My husband and I hosted a post-Valentine's Day dinner this past weekend. The appetizers, soup, salad and main dish were all extraordinary (if I do say so myself). But the stand-out was the French Silk Chocolate Pie. When all was said-and-done, I had four pieces. Yes, you heard me... four pieces!
The photo above shows the last, lone slice of pie (which I eventually ate). The recipe from Faith in the Kitchn, couldn't have been any better. The only thing I did differently was to add a sprinkling of toasted, sliced almonds; totally optional.
recipe from theKitchn | no changes what-so-ever
• 1 (9-inch) pie crust, cooked and cooled
• 4 ounces good-quality bittersweet chocolate
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder (optional)
• 1 cup cold heavy cream
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 3 large organic or free-range eggs, pasteurized if desired
• Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.
• 4 ounces good-quality bittersweet chocolate
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon espresso powder (optional)
• 1 cup cold heavy cream
• 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 3 large organic or free-range eggs, pasteurized if desired
• Additional whipped cream, for topping
Heat the chocolate in a microwave on medium power (about 45-90 seconds) or over the stovetop on medium-low until melted. Whisk in the vanilla and espresso powder, if using, and set aside to cool.
In a medium bowl beat the heavy cream with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Cover and refrigerate until needed.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for one minute. Add the sugar and continue beating until light and fluffy, about 3-5 minutes. Add the cooled chocolate to the butter-sugar mixture and beat until incorporated. Add 2 eggs and beat on medium speed for three minutes. Add the remaining egg and beat for another three minutes until the mixture is silky and smooth.
Fold the chilled whipped cream into the chocolate filling until no visible white streaks remain. Pour the filling into the prepared pie crust and smooth with an offset spatula. Refrigerate for a minimum of two hours, but preferably overnight. Decorate the pie with freshly whipped cream or dollop a spoonful onto each slice.
TAKE a LOOK:
RSS Feed
