I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice. Asking a lot I know, but this is my creation. I love a chocolate cookie crust and also wanted a little crunch so I added nuts. I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next. Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream. This is, in my mind and mouth, the perfect chocolate pie. Oh, no it’s not. Perfect chocolate pie would have zero calories!
Chocolate Cookie Crust:
2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
8 Tbl butter, melted
Preheat oven to 375. Stir together chocolate crumbs and butter. Press into bottom and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate). Bake for 8 minutes. Cool.
1 cup semi-sweet chocolate pieces
1/2 cup heavy whipping cream
1/2 cup chopped toasted hazelnuts
Put chocolate pieces in heatproof bowl. In small microwave safe measuring cup, heat heavy cream hot, almost boiling. Pour hot cream over chocolate pieces, let sit for 1 minute. Gently stir to melt chocolate. Pour over crust, sprinkle chopped nuts over and refrigerate.
3/4 cup Nutella
1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted. Stir in sweetened condensed milk. Chill in fridge for 10 minutes. Whip cream to stiff peaks. Gently fold cooled chocolate mixture into whipped cream. Spoon in and spread over nuts. Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.
1 cup chilled whipping cream
1/4 cup powdered sugar
With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla. Spread on pie or add a big dollop when serving each slice. Sprinkled with chocolate curls and chopped toasted hazelnuts.
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