Fudge Truffle Pie With Mascarpone Cream Topping
Jul 14, 2013 16:22:23 GMT -5
Post by PurplePuppy on Jul 14, 2013 16:22:23 GMT -5
Fudge Truffle Pie With Mascarpone Cream Topping
This pie is very, very rich, and has a gazillion calories, so just serve tiny slices!
6 eggs
1 1/2 cups sugar
1/3 cup cornstarch
1 3/4 cup heavy cream
2 cups whole (or 2%) milk
5 ounces unsweetened chocolate, chopped
1 tablespoon butter
4 teaspoons good quality vanilla extract
1 large premade graham cracker crust (feel free to use a deep dish pastry crust, but plan on leftover filling, which you can then eat warm with a spoon; not a bad predicament to be in)
Mascarpone Cream-
8 ounces mascarpone
1 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup powdered sugar
Separate your eggs, putting the whites into a sealable container in the fridge. Save them for meringue cookies or a couple of egg white omelets. (I freeze them for recipes that call for egg whites.)
Place the yolks in a small bowl or measuring cup. Beat lightly then set aside.
For the filling, in a large nonstick pot, combine the sugar and the cornstarch. Gradually whisk in the cream and milk, then stir in the chocolate.
Cook over medium heat, stirring constantly. Continue to cook until it is thick and bubbly. At first it will look like the chocolate just isn’t melting into it but keep going; it all comes together. Just don’t stop stirring or it will stick and burn and burned pudding smells and tastes disgusting.
When it thickens, reduce the heat and cook for a couple of minutes more.
Gradually stir about a cup of the filling mixture into the egg yolks, stirring the whole time you’re combining them. You have to temper your yolks. If you just dump them into the hot mixture, you’ll have chocolate filling with scrambled eggs mixed in. Yum??
Stir the egg yolk mixture into the chocolate mixture. Bring to a gentle boil and cook for another 2 minutes, again stirring constantly.
Take off the heat. Stir in the butter and vanilla extract.
Pour the filling into the crust. Cover with plastic wrap and refrigerate for about 4 hours.
About ten minutes (or up to a day; no more though) before you’re ready to serve, make your topping.
In a medium bowl, whip the mascarpone until light. Pour in the powdered sugar and vanilla and beat until fluffy and combined. Fold in the sour cream with a rubber spatula. Add in the heavy cream and beat at low speed until the mixture is light, fluffy and looks like a soft custard. If not using right away, eat a spoonful or six then put in a covered bowl in the fridge.
When ready to serve, cut the pie (this slices quite nicely. It’s a firm filling) into small slices and serve either with a dollop of topping on each slice or with the topping in a bowl so everyone can put on how much they’d like.
This pie is very, very rich, and has a gazillion calories, so just serve tiny slices!
6 eggs
1 1/2 cups sugar
1/3 cup cornstarch
1 3/4 cup heavy cream
2 cups whole (or 2%) milk
5 ounces unsweetened chocolate, chopped
1 tablespoon butter
4 teaspoons good quality vanilla extract
1 large premade graham cracker crust (feel free to use a deep dish pastry crust, but plan on leftover filling, which you can then eat warm with a spoon; not a bad predicament to be in)
Mascarpone Cream-
8 ounces mascarpone
1 cup heavy cream
1/4 cup sour cream
1 teaspoon vanilla extract
1/3 cup powdered sugar
Separate your eggs, putting the whites into a sealable container in the fridge. Save them for meringue cookies or a couple of egg white omelets. (I freeze them for recipes that call for egg whites.)
Place the yolks in a small bowl or measuring cup. Beat lightly then set aside.
For the filling, in a large nonstick pot, combine the sugar and the cornstarch. Gradually whisk in the cream and milk, then stir in the chocolate.
Cook over medium heat, stirring constantly. Continue to cook until it is thick and bubbly. At first it will look like the chocolate just isn’t melting into it but keep going; it all comes together. Just don’t stop stirring or it will stick and burn and burned pudding smells and tastes disgusting.
When it thickens, reduce the heat and cook for a couple of minutes more.
Gradually stir about a cup of the filling mixture into the egg yolks, stirring the whole time you’re combining them. You have to temper your yolks. If you just dump them into the hot mixture, you’ll have chocolate filling with scrambled eggs mixed in. Yum??
Stir the egg yolk mixture into the chocolate mixture. Bring to a gentle boil and cook for another 2 minutes, again stirring constantly.
Take off the heat. Stir in the butter and vanilla extract.
Pour the filling into the crust. Cover with plastic wrap and refrigerate for about 4 hours.
About ten minutes (or up to a day; no more though) before you’re ready to serve, make your topping.
In a medium bowl, whip the mascarpone until light. Pour in the powdered sugar and vanilla and beat until fluffy and combined. Fold in the sour cream with a rubber spatula. Add in the heavy cream and beat at low speed until the mixture is light, fluffy and looks like a soft custard. If not using right away, eat a spoonful or six then put in a covered bowl in the fridge.
When ready to serve, cut the pie (this slices quite nicely. It’s a firm filling) into small slices and serve either with a dollop of topping on each slice or with the topping in a bowl so everyone can put on how much they’d like.
