Chocolate pie with marzipan,
Ingredients for the Chocolate pie
If you prefer to make the dough, these are the ingredients:
250g almond flour
1/2 cup unsalted butter
1 cup icing sugar
1 teaspoon of almond essence
Mousse:
250g milk chocolate bar
250g dark chocolate (I used 66%)
200g clarified unsalted butter
12 gems
6 spoon sugar soup
9 egg whites
2 scoop chocolate liqueur soup
Almonds decoration:
80g raw rolled almonds
2 spoon sugar soup
1 teaspoon vanilla extract
Marzipan pastry: put almond flour, butter, icing sugar and essence in a bowl and mix with your hands until you get a homogeneous pastry. Wrap in plastic wrap and leave in the refrigerator for 2 hours.
Open the dough and line the bottom and sides of the pan. Take to the freezer while preparing the mousse.
Put the two types of chopped chocolate and clarified butter in a water bath (to make clarified butter look at my website category tips). As soon as it melts and becomes homogeneous, remove it from the heat and let it warm / cool.
Place the egg yolks and sugar in the mixer and beat until very fluffy and whitish.
Using a spatula, mix the chocolate in the beaten eggnog.
Beat the egg whites and add to the chocolate mixture gently.
Remove the shape from the freezer and place the mousse on top of the base. Return to the freezer for it to set and remove 15 minutes before serving (it must be at least 4 hours in the freezer).
Decorating almonds: place the rolled and raw almonds on a baking sheet, add the sugar and vanilla. Mix well and bring to a preheated oven at 180C for 5 to 8 minutes, stirring constantly to brown evenly. Allow to cool to use.
When serving the pie, put a knife on the sides of the pan to loosen the marzipan and decorate with the roasted sweet almonds.
Keep the pie in the freezer and remove 15 min before serving.
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