Hi Bold Bakers, we are in the throws of baking season, my favorite time of the year and I’m
constantly trying to come up with easy, entertaining recipes that you can enjoy now, but also all
year round.
Because chocolate is always in season, I’m happy to partner with Ghirardelli to bring
you show stopping, no-bake, hot chocolate pies.
They have a cookie crust, a rich chocolate truffle filling and whipped, marshmallow merengue
on top.
I’m proud to partner with Ghirardelli chocolate, not just because of its taste and quality,
but also because it’s sustainably sourced from bean to chip.
And, it just makes life a bite better.
As always the recipe for this pie can be found on BiggerBolderBaking.com.
So let's talk cookies, I’m using graham crackers here but you can use any kind of
plain, vanilla cookie that you like.
Also what would work really well in this recipe is ginger nut because ginger and chocolate
go really well together.
So just add those into your bowl.
Next we’re gonna follow that with a little bit of melted butter, and just give it a mix
together until it kinda resembles wet sand.
You wanna make sure all the cookies are coated in butter so we have a nice firm crust.
So that’s our cookie crust, like I said this is a no-bake pie so we’re gonna breeze
right through this.
The next step is we’re gonna fill up our little pie pans.
So these are my little pie pans, they’re 4.5.
inches wide you can also make one big pie in a 9” tin and that will work really well
too.
So all I’m gonna do now is divide my cookie crust up into four pans.
So now with a clean pair of hands I’m gonna go in with my fingertips because it’s just
easier, and shape the cookie crust into the pan.
While you’re doing this just make sure it’s nice and compact because you want to make
sure that your cookie crust holds up well.
And just be sure to bring it up the sides so you get the whole tin and this will just
make for beautiful presentation.
These are looking great, I’m gonna pop them into the fridge so they can firm up and set,
while we make my favorite part, the chocolate truffle filling.
So the star of the show here is chocolate.
So here I have some Ghirardelli 60% cacao bittersweet chocolate chips.
I love these guys because it’s the right amount of bitter and sweetness.
I’m just gonna go ahead and add those to my bowl.
Now what we want to do is melt this chocolate very gently, you want to do this over a Bain
Marie or pop it into the microwave.
Just keep a close eye on it so it doesn’t get too hot.
So I melted our chocolate very gently, it didn’t take long at all.
So what I’m going to do is set this over to the side and we’re going to whip up our
cream.
So into my bowl I’m going to add in some heavy whipping cream.
You want to make sure this cream whips up well, so something around 35% fat content.
So now for this cream, you want to whip it until it’s soft peaks, you don’t want
to go too far.
So this will only take around 2 minutes or so.
You want it kind of billowy.
So there’s our cream, this is the perfect consistency, I’m going to bring back in
our chocolate.
Now into this I’m going to add a little bit of vanilla extract, and a little bit of
salt.
I love to add both of these ingredients because they really enhance the flavor of the chocolate.
Just give them a little stir in, and then we’re going to bring in our whipped cream
and put all of that in there.
And then with a spatula, just swiftly fold this together.
Just fold it until the chocolate has fully combined with the cream.
Now the reason you don’t want to whip the cream too much when we started is because
we’re folding it with chocolate and the chocolate will actually set it firmer so you
wan’t everything to be nice and soft.
Just to add in our filling I’m going to add in an extra hit of chocolate.
I have some Ghirardelli semi-sweet premium baking chips and I’m going to add a few
of those into my filling.
This will just add extra flavor and also a nice texture.
You can pick up Ghirardelli chocolate in all good grocery stores across the US.
Ok so that’s our filling, really easy to make.
I’m gonna set this to the side and we’re going to bring in our pie pans.
Our cookie crust has set so just divide your filling between the four pie pans.
And like I said, this will also make one big 9” pie.
And then just with a little spoon, you don’t have to be really particular about this because
you want it to have a little bit of texture, just smooth out the filling all the way to
the edge of the pie crust.
Really easy technique, no fuss at all.
These little pies will take no time at all to set so we’re going to pop them back into
the fridge while we make our marshmallowy merengue topping.
I love this marshmallowy topping because it’s really easy to make.
Here I have a nice large glass bowl and not it I’m gonna add in some egg whites, a little
bit of sugar and a little bit of cream of tartar now if you don’t have cream of tartar
yes you can still make this merengue however it does just stabilize the eggs and make them
a bit firmer so if you have it, use it.
Now what we’re gonna do is take this bowl, put it over a pot of simmering water, and
we’re just going to heat treat our eggs, and what we’re going to do here is just
let the heat get through our egg whites, let them get nice and warm.
Because we’re not technically cooking this in an oven, this will cook your egg whites
and make them safe to eat.
So you’re going to want to do this for around 2 minutes or so, so when you put your finger
in the middle and the egg whites are warm, then that’s perfect you can take it off
the heat.
Now all we have to do is just get a hand mixer, or you can do it over a stand mixer, we’re
gonna whip this up until it get’s really lovely and shiny.
So I’ve been whipping this on high speed for around 5 minutes and it’s really lovely
and thick, so we’re gonna stop now and bring our pies and assemble our dessert.
So our pies are set and I very carefully took them out of the tins.
Here I have my merengue in a piping bag, however, you don’t need to put yours in a piping
bag you can just dollop it on it’ll look really good.
I just want to give mine a certain shape.
And then what you want to do is just generously pipe on your merengue onto each pie.
I do it a little bit in the middle so you can still see the crust, the filling and then
the merengue separately.
Gorgeous.
Don’t be shy with the merengue now, nobody’s going to be mad at you for putting on too
much merengue.
As you can see, I like to pile mine on really high.
So now you can eat these as is but I have this handy little blow torch, it’s really
handy for chefs to have in their kitchen I use it every so often and it’s really useful.
All you want to do is just very lightly, toast the merengue.
You can also do this step under the grill just keep your eye on it.
So you can see why I call this a hot chocolate pie, decadent chocolate with a marshmallowy
top and then the bonus of the cookie.
Now the best thing about these guys is that they’re ready to eat straight away.
Oh my gosh.
Oh, my gosh.
It’s so decadent, it’s kind of a sophisticated dessert, it’s classy, the bittersweet chocolate
makes it really rich it just has that perfect balance between sweetness, then the marshmallow
on top.
Oh my gosh, and then who doesn’t love a cookie crust.
This is without a doubt going to be a big hit at my family table.
A huge thanks to Ghirardelli for sponsoring this video, it definitely makes life a bite
better.
I’ll see you back here really soon for more Bigger Bolder Baking.