Chocolate Cream Pie

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    4hrs 25mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    811

I know you’ve been waiting on more chocolate, so here it is! The best dessert you can imagine...has to be! Has a LOAD of great chocolate in it!

recipe updated Apr 5, 2019

Ingredients

  • Pecan pieces icon
    Pecan pieces
    80g
  • Walnuts icon
    Walnuts
    120g
  • Muscovado sugar icon
    Muscovado sugar
    85g
  • Butter icon
    Butter
    80g
  • Sea salt icon
    Sea salt
    0g
  • Vanilla bean paste icon
    Vanilla bean paste
    16g
  • Dark chocolate icon
    Dark chocolate
    600g
  • Unsalted butter icon
    Unsalted butter
    120g
  • Golden caster sugar icon
    Golden caster sugar
    180g
  • Egg icon
    Egg
    300g
  • Double cream icon
    Double cream
    350ml
  • Single cream icon
    Single cream
    120ml
  • Golden caster sugar icon
    Golden caster sugar
    13g
  • Dark chocolate icon
    Dark chocolate
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon TM5 bowl
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Heatproof bowl

Step preview

  1. Prep and set aside dark chocolate: shaved
  2. Line a springform pan with parchment paper
  3. Get a clean baking sheet
  4. Add pecan pieces
  5. Bake for 14min until toasted
  6. Transfer nuts to TM5 bowl
  7. Add walnuts
  8. Add muscovado sugar
  9. Add butter
  10. Add sea salt
  11. Add vanilla bean paste
  12. Fit TM5 bowl to TM5
  13. Blend for approx 10s
  14. Press content of TM5 bowl into springform pan
  15. Refrigerate in fridge for 30min
  16. Fit TM5 bowl to TM5
  17. Add dark chocolate
  18. Add unsalted butter
  19. Heat for approx 15min
  20. Scrape down sides of TM5 bowl
  21. Transfer content of TM5 bowl to heatproof bowl
  22. Clean TM5 bowl
  23. Add golden caster sugar
  24. Add egg
  25. Add vanilla bean paste
  26. Whisk for approx 10min
  27. Transfer chocolate mixture to TM5 bowl
  28. Add double cream
  29. Blend for approx 10s
  30. Scrape down sides of TM5 bowl
  31. Transfer content of TM5 bowl to springform pan
  32. Let rest onto work surface for 3h
  33. Fit TM5 bowl to TM5
  34. Add single cream
  35. Add golden caster sugar
  36. Whisk for approx 30s until soft peaks form
  37. Add content of TM5 bowl to springform pan
  38. Garnish with prepared dark chocolate
  39. Serve
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