Ugh, I am still “Great With Child,” as the Herdmans would say. Any day now … But in the meantime I have to keep myself busy. And X takes care of that for the most part. Like, 96% of my time. Just running after him is more exercise than I ever got ever before in my entire life. Only 35 ungainly extra pounds putting an extra graceless waddle into everything. It’s delightful. My particular favourite is taking him to his swim lessons, where the only thing that still fits me is a teensy weensy bikini. It looks … different now, is all I’ll say. Have I written about his terrifying swimming lessons yet? Remind me if I haven’t. But that’s for another time. This post is all about chocolate.
The best chocolate pie ever. This is how I spend the rest of my time. This recipe is basically chocolate truffles in a pie shell, heaped with chocolate whipped cream. Even as I was making this, I kept on saying “are you kidding me?” And that was the reaction I got from everyone who tried it. Not that this is helping those extra 35 lbs (or, I suppose, it really is helping those pounds), but listen – you have to try this. It’s pretty easy, especially if you cheat like me. I bought a pie shell for this, and store-bought chocolate shavings, just to make everything that much simpler. Totally suggest doing it this way, but for the original recipe, look here at Oprah.com.
Chocolate Cream Pie
Dark chocolate mousse:
1½ cups heavy cream
½ cup semisweet chocolate chips
1/8 tsp. kosher salt
Chocolate truffle filling:
¾ cup heavy cream
½ cup whole milk
1¼ cups semisweet chocolate chips
2 Tbsp. unsalted butter, cut into small pieces
½ tsp. kosher salt
2 egg yolks
To make dark chocolate mousse: In a small pot, bring cream just to a boil. Place chocolate and salt in a large, heatproof bowl and pour in cream; whisk until combined. Cool to room temperature, then cover and chill 8 hours, or overnight.
To make chocolate truffle filling: In a small pot, bring cream and milk just to a boil. Place chocolate in a medium, heatproof bowl and pour in cream mixture; whisk until incorporated. Add butter, salt, and yolks and whisk until well combined. Pour into pie shell and bake until just slightly jiggly in the center, about 20 minutes. Let cool to room temperature, about 2 hours.
To finish the mousse, beat with an electric mixer until stiff peaks form. Spoon onto pie and spread out evenly. Scatter chocolate shavings over the top evenly. And indulge!