- Simmer cream over medium heat.
- Remove from heat and pour on top of bowl of chocolate chips in a glass bowl. Whisk together until chocolate is melted.
- Add in butter and mix together until butter is completely melted.
- Core out one Classic Roll. Fill will 1/3 – 1/2 cup of chocolate ganache filling.
- Top with toppings of choice. Chill for 20 minutes or so to allow chocolate ganache to set.
No Bake Chocolate Pie
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Prep time
10min
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Cook Time
3 mins
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Servings
12
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Difficulty
normal
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Category
Dessert
Ingredients
INGREDIENTS
- 1/2 stick unsalted butter
- 8 oz. semi-sweet chocolate chips
- 6 Cinnabon Classic Rolls
- 1 cup heavy cream
- Toppings of choice
Instructions
Step by Step Details:
Place 1 cup of heavy cream in small sauce pan and bring to a simmer over medium heat. Place 8 oz. of semi-sweet chocolate into a medium sized bowl.
Remove heavy cream from heat and pour onto chocolate. Using a whisk, mix together the chocolate and heavy cream until chocolate is completely melted.
Place 1/2 a stick of butter into bowl of melted chocolate and cream. Using a spatula or a spoon, mix together until butter is completely melted. This will take about 2 minutes.
Core out your Classic Rolls to form a pie shell. To do this, remove the top two thirds of the inner wraps, leaving the two outer most wraps intact. With a spoon, press down the bottom third of the inner wraps to form the base of the pie shell. Note: we recommend leaving the 2 outer wraps intact so that no chocolate pie filling will seep out the sides of the pie.
Chill in the refrigerator for at least 30 minutes so that the chocolate cream filling can harden. Once you are ready to serve, top with your favorite toppings: mini chocolate chips, chocolate shavings, whipped cream, caramel sauce, etc.
Step by Step Details
Chef's Notes:
Here are some tips to help you create an indulgent No Bake Chocolate Pie:
- When removing the centers of the Classic Roll to form the pie shell, leave the outer two wraps in tact to serve as the outside of the pie shell. When removing the inner wraps, cut out the top two thirds of the wraps, leaving the bottom third in tact. Do NOT cut all the way down to the bottom of the roll. Firmly press down the remaining wraps to create the base of the pie shell to prevent the chocolate ganache filling from spilling out.
- If baking in advance, cover pies with plastic wrap and store in refrigerator for up to 4 days.
- Top the No Bake Chocolate Pie with any of your favorite toppings, including caramel sauce, strawberries, mini chocolate chips, and whipped cream.