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Belgian Chocolate Pie

Belgian Chocolate PieBelgium is famed for its high quality chocolate. Most Belgian chocolate manufacturers strictly follow traditional recipes and produce their chocolates by hand which is a very laborious process, giving their products exceptional quality. It also explains why their chocolate tend to be a bit pricey.

While genuine Belgian chocolate is still best for this delicious dessert recipe, you can still whip up a Belgian Chocolate Pie without the expense. Here, the flavor of Belgian chocolate is recreated using simple ingredients readily available from your pantry.

Ingredients:
Crust
1 ½ cups of Graham Crackers crumbs
¼ cup of Sugar
½ cup of Unsalted Butter, at room temperature

Filling
1 teaspoon instant coffee granules
2 teaspoons hot water
1 (14-ounce) can sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips, melted
1 cup heavy cream

Procedures:

Combine Graham cracker crumbs, sugar and butter in a bowl and mix until mixture comes together when pinched between fingers. Press mixture into the bottom and up the sides of a 9-inch pie plate or tin. Refrigerate to set.

Meanwhile, dissolve coffee granules in hot water in a large mixing bowl. Add sweetened condensed milk and melted chocolate, stirring until smooth. Chill for 10 minutes.

In a medium bowl, beat heavy cream for 4 to 6 minutes until stiff peaks form using the high speed of an electric beater. Gently fold whipped cream into chocolate mixture. Spoon the chocolate mixture into the prepared pie crust and spread with a spatula to create an even layer.

Cover pie and freeze for at least 6 hours, or until firm.

Take out of the freezer and leave in room temperature for about 15 minutes to thaw and soften a bit before slicing. Serve with a dollop of whipped cream dollops and shaved chocolate if desired.

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