COOK'S CORNER: Melted chocolate remedies
Published 6:13 am Wednesday, August 15, 2007
By By Lisa Tindell – news writer
I had a craving the other day. However, the hot temperatures of summer put a damper on the anticipation of a chocolate candy bar event at my house.
I did make a stop at the grocery store one day last week and got myself a treat. One of my favorite candy bars is a Hershey bar with almonds. I was in great anticipation of the chocolaty treat since it had been a while since I had one. Much to my dismay, the five-minute drive from the store to my house turned my treat into a melted, gooey mess.
If you're like me, you may want to enjoy a good chocolate bar but realize the weather won't allow you to enjoy it properly. Because of the heat, I began looking for alternative ways to enjoy chocolate. I hope you find the following recipes an easy way to enjoy chocolate, even when the temperatures soar.
Chocolate Bar Pie
1 (9 inch) prepared graham cracker crust
6 (1.45 ounce) bars milk chocolate with almonds, coarsely chopped
2 cups miniature marshmallows
1/2 cup milk
1 pinch salt
1 cup heavy whipping cream
Place chopped chocolate bars, marshmallows, milk, and salt in the top of a double boiler. Heat and stir until mixture is melted and smooth. Remove from heat and allow to cool, stirring occasionally. In a medium bowl, beat cream until soft peaks form. Fold cream into cooled chocolate mixture. Pour mixture into graham cracker crust. Chill before serving. This pie is also delicious frozen.
Freezing the pie makes it sound wonderful. You could even top it with a scoop of chocolate ice cream or maybe a little whipped topping.
If you're looking for something a little different, this next recipe is a pretty good one. It combines chocolate and peanut butter - just like a Reese's peanut butter cup. It's got to be good.
Peanut Butter Kiss Pie
20 milk chocolate candy kisses, unwrapped
2 tablespoons heavy whipping cream
1/2 cup creamy peanut butter
1 (5 ounce) package instant vanilla pudding mix
1 3/4 cups milk
1 (9 inch) pie shell, baked
Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling. Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk.
Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours. Top with whipped topping and chopped peanuts if desired.
I certainly hope that these recipes give you a chance to enjoy a little chocolate without worrying about having a melted mess on your hands. The pies are meant to be eaten chilled or even frozen, which will also help to provide a cool treat on a hot afternoon.
If you are in need of a recipe or have one you'd like to share, I'd love to hear from you. If you have a tip for the kitchen that you'd like to share, drop me a line. I plan to do a column about helpful tips for the kitchen and would like your input and ideas. You can give me a call at the office at 867-4876 or drop me a line by e-mail at email@example.com.
Until next week, Happy Cooking!