Sumptuous chocolate coffee pie made with a generous glossy ganache and a mile high Italian meringue. The perfect dessert for great occasions.
Here’s to a beautiful dessert for the holidays. I wish you could grab a slice through the screen too! For this recipe, I’m honored and very excited to partner with Peugeot Saveurs for a beautiful manual coffee mill giveaway! To all coffee lovers (and I know you are), this will be the perfect gift to add to your Christmas list. I have partnered with Peugeot Saveurs earlier this year and litterally fell in love with their pepper mills, coffee mills, as well as their amazing selection of peppercorns, salt and spices from all over the world.
Coffee mills have evolved considerably over time, but there is nothing more charming than a hand-made wooden coffee mill, like the kind our grandparents and our great grandparents used to have. Somehow, it seems that this coffee mill never grows old and is still today a great asset to your kitchen. Not to mention that true coffee connoisseurs know how important it is to grind coffee as close as possible to the brewing process in order to get powerful and full-bodied aromas.
Instagram giveaway : win the Antique manual coffee mill
To all coffee lovers, this is for you! Tune to Instagram and get a chance to win an Antique Manual Coffee Mill, with double chances to win:
- 1 coffee mill to win if you live in USA and Canada
- 1 coffee mill to win if you live in France
You have until Wednesday next week to win your dream gift for Christmas. Good luck to everyone!
I take the opportunity of this giveaway to share with you my brand new recipe prepared with freshly ground coffee beans. It might seem a little bit advanced at first, but if you pay attention to the instructions below, your dessert will be equally beautiful!
It’s an easy one: just mix Digestive or Graham Cracker Biscuits with cocoa and melted butter, and press the mixture onto the bottom and the sides of the pie dish. Let chill in the refrigerator until firm. A little trick to avoid having your crust falling apart when you serve the pie: make the sides thick enough. Alternatively to this coco crumb crust, you can go for this fabulous shortbread crust or this cocoa crust, that both will work beautifully for this pie too.
The chocolate ganache
Now let’s prepare the chocolate ganache and add our freshly ground coffee beans (with the help of the adorable Antique coffee mill). It seems rather simple indeed, but for some reasons I always mess up this part. I get my chocolate ganache lumpy with chocolate pieces that just don’t ever melt. This is so frustrating! Thankfully I learn from my mistakes over time, and here’s what you need to keep in mind:
- To ensure a perfect ganache : cut the chocolate in very tiny pieces, ideally the size of chocolate chips. This might seem like a simple or beginner’s advice but it will really help your chocolate to melt evenly.
- To rescue a broken ganache : transfer a few tablespoons of ganache to a small bowl; add 2 tablespoons of heavy cream and melt in the microwave. Stir well, until all the chocolate broken pieces melt down. Add to the remaining ganache. If needed, repeat the process.
I went here for an Italian meringue, which is by far my absolute favorite. Generous, glossy, elegant, it’s just the best to me. The only thing is that it can be a little technical as you will need to use a thermometer to ensure your syrup is at the exact needed temperature. If you do not have any thermometer of if the technique scares you a little, simply go for a classic meringue.
You will also notice that my meringue is very high, which gives this sumptuous shape to the pie. That being said, you can cut the proportions by half and still be able to cover the whole pie. Last but not least, if you do not have a cooking torch, do not place your Italian meringue in the over to brown on the top or the chocolate will melt.
And now, let’s make ourselves a fine good cup of Joe to serve along this beautiful pie!
- 6 ounces (170g) graham crackers, ground
- 1 stick (4 ounces / 115g) unsalted butter, melted
- 1 ounce (30g) bittersweet chocolate, melted
- 12 ounces (340g) bittersweet chocolate, finely chopped*
- 2 Tablespoons unsalted butter, diced
- 1¼ cups (300 ml) heavy cream
- 2 Tablespoons finely ground coffee beans
- 1 cup (200ml) water
- 1 cup (200g) caster sugar
- 4 egg whites
- Mix graham crackers crumbs, chocolate and butter in a small bowl. Press mixture onto bottom and up sides of a pie dish, previously greased. Chill in the refrigerator until firm, about 30 minutes.
- Place chocolate chopped into pea-size pieces in a large bowl together with diced butter.
- Bring cream, coffee and two tablespoons water to a boil in a small saucepan. Remove from heat, cover and set aside for 5 minutes.
- Drain the cream mixture through a fine-mesh sieve into the bowl with chocolate and butter, and discard solids. Stir until ganache is smooth.
- Pour into the chilled crust, smooth out the top, and chill until set, about 1 hour.
- Pour water and sugar in a small saucepan, and heat the syrup to 240°F (115°C) without stirring.
- When the temperature approaches 230°F (110°C), start beating the whites with an electric mixer or ideally in the bowl of a food processor. When they are foamy but not yet firm, very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.
- Once you've added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches stiff peaks.
- Spoon the meringue over the ganache, swirling decoratively, and toast with a kitchen torch until golden brown in spots, if desired.
Shop the recipe
Here are some items I used for the recipe:
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