Irresistible Amaretti and Ganache Pralinoise Pie

Name: Irresistible Amaretti and Ganache Pralinoise Pie
Total time: 3900 s
Yield: 6 servings
Ingredients: 5/9 pound Amaretti Cookies Italian almond biscuits; 7 tablespoons melted butter; 9/13 cup cream liquid, 35% fat mini; 1/2 pound chocolate Pralinoise; 2 6/7 tablespoons dark chocolate; 1 3/4 tablespoons unsalted butter

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Irresistible Amaretti and Ganache Pralinoise Pie Recipe

6Ingredients

390Calories

65Minutes

Description

There’s nothing more tempting than thick, chocolate satisfaction with a smooth, luxurious texture over an Amaretti cookie pie crust. Rich, velvety dark and milk chocolate are blended with smooth butter solidified by cream creates a moist chocolate filling. Cutting the butter into small chunks and adding slowly makes a glossy ganache. Unlike a normal pie crust, the crumbled Amaretti cookies are slightly bitter and have a drier texture, balancing the sweetness of the chocolate.

Ingredients

servings:

250 grams Amaretti Cookies (Italian almond biscuits)
100 grams melted butter
200 grams cream (liquid, 35% fat mini)
230 grams chocolate (Pralinoise)
30 grams dark chocolate
25 grams unsalted butter

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Directions

Preheat oven to 170 degrees Celsius.
Crush the amaretti into a thick powder, and mix with melted butter with a fork .
Line the bottom and sides of a pie plate with the amaretti butter.
Press with the back of a spoon.
Bake for about 5 minutes until golden.
Let cool.
Boil the cream in a saucepan .
Add the chocolates cut into small pieces.
Wait for 2 to 3 minutes before stirring to obtain a homogeneous ganache.
Add the butter in small pieces and mix gently.
Cover the amaretti with this ganache.
Let cool to room temperature, and then refrigerate.
You may freeze it for one hour for easier unmolding