Mocha Mud Pie
Ingredients:
1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup powdered sugar
2 tbsp powdered sugar
1 tsp vanilla
1 cup toasted almond pieces
1/4 cup toasted almond pieces-to garnish
12 ounces Famous chocolate wafers-crushed
1/2 cup butter or margarine
1/2 gallon coffee ice cream
Method:
Over low heat, melt margarine or butter, then stir in chocolate.
Separate eggs, and whip yolks on medium-high speed until they turn pale yellow.
Slightly warm egg yolks by slowly adding 1-11/2 cups of chocolate-margarine mixture while mixer is running on medium-high speed.
Return this mixture to remaining mixture, stirring constantly with rubber spatula until mixture thickens, about 3 minutes.
Remove from heat and immediately pour into large mixing bowl .
Add powdered sugar, vanilla and almonds; mix well with wire whisk.
Allow to cool to room temperature.
Add melted butter and mix.
Reserve 1 cup of crumb mixture and spread remaining crumb mixture in even layer across bottom of 13-by-9-inch baking pan, gently pressing down. Set aside.
Whip egg whites to soft peaks.
Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture.
Spread half of chocolate filling, about 1 quart, evenly over bottom crust.
Add overflowing scoops of coffee ice cream on top of chocolate filling.
Place 4 scoops across by 6 scoops down.
Work quickly to prevent ice cream from overly melting.
Pour remaining chocolate filling over ice cream.
Smooth top with rubber spatula.
Sprinkle reserved crumb mixture evenly over top of pie.
Cover with plastic wrap. Place in freezer at least 8 hours.
To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.
Courtesy: Chef Niru Gupta
1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
6 eggs
1/4 cup powdered sugar
2 tbsp powdered sugar
1 tsp vanilla
1 cup toasted almond pieces
1/4 cup toasted almond pieces-to garnish
12 ounces Famous chocolate wafers-crushed
1/2 cup butter or margarine
1/2 gallon coffee ice cream
Method:
Over low heat, melt margarine or butter, then stir in chocolate.
Separate eggs, and whip yolks on medium-high speed until they turn pale yellow.
Slightly warm egg yolks by slowly adding 1-11/2 cups of chocolate-margarine mixture while mixer is running on medium-high speed.
Return this mixture to remaining mixture, stirring constantly with rubber spatula until mixture thickens, about 3 minutes.
Remove from heat and immediately pour into large mixing bowl .
Add powdered sugar, vanilla and almonds; mix well with wire whisk.
Allow to cool to room temperature.
Add melted butter and mix.
Reserve 1 cup of crumb mixture and spread remaining crumb mixture in even layer across bottom of 13-by-9-inch baking pan, gently pressing down. Set aside.
Whip egg whites to soft peaks.
Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture.
Spread half of chocolate filling, about 1 quart, evenly over bottom crust.
Add overflowing scoops of coffee ice cream on top of chocolate filling.
Place 4 scoops across by 6 scoops down.
Work quickly to prevent ice cream from overly melting.
Pour remaining chocolate filling over ice cream.
Smooth top with rubber spatula.
Sprinkle reserved crumb mixture evenly over top of pie.
Cover with plastic wrap. Place in freezer at least 8 hours.
To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.
Courtesy: Chef Niru Gupta
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