I love full body flavours and textures, the inspiration for this pie was sitting down with a nice cup of espresso eating a handful of chocolate coated almonds. The flavours in this pie are bold and intense but well balanced. There are a few layers that lighten up the intensity of the espresso – the meringue, baked mousse and richer glaze all sitting perfectly in the crumbly pastry crust.
Enjoy this elegant but bold pie.
Choc, Almond & Espresso Pie
- Total Time: 1 hour 50 minutes
- Yield: 1 pie 1x
Ingredients
Units
Scale
Pie Crust
- 200g All Purpose Flour
- Pinch Sugar
- Pinch Salt
- 115g Cold Butter u/s
- 32g Iced Water
- 1g Cinnamon
- Pinch Pepper
Chocolate Almond Meringue
- 50g Egg Whites
- 30g Brown Sugar
- Pinch Cream of Tartar
- 80g Icing Sugar
- 50g Dark Chocolate
- Pinch Sea Salt
- 35g Roasted Slivered Almonds
Baked Chocolate Coffee Mousse
- 63g Butter u/s
- 63g Dark Chocolate
- 63g Brown Sugar
- 2 Eggs Separated
- 35g Coffee, Espresso
- 2g Coffee, Freeze Dried
Rocher Glaze
- 60g Dark Chocolate
- 20g Slivered Almonds, Roasted
- 15g Vegetable Oil
- 1g Salt
- 60g Milk Chocolate
- 20g Slivered Almonds, Roasted (2)
- 15g Vegetable Oil (2)
- 1g Salt (2)
Instructions
Pie Crust:
- Mix all ingredients together in a bowl and use your fingertips to incorporate the butter into the flour mix
- Finish the dough by smearing it on the counter
- Place dough in fridge for 30-60minutes
- Roll the dough out and line the pie tin
Chocolate Almond Meringue:
- In a mixing bowl with a whisk attachment, whisk the egg whites, cream of tartar, coffee and brown sugar until stiff peaks
- Fold through icing sugar, salt and melted dark chocolate
- Sprinkle the slivered almonds
- Bake for 30mins at 170 degrees celsius
- Leave aside until the mousse is ready
Baked Chocolate Coffee Mousse:
- Melt chocolate and butter together then add the coffees and mix together
- Whip egg yolks and sugar until stiff peaks
- Whip egg whites until stiff peaks
- Fold both the egg yolk mix and egg whites into the chocolate
- Pour the mousse on top of the baked meringue and bake at 190 degrees celsius for 20 minutes
Rocher Glaze:
- Melt the dark chocolate with the oil and add the almonds and salt
- Do the same process with the milk chocolate
- Pour the glaze over the pie and chill for 30 minutes before cutting and serving
- Prep Time: 60
- Cook Time: 50
