If you're a fan of rich and decadent desserts, then you'll want to explore the recipes in Chapter 4 of our dessert cookbook: Chocolate Pies and Tarts. From classic chocolate cream pies to fruity chocolate raspberry tarts, this chapter has something to satisfy every sweet tooth.
First up, we have the traditional Chocolate Cream Pie. This velvety pie is made with a homemade chocolate filling that's smooth, creamy, and packed with chocolate flavor. The filling is poured into a flaky pie crust and topped with a generous layer of whipped cream. It's the perfect dessert for any occasion, and it's sure to impress your guests.
Next, we have the Chocolate Pecan Pie. This recipe puts a twist on the classic pecan pie by adding a rich layer of chocolate to the mix. The pie is made with a buttery, flaky crust and a filling of chopped pecans, brown sugar, corn syrup, and of course, chocolate. It's a delicious and unique take on a classic dessert that's perfect for the holidays or any special occasion.
For those who love the rich flavor of chocolate, we have the Chocolate Ganache Tart. This tart is made with a simple, yet decadent filling of chocolate ganache that's poured into a homemade tart crust. The result is a dessert that's silky smooth and full of intense chocolate flavor. It's a sophisticated dessert that's perfect for a dinner party or any special occasion.
If you're looking for something with a lighter texture, then the Chocolate Silk Pie is for you. This pie is made with a silky smooth chocolate filling that's light and airy, yet still packed with flavor. The filling is poured into a chocolate cookie crust and topped with a layer of whipped cream. It's a perfect dessert for those who want something a little lighter, but still crave the rich flavor of chocolate.
Finally, we have the Chocolate Raspberry Tart. This tart combines the sweet and tart flavors of raspberries with the rich flavor of chocolate. The tart is made with a homemade chocolate crust and a filling of raspberry jam and chocolate ganache. It's a beautiful dessert that's perfect for any special occasion, and it's sure to impress your guests.
In conclusion, Chapter 4 of our dessert cookbook: Chocolate Pies and Tarts, has something for every chocolate lover out there. Whether you're a fan of traditional chocolate cream pies or want to try something new like the Chocolate Raspberry Tart, these recipes are sure to satisfy your sweet tooth. So go ahead and indulge in these decadent desserts, and savor every rich and delicious bite.
Recipe 1: Chocolate Cream Pie
Ingredients: For the crust:
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate, chopped
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings (for garnish)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
- In a saucepan, whisk together the milk, sugar, cornstarch, and salt over medium heat until it starts to thicken.
- In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously.
- Continue to cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
- Remove the saucepan from heat and stir in the butter, vanilla extract, and chopped chocolate until the chocolate is completely melted and the mixture is smooth.
- Pour the chocolate filling into the cooled pie crust and smooth the top.
- Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until set.
- Before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Spread the whipped cream over the chilled pie filling and garnish with chocolate shavings.
- Slice and serve chilled. Enjoy!
Recipe 2: Chocolate Pecan Pie
Ingredients: 1 unbaked 9-inch pie crust 1 cup chopped pecans 3/4 cup semisweet chocolate chips 1/2 cup corn syrup 1/2 cup granulated sugar 3 eggs 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 1/4 teaspoon salt
Instructions:
- Preheat the oven to 350°F (180°C).
- Place the pie crust in a 9-inch pie dish and crimp the edges.
- In a large mixing bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Stir in chopped pecans and chocolate chips.
- Pour the mixture into the prepared pie crust.
- Bake for 50-55 minutes or until the filling is set and the crust is golden brown.
- Remove the pie from the oven and let it cool completely before slicing and serving.
Recipe 3: Chocolate Ganache Tart
Ingredients: For the crust: 1 1/2 cups all-purpose flour 1/2 cup unsalted butter, chilled and cubed 1/4 cup granulated sugar 1/4 teaspoon salt 1 egg yolk 2-3 tablespoons ice water For the ganache filling: 1 cup heavy cream 12 oz. semisweet chocolate, chopped 1/4 cup unsalted butter, softened 1 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Cut in the chilled butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the egg yolk and enough ice water to bring the mixture together into a ball of dough.
- Flatten the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan.
- Press the dough into the bottom and up the sides of the pan.
- Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden.
- Remove the crust from the oven and let it cool completely.
- In a medium saucepan, heat the heavy cream over medium heat until it comes to a simmer.
- Remove the saucepan from the heat and add the chopped chocolate and softened butter. Let it sit for a minute to melt, then stir until smooth and shiny.
- Stir in the vanilla extract.
- Pour the chocolate ganache filling into the cooled tart crust.
- Chill the tart in the refrigerator for at least 2 hours or until the filling is set.
- Remove the tart from the refrigerator and let it sit at room temperature for 10-15 minutes before slicing and serving.
Recipe 4: Chocolate Silk Pie
Ingredients: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/3 cup unsalted butter, melted 1 cup heavy cream 1 cup semisweet chocolate chips 1/4 cup unsalted butter 3 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt Whipped cream and chocolate shavings, for serving
Instructions:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture onto the bottom and up the sides of a 9-inch (23 cm) pie dish.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- In a medium saucepan, heat the heavy cream over medium heat until simmering.
- Remove the pan from the heat and add the chocolate chips and butter. Let stand for 5 minutes.
- Whisk the chocolate mixture until smooth, then whisk in the eggs, vanilla extract, and salt until well combined.
- Pour the filling into the prepared crust and bake for 25-30 minutes or until set around the edges but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate until chilled.
- Serve with whipped cream and chocolate shavings on top.
Recipe 5: Chocolate Raspberry Tart
Ingredients: For the crust: 1 1/4 cups all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup unsalted butter, cold and cubed 1 large egg yolk 2-3 tablespoons ice water
For the filling: 1 1/2 cups semisweet chocolate chips 3/4 cup heavy cream 1/4 cup seedless raspberry jam 1/4 cup fresh raspberries
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, and salt until well combined.
- Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and 2 tablespoons of ice water, and mix until the dough comes together. Add more water if needed.
- Form the dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (180°C).
- Roll out the dough on a floured surface to fit a 9-inch (23 cm) tart pan with a removable bottom.
- Press the dough into the bottom and up the sides of the pan. Prick the bottom with a fork.
- Bake for 15-20 minutes or until lightly golden. Let cool completely.
- In a small saucepan, heat the heavy cream over medium heat until simmering.
- Remove the pan from the heat and add the chocolate chips and raspberry jam. Let stand for 5 minutes.
- Whisk the chocolate mixture until smooth, then pour into the cooled tart shell.
- Refrigerate for 30 minutes or until set.
- Top with fresh raspberries before serving.