Dress Up Thanksgiving Desserts | Chocolate Turkeys

 Want to add a little "WOW" to your Thanksgiving desserts??

Of course you do!!
The "hostess with the most-ess"  is sure to bring down the house with this
amazing Thanksgiving dessert.

...guaranteed to wow every guest; every time.

Today, I am sharing a super easy way to add a little "WOW-factor" to your Thanksgiving desserts.  

 There will be Oohs and Ahhhs all around the table.... It's so much fun!!....

 These seriously cute turkeys, know how to show off their Thanksgiving best...

 It is such an easy trick... Perfect for topping any pie...(even store-bought pies)

 After you make these cute turkeys (the How-To is below) Simply rest your chocolate turkeys in mounds of fresh whipped cream...

and you will have just transformed your Thanksgiving desserts from great to AMAZING! 

This pie happens to be a chocolate cream.  It's an over-the-top, all-around great pie, a favorite in our family and the kids adore it...

Really though, it's chocolate pie... How can it not be good?? 

Below, I am sharing the step-by step tutorial and award wining recipe, just for you,

...and just in time for Thanksgiving!!

For the winning recipe look here:

Traditional Crust:

• 1  ¼  cups all purpose     King Arthur Flour

• 1/2 teaspoon salt

• 1 Tablespoon sugar

• 1/4 cup vegetable shortening

• 4 Tablespoons cold unsalted butter

• 1/8  cup ice water

• ¼ chilled vodka

 

Combine dry ingredients, using a pastry blender cut shortening and butter into the flour.  Add liquid until just combined.  Let dough rest tightly covered in the refrigerator for 2 hours.  Roll out to ¼ inch thick, fill pie plate. Blind bake crust in a 375 degree oven, on lowest rack, until golden, about 20-25 minutes.  Remove any parchment and pie weights half-way though the bake.  Let cool completely before filling.

 

Filling:

• 1 Tablespoon unsalted butter-chilled

• 2 Baker’s Chocolate- semi sweet bars (4 ounces each)-chopped

• 2 teaspoons vanilla extract

***

• 2/3 cup granulated sugar

• 3 tablespoons cornstarch

• ½ teaspoon instant espresso powder

• 2 tablespoons Hershey’s    Special Dark Cocoa Powder

• ¼ teaspoon salt

• 1 cup heavy cream

• 2 cups 2% milk

• 3 large egg yolks

 

 

Directions:

 

In a large bowl, add the chopped chocolate, vanilla and butter.  Set aside.

 

In a medium saucepan off of the heat, whisk together the sugar, cornstarch, espresso powder, salt and cocoa powders.  Stir in the cream and milk.  Add the egg yolks and stir well.

 

Place the saucepan over medium heat, stir constantly.  The mixture will begin to thicken as it is heated.  Bring to a boil, whisking constantly.  Boil for one minute.

 

Remove the pan from the heat and pour over the waiting bowl of chocolate, butter and vanilla.

 

Stir until all of the chocolate has melted and the mixture is glossy and smooth.

 

Pour chocolate filling into a prepared pie crust.  If necessary smooth the chocolate with an off-set spatula.

 

Let pie cool for 20 minutes, before chilling in the refrigerator for at least 4 hours, overnight is best for a well set pie.

 

Topping:

• 1 ½ cup heavy cream

• ¼ cup confectioner’s sugar

• ½ teaspoon vanilla extract

 

Place heavy whipping cream into a medium bowl with vanilla and sugar.  Mix on low for 3 minutes, increasing speed until thickened.  Fill a piping bag with a decorative tip and pipe whipped cream onto pie.

 

and for a step by step photo tutorial is here:

CHOCOLATE CREAM PIE TUTORIAL 

The tutorial has great photos, (if you like to watch and learn, like I do)... it's a great tool.

If you feel unsure about making a chocolate cream pie...it's actually quite easy-- don't be afraid to give it a try!

Darling chocolate turkeys sitting in whipped cream...a feast for the eyes!!

IN 5 EASY STEPS:

 HOW TO MAKE CHOCOLATE TURKEYS:

1.  Print a silhouette image of a turkey.  I have one here for you or you can search for an image of your choosing.  Place a sheet of waxed paper over the turkey images and set aside.

For you, a printable version (4 on a sheet), click here: TURKEY PRINTABLE

2.  Place 1/4 cup of semi-sweet chocolate chips in a Ziploc bag.  Microwave chocolate in the bag for 15 seconds at a time, until the chocolate is melted.  The melting of the chocolate will not take too long, do not overheat the chocolate, or the chocolate will seize and will not be squeezable or usable.

Chocolate is nearly melted, maybe 2-4  seconds more then, time to snip the corner of the bag and make turkeys!

3.  Snip a very teeny-tiny corner off of the bottom of the bag.  Gently push the chocolate toward the snipped corner of the bag and using a little pressure, squeeze the chocolate out, tracing the turkey image with the melted chocolate. (See photo below)

If you want outlines of turkeys, just trace each turkey.  If you would like filled in turkeys, spread the chocolate to the edges of the turkey outline.  An off-set spatula works great for this.
Be sure to spread the chocolate while it is still warm and soft.

4.  Let the turkeys set up.  If your kitchen is not too warm, they can set up at room temperature, which is best.
 If you put them into the refrigerator, they will set up quickly--however the chocolate may get a light haze on it, which is edible, just not as pretty...  

5.  Once chocolate turkeys are set, lift off of waxed paper with an off-set spatula.  Store in a lidded container, at room temperature, for up to one week.

** If you have piping bags and small decorating tips, you can use those tools as well. -- but in a pinch, the Ziploc bags are perfect.

TIPS:  

It's best to make the chocolate turkeys ahead, when you are not rushed and have a little time to let them set up. 

The smaller the snip in the corner of the bag, the tinier the chocolate will be coming out.  If the chocolate is too fine and narrow as it leaves the bag, you may need to trace and re-trace the turkeys, so that it can be lifted off the wax paper once it sets.

The turkeys will be fragile, so make a few extra when you are tracing them.  I usually lose a few when  I am transferring them into a container for storage.

If while tracing the turkeys, the chocolate becomes too hard, pop the bag in the microwave for a few seconds (5-10) to reheat and soften the chocolate.

Have extra sheets of waxed paper ready.  As you finish filling one sheet with turkeys, slide your images under the next sheet of waxed paper.

White chocolate and other chocolates or candy melts can be used, but they may need a little wax or paraffin added, in order for them to stand up and set up properly.  You will have to experiment with other types of chocolates and melts.  Standard and mini semi-sweet chocolate chips already have enough wax in them, to set back up without issue.

Linked to:
Savvy Southern Style, Wow US Wednesday
The Scoop via Stone Gable