About This Recipe
This recipe for Chocolate Velvet Freeze is a combination of several I found in old church cookbooks (which, by the way, are the best sources for excellent recipe ideas – those women really knew how to cook back in the day). The recipe is kind of old-fashioned, and it’s perfect for a hot summer day.
The texture of this dessert really is like chocolate velvet. The combination of cream cheese with hot fudge sauce and whipping cream is absolutely superb. This dessert serves a crowd and it’s perfect for entertaining because it is made ahead of time and you can’t cut giant pieces because it’s so rich. And because this isn’t ice cream, but a pudding, it won’t melt into a puddle when it’s left at room temperature for some time.
The original version of this dessert used a can of chocolate syrup. While that was a good choice for a first try, I have never really liked that product. It tastes too thin, isn’t chocolaty enough, and the texture is too watery. So the new and improved version uses a jar of hot fudge sauce. And I increased the cocoa powder amount.
MUCH better.
Take this Chocolate Velvet Freeze out of the freezer about 10 to 15 minutes before you want to cut it. And sit back and enjoy the praise.
Tips for making the best Chocolate Velvet Freeze:
- Make sure that the cream cheese is fully softened before you start making the recipe so it blends well with the other ingredients.
- Make the chocolate crumb mixture ahead of time so it’s cooled before you assemble the dessert.
- When folding the whipped cream mixture into the care cheese mixture, work quickly. Fold only until the white streaks disappear. Don’t overman.
Why this recipe works:
- Like Frozen Peanut Butter Bombe Cake and Frozen Black and White Creme, a pudding mixture is used instead of ice cream. That creates a very creamy texture even when the filling is frozen, and ensures that it won’t melt as you eat it. It just softens beautifully.
- The chocolate crumb mixture is better than plain cookie crumbs because it’s coated with a combination of melted chocolate and coconut oil. That makes a chocolate coating that doesn’t get too hard when it’s frozen and protects the crumbs so they don’t get soggy when the pudding mixture is added. If you don’t have coconut oil you can use half butter and half peanut or safflower oil.
- The ingredients combine for a delicious soft and creamy mouthfeel. Make sure that the cream cheese is softened before you try to beat it or it will never be velvety enough.
Steps
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1
Done
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Put the cookie crumbs into a medium bowl. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave at 50% power for 1 minute. Remove and stir. Continue this process until the chocolate melts and the mixture is smooth. |
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2
Done
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Pour the melted chocolate over the crumbs and stir to coat. Refrigerate until firm. Then break the mixture into small pieces and refrigerate again. |
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3
Done
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In a medium bowl combine the cream, powdered sugar, cocoa powder, and vanilla. Beat until stiff peaks form. |
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4
Done
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In a large bowl with the same beaters (don't wash them first), beat the cream cheese until soft and fluffy. Gradually beat in the sweetened condensed milk. Then beat in the hot fudge sauce. Fold in the whipped cream. |
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5
Done
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Put 2/3 of the coated crumbs into the bottom of a 13 by 9-inch pan. Top with the cream cheese mixture and smooth the top. Sprinkle with the rest of the coated crumbs. The crumbs will not cover all of the cream cheese mixture. Freeze for at least 8 hours or overnight. |
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6
Done
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If you froze the recipe, let stand at room temperature for 10 to 15 minutes before cutting into squares to serve. |
