GET IN MY BELLY
By Angela Garrity, Guest Blogger
Approximately 2500 years ago, the Aztecs dipped into their love of liquid chocolate to the extent that they believed the god of wisdom, Quetzalcoatl, literally bestowed their precious “xocoatl” upon them. The bitter drink brewed from cacao beans can be traced into the Latin name for the cocoa tree, Theobroma cacao, means "food of the gods."
This wasn’t the chocolate we know and love today. This unsweetened version that was consumed by Mesoamerican Natives was consumed without sugar but eventually would conquer the world and change many times after leaving pre-modern Latin America.
Chocolate took a sweet turn in a 16th Century Europe with the introduction of sugar added to the cocoa confectionary. The sweetened version caught on to the masses and became one of many households' favorite treats.
Chocolate Day gives us the perfect opportunity (or excuse) to indulge in a favorite flavor loved throughout the world.
(Photo: Paul Stephen, San Antonio News)
Today, we’ll be busy celebrating in the kitchen making a mashup of two of our favorite things – chocolate and coffee. We cannot see any reason why we shouldn’t dive right into this Death Wish Coffee version we made based on a recipe of Chocolate Coffee Icebox Pie from San Antonio Express-News? Our rationality goes right out the window when chocolate is involved.
Bittersweet Death Icebox Pie
- 1/3 cup hot Death Wish Coffee
- 2 tablespoons cocoa powder
- 1 tablespoon vanilla extract
- 1 1/2 cups bittersweet chocolate chips, plus extra for garnish
- 1 1/2 cups heavy cream
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 2 tablespoons coffee-flavored liqueur if desired
- 1 chocolate graham cracker crust, store-bought or homemade, chilled
- Whipped cream, to garnish
- Combine the Death Wish Coffee, cocoa, and vanilla in a small cup and set aside.
- Heat the chocolate in a saucepan set over low heat on the stove, or in the microwave in 30-second bursts. Stir the chocolate until completely melted and let cool for several minutes.
- Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
- Stir the coffee mixture and coffee liqueur, if using, into the melted chocolate. Using a whisk, fold the chocolate mixture into the whipped cream until no white streaks remain.
- Spread the filling evenly into the cooled crust. Refrigerate the pie for at least 1 hour before serving, or until the filling is firm. Garnish the pie with whipped cream and chocolate chips as desired just before serving.
PREP 30 mins
BAKE 8 to 10 mins
TOTAL 1 hr 38 mins
YIELD one 9" pie, 8 servings