The folks at Melitta Canada share a couple of chocolate-y treats for your Easter sweet tooth. Try one or both this holiday weekend!
Midnight Sky Chocolate Pie
This recipe is perfect for chocolate lovers! This decadent Midnight Sky Chocolate Pie is the perfect way to treat yourself this Easter weekend. Enjoy the chocolatey and nutty flavour with friends, family and all loved ones!
1 cup dark corn syrup
2/3 cup sugar
3 Tablespoons butter, melted
1 1/2 teaspoons pure vanilla extract
2 cups Brazil nuts, finely chopped
1/2 cups semisweet chocolate morsels
1 9 to 10-inch pie crust, unbaked
Preheat the oven to 350°F. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla extract.
Beat with an electric mixer for 2 minutes, or until thoroughly blended. Fold in the Brazil nuts.
Spread the chocolate morsels over the pie crust in a single layer. Carefully pour the Brazil nut filling over the chocolate morsels and bake for 45 minutes, until the filling is set. Place the baked pie on a wire rack and cool completely before serving.
White Chocolate Coffee Cheesecake
The White Chocolate Coffee Cheesecake is as delectable as it sounds! Its creamy white chocolate flavour will win over all of your Easter guests.
1 ½ cups chocolate wafer crumbs
6 Tablespoons butter, melted
2 Tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1 cup sugar
8 ounces white chocolate, chopped
¼ cup heavy cream
1 cup sour cream
½ cup strong brewed coffee, cooled
1 Tablespoon cornstarch
Whipped cream and coffee bean candies for garnish
Preheat oven to 325 degrees. In medium bowl, combine crumbs, butter and sugar. Press mixture on bottom and two-thirds up the sides of a 9-inch springform pan. Bake 10 to 15 minutes or until browned. Cool on rack.
In large bowl with mixer at medium speed, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In small saucepan over low heat, heat chocolate and cream until melted, stirring often.
Using low speed, gradually beat melted chocolate, sour cream, coffee and cornstarch into cream cheese mixture until just combined.
Pour batter into baked crust. Bake 60 to 70 minutes or until outer 2” of cake is firm and slightly puffed (centre will be nearly set when shaken). Cool on rack to room temperature (about 4 hours).
Cover with plastic wrap. Refrigerate at least 12 hours. Before unmoulding cake, use spatula to loosen crust from pan. Garnish with whipped cream and coffee bean candies.