Triple Chocolate Cream Pie
Why have just one flavor of chocolate cream when you can have Triple Chocolate Cream Pie? And those candied cocoa nibs, yummmm!
slices
Ingredients
Candied Cocoa Nibs (optional)
- 3 oz granulated sugar (⅓ cup)
- 3 oz water (⅓ cup)
- 1" piece vanilla bean (split and seeded)
- 1 ½ oz cocoa nibs (⅓ cup)
Oreo Crust
- 2 tablespoons all purpose flour
- 9 oz Oreo cookie crumbs (2 cups)
- 3 oz unsalted butter (melted)
Pastry Cream
- 16 oz whole milk (2 cups)
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- 2 large eggs
- 2 large yolks
- 1 oz corn starch (¼ cup)
- 2 oz unsalted butter
- 1 oz rum (2 tablespoons, optional)
Assembly
- 2 oz Semi-sweet chocolate (chopped)
- 2 oz milk chocolate (chopped (or 1 oz each white & dark))
- 2 oz white chocolate (chopped)
- 16 oz heavy cream (2 cups)
- 3 tablespoons confectioner's sugar
- 2 teaspoons rum (or vanilla extract)
Instructions
Candied Cocoa Nibs
- Preheat the oven to 350.
- Combine1 ½ oz cocoa nibs3 oz granulated sugar, 3 oz water and1" piece vanilla bean in a small saucepan. Bring the sugar syrup to a boil. Add 1 ½ oz cocoa nibs all at once and return to a boil. Lower the heat to medium and simmer for 10 minutes. Remove from the heat and let steep for 10 minutes.
- Using a slotted spoon scoop the nibs onto a parchment lined baking sheet. Allow some of the syrup to cling to the nibs. Bake until bubbly and deeply caramelized, about 20 minutes (see note). Cool completely, break into bits and store in an air-tight container.
Make the Crust
- Toss 2 tablespoons all purpose flour with 9 oz Oreo cookie crumbs. Toss 3 oz unsalted butter (melted) with the cookie crumbs to form a loose dough. Line a 9" pie plate with the cookie crumbs, pressing the dough to form a crust.
- Bake the crust for 10 minutes then move the crust to the freezer while you prep the filling.
- Put 2 oz Semi-sweet chocolate, 2 oz milk chocolate and 2 oz white chocolate into three separate mixing bowls.
Pastry Cream
- Combine 16 oz whole milk, 6 oz granulated sugar, 1 teaspoon vanilla extract and ¼ teaspoon table salt. Heat over medium high until scalding hot. While the milk heats up, whisk together 2 large eggs, 2 large yolks and 1 oz corn starch. When the milk is scalding hot, whisk it into the egg mixture.
- Return the mixture to the pot and cook over medium low, stirring constantly, until it begins to thicken and just begins to bubble. Remove from the heat immediately and strain back into the bowl used for the eggs. Add 2 oz unsalted butter and optional 1 oz rum to the hot custard and whisk to melt the butter.
- Divide the warm cream evenly between the 3 bowls of chocolate. Gently stir the dark chocolate cream until the chocolate is all melted. Scoop the dark chocolate cream into the chilled pie shell and smooth to an even layer. Place in the freezer for 10 minutes.
- Meanwhile, stir the milk chocolate cream to melt the chocolate. Remove the pie from the freezer and spread the milk chocolate cream into the shell, being careful not the mix it into the dark cream. Repeat cooling and then add the white chocolate cream to the top in the same manner.
- Refrigerate the assembled pie for at least 3 hours or until thoroughly chilled and set.
- Whip 16 oz heavy cream with 3 tablespoons confectioner's sugar and 2 teaspoons rum (or vanilla). Spread the cream onto the chilled filling. Sprinkle with the optional candied cocoa nibs or with chocolate curls or sprinkles.
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Notes
If the baked nibs are soft and sticky after they've cooled, return them to the oven to caramelize a little more. They should be crunchy once they've cooled.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!