Pure Chocolate Indulgence
This Chocolate Ganache Pie offers a deep, rich flavor with a smooth creamy texture, nestled in a buttery "Pasta Frolla" crust. Enhanced by a splash of coffee liqueur, it's an elegant dessert perfect for holidays, romantic dinners, or any moment that calls for something truly luxurious.
1 batch of Pasta Frolla (sweet pastry dough)
1 batch of Pastry Cream
1 lb semi-sweet dark chocolate
1 cup heavy cream
6 whole eggs
1 shot Kahlúa coffee liqueur
Prepare the "Pasta Frolla" dough and pastry cream as directed.
Chop the chocolate and place it in a large bowl. Heat the heavy cream until steaming but not boiling, then pour over the chocolate. Stir gently until completely melted and smooth.
Whisk in the whole eggs and the shot of Kahlúa until fully incorporated.
Roll the dough to about 1/8 inch thickness and line a buttered and floured tart mold. Pour the chocolate ganache filling into the shell.
If desired, cut strips of dough to form a lattice over the top. Brush with egg wash.
Bake in a preheated oven at 300°F (150°C) until set, about 35-40 minutes. Cool completely before serving.
Calories: 450 | Fat: 30g | Carbs: 32g | Sugar: 18g | Protein: 7g
☒ Gluten-Free (contains flour in dough)
☑ Vegetarian
☒ Vegan (contains dairy and eggs)
Pedroncelli Four Grapes Vintage Port 2016
