Midnight DelightsPosted by in Food
My in-laws just celebrated their 50th anniversary with a party at a restaurant. My mother-in-law asked all 3 daughters-in-law if they would each make a “pastry” for dessert – something hand held (no forks). She gave us each a gold (plastic) tray to use.
What to make? I decided to go with a tried and true recipe rather than take a risk on a new Martha recipe, so I went with Midnight Delights. I have no idea where the original recipe for this came from, but I started making it as a teen. In fact, a batch of these was my first ever Christmas gift to my now father-in-law when Mr. MarthaAndMe and I were dating.
This dessert has a chocolate mocha crust which is filled with a chocolate pecan filling. The crust gets nice and crunchy and filling stays soft and sort of gooey. They are evil if you are on a diet.
So I made about 40 (there were to be 35 guests I was told). Only about 6 were left over, so I think they were a hit.
Here’s the recipe:
Using a food processor, combine:
1 1/2 cups butter (small pieces)
3 1/2 cups flour
2/3 cup dark unsweetened cocoa
1/2 cup sugar
1/4 tsp salt
Once it is like coarse meal, gradually add 1 cup strong coffee (cooled). It will form a ball. Refrigerate for several hours.
While that is chilling, combine:
24 ounces bittersweet chocolate, chopped into small piece and melted
1 1/3 cups sugar
4 tbsp melted butter
5 tbsp milk
Mix until combined and smooth. Then beat in 4 eggs.
Stir in 1 cup chopped pecans.
Take the crust out of freezer and preheat the oven to 350 degrees and spray muffin tins with cooking spray (I use silicone muffin tins). Press about 3 tbsp of dough into each muffin tin, to form a bottom and side crust that comes about halfway to 3/4 of the way up the sides of each tin.
Using an ice cream scoop, scoop one scoop of batter into each tin, so that it comes up to the top of the crust you’ve pressed in.
Bake for about 30 minutes until the filling sets and the tops looked crackly. Let it cool in the pans for about 15 minutes, then remove. Makes about 40.
Note: You can also make this recipe in mini-muffin tins. Cut the recipe in half and reduce the baking time to about 20 minutes.
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Posting that recipe is just plain evil.
I know. I’m really sorry. But the bright side is I forced all of my in-laws to eat it!
Oh lord, this looks divine. Going straight into the “de-glutenize” file.
Yum, yum yum. I think you should send those 6 extras in the mail to us!! I am looking forward to trying this recipe. I need to de-sugarize it so I’ll try it with agave.
Wow. These look AMAZING. I’ve been needing a chocolate fix and I tried to be good and make whole wheat brownies yesterday, but it’s just not like real brownies. I’m wondering, for non-coffee drinkers are there any decent substitutes? Seems like hot chocolate would be too sweet…
This sounds so great that I, the noncooker, may have to try it. Yum!
I don’t drink coffee (and I don’t like it) and you don’t notice it in this recipe at all. Somehow it enhances the chocolate flavor. Or you could leave it out and just add chocolate milk I think.
I would love to hear how it works with agave. The 6 remaining are long gone, I hate to tell you!
I want this NOW!
How great! Merely looking at the photos is enough to sate my chocolate craving.
I also have a chocolate cake recipe on my blog that uses coffee and it just enhances the chocolate flavor and also, I think, helps make the cake moist.
Yes, it’s kind of odd how coffee does that.
Me too, but they’re all gone!
Oh, man! Those look good. I have this recipe for what’s known around here as chocolate ooze cake. Makes me quite popular.
THAT sounds absolutely evil.
Brette, These look divine. I think it would be a wonderful tradition to ask various family members to create their favorite dessert as a gift. Really lovely and personal.
That’s a nice idea.
I hope somebody will make these for me next year for my 50th wedding anniversary (HINT HINT)
This recipe is definitely a keeper! I also don’t drink coffee, and don’t want to go out an buy ground coffee just for the receipe, but I guess I could run down to Starbucks or Brueggers Bagels and get a cup, huh?
I used a jar of instant that I keep in the freezer for when my in-laws come over. You could just grab a jar in the grocery store – or yes, you’re right, just buy a cup somewhere.
Yum. Think I’ll bake these to take along to California next week. My 91-year-old MIL will love them.