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Old 03-26-2011, 09:55 PM   #11
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Originally Posted by forty_caliber View Post
I used Medaglia Doro instant espresso powder. 1 teaspoon makes one 3 oz demitasse. 3 shots. Rather than sub out 9 ounces of milk, I would do a pan reduction of the espresso by at least half.

The espresso really gives the chocolate "depth".

I'll make the espresso very short.

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Old 03-27-2011, 01:52 AM   #12
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Good Pud Forty!

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Old 03-27-2011, 09:00 AM   #13
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Looks like a dessert we could make for the kennel club!

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chocolate, cream, pie, recipe

Espresso Chocolate Cream Pie Espresso-Chocolate Cream Pie -------------------------------------------------------------------------------- Recipe By: Adapted from Gourmet Yield: Makes two pies. 8-10 servings each Ingredients: For crust 2 2/3 cups chocolate wafer crumbs 5/8 cups unsalted butter, melted 1/2 cup sugar --Optional. Substitute store-bought graham cracker or chocolate crumb crusts. For filling 1 1/3 cups sugar 1/2 cup cornstarch 1 teaspoon salt 8 large egg yolks 6 cups whole milk 1 tablespoon espresso powder 10 ounces fine-quality bittersweet chocolate (not unsweetened) 4 ounces unsweetened chocolate 1/4 cup unsalted butter, softened 2 teaspoons vanilla For topping 1 1/2 cups chilled heavy cream 2 tablespoons sugar 1/2 teaspoon vanilla Directions: 1. Make crust: 2. Put oven rack in middle position and preheat oven to 350F. 3. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. 4. Make filling: 5. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). 6. Remove from heat and whisk in chocolates, butter, espresso powder and vanilla. Residual heat will melt chocolate. Cover surface of filling with plastic wrap to prevent "skin forming" and cool completely, about 2 hours. 7. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. 8. Make topping: 9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie. 3 stars 1 reviews
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