Silk & Satin Chocolate Pie
Chocolate 🍫 has been around for a long time now! Apparently chocolate originated in South America. The Aztecs and Mayas were making chocolate beverages known as xocolãtl which means “bitter water”. Of course, when it’s not fermented, the taste is quite bitter.
Chocolate is so popular worldwide 🌎 and for good reason… Besides its scrumptious taste, chocolate (I’m talking dark here so we’re on the same page/blog) may prevent cancer, reduce stroke risk and heart disease with its pentamer, flavanols and polyphenols as well as protecting against inflammation.
It also helps brain function, protects your skin, improves blood circulation and lowers blood pressure. Now that’s a medicine I have no problem taking every day as long as the percentage of cocoa is high enough – something around 72% +. Don’t think the chocolate in candy bars 🍫 is the answer… nope!
Once in a while, I crave a chocolate dessert so the other day I couldn’t make up my mind about which dessert to make between Chocolate Satin Pie and French Silk Pie. What? Come on, I’m sure you’ve had a Chocolate Pie before! What about French Silk Pie? What’s the difference, you ask?
Not a whole lot besides one is creamier (French Silk Pie) and the other one is richer with its dark chocolate (Chocolate Satin Pie). What I did was basically take the chocolate mousse recipe from my French Silk Pie and combined it with my dark Chocolate Satin Pie… et voilà! Here was my new creation… Silk & Satin Chocolate Pie! This is what happens when a woman is perimenopausing and can’t make up her mind 😏! Besides my hormonal situation, the results were amazing! It was the best of both… pies 🥧! Not too creamy and not too “custardy”, just perfect!
I won’t blame this on my hormonal situation but I needed more impact so instead of using a regular Graham Pie Crust, I decided to use my Chocolate Honey Graham Cracker Pie Crust . As I was ready to serve it later on, I got another brilliant idea 💡… let’s garnish it with some Homemade Whipped Cream and shaved chocolate – talk about the ultimate dessert… this is the ultimate chocolate overdose!
Luckily, my idea turned out amazing and in the future, I might come up with even more recipe combinations! This Silk & Satin Chocolate Pie is a beautiful combination of two decadent chocolate desserts. If you are serious about chocolate, this pie is definitely for you… 😉
Bon Appétit! 🍽
This is a recipe that uses raw eggs. To pasteurize them at home, click on this link… Pasteurizing Eggs
Here are more scrumptious dessert recipes for you to try…😋
– Cream Cheese Carrot Cake
– Christmas Stollen
– Tiramisu
– Creamy Cheesecake
– Butterscotch Pudding
– Key Lime Pie
– Cherries Jubilee
and for even more “chocoholic” dessert recipes, click on this link… Recipe Category • Chocoholic
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Silk & Satin Chocolate Pie
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Ingredients
- 1 1/2 ounces semi-sweet chocolate
- 1 1/2 ounces dark chocolate
- 3/4 cup granulated sugar
- 6 ounces unsalted butter, room temperature tips & tricks
- 1 tsp. pure vanilla extract
- 3 large pasteurized eggs tips & tricks
- 1 (9 ½-inch) prepared Chocolate Honey Graham Cracker pie crust, cooled tips & tricks
- whipped cream, for garnish tips & tricks
- shaved chocolate, for sprinkle
- raspberries, for garnish tips & tricks
Directions
- Place semi-sweet & dark chocolate pieces in a double boiler, stirring occasionally until melted.
- Meanwhile, in the bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream the ingredients on speed 3 until fluffy, about 3 minutes; set aside.
- When the chocolate is melted, pour into the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl.
- Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with a silicone mat to prevent it from sliding.
- Transfer to the fridge to chill, about 4 hours.
- Garnish with a dollop of whipped cream, sprinkle on some shaved chocolate and add a raspberry per slice.
Notes
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