Chocolate Cream Pie in a Jar
By Camila ChaparroPublished on August 27, 2020
Time
35 minutes, plus 1 hour cooling
Yield
Serves 12
Ingredients
Before You Begin
You can either use store-bought whipped cream or whip 1 cup of chilled heavy cream, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and a pinch of table salt in a stand mixer on medium speed for 1 to 3 minutes, until soft peaks form. You will need twelve 4-ounce wide-mouth Mason jars for this recipe; for larger servings, use eight 6-ounce ramekins.
Instructions
- Bring half-and-half, 3 tablespoons sugar, and salt to simmer in medium saucepan over medium heat, stirring occasionally. Whisk egg yolks, cornstarch, and remaining sugar in medium bowl until smooth. Slowly whisk 1 cup warm half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into remaining half-and-half mixture in saucepan.
- Cook half-and-half mixture over medium heat, whisking constantly, until mixture is thickened and registers 180 degrees, about 30 seconds. Off heat, whisk in butter, semisweet chocolate, unsweetened chocolate, and vanilla until smooth. Strain pudding through fine-mesh strainer into clean bowl. Spray piece of parchment paper with vegetable oil spray and press directly against surface of pudding. Refrigerate until chilled, at least 1 hour or up to 3 days.
- Just before serving, add 1 tablespoon cookie crumbs to each of twelve 4-ounce wide-mouth Mason jars followed by approximately ½ cup pudding. Top with whipped cream and sprinkle with remaining cookie crumbs. Serve.
Time
35 minutes, plus 1 hour coolingYield
Serves 12Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
While it can be hard to please everyone when it's time for dessert, we're betting that our chocolate cream pies in jars will get you pretty close. We made a rich chocolate pudding with lots of semisweet (and a little bit of unsweetened) chocolate for deep, but not bitter, chocolate flavor that would please both kids and adults alike. We layered our chocolate pudding over crumbled Oreos (for more chocolate flavor and an irresistible crunchy-creamy texture) and topped it with lightly sweetened whipped cream for mini desserts that tasted as good—and as chocolaty—as they looked. We'd call that having your pie and eating it, too.
Before You Begin
You can either use store-bought whipped cream or whip 1 cup of chilled heavy cream, 1 tablespoon of sugar, 1 teaspoon of vanilla extract, and a pinch of table salt in a stand mixer on medium speed for 1 to 3 minutes, until soft peaks form. You will need twelve 4-ounce wide-mouth Mason jars for this recipe; for larger servings, use eight 6-ounce ramekins.
Instructions
- Bring half-and-half, 3 tablespoons sugar, and salt to simmer in medium saucepan over medium heat, stirring occasionally. Whisk egg yolks, cornstarch, and remaining sugar in medium bowl until smooth. Slowly whisk 1 cup warm half-and-half mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into remaining half-and-half mixture in saucepan.
- Cook half-and-half mixture over medium heat, whisking constantly, until mixture is thickened and registers 180 degrees, about 30 seconds. Off heat, whisk in butter, semisweet chocolate, unsweetened chocolate, and vanilla until smooth. Strain pudding through fine-mesh strainer into clean bowl. Spray piece of parchment paper with vegetable oil spray and press directly against surface of pudding. Refrigerate until chilled, at least 1 hour or up to 3 days.
- Just before serving, add 1 tablespoon cookie crumbs to each of twelve 4-ounce wide-mouth Mason jars followed by approximately ½ cup pudding. Top with whipped cream and sprinkle with remaining cookie crumbs. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments