The Chocolate Pie That Has It All
If you love chocolate put your hands in the air, what about dark chocolate? or is it only milk chocolate? Do you prefer it sweet or semi-sweet? What if you love them all ? can you make this pie and have it all? My friends the answer to that is YES!
This sweet, semi-sweet, bitter-sweet, dark, milk, rich, not rich, delectable chocolate pie is made to order to satisfy your palate. I chose to make this pie bitter-sweet as I already made a sweet coconut cake to take with me to my nephew's Bar mitzvah dinner and I wanted to make something for those who prefer a bitter-sweet treat. This super easy to make chocolate pie is quite delicious and can be made a day ahead.
You can use equal parts dark chocolate to milk chocolate as I did. It tasted more bitter than sweet. However, if you want it sweeter just change the ratio, of milk chocolate to dark chocolate it's as simple as that.
400g (1 packet) plain digestive biscuits
110g unsalted butter
1 tablespoon cocoa powder (optional)
180g dark chocolate
180 milk chocolate
250mls thickened cream
Pulse digestive biscuits and cocoa in a food processor until finely ground. Transfer processed biscuits to a medium bowl, add melted butter and mix until combined thoroughly.
Press the mixture onto the bottom and up the sides of a round 23c tart dish.
Place it in the fridge for 30 minutes to firm up before adding the filling OR before baking the crust.
If possible, I recommend baking the crust (I did). All you need to do is preheat the oven to 180c and bake the crust for 5-6 minutes, then take it out of the oven and let it cool completely before adding the filling. This will make the crust crispy.
In a medium heatproof bowl, place chopped dark chocolate and milk chocolate. Set aside.
In a small saucepan over medium heat, bring the thickened cream to a low boil. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute.
Stir the mixture until melted and smooth (if not completely melted, heat in the microwave for several seconds and stir, until melted). Pour mixture over chilled crust and refrigerate until set, at least 4 hours or overnight.
This pie will keep, covered well, for up to 4-5 days in the fridge
I decorated the pie with fresh strawberries and whipped cream (decorations need to be made on the day).
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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