Chocolate French Silk Pie


Chocolate French Silk Pie
The Classic Version

Serve it cold in big slices, I love it on it’s own but berries and chocolate are always great friends.  I have an alternative version of this pie which is Peanut and Chocolate. Another variation is with Caramel and Banana. If you want to try this, simple cover the crust in Dulce de Leche and slices of Banana before adding the chocolate filling.

What you'll need
Crust

450g Hobnobs (or gram crackers)
125g Melted Salted Butter
Pinch of Salt
Pinch of Ground Cloves

Filling

225g Butter (room temperature)
225g Granulated Sugar
175g Dark Chocolate
tsp Vanilla Extract
4 Eggs

Cream

250ml Cream
60g Icing Sugar

2

For the Chocolate Filling

  1. Cream the Butter and Sugar until pale and fluffy.
  2. Melt the Chocolate (I use a microwave to do this, at 30sec intervals stirring in-between).
  3. Add the melted Chocolate and Vanilla to the butter cream and mix well.
  4. Add one Egg at a time to the mix, making sure to blend very throughly on medium/fast before adding the next. I allow 5 mins per egg. Time this to be sure.
  5. Pour into the refrigerated crust and cling film (try not to let the cling film touch the top, I did a little here and you can see it takes away the gloss top when you pull it off, which doesn’t matter if you want to cover the top in cream but if you want to allow some to show it won’t be as pretty).
  6. Refridgerate for at least 4 hours.