Cocoa Silk Pie
Part 1: Carbon Black Cookie Crust
Ingredients
Method- 310g All Purpose Flour
- 75g deZaan Carbon Black Cocoa Powder
- 9g Baking Powder
- 4g Salt
- 227g Butter (Soft)
- 300g Granulated Sugar
- 50g Egg
- 10g Vanilla
- 400g Butter (Melted)
- In the bowl of a stand mixer, combine the soft butter and sugar. Mix on low for 2 minutes.
- Mix in the egg and vanilla.
- In a separate bowl, whisk together the flour, deZaan Carbon Black cocoa powder, baking powder and salt. Add it into the mixer and mix on low until just combined.
- Crumble the dough over parchment line sheet trays. Bake at 165°C/325°F for about 20 minutes.
- Allow the cookie to cool completely.
- In a blender, combine the melted butter and cookie pieces until a fine crumb.
- Place the crust in the pie tin. Push the crust up the sides and into the corners and chill,
- Bake the crust at 180°C/350°F for about 15 minutes. Allow the crust to cool before filling.
Part 2: Crimson Red Mousse
Ingredients
Method- 285g Heavy Cream (quantity 1)
- 114g Glucose
- 108g deZaan Crimson Red Cocoa Powder
- 1.25g Sea Salt
- 184g Brown Sugar
- 38g Butter (Soft)
- 57g Milk Powder
- 13g Vanilla Paste
- 272g Heavy Cream (quantity 2)
- Place the heavy cream (quantity 1), glucose, sea salt, brown sugar and milk powder in a pot. Bring to a simmer and ensure everything has dissolved.
- In a separate bowl, combine the deZaan Crimson Red cocoa powder and vanilla paste.
- Pour the cream mixture over the Crimson Red and with a hand blender, blend until smooth. Blend in the butter.
- Strain and chill overnight.
- When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
- Whip the heavy cream (quantity 2) to soft peak and fold this into the whipped chocolate.
Part 3: Vanilla Bean Whipped Cream
Ingredients
Method- 450g Heavy Cream
- 114g Mascarpone Cream
- 100g Powdered Sugar
- 10g Vanilla Paste
- Combine all the ingredients into the bowl of a stand mixer.
- Using a whisk attachment, whip by starting on low. Once the mascarpone has been broken up and the sugar has been incorporated, mix it on medium speed until stiff peaks.
- Reserved chilled until needed.
Part 4: Assembly
Method- Once the pie crust is chilled, pour the Crimson Red Mousse into the crust all the way to the top.
- Tap the pie to level out the mousse and spread evenly.
- Chill the pie and allow the mousse to set for at least an hour or overnight.
- Once the pie has set, garnish with the vanilla bean whipped cream and a dust of deZaan Crimson Red cocoa powder.
