You must be logged in to post a review.
A refreshing frozen dessert atop a crunchy salty pretzel crust.
Preheat oven to 350°F. Fold a 16″ long piece of heavy duty foil into an 8″x16″ strip and place the strip into an 8″ square pan, leaving some foil overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining the pan completely. Spray the foil on the bottom of the pan with nonstick spray. Set aside.
For the crust:
Stir together all of the crust ingredients and press into the bottom of the prepared pan. Bake for 10 minutes. Then remove it from the oven and let the crust cool in the pan on a rack.
For the filling:
In a medium saucepan over low heat, cook 1/3 cup of the cream, white chocolate, corn syrup and cream cheese. Whisk constantly until completely smooth, about 6 to 8 minutes. Remove from heat and allow it to cool to room temperature.
In a large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form. Fold the room temperature white chocolate mixture in by hand. Then gently fold in the raspberries. Scoop mixture on top of the pretzel crust and gently spread it out evenly, tapping the pan gently on the counter a couple times to settle in the filling. Cover pan and freeze until firm, 6 to 8 hours, or overnight.
For the raspberry topping:
Stir together the jam and water.
About 15 minutes prior to serving, take the dessert out of the freezer. The dessert cuts very easily when frozen, but is easier to eat if it has that 15 minutes of thawing time. It also holds its shape very well, even after sitting out for quite awhile. To remove the dessert from the pan, gently pull up on the foil overhangs. Peel the foil down from the edges and cut dessert into squares. Then drizzle some raspberry topping over each dessert square.
Source: Heavily adapted from the February-April 2012 edition of At Home with Kowalski’s magazine.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!