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.
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.
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.
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.
Per serving with white chocolate whipped cream
% Daily Value*
Total Fat 60g 92%
Saturated Fat 37g 185%
Cholesterol 132mg 44%
Sodium 269mg 11%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.