This fudge is ridiculously easy and delicious. The first time I made it was with strawberry oreos and it was delicious, the whole thing had a nice strawberry flavor. I'd probably have done it again if I could find any. Boring old NORMAL oreos had to do.
Cookie Fudge!
Semi sweet chocolate, sweetened condensed milk (it's the necter of the south, I'm told), vanilla and cookies!
Line an 8 inch square pan with foil (or parchment paper), with ends extending over the sides a bit. Hopefully yours will less bad than mine.
Chop your ten cookies into smaller pieces! You could always chop them on a piece of parchment paper so you could lift them up easily and tip them into the bowl later but my knife would have just cut right through the paper anyway.
Mix your chocolate and your sweetened condensed milk into a bowl. Now, the can said 14oz but when I measured it, it was only about 10oz. Which is what the recipe called for. THE CAN LIES! And also I'm kind of sad I don't have a lot of nice big glass microwavable bowls yet. I miss the ones I had at home.
Nuke it on MEDIUM for 2 to 3 minutes, stirring every minute or so or every 30 to 45 seconds if you're ansty like me. Do not burn your chocolate. Burnt chocolate is like burned garlic. Unhappy. Don't make your food unhappy.
Remember, it'll melt as you stir too so it doesn't have to be totally liquid when you take it out. Oooh. Gooey.
Add in your cookies, mix it up, pour it into your foil lined pan. Oh yeah, add your vanilla too. Before you put it in the pan.
After sitting in the fridge for a minimum of 2 hours, life the sides of your foil and the whole thing should come right out. Peel your foil down the sides! AND SLICE THAT BABY UP!
Delicious pieces of cookie within! Woulda been better with strawberry!
Cookie Fudge
- 1 package (8 squares, 8oz) semi sweet chocolate
- 1 can (10oz but if it says 14 get that because it is secretly lying to you) sweetened condensed milk
- 2 tsp vanilla
- 10 oreo (or whatever!) cookies
2) Line 8 inch square pan with foil or parchment paper, with ends of foil extending over sides of pan. Spread the chocolate mixture into the pan.
3) Refrigerate 2 hours or until firm. Use foil handles to lift from pan. Cut into squares!
Okay, so, onto the pie. I took what pictures I could, but honestly, after enjoying my shots, if you are serious about making this pie, I recommend you click the link to the place I got my recipe from. Hers has better pictures anyway. Do not make this pie if you aren't prepared for INSANE chocolate overload, and more richness than most people can handle. It's not overly sweet, but it is really really chocolatey. Dear lord.
I'll separate it into the three components. First up, CRUST.
Now, uh.. I had some crust issues. I'll get to that. You'll need a package of chocolate wafers, some brown sugar and BUTTER. Oh yes, REAL butter. We don't mess around when it comes to pie.
Now first you need to crush those cookies into crumbs for your crust. If you're lame like me and don't have a food processor to make it fast, painless and perfect, you can put them in a ziploc bag and beat them to death with something.
THREE BAGS LATER they are still not small enough so I say screw it and move on.
Melt your butter over your freaky purple alien stove. You don't have a freaky purple alien stove, you say? Why not?
Add your brown sugar and melt and stir until the sugar dissolves.
Pour your crumbs into a bowl and add your butter sugar mixture! Mix it up until all your crumbs are moistened.
Grease your pie plate lightly with some BUTTAH and then pour your crumbs in. Spread them around and flatten them down and up the sides and basically make yourself a nice hopefully even pie crust.
Oh yes it's custard time. Made with cream. I felt so naughty. This whole pie is so scandalously rich.
Semi sweet chocolate, a lil unsweetened chocolate, butter, NINE EGG YOLKS, vanilla, sugar, half and half and cornstarch. Separating eggs is something I learned to hate when I used to have to seperate 40 at a time for various things in class.
Heat your cream in a pot on about medium to medium high heat. If you go for the higher heat, make sure you watch it carefully. Don't scorch the bottom, and take it off the heat as soon as bubbles begin to form.
While your cream is heating, add your sugar and cornstarch to a bowl and mix them up.
Add your egg yolks and stir to combine well. Green bowl use number 2!
Here is where I lose my pictures because I couldn't do it one handed and I couldn't get my helper monkey to come help in time. What you do is take your hot liquid and pour it in a very thin stream into your egg mixture. If holding the pot is not working, as sometimes tipping a pot and pouring slowly winds up with it sliding down the side of the pot (like mine did), take a measuring cup and fill it with your hot cream and use that. Much easier to control. Pour it in slowly, whisking the whole time until it is incorporated. After a few seconds of stirring, you should be able to add in the rest of your cream. Stir the whole thing together, then add it back to your pot.
Cook over medium to medium high heat for about 4 minutes, stirring all the time with your whisk. Don't walk away. It'll begin to thicken a lot near the end. When it is thick enough to coat the back of a wooden spoon, take it off the heat.
Now, I hope you had your chocolate all chopped up finely and your butter chopped and waiting. Well, I'm sure you do because smart people always read a recipe all the way through before going for it. Riiiiight? Add your chocolate and butter, handfuls at a time, making sure you whisk and incorporate everything fully before adding the next batch. Stir in your vanilla!
When it's all done and in your bowl, take a piece of plastic wrap and cover the top from one side to the other. This is done to avoid getting a skin on the top of your pudding/custard/whatever you just made.
Stand back and look at the mess you made. Chocolate everywhere.
After your filling is done chilling (there's a rap there somewhere.. yo) pour it into your pie crust. Actually spoon will probably work better since by now it will have thickened up a lot. Spread it around until it looks all purdy like. Now, if you are serving it the same day or whatever, go ahead and just go straight to making the whipped cream. I put the plastic wrap on mine because I was going to top the pie the next day.
Real whipped cream. There is nothing like it. Heavy cream, vanilla and sugar. Also third use of the green bowl in a single post.
Whip that stuff on low to medium speed until it starts to thicken up nicely and it holds its shape when you pull your beaters our. We would call this stiff peaks. Soft peaks is when it peaks but the peaks sag a little. Hooray peaks!
Glob that yummy stuff all over your pie and then shove your face into it and go nuts, cooking monster style. No.. wait. Don't do that. Sorry.
Resist temptation.
Smooth your whipped cream out, trying to make a smooth dome shape. Or just spread it everywhere, it's your pie. You can do what you want to!
Look at how tall that friggin pie was. My word.
As you can see, the crust didn't hold up too great in some places, but it tasted so good we'd just spoon it over the top of the pie when we cut a piece. Jebus look at that pie.
Here is the ingredients list if you want to shop for your pie, and below is the link to where I got it originally.
Crust
8 Tbls. butter
1/4 cup dark brown sugar
1 (9-oz.) package chocolate wafer cookies
Filling
3 1/2 cups half-and-half
8 Tbls. butter, cut into hunks
2/3 cup sugar
1/4 cup cornstarch
9 egg yolks
9 oz. semi-sweet chocolate, chopped
2 oz. bittersweet chocolate, chopped
1 1/2 tsp. vanilla
Topping
2 cups heavy cream
2 Tbls. sugar
1 tsp. vanilla
From The Hungry Mouse's blog, Chocolate Cream Pie
Amazing. It induced moans and groans of chocolate happiness. And moans and groans of "oh god I'm so full I'll never eat again".
Tomorrow will hopefully contain the rest of the superbowl food. I'm all chocolated out.
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