Cook the Book: Chocolate Yummy
The Chocolate Yummy is a Cajun country dessert that has roots in the same family as Jell-O salad with canned fruit, Nilla wafers with banana pudding, or any recipe that starts with a container of Cool Whip. In Real Cajun, Donald Link has updated his aunt's recipe by replacing pudding mix with homemade pudding, the store-bought chocolate cookies with pecan shortbread, and real whipped cream instead of Cool Whip. This dessert is great for hot days and barbecues, and best when made in advance and left to cool in the fridge overnight.
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Cook the Book: Chocolate Yummy
About This Recipe
|Yield:||6 to 8|
- Pecan Shortbread
- 3 ounces pecan, toasted
- 3 tablespoons granulated sugar
- 1/2 cup (1 stick) butter
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Chocolate Pudding
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 3 egg yolks
- 3 1/2 ounces dark chocolate, coarsely chopped
- 1 ounce milk chocolate, coarsely chopped
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 pound cream cheese
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 2 cups heavy cream
- Chocolate shavings, for garnish
Place the pecans and sugar in a food processor and pulse together for 30 seconds.
In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.
Preheat the oven to 325° F.
Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.
Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half of the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.
Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and the butter are melted. Spread the pudding in a shallow dish to cool and cover with a piece of plastic wrap placed directly over the surface so a skin does not form.
In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners' sugar together until smooth.
In the bowl of an electric mixer, or by hand, whip the cream into soft peaks, then add the remaining 2 tablespoons of sugar and whip a few minutes more, until stiff peaks form.
Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.