Creamy, dreamy, and downright delicious, this French Silk Pie is a dessert that demands to be eaten twice. With an ethereally rich chocolate filling – made by folding melted bitter chocolate into beaten eggs and butter – and a no-bake Oreo cookie crust, every bite is bursting with intensity. The crown of whipped cream is unattainable.
Tips for the Perfect French Silk Pie
- Use good quality chocolate: Rich, sweet and sour chocolate This classic dessert is given the deep flavor that defines French silk pie. We like guitar 70%Semisweet chocolate will work in a pinch, but don’t be tempted to substitute something like milk chocolate, which will be too sweet, or chocolate chips, which contain stabilizers and make the filling sticky.
- Use room temperature ingredients, Beating the room temperature butter separately before slowly adding the cooled chocolate helps prevent lumps, ensuring that the French Silk Pie Filling has a shiny, silky texture. Once the melted chocolate is well incorporated, you can beat the mixture on high speed to lighten it.
- beat the eggs: Don’t step back while whisking the eggs and sugar over the steam (or, if you must, remove the mixing bowl from the heat first). This step creates the egg foam (technically a sabayon) that gives this French silk pie its distinctive airy texture. If you have any concerns about serving raw eggs, you can check the temperature with an instant-read thermometer; When cooked its temperature should be 160°F.
- Fold, don’t move: When adding whipped cream to the chocolate mixture, fold gently to keep the pie filling light and fluffy.
- Cool thoroughly: Let the pie set in the refrigerator for at least 4 hours (overnight is better). The longer cooling period helps the filling harden, resulting in longer, neater pieces.
- Garnish: To make picture-perfect chocolate shavings, stir vegetable peeler Against the edge of a thick chocolate bar in one quick motion. Large, thick chocolate bars work best and result in the most dramatic curls. Or, if you want to leave the curls, sprinkle a layer of cocoa powder on top just before serving.
- Use a hot knife to slice: Fill a tall glass with hot water and dip your knife in between each cut. Wipe the knife dry with a kitchen towel, then go inside. This way, you won’t drag the dark chocolate mousse through the freshly whipped cream topping.
