Mmmmmmmud Pie
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 tbsps
Unsalted Butter (1 stick)5 large
Egg (separated)2 cup
Malt (powder)1 cup
Sugar1.25 cups
Heavy Whipping Cream90 g
Corn Syrup1 cup
Water (hot)Directions:
1
Crust: Combine all the ingredients in a bowl and toss until thoroughly combined
2
Press the mixture into the bottom of a 10-inch spring form pan and refrigerate
3
Dense Mousse: Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat
4
Let cool slightly, then whisk in the egg yolks
5
Whisk in the malt powder
6
Keep warm
7
In the bowl of a mixer, whip the egg whites until they form soft, droopy peaks
8
Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy
9
Fold into the chocolate mixture
10
Pour into the pan and smooth the top with a rubber spatula
11
Refrigerate
12
Light Mousse: Melt the chocolates together in the top half of a double boiler over medium-low heat
13
Let cool slightly
14
Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill
15
In a mixer, whip the egg whites until they form soft, droopy peaks
16
Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy
17
A third at a time, fold the egg whites into the chocolate mixture
18
(You may need to whisk, not fold, the first third if the mixture is very thick)
19
Fold the whipped cream into the mousse
20
Pour over the dense mousse and smooth the top with a rubber spatula
21
Chill until set, at least 3 hours or up to 1 day
22
To turn the pie out of the pan, warm the sides with a torch and remove the walls
23
Slice with a knife dipped in hot water and serve with warm chocolate sauce, if desired
24
Combine chocolate, place over double boiler, stir until melted
25
Whisk in syrup and water, incorporating well
26
Serve warm