Posted by Karen on October 22, 2001 at 16:39:08:
In Reply to: ISO: posted by julie on October 22, 2001 at 14:20:20:
Ghirardelli Layered Chocolate Pie
Yield: 8 Servings
4 ounces (1 baking bar) Ghirardelli Bittersweet Chocolate, broken into 1-inch pieces
8 ounces cream cheese, softened
1½ cups heavy whipping cream
1½ cups confectioners' sugar
4 ounces (1 baking bar) Ghirardelli Pure Milk Chocolate, broken into 1-inch pieces
1 9-inch pie crust
1 3.4-ounce package vanilla-flavored instant pudding and pie-filling mix
1¼ cups milk
SWEETENED WHIPPED CREAM
½ cup heavy whipping cream
2 teaspoons confectioners' sugar
2 ounces Ghirardelli Bittersweet Chocolate curls for garnish (use Ghirardelli Chocolate Curls and Shavings recipe)
Melt the bittersweet chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Set aside.
In a small mixing bowl, beat the cream cheese on high for approximately 1 minute. Add ½ cup of the whipping cream and the confectioners' sugar; beat on high for 1 minute. Stir in the melted chocolate. Pour the mixture into the crust. Chill for 1 hour.
Melt the milk chocolate in a double boiler over hot, but not boiling, water. In a medium mixing bowl, combine the pudding mix and milk. Beat on low just until blended, then beat on high 2 minutes. Add the melted chocolate and continue to beat on high for 1 minute. Set aside.
In a small mixing bowl, whip the remaining 1cup of whipping cream until stiff peaks form. Fold the whipped cream into the pudding mixture; spread over the cream cheese layer of the pie. Chill the pie for 2 hours.
To make the Sweetened Whipped Cream, combine the ½ cup whipping cream and confectioners' sugar in a mixing bowl, and whip until soft peaks form. Transfer the whipped cream to a pastry bag and decorate the pie as desired. Garnish with the chocolate curls, and serve.