GINGER AND CHOCOLATE PIE
435 Min
8 Portions
Easy level
Ingredients
For dough:
1/2 cup brown sugar
1/2 cup unsalted butter
3 tbsp honey
3 cups all-purpose flour
1 tbsp cinnamon
1 tbsp mixed spices
½ tbsp water
For ganache:
1 cup dark chocolate
1 1/9 cup milk chocolate
1 1/5 cup heavy cream
1/5 cup salted butter
A splash of Vainilla Molina Blend
1 tbsp minced ginger
½ tbsp minced cinnamon
¼ tbsp mixed spices
For decoration:
6 2/3 tbsp heavy cream
A splash of Vainilla Molina Blend
Directions
For dough:
1. In a bowl, beat butter, brown sugar and honey until fluffy
2. Add flour, ginger, cinnamon and spices. Beat.
3. Form a ball of dough with your hands. When ready, refrigerate in plastic for at least 30 minutes.
4. Spread dough on 2 sheets of parchment paper and cut to cover base and circumference of each mold in use.
5. Refrigerate dough in molds again for 30 minutes.
6. Preheat oven to 180 °C / 356 °F and bake for 15 minutes. Remove from oven after 5 minutes and let pies cool off in their molds before removing.
For ganache:
7. Melt both chocolates, cream, ginger, cinnamon and spices in a pan over low heat.
8. When melted, add a splash of Vainilla Molina Blend and mix until integrated.
9. Let mix cool for at least 30 minutes before pouring over pie bases.
10. Pour ganache over pie bases and refrigerate for 4 hours or until firm.
For decorating pie:
11. Place heavy cream in a bowl, add Vainilla Molina Blend and beat until soft but firm peaks form.
12. Fill a pastry bag with whipped cream and draw lines in firm chocolate filling.
13. Add a gingerbread cookie for decoration.
14. Enjoy!
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