Indian Cuisines / Recipes-Preparation-Guide

“A perfect dessert to make a perfect dinner”

INGREDIENTS:
FOR CRUST

1 tsbp sugar

Pinch of salt

9 chocolate crackers

6 tsbp unsalted melted butter

FOR FILLING

1/2 cups unsweetened cocoa powder

1 1/4 cups sugar

1/4 cup cornstarch

4 egg yolks

1 tsp vanilla extract

3 1/2 ounces bittersweet (sweetened)

3 ounces unsweetened chocolate, chopped

2 tsbp unsalted butter

FOR TOPPING

1 cup chilled whipped cream

2 tsbp powdered sugar

1/2 tsp vanilla extract

1 1/2 tsp instant expresso powder

Chocolate-covered expresso beans

PREPERATION:
FOR CRUST
Preheat the baking oven to 350 degree F. Finely grind the chocolate crackers, sugar and salt. Add butter and blend well to moisten crumbs. Firmly press mixture into the glass pie dish. Bake until the crust sets, around 8 to 9 mins. Cool.
FOR FILLING
Whisk sugar, cocoa and cornstarch in heavy medium saucepan. Whisk the tolks into it. Whisk over medium-high heat until the mixture thickness and boils, whisk continously for about 12 mins. Remove from heat. Add both chocolates and butter whisk unitl melted and smooth. Mix in Vanilla extract. Transfer filling to crust. Press plastic wrap directly onto the surface of the filling and chill until filling sets at least 6 hrs.
FOR TOPPING
Beat all the ingredients in a large bowl. Cover and refridgerate. Rewhisk to thicken before serving.
Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream top of each slice. Garnish with chocolate covered expresso beans and serve.

THANK YOU
YOURS ARUNA