Recipe is not perfected yet, so if you try it, let me know how it went!
Dark Chocolate
Pie with Homemade Marshmallow and Whipped Cream
Ingredients
For Crust:
- 10 tablespoons (1 1/4 sticks)
unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 cup all-purpose flour
- 1/3 cup Hershey’s Special Dark cocoa
powder
For Chocolate filling:
- 2 1/4 cups whole milk, divided
- 6 large egg yolks
- 2/3 cup (packed) golden brown
sugar
- 1 teaspoon vanilla extract
- 6 tablespoons Hershey’s Special
Dark cocoa powder
- 4 teaspoons cornstarch
- 4 ounces dark chocolate (65%
cacao or better), chopped
- 3 tablespoons unsalted butter
- 1 1/2 cups chilled heavy whipping
cream
- 3 tablespoons powdered sugar
For Marshmallows:
·
Three 1/4-oz. envelopes
unflavored powdered gelatin
·
2 cups granulated sugar
·
1 cup light corn syrup
·
1/4 tsp. kosher salt
·
1 tsp. pure vanilla
extract
·
1 cup plus 2 Tbs.
powdered sugar; more as needed
For Whipped Cream:
·
1 pint heavy whipping cream
·
4 T. powdered sugar
Preparation
Make the crust:
Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Mix melted
butter, sugar, and salt in medium bowl. Add flour and cocoa, and mix until well
blended. Press dough onto bottom and up sides of prepared dish; crimp edges
decoratively. Bake crust until golden brown and cooked through, about 18
minutes. Cool crust completely on rack. Maintain oven temperature.
Make the chocolate filling:
Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk
egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium
bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot
milk mixture. Return mixture to saucepan. Whisk constantly over medium heat
until mixture thickens and boils. Remove from heat. Add chocolate and butter;
whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate
until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead.
Cover and keep chilled.)
Make the marshmallows:
Pour 3/4 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin
over the water. Attach the bowl to the mixer and fit it with the whisk
attachment.
Clip a candy thermometer to a 3-quart saucepan; don’t let the tip of the
thermometer touch the bottom of the pan. In the saucepan, boil the sugar, corn
syrup, salt, and 3/4 cup water over medium heat without stirring until it
reaches 234°F to 235°F, about 10 minutes. With the mixer on low speed, pour the
hot sugar mixture into the gelatin in a slow, thin stream.
Add the vanilla, carefully increase the speed to high, and beat until the
mixture has thickened and cooled, about 5 minutes (the bottom of the bowl
should be just warm to the touch). Line a 8X8-inch square brownie pan with
foil, leaving an overhang on 2 sides. Sift 1 Tbs. of the confectioners’ sugar
into the bottom of the pan, then pour the marshmallow mixture into the pan and
sift another 1 Tbs. confectioners’ sugar on top. Let sit at room temperature
until set, at least 2 hours.
Use the foil overhang to lift the marshmallow from the
pan. Using a knife that has been dipped in cold water, cut along the edge of
the marshmallow to release it from the foil. Transfer to a cutting board and
remove the foil. Put the remaining 1 cup confectioners’ sugar in a medium bowl.
Cut the marshmallow into 9 large cubes (you will need to continue to dip the
knife in cold water as you cut the marshmallows). The marshmallows will be very
sticky—dip the cut edges in the confectioners’ sugar to make them easier to handle.
As you work, toss each cube in the sugar to coat, then shake over the sink to
remove the excess and set aside.
Make the Whipped
Cream:
To whip cream, start by
pouring the cold heavy whipping cream into a large bowl, then beat it with an
electric mixer until it reaches soft peaks. This will take about 5 minutes. Cold
cream whips up better than less cold cream, and a larger bowl makes the whole
process go faster. Towards the end of the whipping time, sift in the confectioners’
sugar to make lightly sweetened whipped cream.
Assemble each serving separately:
Put a piece of pie on
the plate, add a marshmallow on top and a cannelle of whipped cream on the
side. Last, brulee the marshmallow with a kitchen torch to crunchy brown
goodness (see photo).
