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Bringing this adorable and delicious retro dessert into 2012!
For the crust:
Pulse all of the graham crackers in a food processor until you have a fine crumb. Add the sugar and pulse to combine.
In a small pan over low heat, melt the butter and a pinch of salt. Once melted, pour the butter into the food processor while it is running. Pulse until you have a moist crumb.
Pour the crumbs into a pie plate. Press the crumbs firmly into the plate to form a crust. Chill the crust in the freezer for 15 minutes while you preheat your oven to 350 F.
Bake the crust at 350 F for 15 minutes. Remove it from the oven and cool completely.
For the Jello filling:
In a large heatproof bowl add 3 ounces strawberry Jello mix. Whisk in 2/3 cup boiling water and mix until the Jello is dissolved completely.
Whisk in the 1 cup of ice water and cool the mixture completely. (make sure all of the ice cubes have melted).
Whip 1 cup of the cream to soft peaks. Fold the whipped cream into the strawberry Jello until it is completely combined.
Chill in the refrigerator until it thick enough to spoon out into the pie crust. DO NOT forget about it like I did and spoon it out 30 or 40 minutes later, or you will have that slightly lumpy texture on top like mine does. Because I stirred it all up when the gelatin was already setting up. Freeze for 2 hours.
Whip the remaining cup of whipping cream to soft peaks. Cover the top of the pie in sliced strawberries Pile high with whipped cream and slice and serve!
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!