Chocolate Cream Pies
- Makes 4 10-cm X 4.45-cm (4-inch X 1 3/4-inch) pies
- Chocolate Crust
- Chocolate Filling
- Sweetened Whipped Cream
•156 g (1 1/3-cup) chocolate wafer crumbs (about 26 cookies)
•Unsalted butter, softened, for greasing
•56¼ g (¼ cup) caster (superfine granules) sugar
•86 g (6 tablespoons) unsalted butter, melted
1.Preheat oven to 175° C (350° F). Grease individual springform tins, set aside
2.Place chocolate wafers in the bowl of a food processor. Process wafers until finely ground.
3.Add the sugar, and process just to combine.
4.Add the melted butter and pulse to moisten.
5.Divide chocolate wafer mixture evenly between springform tins (about 3 tablespoons per tin). Pat wafer mixture into each pan, pressing firmly into bottom and about 3.8-cm (1½-inch) up the sides of each pan.
6.Place the individual springform pans on a cookie sheet. Bake, rotating baking sheet halfway through baking, for 10 minutes.
7.Transfer individual springform pans to a wire rack. Cool completely before filling.
•37½ g (¼ cup) cornstarch, sifted
•3 cups whole milk, divided
•146 g (5 ounces) good quality bittersweet chocolate (not unsweetened), finely chopped
•56 g (2 ounces) unsweetened chocolate, finely chopped
•150 g (2/3 cup) caster (superfine granules) sugar
•¼ teaspoon salt
•4 large egg yolks
•28¼ g (2 tablespoons) unsalted butter, cut into 4 equal pieces, softened
•1 teaspoon vanilla
1.In a measuring cup, dissolve the cornstarch in ½-cup of milk.
2.Place the bittersweet and unsweetened chocolate in a large bowl, set aside.
3.In a medium-sized heavy saucepan, whisk together the sugar, salt, and egg yolks until well combined.
4.Gradually, in a steady stream, whisking constantly, begin by adding the 2½ cups milk followed by the cornstarch mixture to the egg mixture (make sure there are no lumps).
5.Set the saucepan over medium heat; bring the mixture to a boil, whisking constantly, about 6 to 8 minutes.
6.Reduce heat and simmer, whisking constantly, for 1 minute (filling will be thick).
7.Pour the custard mixture over the chocolate and whisk until smooth.
8.Set a fine mesh sieve over a medium-sized bowl and strain the chocolate custard.
9.Add the softened butter one-piece at-a-time, whisking well after each addition.
10.Add the vanilla extract and whisk to combine.
11.Cover with plastic wrap, pressing wrap directly onto the surface of the chocolate filling (to prevent a skin from forming); refrigerate until set about 3 hours.
12.Spoon filling into crusts. Gently tap bottom of each tin on counter to release any air bubbles. Cover loosely and chill pies for at least 6 hours.
Sweetened Whipped Cream
•Sweetened Whipped Cream Recipe
1.Prepare sweetened whipped cream just before serving until it just holds stiff peaks.
Assembling Chocolate Cream Pies
•Sweetened Whipped Cream
•Milk chocolate, grated or curls, to garnish, optional
1.Just before serving, remove pies from springform tins.
2.Spoon or pipe filling on top of pie.
3.If using chocolate, dust with grated chocolate or garnish with chocolate curls.