Tell Me More: Hershey Recipes

The Hotel Hershey Chocolate Cream Pie

INGREDIENTS:

• 2½ cups milk, divided
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 5 tablespoons cornstarch
• ½ teaspoon salt
• 3 egg yolks
• 2½ ounces Hershey’s unsweetened baking chocolate
• 1½ teaspoons vanilla
• 2 tablespoons butter
• 9-inch baked pastry shell
• Whipped cream, for garnish
• Shaved chocolate or Hershey’s Kisses, for garnish

DIRECTIONS:

1. Heat 1½ cups milk and sugar in 1-quart saucepan.
2. Combine 1 cup milk with flour, cornstarch, salt and egg yolks.
3. Temper by adding 1/3 of the hot sugar/milk mixture to the egg yolk mixture.
4. Return mixture to the pot and bring to a boil. Stir one minute, then remove from heat.
5. Add chocolate and stir in until melted.
6. Finish with vanilla and butter.
7. Pour into pie shell and refrigerate.
8. To serve, garnish with whipped cream and shaved chocolate or unwrapped Hershey’s Kisses.

YIELD:

1 pie (8 servings)

With permission, recipe from Cher Harris, executive pastry chef of The Hotel Hershey.

Chocolate Biscotti

INGREDIENTS:

• ½ cup Hershey’s unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• ¾ cup Hershey’s milk chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter and flour large baking sheet, or line ungreased baking sheet with parchment paper.
2. Sift together cocoa powder, baking soda, and salt.
3. In separate bowl, beat together butter and sugar with an electric mixer until light and fluffy.
4. Add eggs to butter mixture and beat until well-combined.
5. Stir cocoa powder mixture into butter mixture.
6. Stir flour into mixture to form stiff dough.
7. Stir in chocolate chips.
8. With lightly floured hands, knead dough until it comes together. Divide into two equal pieces.
9. Form the pieces into two slightly flattened logs, about 14 inches long, 2 inches wide and half an inch high.
10. Bake for 30 minutes, or until logs are spread and crackle on top.
11. Remove from oven and let rest for five minutes.
12. On a cutting board, cut the biscotti on a diagonal, ¾-inch thick.
13. Lay the pieces on their sides and bake 5 to 8 more minutes.
14. Remove from oven and cool.

YIELD: 30 pieces

With permission, recipe from Damon Jones, executive chef of Hershey Country Club

Hershey’s Chocolate Barbecue Sauce

INGREDIENTS:

• ¼ cup garlic, chopped
• 2 cups onion, diced
• ½ cup olive oil
• Juice of 4 whole lemons
• 2 tablespoons salt
• 3 tablespoons black pepper
• 2 tablespoons paprika
• 2 tablespoons hot pepper sauce
• 8 cups ketchup
• 1 cup cider vinegar
• 4 cups Hershey’s chocolate syrup

DIRECTIONS:

• In 5-quart saucepot, cook garlic, onion and olive oil over medium heat until onions are tender.
• Add lemon juice, salt, pepper, paprika and hot pepper sauce; stir in and simmer for 10 minutes.
• Add ketchup, vinegar and chocolate syrup; stir in and simmer for 15 minutes.
• Simmer on low heat if serving immediately. Chill in refrigerator for serving at a later time. Reheat on a low heat setting.

YIELD: 1 gallon

With permission, recipe from from Charlie Gipe, executive chef of Hershey Entertainment Complex.

White Chocolate and Avocado Cheesecake

INGREDIENTS:

• 7 ounces cream cheese, softened
• 1 egg
• 1½ tablespoons heavy cream
• 5 ounces avocado, pureed
• 2 ounces Hershey’s white chocolate, finely chopped
• 1 teaspoon salt
• 1 teaspoon white pepper, freshly ground
• 6 individual savory pie crust shells, par-baked (recipe follows)

DIRECTIONS:

1. Preheat oven to 275 degrees.
2. Whip cream cheese in mixing bowl.
3. Add egg and mix well.
4. Add cream and mix well.
5. Add avocado puree, white chocolate, salt and pepper; mix well.
6. Taste and adjust seasonings if needed.
7. Carefully ladle avocado filling into pre-baked shells.
8. Lightly tap pans on bottom to equally distribute filling.
9. Place cakes into water bath and bake until lightly browned and an inserted toothpick comes out clean (about 35 minutes). Rotate once during baking.
10. Remove cakes from oven and water bath, allow to cool.

With permission, recipe from Ken Gladysz, executive chef of The Hotel Hershey.