Chocolate Make-Ahead Dazzler
Creamy, chocolate, not-too-sweet filling, with a crunchy crust. YUM.

INGREDIENTS:

For Crust:

1 ½ c. crushed Nabisco chocolate wafers (not Oreo’s) – about 30 wafers

1/3 c. butter, melted and cooled

 

For Filling:
6 oz. semi-sweet chocolate chips, melted and cooled

1 – 8 oz. cream cheese, softened to room temperature

1/2 c. sugar total, but you use ¼ c. at a time!

2 eggs, separated

1 t. vanilla

1 c. heavy cream, whipped

DIRECTIONS: 

Crust

 

Preheat oven to 325 degrees

1 ½ c. crushed Nabisco chocolate wafers (not Oreo’s) – about 30 wafers

1/3 c. butter, melted and cooled

Combine the crumbs and butter, and press into bottom of a 9” springform pan

Bake for 10 minutes and cool completely


chocolate wafers FAMOUS

Filling

 

Beat cream cheese, ¼ c. sugar and vanilla until smooth and fluffy.

Add 2 egg yolks and melted chocolate chips and beat until well incorporated.

 

In a separate bowl, beat 2 egg whites with ¼ c. sugar until soft peaks form.

 

In a separate bowl, beat heavy cream until very thick.

 

Fold the egg whites into the chocolate mixture, and then fold in the whipped cream,.

 

Pour mixture into springform pan and freeze at least 8 hours. Defrost in refrigerator 6 – 8 hours ahead of serving – OR – just let it sit on counter while you eat dinner.

 

This can be made weeks ahead and stored in the freezer.

 

(Recipe is courtesy of Emily Dankowski,  my Grandmother)

chocolate dazzler

 

Tia Rowland — Berkshire Hathaway Home Services Realty 626.685.1114
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