

    ReplyDelete
  2. thejohnmfamilySeptember 3, 2021 at 11:51 AM

    I think that 1/4 tsp. salt is max in the crust.

    ReplyDelete

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