I felt it necessary to mention the fruit in the title due to the large amount of cream, chocolate and butter that you will find in this pie. This is now me new go to pudding recipe as it looks impressive and can be made quickly and simply, and oh yeah it tastes amazing. This was one of the things I served on my New Years day brunch and am just itching to make it again but even with the generous appetites that Joe and I have we can’t manage a whole one by ourselves, not quite.
you will need;
400g packet digestive biscuits
200g dark chocolate
200g white chocolate
250ml double cream
1/4 cup cornflour
4 egg yolks
1tsp vanilla essence
2 cups of mixed berries
So you see lots of butter and cream but no added sugar and plenty of fruit. Also the egg yolks will be heated through so safe for pregnant ladies to chow down on too.
- Break your biscuits into crumbs, you can use a food processor for this to save time or just beat them with a rolling pin in a bag. The second method is a great stress reliever. Meanwhile melt the dark chocolate over a pan of water, (you know my feelings on microwaved chocolate), once melted add the butter. Once the chocolate and butter are melted together pour into the bowl of biscuit crumbs and mix well.
- Transfer your coated crumbs to a cake pan and press into the bottom and sides to make a base. Leave this to chill in the fridge whilst you make the filling.
- Separate your eggs, remember you can freeze the egg whites so they are not going to waste.
- In a pan gently heat the cream and vanilla. Whilst that is warming, not bubbling, melt the white chocolate over a pan of water. Take care white chocolate catches easily.
- Whisk the egg yolks and cornflour together and then mix into the the white chocolate once it has fully melted.
- Remove the chocolate and the cream from the heat. Slowly add the cream to the white chocolate and egg mixture.
- Once this is fully incorporated return the bowl to sitting above a pan of water.and gently whisk until the mixture begins to thicken.
- Transfer the thicken mixture to the biscuit base and return to the fridge for at least 3 hours. When you are about to serve cover the top in fruit. You can leave it out on the table but after an hour it may need to be returned to the fridge for the cream to hold the thick consistency.
This keeps for around 3-4 days, if it lasts that long!