Chocolate Cream Pie

If your mum is a hardcore chocolate lover, then this dessert comprising of a chocolate crust, chocolate ganache and chocolate cream, is a surefire way to spoil her rotten on Mother’s Day.

Print Recipe
Servings
17in cake
Servings
17in cake
Print Recipe
Servings
17in cake
Servings
17in cake
Ingredients
Oreo Crust
Choc Ganache Layer
Choc Cream Layer
Whipped Cream Layer
Servings: 7in cake
Units:
Instructions
  1. For the crust: Place cookies in a zip-lock bag; press bag to remove excess air, then seal bag. Use rolling pin to crush cookies to form fine crumbs OR use a food processor.
  2. Add melted butter and mix. Press crumb mixture onto the base and the sides of a 7in loose-bottom pie pan.
Chocolate Ganache Layer
  1. Melt chocolate and cream together in microwave. Stop and stir for every 20-30 secs. Mix until chocolate is melted and smooth. Pour onto the Oreo crust.
  2. Refrigerate for at least 30 mins.
Chocolate Cream Layer
  1. Melt chocolate and 60g of cream together in microwave. Stop and stir for every 20-30 secs. Mix until chocolate is melted and smooth.
  2. Let chocolate mixture cool to room temperature.
  3. Once chocolate mixture is cool, add chocolate mixture to the 120g of the cream. Beat until stiff peaks form.
  4. Pour mixture onto the Chocolate Ganache Layer. Refrigerate for at least 2 hours.
Whipped cream topping
  1. Beat cream until soft peak forms. Add icing sugar.
  2. Beat until cream becomes medium peaks. Spread whipped cream onto Chocolate Cream layer.
Garnish
  1. Can use any type of garnish such as chocolate curls, chocolate candy, chocolate drizzle, etc.

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