Chocolate Ganache - A Versatile Slice of Chocolate Heaven
Chocolate Ganache is a recipe any kitchen person should have in their arsenal. When first made ganache is a chocolate sauce, that you can put on top of ice cream, or pour over a cake to add a shiny chocolate glaze. You can chill it and roll it into balls to make truffles, add eggs and it becomes a custard that you can pour into your pie shell and bake to make an elegant, rich chocolate pie.
PLUS - it’s only three simple ingredients - chocolate, heavy cream and salt. AND - heavy cream is perfect for infusing with whatever flavors you like. You could try infusing things like lemon or orange zest, nuts, Nutella, booze, coffee, lavender, vanilla bean, herbs etc. The pictured pie Mint Chocolate Truffle Pie and has fresh mint infused into the cream before it’s mixed with the chocolate. It’s basically a slice of heaven.
Mint Chocolate Truffle Pie with Chocolate Sea Salt Crust Makes a 9 to 10-inch pie
For the Crust
2/3 cup chocolate wafers crumbs (about 14 cookies, such as Nabisco Famous Chocolate Wafers)
1/4 cup light brown sugar
¼ cup semi-sweet chocolate chips, (1 ½ ounces)
3 - 4 tablespoons (about 2/3 stick) unsalted butter, melted
For the Filling
12 ounces chocolate chips (semi-sweet or bittersweet)
1/8 teaspoon kosher salt
1 3/4 cups heavy cream
2 large eggs
1/2 teaspoon mint extract
2 tablespoon Hazelnut Liqueur
¼ cup hazelnuts, toasted and peeled
1 tablespoon coarse sea salt
To Make the Crust:
1. In the bowl of a food processor, combine the wafers, brown sugar, and chocolate chips, and pulse together until finely ground.
2. Drizzle in the melted butter and pulse until the crumbs begin to stick together, scraping down the sides of the bowl with a rubber spatula as needed.
3. Pour the crumbs into a pie plate. Using a glove, or piece of plastic wrap, press the crumb mixture up sides of the pan to the top of the pan, then evenly over the bottom.
4. Chill the crust for at least 30 minutes before filling.
To Make the Filling
1. Combine the chocolate chips and salt in a medium-sized mixing bowl and set it aside.
2. In a small saucepan, over medium-high heat, bring the heavy cream and mint to a boil. Heat As soon as bubbles form on the sides, and it begins to boil, pour the cream over the chips, let the mixture rest for 3 minutes to allow the chocolate to heat and soften.
3. Whisk until smooth, using a rubber spatula as necessary to scrape down the sides.
4. Allow the mixture cool for a few minutes, and whisk in the eggs, extract, and liqueur until smooth.
To Assemble the Pie - Preheat oven to 375°F.
1. Sprinkle the coarse sea salt on the bottom of the chilled crust.
2. Pour the filling into the prepared pan, and bake for 40 to 45 minutes, or until the filling is set at the edges and slightly jiggly in the middle.
3. Transfer the pie to a wire rack to cool completely before serving, about 2 hours.
4. To store, cover loosely with aluminum foil and refrigerate for up to three days, or double-wrap in plastic and foil, and freeze for up to one month.