Recipe by BAKER'S Chocolate
"This dense chocolate treat is a chocoholics dream!"
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11 (1 ounce) squares
BAKER'S Semi-Sweet Baking Chocolate, divided
thawed COOL WHIP Whipped Topping
This was very simple to make. The first time I had it, it tasted more like brownies. Made some modifications and the 2nd time around was EXCELLENT: used 7 oz of semi-sweet choco + 7 oz of milk chocolate chips; used 3/4 cup of whipping cream; used 1/4 cup of light brown sugar. Also only baked for 25 min at 325°F and it baked more like a truffle than a brownie.
It was good, but not something I would make 'as-is' again. It was not terribly sweet, so if you want something that isn't too sweet, this would be for you. Very chocolatey. I would try at least half the squares as sweetened chocolate next time. With that tweek, I'd make it again!
This is AMAZING! I was nervous about trying this recipe after reading the other reviews, but I'm so glad I tried it! The quality of the pie I think really depends on the quality of chocolate you use. I used Ghirardelli 60% bittersweet chocolate, but I recommend Lindt or Hershey's as well. An excellent recipe.
This pie was easier to make than I was expecting it to be. Great texture, very rich. I used semi-sweet chocolate chips instead of the squares. I don't get it that people say it isn't sweet enough...you're using SEMI-sweet chocolate.
CHOCOHOLICS REJOICE this is REALLY GOOD i only changed the semi-chocolate chips to milk my family raved
very good. added crumbled chocolate cookie pie crust. does not need the full cooking time, just w few minutes less to make it more moist.
One review used an oreo crust so I did that too. I also used chocolate chips instead of squares, and baked for 30 mins. Rich and yummy. Will definitely be making this again.
I have made this a few times and we love it. You don't need a large piece, a little goes along way. Topped with real whipped cream lightly sweetened. Can't ask for an easier dessert.
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