A lovely chocolate piecrust to start the new year with. I thought a white chocolate mousse filling with quatre epices would go nicely with the chocolate pie crust.
SMS Chocolate Pastry
1 cup plus 2 tsp Flour
1/3 cup unsweetened Cocoa Powder
2 tb Sugar
1/2 tsp Salt
2 tb cold Unsalted Butter, cut into 1/4 inch pieces
1/4 cup Cold Solid Vegetable Shortening
3-4 tb Ice water
In a large bowl whisk together flour, cocoa sugar & salt. Toss the butter into the flour mixture. using a pastry blend, cut the butter into the flour until it is the size of large peas.
Pinch off small pices of the shortening into the flour mixture and toss to coat. Using the pastry blender, continue cutting the butter and the shortening into the flour mixutre, until they are the size of small peas.
Make a well in the center of the flour mixutre. Pour about half of the water into the well, and, with a fork, pull the flour into the well. Continue mixing until the dough just comes together. Add more water if needed.
Turn the dough out onto a lightly floured work surface. Gather the dough into a ball. Flatten it into a round disk, wrap it in plastic and refrigerate for at least 1 hr before rolling it out.
Roll out the dough to fit into the 9-inch or 10inch pie plate. Pop into the freezer for at least an hour, or or until frozen.
Preheat oven to 180C, pop the pie straight into the oven from the freezer - this stops the pastry from shrinking. Bake for 15-20min.
Quatre Epices White chocolate mousse
1/2 Cup Currants, soaked in rum overnight.
Dash of Allspice, ground
Smidgen of Cinnamon, ground
Smidgen of Nutmeg, ground
Smidgen of Cloves, ground
100ml Milk
1tsp Gelatine
4tsp Water
220ml Single Cream
200g White chocolate
Mix gelatine with water and leave to dissolve. Heat milk gently, add the four spices, then stir in gelatine mix.
Break chocolate into small pieces in a heat proof bowl. Pour over hot milk mix, stir until blended. Cool to room temperature.
Whip cream until stiff peaks form. Fold into chocolate mix.
Spread currants into baked pie shell and pour mousse over the top. Chill to set.
Enjoy!
SMS Chocolate Pastry
1 cup plus 2 tsp Flour
1/3 cup unsweetened Cocoa Powder
2 tb Sugar
1/2 tsp Salt
2 tb cold Unsalted Butter, cut into 1/4 inch pieces
1/4 cup Cold Solid Vegetable Shortening
3-4 tb Ice water
In a large bowl whisk together flour, cocoa sugar & salt. Toss the butter into the flour mixture. using a pastry blend, cut the butter into the flour until it is the size of large peas.
Pinch off small pices of the shortening into the flour mixture and toss to coat. Using the pastry blender, continue cutting the butter and the shortening into the flour mixutre, until they are the size of small peas.
Make a well in the center of the flour mixutre. Pour about half of the water into the well, and, with a fork, pull the flour into the well. Continue mixing until the dough just comes together. Add more water if needed.
Turn the dough out onto a lightly floured work surface. Gather the dough into a ball. Flatten it into a round disk, wrap it in plastic and refrigerate for at least 1 hr before rolling it out.
Roll out the dough to fit into the 9-inch or 10inch pie plate. Pop into the freezer for at least an hour, or or until frozen.
Preheat oven to 180C, pop the pie straight into the oven from the freezer - this stops the pastry from shrinking. Bake for 15-20min.
Quatre Epices White chocolate mousse
1/2 Cup Currants, soaked in rum overnight.
Dash of Allspice, ground
Smidgen of Cinnamon, ground
Smidgen of Nutmeg, ground
Smidgen of Cloves, ground
100ml Milk
1tsp Gelatine
4tsp Water
220ml Single Cream
200g White chocolate
Mix gelatine with water and leave to dissolve. Heat milk gently, add the four spices, then stir in gelatine mix.
Break chocolate into small pieces in a heat proof bowl. Pour over hot milk mix, stir until blended. Cool to room temperature.
Whip cream until stiff peaks form. Fold into chocolate mix.
Spread currants into baked pie shell and pour mousse over the top. Chill to set.
Enjoy!
