Essentially, it is a crust and chocolate, which in my book, equals perfection.
I have made this so many times I have lost count! This is my go-to recipe when I need something decadent and beautiful. And it is perfect for dinner parties, birthday parties, bridal parties or pity parties.
Believe me, I know this.
So, are you ready to whip this up? Of course you are.
For the crust, you can always use store-bought. That would make this recipe even easier! But, if you prefer the homemade kind like I do, here is how I do it:
Grab your favorite pie crust recipe (I'll give you mine), a large bowl, a tart pan, a rolling pin and flour.
First add flour and a pinch of salt...
...and some shortening.
SIDE NOTE: I realize that there is a world-wide debate going on about shortening vs. butter in pie crusts. And here is what I have to say about that: do whatever floats your boat! I grew up making shortening-based pie crusts but if you have one that includes butter, that will work beautifully as well!
Mix together using a pastry cutter.
Add 1 tablespoon of COLD water at a time until you get the consistency you desire (usually about 4-6 if you are making a 10" pie crust)
And mix until just combined. Do not over mix or the dough will become tough.
Cover dough and refrigerate for 20-30 minutes.
Once dough is s chilled, sprinkle flour on a flat surface.
And shape dough into a disk, like so.
Sprinkle the dough and the rolling pin with flour and roll out until it is large enough to fit your tart pan.
SIDE NOTE: If your crust tears, don't stress out! Just patch it together and roll again. I am all about low-stress cooking and pie crusts should not cause ulcers.
Once your crust is the desired size, slowly roll it up on the rolling pin, loosely.
And then slowly unroll it on your tart pan.
Mold the crust into the tart pan, trim the edges and using a fork, poke holes into the bottom of the crust. This will help it to not puff up while it is baking.
SIDE NOTE: If you have left-over pie crust pieces, lay them on a cookie sheet and sprinkle cinnamon and sugar on top and pop them in the oven until golden around the edges. This makes for the most amazing mid-baking snack!
After you have poked a few holes, line the crust with foil...
...and fill with pie weights or beans. I use beans. They are cheaper. And I reuse mine over and over again until they are no longer look like beans...more like burnt pebbles. These also help to keep the crust from puffing up in the oven.
Place the pie crust on a cookie sheet and bake.
Now, to make the chocolate ganache or as I like to call it, "liquid heaven of all that is right in the world":
Heat heavy cream and pinch of salt in a heavy saucepan on medium-low until the cream begins to simmer around the edges.
Next, add your chocolate. As always, I prefer Ghiradelli's 60% dark chocolate but you can use any good-quality chocolate you can find.
Remove from heat and slowly stir, allowing the chocolate to melt.
The end result will look like this: smooth and shiny. And very, very delicious.
This, my friends, is how you make ganache.
Pour the ganache into the baked crust...
...and spread out.
Try not to stick your face in it.