Desserts
Dark & White Chocolate Cream Pie
Roses are red, chocolate is sweet, and this Dark & White Chocolate Cream Pie is the ideal Valentine’s Day treat. You’ll more than prove your love serving this indulgent pie.
Chocolate and Valentine's Day go hand-in-hand. Can you really have one without the other? Not really. This year, surprise your sweetheart by making this rich and dreamy pie — you’re certain to receive a hug or two for your efforts, and who knows, maybe even get out of cleanup duty.
This Dark & White Chocolate Cream Pie is no ordinary dessert. With two types of chocolate — because two is always better than one, well, at least in this case — you’re stepping up your game. And kudos to Robin (yes we’re tooting her horn) for using chocolate in each layer. There’s a chocolate graham cracker crust sealed with a kiss of white chocolate and marshmallow filling, and a silky smooth chocolate mousse. But wait, there’s also a chocolate whipped topping. You’re welcome. Now go on and be the best Cupid around, and celebrate love and chocolate in the best way possible — with a slice of this pie.
Ingredients
FOR THE CRUST, COMBINE:
FOR THE WHITE CHOCOLATE LAYER, HEAT:
FOR THE CHOCOLATE MOUSSE, HEAT:
FOR THE WHITE CHOCOLATE WHIPPED CREAM:
Test Kitchen Tip
An easy way to make chocolate shavings is to run a vegetable peeler along a bar of chocolate. The skinnier the chocolate bar, the smaller the chocolate shavings will be.
Instructions
Preheat oven to 350°. Lightly coat a 9-inch pie plate with nonstick spray.
For the crust, combine crumbs, butter, sugar, cinnamon, and salt; press evenly into bottom and up sides of prepared pie plate.
Bake crust until set, 8–10 minutes. Cool crust completely.
For the white chocolate layer, heat 2 Tbsp. cream, marshmallows, and chocolate in a microwavesafe bowl; microwave on high 30 seconds, then stir, and repeat until marshmallows and chocolate are melted. Chill white chocolate mixture, stirring occasionally, until it mounds slightly when dropped from a spoon, about 15 minutes.
Beat remaining 6 Tbsp. heavy cream with a hand mixer until soft peaks form. Add white chocolate mixture and beat until medium peaks form; spread over cooled crust and chill.
For the chocolate mousse, heat water, cocoa, sugar, and salt in a saucepan over low until cocoa dissolves. Off heat, add chocolate and vanilla, stirring, until completely melted. Let mixture cool 5–10 minutes.
Beat heavy cream with a hand mixer until medium peaks form. Fold chocolate mixture into whipped cream until no white streaks remain; spread evenly over white chocolate layer. Chill pie at least 1 hour, or until filling is firm. Pipe whipped cream on pie just before serving; top with raspberries and chocolate shavings.
White Chocolate Whipped Cream
Combine chocolate and ¼ cup heavy cream in a microwavesafe bowl; microwave on high 30 seconds, then stir, and repeat until chocolate is smooth. Cool chocolate mixture to room temperature.
Beat remaining ¾ cup cream and sugar with a hand mixer until soft peaks form; add cooled chocolate mixture and beat to stiff peaks.
A small measuring cup is an ideal tool to press the crumbs into the edges and up the sides of the plate for the crust.
Take your time spreading the white chocolate mixture over the crust. You want to be careful not to get chocolate crumbs into the white chocolate layer.
To give the mousse a light and airy texture, gently fold the whipped cream into the chocolate mixture. But make sure not to over fold the mixture, so as not to deflate the whipped cream.
Nutritional Facts
Nutritional Facts
Per serving with white chocolate whipped cream
Calories: 759
% Daily Value*
Total Fat 60g 92%
Saturated Fat 37g 185%
Cholesterol 132mg 44%
Sodium 269mg 11%
Carbs 59g 19%
Protein 8g
*Percent Daily Values are based on a 2,000 calorie diet.