Rich, good, and quick. If you don’t have the crumb crust, just use a pie dish
Prep Time: 8 minutes
Ready In: 8hrs/ 8 minutes
340 semi-sweet chocolate, chopped
335ml heavy whipping cream
30g/ ¼ cup, icing sugar, sifted
1 ½ tablespoons, vanilla essence
1 (9 inch) cookie crumb crust or pie dish
In a sauce pan, combine the chocolate and half the cream, cook on high heat for one-two minutes stirring until smooth. Set aside to cool to room temperature, once cooled and not hard, stir in the sugar and vanilla essence.
In a small glass bowl, beat the rest of the cream until its smooth and double in size.
Beat in the chocolate mixture on high speed using a hand mixer. Add a third at a time until well mixed.
Spoon the mixture onto the crust or pie dish.
Refrigerate for at least seven to eight hours before serving.
Serve topped with whipped cream or ice cream.
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