Certain things are always a mistake. Drinking grapefruit juice after brushing your teeth is one of them. Gosh, that’s terrible. White pants, no, don’t even go there. Now every cup in the room wants to spill its contents on you. Buying really uncomfortable shoes just because they’re cute - so many blisters. Maybe this should be a list of “don’t do’s”, but I’ll forget and be reminded again tomorrow morning of how toothpaste and grapefruit mix so horribly.
Hopefully we learn from our mistakes, even if it takes a couple, or more than a couple, times to get it right.
I made a mistake. I realized my mistake after the third time of making it. I ruined three batches of chocolate custard before noticing what I had been doing wrong.
If you happen to have a box of corn starch next to a box of baking soda, you must be sure to read the label, otherwise you’ll have foamy, sour, thin pudding. Before realizing what had been happening I nearly had a mental breakdown and doubted every culinary skill I have because I could no longer make a successful custard. Then I actually read the box - oops!
If you don’t like chocolate, and I mean REAL chocolate flavor, then this pie is sadly not for you. This pie is for your deep, rich, dark chocolate cravings. It’s creamy, thick, and topped with burnt sugar and expresso whipped cream. Are you getting excited? I am.
Sugar is something you're allowed to burn.
And you thought whipped cream couldn't get any better.
Appreciate your mistakes.
Chocolate Pie with Burnt Sugar and Expresso Whipped Cream
for the crust
- 1 1/2 cups all-purpose flour, plus extra for rolling
- 1/4 cup sugar
- 1/2 cup unsalted butter, cut into cubes
- 1/4 teaspoon kosher salt
- 2 tablespoons heavy whipping cream
In the work bowl of your food processor combine flour, sugar, and salt; pulse to combine. Add cold butter and pulse several times until the dough is the consistency of cornmeal. Add heavy cream. Turn the dough out unto a lightly floured surface and form into a smooth disc. Wrap in plastic and refrigerate for 30 minutes. Roll out into a circle and place in a 9inch springform pan, going up about 2 1/2 inches on the sides. Use the tines of a fork to punch air holes in the bottom of the crust. Lay a round of parchment paper over the dough and fill with dry beans or pie weights. Bake at 375 degrees for 20 minutes or until golden brown on the edges. Allow to cool.
for the filling
- 6oz dark chocolate
- 1/3 cup cocoa powder
- 1/4 teaspoon kosher salt
- 2 1/2 cups whole milk
- 3 tablespoons strong coffee or expresso
- 3 eggs yolks
- 1/4 cup flour
- 1 cup sugar
- 1 teaspoon vanilla extract
In a small bowl whisk to combine egg yolks, flour, 1/2 cup milk and vanilla extract. If there are any lumps of flour strain the mixture. In a heavy saucepan combine cocoa powder, salt, sugar, coffee and 2 cups of milk. Heat over medium-high heat, until steaming. Add egg yolk mixture and bring to a boil. Boil for 3 minutes. Remove from heat and add dark chocolate. Stir until chocolate is melted and pour custard into cooled pie crust. Refrigerate for 2-3 hours or overnight.
for the whipped cream
- 1/2 cup sugar
- 1/8 cup expresso or strong coffee
- 1 1/2 cups heavy whipping cream
Beat whipping cream for several minutes until soft peaks form. In a small saucepan heat sugar over medium-high heat. Stir often until the sugar has melted. Cook until the color is deep amber and remove from heat. Add coffee, (the mixture with steam and bubble furiously, that’s okay), and let cool for several minutes before adding to whipped cream. Refrigerate until ready to use.