looking for a simple recipe to use with my 90% dark chocolate bar.?

You can use a premade graham cracker crust or a buy a frozen crust and bake. Then fill with cooled cream mixture. For another use, I have a dark chocolate bar that I use to grate over ice cream, pudding, fruit, desserts, hot chocolate and espresso drinks. =)

Emeril’s Chocolate Cream Pie

1 cup plus 2 tablespoons sugar

3/4 cup heavy cream plus 1 3/4 cups

3/4 cup buttermilk

3 1/2 tablespoons cornstarch

Pinch salt

4 egg yolks, lightly beaten in a medium bowl

4 ounces good-quality dark chocolate chopped

1 tablespoon butter

3/4 teaspoon vanilla extract

3 tablespoons confectioners’ sugar

Cookie Crust – Prepared as directed below.

Whisk sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt together in a saucepan off the heat. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture back into the saucepan and whisk over medium heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature.

Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners’ sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Refrigerate the remaining whipped cream until you are ready to serve the pie. I added some more powdered sugar to the remaining whipped cream before piping it on top.

When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.

Crumb Crust

1 cup chocolate cookie crumbs (recommended: Oreo) — remove whites before grinding

1 1/4 cup graham cracker crumbs

2 1/2 tablespoons granulated sugar

5 tablespoons unsalted butter, melted

Preheat oven to 350 F.

In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs. Mix together crumbs, sugar and butter and press into pan. Bake at 350 for 10 minutes.

1

If you really want an easy way to use it up, try making candy bar hot chocolate.

For one mug:

1-2 oz dark chocolate

1 cup milk

Directions: Chop up the chocolate and put it in a microwave-safe mug with the milk. Microwave for about 1 1/2 minutes then take out and stir well. Continue to microwave 30 seconds at a time until nice and hot --but not too hot.

Enjoy!

Lindt 90

Great answers here already. Just substitute coconut milk or coconut cream for dairy. My choice would be coconut milk (or soy milk), agave (or honey) and melted chocolate heated and blended. Add a dash of brandy if you imbibe. I have also have melted the chocolate and mixed it with nut butter and sweetener for a tasty fudge.

Go this link:

http://www.foodnetwork.com/search/delegate.do?fnSe...

Full of dark chocolate recipes :)