Rich Chocolate Cream Pie
Search results for Rich Chocolate Cream Pie
Ingredients
What you need
11/3 cups chocolate biscuit crumbs
80g butter, melted
2/3 cup caster sugar
¼ cup corn flour
4 egg yolks
3 cups milk
125g CADBURY Baking Dark Chocolate Melts
125g CADBURY Baking Milk Chocolate Melts
1 teaspoon vanilla
3 teaspoons gelatine dissolved in ¼ cup boiling water
3/4 cup cream, whipped, for decorating
Chocolate shards, for decorating
11/3 cups chocolate biscuit crumbs
80g butter, melted
2/3 cup caster sugar
¼ cup corn flour
4 egg yolks
3 cups milk
125g CADBURY Baking Dark Chocolate Melts
125g CADBURY Baking Milk Chocolate Melts
1 teaspoon vanilla
3 teaspoons gelatine dissolved in ¼ cup boiling water
3/4 cup cream, whipped, for decorating
Chocolate shards, for decorating
Rich Chocolate Cream Pie
Search results for Rich Chocolate Cream PieIngredients
What you need
11/3 cups chocolate biscuit crumbs
80g butter, melted
2/3 cup caster sugar
¼ cup corn flour
4 egg yolks
3 cups milk
125g CADBURY Baking Dark Chocolate Melts
125g CADBURY Baking Milk Chocolate Melts
1 teaspoon vanilla
3 teaspoons gelatine dissolved in ¼ cup boiling water
3/4 cup cream, whipped, for decorating
Chocolate shards, for decorating
11/3 cups chocolate biscuit crumbs
80g butter, melted
2/3 cup caster sugar
¼ cup corn flour
4 egg yolks
3 cups milk
125g CADBURY Baking Dark Chocolate Melts
125g CADBURY Baking Milk Chocolate Melts
1 teaspoon vanilla
3 teaspoons gelatine dissolved in ¼ cup boiling water
3/4 cup cream, whipped, for decorating
Chocolate shards, for decorating
Sweet and delicious, this is a fun, easy to make chocolate dessert for all the family. It can be dressed up or down to suit the occasion! See our tip below.
Method
1. COMBINE the biscuit crumbs and butter and press into the base of a lightly greased 4 cm deep 23cm round fluted tart pan with a removable base. Chill until firm.
2. COMBINE the sugar, corn flour and yolks in a saucepan then whisk in the milk. Bring to the boil, reduce the heat and simmer, whisking continuously, for 1 minute. Whisk in the chocolates, vanilla and gelatine mixture and then gently stir to combine. Spoon into the tart case, cover and chill for at least 6 hours or overnight.
3. SERVE decorated with whipped cream and chocolate shards.
TIP: to make chocolate shards, spread a layer of melted CADBURY Dark Chocolate Melts onto a piece of baking paper. Allow to set slightly, and then roll up. When firm, tap chocolate roll gently, unroll and lift broken shards from paper to decorate cake.
2. COMBINE the sugar, corn flour and yolks in a saucepan then whisk in the milk. Bring to the boil, reduce the heat and simmer, whisking continuously, for 1 minute. Whisk in the chocolates, vanilla and gelatine mixture and then gently stir to combine. Spoon into the tart case, cover and chill for at least 6 hours or overnight.
3. SERVE decorated with whipped cream and chocolate shards.
TIP: to make chocolate shards, spread a layer of melted CADBURY Dark Chocolate Melts onto a piece of baking paper. Allow to set slightly, and then roll up. When firm, tap chocolate roll gently, unroll and lift broken shards from paper to decorate cake.
