This chocolate pie recipe was a bit of an experiment. A hungover one at that. I promised my friend I'd make dessert for Easter lunch. Then went out on Good Friday and crawled back in at 4am. Baking was very much the last thing on my mind. It meant getting off the sofa for a start.But, this chocolate ganache pie is the easiest recipe in the world. I promise, I was back sat on my comfy sofa five minutes after I started baking. Now that's the kind of cooking Domestic Sluts approve of! Rich, tasty and creamy filling, and honestly this pie looks much more impressive than it really is. You could whip this up two minutes before guests come over and they'd think you'd be slaving for hours.
I cheated. Of course I did. I'm not one for making pastry. That's a lot of faffing about when you buy perfectly good pie cases ready-made. If you want to make your own, by all means do. Don't judge me, I was hungover! Besides, all anyone really cares about is the yummy chocolatey filling.
You'll need:
- 250ml double cream
- 240g chocolate
- 30g butter
- 1 sweet pastry pie case (or individual tarts if you fancy)
- Heat the cream in a pan until it starts to bubble around the edges.
- Add the chocolate, all broken up into pieces and make sure it's all mixed together.
- Take off the heat and melt in the butter.
- Pour into the pie case and pop in the fridge. It should be set in about three hours, by that time you should have woken up from your afternoon nap.
Do you cook the pie case first?
ReplyDeleteNo if you've used a ready-cooked one! If you're baking your own, then you'll need to.
ReplyDeleteIt was really, REALLY nice. Well, the one Siany made was, anyway.
ReplyDeleteThank you! The next one might have a layer of caramel in. You can be my guinea pig if you like.
ReplyDeleteI can confirm that this chocolate ganache pie with a layer of caramel is AWESOME :-) And it literally takes five minutes to make.
ReplyDeleteI actually preferred it without the caramel.
ReplyDeleteBut not I'm wondering if you could layer it with white and milk chocolate?
Did you use dark or milk chocolate? X
ReplyDeleteI left that ambiguous deliberately! It's entirely up to you. I prefer milk, so that's what I used. But I think dark would work just as well. Whatever you fancy, or happen to have in your cupboard :-)
ReplyDeleteExcellent - that's what i thought!Boyfriend at footie tongiht -so i will pretend i have slaved for hours over this ...tee hee
ReplyDeleteThanks!
Laura
x
It's sitting in the fridge at home...*drool*..
ReplyDeleteThanks for this! It helps us who are not so brill in the baking department!
Laura
x
You're welcome Laura! I promise you, when you get back home it will have set, and it'll look all fancy like you've been working hard for hours.
ReplyDeleteThe only problem with it being so easy to make? I've made two in the last week...
Well...half is gone....the other half wont last long....i fear i'm going down the same road as you! X
ReplyDelete