Print Options

Back to Chocolate Velvet Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Chocolate Velvet Dessert

 Chocolate Velvet Dessert
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
16 ServingsPrep: 20 min. Bake: 45 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup butter, softened
  • 3 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 3 to 4 tablespoons 2% milk


  • 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

2 of 2

Chocolate Velvet Dessert (continued)

Directions (continued)

  • 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.