Chocolate Graham Crust Food

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CHOCOLATE GRAHAM CRUST



Chocolate Graham Crust image

A quick chocolate pie crust to make with chocolate graham crackers.

Provided by horse-lover

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Time 50m

Yield 8

Number Of Ingredients 4

1 cup chocolate graham crackers
¼ cup white sugar
⅛ teaspoon ground cinnamon
¼ cup butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Crumble graham crackers in a food processor with sugar and cinnamon.
  • Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
  • Roll dough out into a crust and place into a pie plate.
  • Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 92.4 mg, Sugar 8.1 g

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH



Chocolate Cheesecake With Graham Cracker Crunch image

It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.

Provided by Julia Moskin

Categories     snack, cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11

2 cups/170 grams graham cracker crumbs
1/2 cup/100 grams light brown sugar
4 tablespoons/50 grams (1/2 stick) unsalted butter, melted
1 cup/250 milliliters sour cream
8 ounces/250 grams best-quality semisweet chocolate, preferably Callebaut, broken into pieces
1 1/2 pounds/700 grams cream cheese
1 cup/200 grams granulated sugar
3 eggs
3 or 4 graham crackers
2 tablespoons/25 grams unsalted butter
Chocolate ganache (optional; see recipe)

Steps:

  • Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
  • In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
  • In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
  • In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
  • Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
  • Set aside to cool and refrigerate until ready to serve, up to 2 days.
  • For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
  • When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams

CHOCOLATE GLAZED CHOCOLATE TART



Chocolate Glazed Chocolate Tart image

A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate we've come across in a long time.

Provided by Paul Grimes

Categories     Milk/Cream     Chocolate     Dessert     Bake     Valentine's Day     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 17

For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)

Steps:

  • Make crust:
  • Preheat oven to 350°F with rack in middle.
  • Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
  • Make filling:
  • Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  • Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
  • Make glaze:
  • Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
  • Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

COCOA GRAHAM CRACKER CRUST



Cocoa Graham Cracker Crust image

Make and share this Cocoa Graham Cracker Crust recipe from Food.com.

Provided by Dienia B.

Categories     Dessert

Time 10m

Yield 1 pie crust

Number Of Ingredients 4

2 1/3 cups graham cracker crumbs
3/4 cup melted butter
1/3 cup powdered sugar
2/3 cup cocoa powder

Steps:

  • Mix together and press into 9-inch pie plate.
  • Freeze until ready to use.

Nutrition Facts : Calories 2335.9, Fat 165.7, SaturatedFat 95.1, Cholesterol 366, Sodium 2163.2, Carbohydrate 223.7, Fiber 24.5, Sugar 101.1, Protein 26.2

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Top Asked Questions

What is chocolate graham cracker crust?
This Chocolate Graham Cracker Crust starts with plain graham crackers, the type that you probably use to make graham cracker crusts for cheesecakes or to sandwiches summertimes s’mores. The graham crackers are crushed into fine crumbs and combined with cocoa powder, brown sugar and butter to make a chocolate crust with a wonderfully crisp texture.
What are the ingredients in chocolate graham cracker crumbs?
Chocolate Graham Cracker Crust Ingredients (With No Chocolate Cookies): 1/3 cup butter, melted. 1/4 cup brown sugar. 1/4 cup unsweetened cocoa powder. 1 1/4 cup graham cracker crumbs.
How do you make a graham cracker pie crust?
Instructions Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, cinnamon, and vanilla extract together until well combined. Press graham cracker crust into a 9" or 10" pie plate (I used a 9" 'deep' dish pie plate). In a large bowl, whisk together brown sugar and melted butter.
How to make graham crackers in a food processor?
1. Crush the graham cracker crumbs in a food processor fitted with the blade attachment, or crush them in a bag using a rolling pin. 2. Once crushed finely, stir in the melted butter, sugar, and salt. 3.

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