Recipe for most decadent chocolate pie?
I have a box of Scharffen Berger and Valrhona chocolate bars (70% and 66% as well as pure baking chocolate). There is a pie contest coming up at work. What is your most decadent chocolate pie recipe? I'm looking for something very bittersweet with a very nice smooth texture.
The current plan is to add some espresso and a hint of cayenne. I'll also have to figure out how to get some citrus in there to brighten it up (either just adding lemon zest directly into the chocolate filling or making a meringue with zest...or an orange/lemon sauce to layer in-between the chocolate.
I'll be doing some trial runs this weekend, so I'd appreciate any chocolate pie recipes. My additions shouldn't change the recipe much. It's going to be a fun weekend =)
PS. What's the difference between a chocolate pie filling and a chocolate tart filling? Is the tart filling much more dense? There's a recipe on the Scharffen Berger website for a chocolate tart and it cites a Joel Robuchon book.
Make an oreo cookie crust. Make your favorite dark chocolate mousse and pour it into the pie
Refrigerate to set the mousse. Make some whipped cream stabilized with gelatin. Pipe whipped cream rosettes onto the already set mousse and serve. Garnish with shaved chocolate curls and maybe a very light dusting of cocoa powder.
The sure fire winner recipe for decadent choc pie is Maida Heatter's( "Better Than Sex" )Coffee Buttercrunch Pie( she said she named it that because that's what people kept commenting about it!).
"it is in her "Book of Great Desserts" she calls it 'Coffee Buttercrunch Pie" page 355
There are many versions available on the net,,,some similar to, and some exactly like Maida's.... here is a link to one of them...
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By ChowFun_derek on Jan 22, 2007 07:29 PM "
Thanks! I looked up the recipe (her book is available to view on Google Books) and it seems quite easy. It's no-bake too! That's great because it means I can do something like layer it on top of a thin layer of citrus custard or gel. It'll be a lot easier to calibrate how much citrus gets in each bite (vs. just throwing zest into the filling).
Now to wait for Friday to come so I can make a test batch.
re: Becca Porter
Thanks! Amazon's preview happens to have that recipe viewable! So I'll try that one this weekend too.
I'll have to make twelve pies this weekend (maybe i'll aim for smaller ones). That should allow me to test the two recipes, increasing amounts of coffee for each of the two recipes, plus test lemon custard vs. lemon zest for all of them.
I did this for my husband's birthday. I didn't have any but the conversation ground to an immediate halt and everyone just began making sounds until they had cleaned their plates.
As I recall, I substituted Godiva Caramel liqueur for the vanilla and folded generous chunks of banana into the filling. I also stabilized the whipped cream.
I saw a "recipe" for a chocolate pie that was basically a ganache... warm cream, add shaved chocolate, stir. You can steep citrus zest in the cream for awhile, then strain it out before adding chocolate. You can also add the espresso powder and cayenne to the cream. I would put this in either a phyllo crust or a sweet pie pastry, not crumb.
It would be like a truffle, but in a slice of pie. Pipe whipped chocolate cream (like mousse) on each piece, garnish with a candied orange peel dipped in chocolate.
the steeping citrus is a fine idea but the citrus flavor will be mild. if you want a strong citrus punch, you need to include the zest in the ganache, imo. The ganache i use for truffles is the same that I would pour into a tart shell.:
Bittersweet Chocolate Ganache for Tart or Truffles:
10 ou. bittersweet chocolate (I only use Caillebaut bittersweet or TrJ's 72% dark choc. which some believe is Caillebaut) chopped fine
10 ou. heavy cream
1/2- 1T. lemon or orange zest -opt.
opt. variations: espresso powder (melted in the hot cream)or orange liquer or Amaretto to taste or freshly ground cardamom or pinches of black pepper or cayenne,or finely ground toasted hazelnuts(mixed into the ganache or used as a coating.)
that's it! heat the heavy cream to bubbles around the edge; turn off heat and stir in choc and stir til melted*. add flavoring. Chill thoroughly or freeze, and roll into truffles, then roll in cocoa powder; or cool a bit and pour into pre-baked tart pastry shell. Chill and preferably let flavors ripen at least a day.
If you have more than you need for a tart, use extra for truffles or freeze and use later. Once you make the basic base of choc. and cream, you can divide it up and make different flavors from the same batch of base.
* if chocolate doesn't all melt.,return pan to low heat and stir continually til choc does all melt.
If you want decadent, I have a pie for you. It sounds sinful but is truly smooth, creamy and delicious. It is very necessary however to have a stand mixer or risk the fate of having your arm fall off for all the mixing. It is worth it though. You also cannot be afraid of butter because this is a key element in the deliciousness. If you want to add your citrus, i would recommend orange because orange and chocolate are one of nature's great pairings. I could suggest doing a very thin layer of marmalade on the top of the pie once its firmed up. This might be gildling the lily but it could work. I would definitely top it with the unsweetened whipped cream if marmalade was used. You caught my eye with the word decadent and this was all I could think of because that is the one word that would describe this pie. Whatever you choose, good luck to you in the contest.
French Silk Pie
1 baked 10" pie shell
1 lb butter
2 cups granulated sugar
4 squares bittersweet chocolate (or semisweet) melted
1 tsp vanilla
Cream the butter for 20 mins. Add the sugar and cream again for 20 mins. Add
eggs one at a time beating 5 mins after each egg. Add the melted chocolate and beat for 5 mins. Add the vanilla and beat 5 mins. Pour mixture into the baked pie shell. Chill the pie over night or for 8 hours. Top, if desired, with whipped, unsweetened, whip cream and top with chocolate curls if you want fancy.
I had some friends over for a tasting today. I made six mini-pies using three of the chocolate filling recipes (which each recipe being used for two pies...one with a citrus curd I made and another with a citrus custard based on my usual creme brulee recipe).
The Maida Heatter recipe was not a winner for me. It's also not stable at room temperature. I'm not sure if maybe I did something wrong, but it just didn't hold up well. It also did not have as rich a chocolate taste as I was hoping for.
The ganache recipe from "opinionatedchef" was tried, but it was WAY too rich for a pie. I can see how it'd be great for a tart, but at more than double the thickness, it was chokingly rich. Thanks for the recipe though! I'll be using it to make truffles and tarts from now on. It's not just a good idea for pie.
The Milk Bar recipe was the clear winner. It was rich and velvety smooth. Everyone preferred the version with the citrus custard on the bottom. The curd tasted very heavy-handed along with that chocolate. In the end, we decided that the perfect mix would be a pie that was 2/3 citrus custard and 1/3 chocolate filling.
So tonight I will try four more mini-pies. Two will use the same recipe I used for today and the other two will use a recipe with double the espresso (just to see). And then each of those two will be used to test whether the chocolate filling should be above or below the custard. I'd rather have the custard on top since it's more delicate, but I'm not sure that it won't just seep into the layer of chocolate filling before it has a chance to set. Then I'd just have a chocolate bread pudding...
The adventure continues!
No problem! I was doing a big test so the individual recipes didn't matter much. As long as I found the right combination in the end. But yea, the Maida recipe probably should have mentioned that it's not stable at room temp. I thought after it set for a few hours in the fridge, it was good to go (not sure why I thought that. It was basically chocolate Cool Whip). Some agar probably would have saved it.
my family goes crazy for this "brownie pie" : http://www.epicurious.com/recipes/foo...
I make it with a graham cracker crust and serve with caramel sauce instead of the "topping" and only bake it for about 25 minutes. It stays gooey but is firm enough to cut. I've been making it since I was 14. (about when the recipe was published)
I love the Intense Chocolate Torte from 150 Best American Recipes...very easy, smooth and decadent.