Chocolate Hen’s Nest Pie
Photo courtesy of: ricardocuisine.com
Chocolate Hen’s Nest Pie
Preparation
30 min
Cooking time
15 min
Serving
10 servings
Chilling
6 h
Nut Free
Ingredients
Crust
- 2 cups (280 g) chocolate cookie crumbs
- 2 tbsp sugar
- 6 tbsp (85 g) unsalted butter, melted
Filling
- 2 tsp gelatin
- 1/4 cup (60 ml) cold water
- 1/4 cup (55 g) sugar
- 2 tbsp unbleached all-purpose flour
- 2 eggs
- 1 cup (250 ml) milk, warm
- 12 oz (335 g) milk chocolate, chopped
- 1/2 cup (125 ml) 35% heavy cream
- 1 chocolate hen, about 4-6 inches (10-15 cm) across
- 1 cup (30 g) dark chocolate shavings
- 1 cup (30 g) milk chocolate shavings
- Small candy-covered chocolate eggs, for garnish
Preparation
Crust
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a bowl, combine all the ingredients. Press the mixture evenly onto the bottom and sides of a 9-inch (23cm) pie plate. Bake for 10 minutes. Let cool.
Filling
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes. Set aside.
- In a saucepan off the heat, combine the sugar and flour. Whisk in the eggs until smooth.
- Whisk in the warm milk. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pan. Remove from the heat as soon as the mixture reaches a simmer. Add the gelatin and stir until completely dissolved.
- Add the chopped chocolate and let rest for 2 minutes. Stir until the chocolate is completely melted. Transfer to a bowl and cover with plastic wrap directly on the surface of the filling. Refrigerate until cooled to room temperature, but do not let the cream set, about 30 minutes.
- In a bowl, whip the cream until stiff peaks form. Using a spatula, gently fold the whipped cream into the chocolate mixture. Pour into the crust. Refrigerate until set, about 4 hours.
- When ready to serve, place the chocolate hen in the centre of the pie. Garnish with the chocolate shavings and candy-covered chocolate eggs.
In collaboration with:
RICARDO
Get cooking: See even more recipes with our partner ricardocuisine.com