Brazilian Dutch Pie: The International Dessert Of Your Dreams
Like many things from the kitchen we know and love today, ganache is said to have been invented by accident. According to legend, an apprentice at a 19th-century Parisian patisserie mistakenly poured some hot milk intended for another recipe into a bowl of chopped up chocolate. Angered by the young cook's clumsiness, the head confectioner stormed over to that side of the kitchen and called him a "ganache" — an imbecile. However, a quick taste test demonstrated that the "ruined" chocolate had turned into an extremely tasty cream. From then on, ganache has been used in cake making to create a whole host of wonderful desserts. And our Holland Style Pie is no different...
For the mousse:
- 10 fl oz cream
- 6¾ fl oz condensed milk (unsweetened)
- 7 oz soft butter
- ⅔ oz gelatin powder
- some water
For the ganache:
- 3⅓ fl oz cream
- 3½ oz dark chocolate
- 1¾ oz milk chocolate
- 1 tbsp vegetable oil
You'll also need:
- chocolate cookies
- Place chocolate cookies on the bottom and around the edge of a quiche dish.
- For the mousse, stir the gelatin powder into water. Add 10 fl oz of cream and condensed milk to the gelatin mixture in a pot and warm it up until the gelatin has dissolved. Place the pot in the refrigerator for one hour.
- In a separate bowl, whip the remaining 3⅓ fl oz of cream with the butter, before folding in the refrigerated mousse. Spoon the mixture onto the cookie base.
- Melt the ingredients for the ganache over a water bath and spread it on top of the mousse. Refrigerate the pie for 30 minutes.
You can find the instructions for the bonus recipe here.
You can enjoy a nice slice of this delicious cake with coffee or as a special dessert. And if anyone says: "I just want a small slice," then they truly are a "ganache." ;-)