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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
  • Total Time
    Prep: 20 min. Bake: 45 min. + chilling
  • Makes
    16 servings


  • 1-1/2 cups chocolate wafer crumbs
  • 2 tablespoons sugar
  • 1/4 cup butter, melted
  • 2 cups semisweet chocolate chips
  • 6 large egg yolks
  • 1-3/4 cups heavy whipping cream
  • 1 teaspoon 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 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.
Nutrition Facts
1 slice: 432 calories, 28g fat (16g saturated fat), 139mg cholesterol, 164mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 4g protein.
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Average Rating:
  • Marge
    Jan 16, 2019

    Do I remove the ring from the spring form pan before or after refrigeration?

  • Shawn
    Jan 14, 2019

    So easy and delicious!! We are chocolate lovers, so this was perfect for us. It is very rich, and a very small slice is plenty, so it server a lot of people. VFE

  • hunnyb999
    Dec 28, 2016

    I can't have wheat, so I made an almond crust instead of the cookie crust. The filling is amazing. Absolutely delicious. We found the frosting to be a bit much though, too sugary and really unnecessary. I've made it 3 times now, the second and third times without the frosting, and got rave reviews each time (even with the frosting).

  • mguld
    Apr 28, 2013

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

  • flyers28
    Apr 13, 2013

    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

  • TJY
    Mar 29, 2013

    Awesome! Creamy and delicious.

  • a.rat
    Mar 10, 2013

    No comment left

  • aumakua1
    Mar 5, 2013

    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

  • kimputnam1
    Mar 5, 2013

    No comment left

  • swalker41
    Mar 5, 2013

    No comment left