Ultra Rich Molten Chocolate
Posted on February 14, 2012 by Leslie Blythe 1 comment
I happen to be in Las Vegas. It was a very spur-of-the-moment trip. I couldn’t pass up the opportunity to stay in a luxurious hotel. I tagged along with my husband, who is here on business. After all, it is Valentine’s Day!
Every year, Las Vegas lures thousands of gambling hopefuls and soon-to-be-newlyweds to its glitzy high-rise casinos and 24-hour wedding chapels. But you don’t have to be checking out the all-you-can-eat casino buffets to eat great food, Vegas-style.
Ultra Rich Molten Chocolate
Serves 12
1 1/4 cups graham cracker crumbs
3 Tbs light brown sugar
1/3 cup coarsely chopped pecans
6 Tbs unsalted butter, melted
1 cup whipping cream
2 cups (12 oz package) semisweet chocolate morsels
1/2 cup unsalted butter
1/2 cup milk chocolate morsels
3/4 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour
16 assorted-filled chocolate pieces*
18 pecan halves
Combine first 4 ingredients. Press into bottom of a buttered 9-inch deep-dish pieplate. Bake at 350° for 8 minutes or until lightly browned; cool.
Bring whipping cream to a simmer in a medium saucepan over medium heat. Remove from heat; add semisweet morsels, stirring until smooth. Spread mixture over crust; cover and freeze 30 minutes.
Melt 1/2 cup butter in saucepan. Remove from heat; add milk chocolate morsels, stirring until smooth. Add granulated sugar, stirring until smooth. Add eggs, 1 at a time, beating just until blended. Stir in flour just until combined.
Cut each chocolate piece into 4 pieces; fold into milk chocolate mixture. Pour mixture over chilled chocolate crust; sprinkle with pecan halves.
Bake at 350° for 45 minutes or until outer edge is set. Remove from oven; cool slightly on a wire rack. Serve warm.
