The crew in Prairie Village is excited to share some of the most luscious, decadent and sinful chocolate delicacies you've ever had!
Chocolate Pudding Pie
Steve Sharpton shares his favorite
chocolate recipe. Dazzle your friends with this
luscious yet easy to make dessert.
- 1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 1-1/2cups cold milk
- 1 OREO Pie Crust (6 oz.)
- 2 cups thawed COOL WHIP Whipped Topping, divided
- 2 T chopped toasted pecans
Sprinkle 2 Tbsp. chopped toasted pecans onto bottom of crust before adding filling.
Beat pudding mix and milk with whisk 2 min.; spoon half into crust.
Stir 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.
Top with remaining COOL WHIP. Refrigerate 3 hours.
Chocolate Praline Layer Cake
This recipe submitted by Prairie Village team member Ann Pontow is sure to satisfy your chocolate cravings. Ann starts with a cake mix and then takes it to another level.
- ½ cup butter
- ¼ cup whipping cream
- 1 cup firmly packed brown sugar
- ¾ cup chopped pecans
- 1 pkg Pillsbury Plus Devil’s Food Cake mix
- 1¼ cup water,
- 1/3 cup oil
- 3 eggs
- 1 ¾ cup whipping cream
- ¼ cup powdered sugar
- ¼ teaspoon vanilla
Heat oven 325 degrees. In small sauce pan combine butter, ¼ cup cream, and brown sugar. Cook over low heat until butter is melted. Pour into two 8-9” round cake pans. Sprinkle with chopped pecans. Combine cake mix, water, oil and eggs. Mix well.
Spoon over pecan mixture in each pan. Bake 35-45 min or until done. Cool 5 minutes.
Remove from pan. Invert on to a wire rack until ready to assemble.
In a small bowl beat 1 ¾ cup whipping cream until soft peaks form. Blend in powdered sugar and vanilla. Beat until stiff peaks form.
To assemble cake:
Place 1st layer on serving plate, praline side up. Spread with ½ of the whipped cream. Top with 2nd layer, praline side up. Spread with remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
No-Bake Chocolate Oatmeal Cookies
Contributed by Prairie Village team member Paul Otto.
- 1/2 cup butter or 1/2 cup margarine
- 2 cups sugar
- 1/2 cup milk
- 4 tablespoons cocoa
- 1/2 cup creamy peanut butter
- 2 teaspoons vanilla
- 3 -3 1/2 cups dry quick-cooking oats
Add the first four ingredients into a 4-quart sauce pan.
Bring to a rolling boil and hold for 1 minute.
Remove from heat.
Add peanut butter into the hot mixture and stir until melted.
Add in vanilla. (almond extract is good also)
Mix in the oats and drop by tablespoons onto wax paper.
Let cool until set.
Dark Chocolate Truffles
Contributed by Praire Village team member
- 2/3 cup heavy cream
- 12 ounces semisweet chocolate, chopped into very small pieces
- 1 teaspoon vanilla extract
- 1/3 cup premium cocoa
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture – ganache - is completely smooth.
Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon, quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.
This dark chocolate truffles recipe makes 16 servings.