Saturday, September 17, 2011
Mini Chocolate Silk Pies
Decadence is chocolate silk pie. No joke. It is simple, rich, sweet, and calorie rich. But it is worth it.
I have made this a few times with different recipes, and the recipe is always almost exactly the same. This time, I took a bit of creative license and came up with something delicious.
Melt and allow to cool to room temperature:
2 oz. of unsweetened baking chocolate.
Cream until light and fluffy:
1/2 cup butter (salted creates a more complex flavor)
3/4 cup sugar.
1 tsp vanilla
Add and beat one at a time for five minutes:
Distribute into 6 mini graham cracker crusts and refrigerate for 2 hours.
Right before serving, whip 1 cup of whipping cream, 1 T powdered sugar, and 2 t of your favorite liqueur. I used a fig cognac liqueur. Put a dollop of whipped cream on each mini-pie.
Use a micro-plane to shave bittersweet chocolate over the top of each. Serve. Enjoy.
*If you are concerned about using raw egg, you can pasteurize your eggs by following this process. Be careful to follow it exactly, or your eggs will cook!