Creamy 3-chocolate pie: the perfect classic dessert for Christmas with the family

Hello, everyone, today we’re going to learn how to make Homemade pie using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Creamy 3-chocolate pie

The Three Chocolate Tart is an elegant dessert that combines a crunchy cookie base with smooth layers of dark, milk, and white chocolate. Perfect for Christmas or special occasions. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

For the Cookie Base:

• 1 ½ cups crushed cookies (about 5.3 oz)
• 3 tablespoons melted butter (about 1.4 oz)
• 1 tablespoon milk (about 0.7 fl oz)

For the Chocolate Layers:

• 5.3 oz dark chocolate
• 5.3 oz milk chocolate
• 5.3 oz white chocolate
• 3 cups heavy cream (1 cup per layer)
• 3 cups milk (1 cup per layer)
• 3 tablespoons curd powder (1 tablespoon per layer, about 0.4 oz)

Instructions:

Preparing the Cookie Base:
Start by crushing the cookies until they reach a fine texture. Next, combine the crushed cookies with melted butter and milk, mixing until a uniform dough forms. Line the bottom of a removable-bottom pan (8-9 inches in diameter) with parchment paper. Press the cookie mixture into the pan using the bottom of a glass or spoon to compact it well. Place in the refrigerator while preparing the layers.

Dark Chocolate Layer:
Heat 1 cup (250 ml) of heavy cream in a saucepan and add the chopped dark chocolate. Stir constantly until the chocolate is fully melted. In a separate bowl, dissolve 1 tablespoon (12 g) of curd powder in 1 cup (250 ml) of cold milk and pour it into the saucepan. Cook over medium heat, stirring constantly, until it begins to boil. Let it boil for 1-2 minutes, then remove from heat. Carefully pour the mixture over the cookie base, using the back of a spoon to prevent impact. Allow it to cool.

Milk Chocolate Layer:
Repeat the same steps as the previous layer, but with milk chocolate:

1 cup (250 ml) heavy cream
1 tablespoon (12 g) curd powder
1 cup (250 ml) milk
Before pouring this layer, gently scrape the surface of the dark chocolate layer with a fork to help the new layer adhere. Pour carefully and allow it to set.

White Chocolate Layer:
Follow the same process as the previous layers, but using white chocolate:

1 cup (250 ml) heavy cream
1 tablespoon (12 g) curd powder
1 cup (250 ml) milk
Once again, gently scrape the surface of the previous layer with a fork before pouring the final layer. Place the dessert in the refrigerator for at least 3 hours, or overnight.

Finishing Touches
Carefully remove the dessert from the pan. For decoration, top with grated dark chocolate, fresh red berries (such as raspberries), or sliced almonds. Serve well chilled and enjoy!

Tips for Success:

• Prevent loose layers: Always scrape the surface of each layer with a fork before adding the next one.
• Pour carefully: Use the back of a spoon to soften the impact when adding layers.
• Curd substitutions: Replace curd powder with 4 sheets of hydrated gelatin or 1 teaspoon (5 g) of agar-agar per layer.
• Easy unmolding: Freeze the dessert briefly to make unmolding easier. If you do this, thaw it in the refrigerator before serving.

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