Dessert of Chocolate Cream

Unsweetened and semi-sweet chocolates balance the chocolate pie filling. For optimal taste, use Guittard or Scharffenberger baking chocolate in a bar or chips.

Pie crust:chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)Melted butter and sugar.

Fill:sugar.1/4-cup salt.3-cup whole milk.melted 5 oz fine-quality bittersweet chocolate (not unsweetened) 2 ounces unsweetened chocolate 2 tablespoons unsalted butter, softened

1-tsp vanilla,Topping: 3/4 cup cold heavy cream,1-tablespoon sugar,Preparation:Preheat oven to 350°F with centre rack.

Mix crumbs, butter, and sugar and press on bottom and sides of a 9-inch pie pan (1-quart capacity). Bake and cool for 15 minutes.

Whisk sugar, cornstarch, salt, and yolks in a 3-quart heavy pot until smooth, then add milk in a stream. Whisk over medium fire until boiling, then decrease heat and simmer for 1 minute

Click Here

Rum Drinks You Must Try

Click Here