Velvet Dark Chocolate Pie is your ticket to dessert heaven — a rich, creamy indulgence that's perfect for any occasion. With its silky chocolate filling and crunchy almond crust, it’s a treat that promises to delight chocolate lovers.
The base of our pie starts with almond flour, which gives the crust a nutty flavor and a gluten-free twist. Butter holds the crust together while adding a delightful richness. A touch of granulated sugar sweetens the deal.
For the filling, heavy cream provides the luscious, creamy consistency, while dark chocolate is the star, offering deep cocoa notes. We also add cocoa powder to intensify the chocolate flavor. Powdered sugar adds just the right amount of sweetness without the grittiness.
Vanilla extract enhances the overall flavor, and a pinch of salt balances the sweetness. Finally, roasted almonds are sprinkled on top for a satisfying crunch.
This pie is a standout on its own, but you can pair it with a scoop of vanilla ice cream for an extra indulgent treat. A few fresh raspberries or strawberries on the side offer a refreshing contrast and brighten up the plate.
First, preheat your oven to 350°F. This ensures that your crust bakes evenly. In a mixing bowl, combine the almond flour, melted butter, and granulated sugar. Mix until everything is well incorporated. Press this mixture firmly into a 9-inch pie pan, making sure it’s even all around the edges. Pop it in the oven and let it bake for about 10-12 minutes, or until it turns a lovely golden brown. Once done, set it aside to cool.
Next up is the filling. In a saucepan over medium heat, warm 2 cups of heavy cream until it just starts to simmer. Be careful not to let it boil. Remove it from the heat and add the chopped dark chocolate. Let it sit undisturbed for a minute, then stir until the chocolate is completely melted and smooth. Stir in the cocoa powder, 1/4 cup of powdered sugar, vanilla extract, and salt. Mix well to ensure everything is combined.
Pour the chocolate mixture into the cooled crust. Smooth it out with a spatula for an even surface, then refrigerate for at least 4 hours to set. For the whipped cream topping, beat the remaining 1 cup of heavy cream with 1/4 cup of powdered sugar until soft peaks form. You can spread this over the chilled pie or use a piping bag for a decorative touch. Just before serving, sprinkle the roasted almonds on top for that extra crunch.
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