Best 4 Chocolate Sin Recipes

CHOCOLATE SIN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir flour, pecans, and butter together in a bowl; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden and crisp, about 15 minutes. Cool completely.
• Stir cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl until smooth; spread over cooled crust.
• Whisk milk and pudding together in a bowl until slightly thickened, about 2 minutes. Let sit until pudding is set, about 5 minutes. Spread pudding mixture over cream cheese layer. Top cream cheese layer with 12 ounces whipped topping. Refrigerate until flavors blend and pie is set, about 24 hours.

CHOCOLATE SIN TRIFLE

Steps:

• Prepare brownie according to package directions (or use homemade), and cool completely.
• In a large bowl, combine pudding mix, water and sweetened condensed milk.
• Mix until smooth, then fold in the 2 containers of 8-ounce whipped topping until no streaks remain.
• In a trifle bowl, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping (I have a big trifle bowl- you may need to cut recipe in half!).
• If using any optional ingredients, place on top of brownie layer.
• Repeat layers.
• Shave chocolate onto top layer for garnish.
• Refrigerate 8 hours before serving.
• Note: You can use non-fat ingredients and never know the difference.

CHOCOLATE SIN

Steps:

• Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
• Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
• Melt chocolate with 1/2 cup (125ml) butter.
• Keep chocolate warm over a pan of warm, tap water.
• Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
• Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
• Add chocolate mixture to the yolk mixture, beat until completely smooth.
• Add creme de cacao and vanilla, beat until blended.
• Beat egg whites in medium mixer bowl at high speed until soft peaks form.
• Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
• Fold whites gently but thouroughly into chocolate mixture.
• Pour batter evenly into reserved pan, smooth top.
• Bake 15 minutes.
• Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
• Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
• Total baking time is 1 hour.
• Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
• Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
• Remove toweling and cool cake completely.
• Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
• Whip cream in chilled mixer bowl on high speed until soft peaks form.
• Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
• Dust top of cake with remaining powdered sugar just before serving.
• Serve cake at room temperature with whipped cream.
• "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."

CHOCOLATE SIN

Steps:

• Melt butter in saucepan on stovetop. Add chocolate, stir until melted. When chocolate is melted, turn off the heat and take off stove. Add sugar, flour and eggs. Beat at low speed with mixer. Pour into pie crust and bake for 25 minutes at 350 degrees in oven.