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Chocolate Velvet Dessert Recipe

Chocolate Velvet Dessert Recipe photo by Taste of Home

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This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. —Molly Seidel, Edgewood, New Mexico

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Chocolate Velvet Dessert Recipe

Prep: 20 min. Bake: 45 min. + chilling

Yield: 16 Servings

20 45 65

Ingredients

1-1/2 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1-3/4 cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert. Yield: 16 servings.

Nutritional Facts 1 piece equals 432 calories, 28 g fat (16 g saturated fat), 139 mg cholesterol, 164 mg sodium, 46 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Chocolate Velvet Dessert in Taste of Home December/January 2003, p27

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Reviews for Chocolate Velvet Dessert

Chocolate Velvet Dessert

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Reviewed on Apr. 28, 2013 by mguld

Made this for Easter, but it was way too rich for our family. You could only eat a small sliver.

Reviewed on Apr. 13, 2013 by flyers28

This dessert is delicious. I followed the recipe and it turned out great. It would be a good idea to have a glass of milk though because it is very rich. Excellent

Reviewed on Mar. 29, 2013 by TJY

Awesome! Creamy and delicious.

Reviewed on Mar. 05, 2013 by aumakua1

S-Pants put chocolate in pyrex bowl. Heat whipping cream to just under a boil in a mircrowave oven 3-5 minutes.

Pour entire cream over the chocolate and stir with wisk Put back in microwave 30 seconds at a time if needed and continue to stir until it turns to a hot fudge color and chips are completely melted.

I added unsweetened lilikoi juice to both the pie filling and the frosting.

It was heavenly

Reviewed on Mar. 05, 2012 by s_pants

This is definitely 5 stars when it comes to taste, but I had trouble gradually stirring in the cream mixture to the melted chocolate. I don't know if my chocolate was not cooled enough, but it harden immediately with just a little of the mixture added. I ended up putting it all back in the mixing bowl and blending it with the electric mixer until smooth. It might have been easier to have a second person pouring the cream mixture while I stirred in into the chocolate. In any case, it turned out fabulous! Very rich and decadent.

Reviewed on Jan. 03, 2012 by rose6281

I made this for New Years Eve. I didn't have milk for the Topping so I used Coconut Creme Coffee Creamer. It had just a taste of Coconut. This Dessert is amazing!!!