Triple Chocolate Pie

Photography, Tango

  • Prep time 1 hour
  • Total time 7 hours & 30 minutes
  • Portion size 8 servings
  • Credits : Canadian Living Magazine


White Chocolate Whipped Ganache:
Cocoa Shortbread Crust:
Dark Chocolate Filling:


White Chocolate Whipped Ganache Place chocolate in heatproof bowl; set aside. In small saucepan, heat cream over medium heat until small bubbles form on side of saucepan. Pour over reserved chocolate and let stand 1 minute. Using whisk, mix until chocolate is melted. Cover surface of white chocolate mixture directly with plastic wrap. Let cool to room temperature; refrigerate for at least 6 hours. (Make-ahead: Can be refrigerated overnight.)

Cocoa Shortbread Crust Meanwhile, in food processor, combine flour, cocoa powder and icing sugar. Add butter and pulse until mixture reaches consistency
of coarse bread crumbs. In small bowl, combine egg yolk and 1 tbsp cold water. Pour into flour mixture and pulse just until combined (do not overmix). Press dough evenly into bottom and side of 9-inch fluted tart pan with removable bottom. Refrigerate for 30 minutes. (Make-ahead: Can be covered with plastic wrap and refrigerated overnight.) 

Preheat oven to 350°F. Using fork, prick dough all over. Bake in oven on middle rack, about 20 minutes. Let cool on wire rack.

Dark Chocolate Filling Meanwhile, in small bowl, sprinkle gelatin over 2 tbsp water; set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Set aside. 

In small saucepan, combine sugarand 3/4 cup of the cream. Heat over medium heat until sugar is dissolved. Remove from heat and add gelatin mixture, whisking until dissolved. Stir mixture into reserved melted chocolate. Let cool for 15 minutes. 

In separate bowl, using electric mixer on medium-high speed, beat remaining cream until stiff peaks form. Using spatula, gently fold one-third of the whipped cream into the chocolate mixture. Repeat twice with remaining thirds of whipped cream. Spread filling over cooled Cocoa Shortbread Crust. Smooth top with spatula, cover pan with plastic wrap and refrigerate until filling has set, about
4 hours. (Make-ahead: Can be refrigerated overnight.)

Using electric mixer on medium speed, beat reserved white chocolate mixture until soft peaks form. Using spoon, spread White Chocolate Whipped Ganache in centre of Dark Chocolate Filling. Sprinkle with choc­olate shavings.

Test kitchen tip

For this recipe, we’re using classic ganache—a mixture of cream and chocolate that’s whipped to achieve an airy texture. It’s important not to whip the mixture for too long or on too high a speed, as this can result in a grainy texture. If that does happen, the mixture can be melted and refrigerated until very cold before being whipped again.

Nutritional facts PER SERVING

  • Calories 675
  • Total fat 50 g
  • Saturated fat 31 g
  • Cholesterol 135 mg
  • Sodium 40 mg
  • Total carbohydrate 48 g
  • Fibre 4 g
  • Sugars 26 g
  • Protein 8 g
  • Iron 4.3 mg
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Baking & Desserts

Triple Chocolate Pie