intervals, stirring after each interval, until melted and smooth. In a large bowl, by hand with a whisk, whip the eggs and egg yolks. Whip in the heavy cream, salt, and vanilla. Whisk in the chocolate mixture until thoroughly combined.
3. Divide the batter evenly among the prepared ramekins and place on a baking sheet. Bake for 16 to 20 minutes, or until the outsides of the cakes start to set and feel firm to the touch and the insides are still wiggly and soft when you poke them in the center. Remove the cakes from the oven and let them sit for a few minutes to firm up.
4. Run a knife around the cakes and carefully invert onto serving plates. Serve immediately with a little unsweetened whipped cream.
TRUFFLE CHOCOLATE CREAM PIE
Unbelievably, this rich, decadent pie contains no added sugar. Our workhorse recipe for flaky pie dough makes a perfect crust for the double chocolate layers. One is creamy light mousse and the other, a dense, chocolate-rich truffle base. The total amount of sugar in the chocolate in this recipe clocks in at around 140 grams (about 3 / 4 cup), or about 18 grams of sugar per slice of pie.
MAKES
ONE
9-IN [23-CM] PIE
DARK CHOCOLATE MOUSSE
360 g/1 1 / 2 cups heavy cream
100 g/3 1 / 2 oz bittersweet chocolate, finely chopped
Pinch of kosher salt
PÃTE BRISÃE
140 g/1 cup all-purpose flour
1 / 4 tsp kosher salt
130 g/9 Tbsp cold unsalted butter, cut into 9 pieces
1 egg yolk
2 Tbsp cold whole milk
CHOCOLATE TRUFFLE FILLING
180 g/ 3 / 4 cup heavy cream
120 g/ 1 / 2 cup whole milk
250 g/9 oz bittersweet chocolate, finely chopped
2 egg yolks
2 Tbsp unsalted butter
1 / 2 tsp kosher salt
Approximately 3-in [8-cm] block of bittersweet chocolate, at warm room temperature, for garnish
1. To make the mousse: Heat the cream in a small saucepan over medium heat until it is scaldedâthat is, small bubbles form on the edges of the cream and it almost, but not quite, comes to a boil. Place the chocolate in a medium bowl and pour the hot cream on top. Add the salt and whisk until the chocolate is completely melted. With a rubber spatula, scrape the chocolate mixture into an airtight container and refrigerate overnight.
2. To make the pâte brisée: Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the flour and salt for 10 to 15 seconds, or until mixed. Add the butter and beat slowly for 45 to 60 seconds, or just until the flour is no longer bright white, holds together when you clump it, and there are still lumps of butter the size of a pecan throughout. In a small bowl, whisk together the egg yolk and milk and add all at once to the flour-butter mixture. Beat very briefly on low speed for 20 to 30 seconds,
just
until it barely comes together. It will look really shaggy and more like a mess than a dough.
3. Dump the dough out onto a work surface and gather it into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is called
fraisage
and makes for a very flaky pie dough.) Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough can be stored in the refrigerator for up to 4 days (wrapped in another layer of plastic wrap if storing for more than 1 day) or in the freezer for up to 4 weeks.
4. Remove the pastry dough from the refrigerator and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1 / 2 in [1 cm] thick. Generously flour your work surface and the dough disk. Carefully roll out the disk into a circle about 12 in [30 cm] in diameter. Make sure the table you are rolling on is well floured so that the dough does not stick to it; likewise make sure the disk itself is floured
3. Divide the batter evenly among the prepared ramekins and place on a baking sheet. Bake for 16 to 20 minutes, or until the outsides of the cakes start to set and feel firm to the touch and the insides are still wiggly and soft when you poke them in the center. Remove the cakes from the oven and let them sit for a few minutes to firm up.
4. Run a knife around the cakes and carefully invert onto serving plates. Serve immediately with a little unsweetened whipped cream.
TRUFFLE CHOCOLATE CREAM PIE
Unbelievably, this rich, decadent pie contains no added sugar. Our workhorse recipe for flaky pie dough makes a perfect crust for the double chocolate layers. One is creamy light mousse and the other, a dense, chocolate-rich truffle base. The total amount of sugar in the chocolate in this recipe clocks in at around 140 grams (about 3 / 4 cup), or about 18 grams of sugar per slice of pie.
MAKES
ONE
9-IN [23-CM] PIE
DARK CHOCOLATE MOUSSE
360 g/1 1 / 2 cups heavy cream
100 g/3 1 / 2 oz bittersweet chocolate, finely chopped
Pinch of kosher salt
PÃTE BRISÃE
140 g/1 cup all-purpose flour
1 / 4 tsp kosher salt
130 g/9 Tbsp cold unsalted butter, cut into 9 pieces
1 egg yolk
2 Tbsp cold whole milk
CHOCOLATE TRUFFLE FILLING
180 g/ 3 / 4 cup heavy cream
120 g/ 1 / 2 cup whole milk
250 g/9 oz bittersweet chocolate, finely chopped
2 egg yolks
2 Tbsp unsalted butter
1 / 2 tsp kosher salt
Approximately 3-in [8-cm] block of bittersweet chocolate, at warm room temperature, for garnish
1. To make the mousse: Heat the cream in a small saucepan over medium heat until it is scaldedâthat is, small bubbles form on the edges of the cream and it almost, but not quite, comes to a boil. Place the chocolate in a medium bowl and pour the hot cream on top. Add the salt and whisk until the chocolate is completely melted. With a rubber spatula, scrape the chocolate mixture into an airtight container and refrigerate overnight.
2. To make the pâte brisée: Using a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat the flour and salt for 10 to 15 seconds, or until mixed. Add the butter and beat slowly for 45 to 60 seconds, or just until the flour is no longer bright white, holds together when you clump it, and there are still lumps of butter the size of a pecan throughout. In a small bowl, whisk together the egg yolk and milk and add all at once to the flour-butter mixture. Beat very briefly on low speed for 20 to 30 seconds,
just
until it barely comes together. It will look really shaggy and more like a mess than a dough.
3. Dump the dough out onto a work surface and gather it into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your palm down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is called
fraisage
and makes for a very flaky pie dough.) Wrap the dough tightly in plastic wrap and press it down to make a flattened disk. Refrigerate for at least 1 hour before using. The dough can be stored in the refrigerator for up to 4 days (wrapped in another layer of plastic wrap if storing for more than 1 day) or in the freezer for up to 4 weeks.
4. Remove the pastry dough from the refrigerator and knead it slightly to make it malleable if it feels stiff. Using a rolling pin, press the dough to flatten it into a disk about 1 / 2 in [1 cm] thick. Generously flour your work surface and the dough disk. Carefully roll out the disk into a circle about 12 in [30 cm] in diameter. Make sure the table you are rolling on is well floured so that the dough does not stick to it; likewise make sure the disk itself is floured
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