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Fluffy Chocolate Dessert

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You have one day, that’s 24 hours, folks, to run out and buy ALL the ingredients for this Fluffy Chocolate Dessert! Your Valentine will be thrilled with the nutty pecan shortbread crust, followed by a decadent cream cheese layer that is topped with chocolate pudding plus a fluffy cloud of sweetened whipped cream.

Chocolate Fluff Dessert

Fluffy Chocolate Dessert

And look! I made chocolate curls…perfect ones! This dessert is a guest post for my sweet friend, Anna. She is hosting a 2 week Valentine’s Day extravaganza on her yummy blog, Crunchy, Creamy, Sweet. Please tell her I sent you over!

Fluffy Chocolate Dessert garnishes

 How to Make Perfect Chocolate Curls

To make the chocolate curls, I melted 3 ounces of semi-sweet chocolate with 1 tablespoon of shortening. I spread this out on the back of a sheet pan….nearly covering the whole surface. The layer should be thin, but not translucent. I popped it in the freezer for 2-3 minutes. My chocolate was a little too hard when I pulled it out, but it was curling consistency after a minute or so at room temperature.

I took my bench scraper (but you could use a metal spatula with a very straight/sharped edged scooping end), to scrape off chocolate curls. Not every piece was perfect, but the leftover shards could still be used for garnishing. I found this technique on Pioneer Woman’s blog. This technique was much more successful than my former method with a vegetable peeler.

fluffy chocolate dessert recipe photo

Fluffy Chocolate Dessert

A dreamy chocolate dessert with a pecan shortbread crust, chocolate pudding layer and a whipped cream cheese topping!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 16 servings

Ingredients

For crust:

  • 3 ounces pecans (toasted)
  • 3 tablespoons granulated sugar
  • 1/2 cup butter, cut into small cubes
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt

For pudding layer:

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 3 egg yolks
  • 3 1/2 ounces semisweet chocolate (coarsely chopped)
  • 1-ounce milk chocolate (coarsely chopped)
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • Pinch of salt

For cream cheese layer:

  • 1 pound cream cheese (at room temperature)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

for whipped cream topping:

  • 2 cups heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • Chocolate shavings or curls and berries (for garnish, if desired)

Instructions

To make crust:
Place the pecans and sugar in a food processor and pulse together till pecans are finely chopped.
Add butter and vanilla and pulse till combine, then add the flour and salt and pulse until just mixed.
Chill the dough for 30 minutes.
Preheat the oven to 325°. Line a 9 x 9 inch pan with non-stick foil.
Press the chilled dough into the baking dish. Prick the dough with a fork and bake 10 minutes or till lightly golden.
Cool the cooked dough while preparing the remaining layers.
For the pudding layer:
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 just starts to simmer, slowly add about half the hot cream into the egg mixture while whisking 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 chocolates in a mixing bowl with the butter, vanilla, and salt.
Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Pour the pudding into a bowl and cover with plastic wrap.
Pop pudding in the refrigerator to cool while preparing other layers.
For the cream cheese layer:
In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese, vanilla and 1/2 cup powdered sugar together until smooth.
for the whipped cream topping:
Whip the cream to soft peaks, then add 1/2 cup of powdered sugar and vanilla and whip, until stiff peaks form.
To assemble:
Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then spread on the the whipped cream.
Refrigerate for at least 1 hour, or overnight.
Garnish with chocolate curls and berries if desired.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 131mgSodium: 198mgCarbohydrates: 28gFiber: 2gSugar: 20gProtein: 5g

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