Food recipes
Chocolate Caramel Pie (No Bake)
Chocolate Caramel Pie (No Bake) Ingredients: cookies, graham crackers, plain or honey, lowfat milk, canned, condensed, sweetened butter, without salt sugars, granulated spartan, real semi-sweet chocolate baking chips,...
Chocolate Caramel Pie (No Bake)
Ingredients:
cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
water, bottled, generic
Directions:
Caramel layer:.
Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
Pour over prepared crust and refrigerate one hour.
Truffle layer:.
Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
Pour over caramel layer and refrigerate one hour.
Mousse layer:.
In a double broiler melt chocolate chips, stirring constantly.
Cool slightly.
Beat heavy cream in a bowl until stiff peaks form.
Beat in cooled chocolate.
Beat ice cold evaporated milk until trails form.
Beat into chocolate mixture just until blended DO NOT OVERBEAT!
Spread over truffle layer and refrigerate for one hour.
NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.
Ingredients:
cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
water, bottled, generic
Directions:
Caramel layer:.
Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
Pour over prepared crust and refrigerate one hour.
Truffle layer:.
Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
Pour over caramel layer and refrigerate one hour.
Mousse layer:.
In a double broiler melt chocolate chips, stirring constantly.
Cool slightly.
Beat heavy cream in a bowl until stiff peaks form.
Beat in cooled chocolate.
Beat ice cold evaporated milk until trails form.
Beat into chocolate mixture just until blended DO NOT OVERBEAT!
Spread over truffle layer and refrigerate for one hour.
NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.