I have had a hankering for this type of recipe for a while. It's been simmering in my head. I looked through old church cookbooks to find something, since the recipe is kind of old-fashioned, and put this wonderful treat together by combining a few ideas and adding my own touches.
Frozen Chocolate Velvet is just that - a frozen chocolate dessert with the texture of velvet. It is rich and smooth and creamy and absolutely delicious. I paired the filling with cookie crumbs coated with melted chocolate - a trick used to make the "crunch" in ice cream cakes.
This dessert serves a crowd, and it's perfect for entertaining since it is so rich and must be made ahead of time. Since the filing isn't ice cream and isn't a pudding or pie filling, it doesn't freeze very hard, and it doesn't melt into a puddle if it sits at room temperature for a while.
Remove it from the freezer about 10 minutes before you slice it. Cut fairly small squares, as it is very rich. This recipe should serve about 16 people, or fewer if some people want seconds! It will keep in the freezer for about a week, if it lasts that long.
- 1 (14 ounce) package chocolate sandwich cookies, crushed
- 1 (11 ounce) package milk chocolate chips
- 3 tablespoons butter
- 1 tablespoon peanut or safflower oil
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1-1/2 cups (12 ounces) chocolate syrup
Place the cookie crumbs in a large bowl.
In medium microwave-safe bowl, combine chocolate chips, butter, and oil. Microwave on high power for 1 minute. Remove from the microwave and stir. Continue microwaving for 30 second intervals, stirring after each interval, until the mixture is smooth.
Pour the melted chocolate chip mixture over the cookie crumbs and stir to coat. Spread onto a parchment paper-lined cookie sheet and refrigerate until firm.
Break into small pieces and refrigerate again.
In medium bowl, combine cream, powdered sugar, cocoa powder, and vanilla and beat until stiff peaks form.
In large bowl, beat cream cheese with the same beaters until soft and fluffy. Gradually beat in the sweetened condensed milk, scraping the sides of the bowl, until fluffy.
Gradually beat in the chocolate syrup until smooth. Fold in the whipped cream mixture.
Spread about 2/3 of the cookie crumbs in the bottom of a 13" x 9" glass baking dish. Top with the chocolate cream mixture and top with remaining crumbs.
Cover and freeze until firm, about 4 to 6 hours. Store, covered, in the freezer.