Thin Chocolate Cookie Layered Dessert
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Chilling Time for the dough
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
208 kcal
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Course
Dessert
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Cuisine
Italian, Italian-American Fussion
Thin Chocolate Cookie Layered Dessert
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Thin Chocolate Cookie Layered Dessert, left over pie dough becomes a fast & easy delicious dessert. Filled with whipped cream & fresh fruit.
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Ingredients
- 1 chocolate pie dough
CHOCOLATE PIE DOUGH RECIPE
FOR THE STABILIZED WHIP CREAM
- 1 teaspoon gelatine
- 4 teaspoons cold water
- 1 cup cream whole, heavy or whipping cream
- 2 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350°F (180°C) Line one or two baking sheets with Parchment paper.FOR THE CHOCOLATE PIE DOUGH (click)Roll the dough out (a small amount at a time) on a floured flat surface, flour the rolling pin also. Roll out very thin and cut with cookie cutters, place on prepared baking sheets and bake for approximately 5 minutes. Let cool completely, best to fill just before serving.
FOR THE STABILIZED WHIP CREAM
- In a small pot combine the gelatine and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatine dissolves. Remove from heat and let cool slightly (but not set).In a medium bowl whip the cream and icing sugar until soft peaks form, continue beating and add the gelatine, whip on high until stiff.
PUTTING IT TOGETHER
- Place one cookie on a plate with some whipped cream, fresh fruit, another cookie and repeat, place another cookie on top add whipped cream sprinkle with grated chocolate and fruit. Serve immediately. Enjoy!
Notes
- For this recipe I used some leftover chocolate pie dough that I had making Chocolate Mousse Tarts, but a simple pie dough even my brown sugar pie crust or even an Italian Dough would work perfectly. For the brown sugar you could add a little cinnamon to the whipped cream and cut up some apples for the topping.
- If you don’t like to use gelatine then you can substitute with powdered agar in equal amounts. This recipe calls for 1 1/4 tablespoons of gelatine, so you would use 1 1/4 tablespoons of agar powder instead.
- To tell the truth I would make the dessert just before serving so you know the exact amount to make, letting it sit can make the cookies soggy. The plain cookies can be stored at room temperature for up to 5 days or in the fridge for up to 7 days.
- The cookies can also be frozen in a freezer bag or container. They will keep for up to three months in the freezer.
Nutrition Information
Show Details
Calories
208kcal
(10%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
34mg
(11%)
Sodium
96mg
(4%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
438IU
(9%)
Vitamin C
0.2mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 96mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 438IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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