Chocolate Cream Pie
Ingredients
- 0.5 pcSweet shortcrust pastry (rolled out)
- 75 gWhite sugar (powdered)
- 15 gUnsweetened cocoa powder (sifted)
- 20 gCorn starch (dry)
- 300 mlWhole milk (fresh)
- 1.5 pcEgg (yolks only)
- 25 gUnsalted butter (cubed)
- 50 gDark chocolate (finely chopped)
- 0.5 tspVanilla extract (liquid)
- 125 mlCream (very cold)
Method
A dense, glossy chocolate cream on a crisp shortcrust base. The whipped cream adds a light touch to the whole dessert.
- 1
Line the tin with the shortcrust pastry, prick the base. Blind bake at 180°C until the edges are golden and the pastry is dry to the touch.
- 2
In a saucepan, mix the sugar, cocoa powder, and cornstarch. Whisk to break up any lumps.
- 3
Pour in the milk and egg yolks. Heat over medium heat, stirring constantly until the cream coats the spoon and thickens significantly.
- 4
Remove from heat, add the chopped dark chocolate, butter, and vanilla. Stir vigorously: the cream should become smooth and very glossy.
- 5
Pour onto the cold crust. Let it set in the fridge for at least 4 hours. The cream should no longer jiggle when the dish is lightly shaken.
- 6
Whip the cold cream into stiff peaks. Spread generously over the pie before serving.
Frequently asked questions
How do you get this dish right?
- Don't take the cream off the heat too early; it needs to be as thick as a custard to hold when sliced.
- Use 70% dark chocolate for a stronger taste that balances the sugar.
How long does this dish keep?
Keep for 2 days in the refrigerator. Do not freeze.
