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nutty crust chocolate cream

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Private Recipe by
Chrystal Cackler
Huntsville, AL

From a Hershey's cookbook.

yield 8 -10
method Stove Top

Ingredients For nutty crust chocolate cream

  • 1
    envelope unflavored gelatin
  • 3/4 c
    sugar
  • 6 Tbsp
    unsweetened cocoa
  • 1/4 tsp
    salt
  • 1 1/2 c
    milk
  • 4
    egg yolks, slightly beaten
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla
  • 1 c
    heavy or whipping cream
  • nutty crust (below)

How To Make nutty crust chocolate cream

  • 1
    Combine gelatin, sugar, cocoa, and salt in medium saucepan; stir in milk. Cook over medium heat, stirring constantly with wire whisk, until mixture just begins to boil; remove from heat. Gradually stir hot mixture into beaten egg yolks; stir in butter and vanilla until blended. Chill mixture, stirring occasionally, until mixture mounds when dropped from a spoon.
  • 2
    Meanwhile, prepare Nutty Crust: Combine 1 cup vanilla wafer crumbs, 3/4 cup finely chopped pecans, and 1/3 cup melted butter in small mixing bowl. Press mixture onto bottom and up side of 9 inch layer pan; chill.
  • 3
    Whip cream until stiff; fold into chilled chocolate mixture. Pour into prepared crust. Cover; chill until firm.
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