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DeZaan Hero Image Of Silk Pie
Part 1: Carbon Black Cookie Crust
  • 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)
  1. In the bowl of a stand mixer, combine the soft butter and sugar. Mix on low for 2 minutes.
  2. Mix in the egg and vanilla.
  3. 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.
  4. Crumble the dough over parchment line sheet trays. Bake at 165°C/325°F for about 20 minutes.
  5. Allow the cookie to cool completely.
  6. In a blender, combine the melted butter and cookie pieces until a fine crumb.
  7. Place the crust in the pie tin. Push the crust up the sides and into the corners and chill,
  8. Bake the crust at 180°C/350°F for about 15 minutes. Allow the crust to cool before filling.
Part 2: Crimson Red Mousse
  • 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)
  1. 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.
  2. In a separate bowl, combine the deZaan Crimson Red cocoa powder and vanilla paste.
  3. Pour the cream mixture over the Crimson Red and with a hand blender, blend until smooth. Blend in the butter.
  4. Strain and chill overnight.
  5. When ready, whip the mixture on high speed in a stand mixer until stiff peaks.
  6. Whip the heavy cream (quantity 2) to soft peak and fold this into the whipped chocolate.
Part 3: Vanilla Bean Whipped Cream
  • 450g Heavy Cream
  • 114g Mascarpone Cream
  • 100g Powdered Sugar
  • 10g Vanilla Paste
  1. Combine all the ingredients into the bowl of a stand mixer.
  2. 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.
  3. Reserved chilled until needed.
DeZaan Rollup Image Of Silk Pie
Part 4: Assembly
  1. Once the pie crust is chilled, pour the Crimson Red Mousse into the crust all the way to the top.
  2. Tap the pie to level out the mousse and spread evenly.
  3. Chill the pie and allow the mousse to set for at least an hour or overnight.
  4. Once the pie has set, garnish with the vanilla bean whipped cream and a dust of deZaan Crimson Red cocoa powder.


Do you Know Cocoa?

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Talia Profet European Chef Lead, deZaan
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