At our house it is said “we love a little pie with our whipped cream”. It’s true we do love some fresh whipped cream on whatever kind of pie we are having. I know this confession may shock some people but at our home it’s just the way it’s done. This is okay by me cause I love rich creamy luscious whipped cream!
With that being said I thought I’d share a little whipped cream secret with you I’ve had mine from years and love it! But apparently they are not as common as I had thought. I’ve had several friends and family ask me where I got such a neat kitchen gadget. So here it is and I’m sure you’ll use it as often as I do.
My baby loves (don’t tell him I called him that he’s 19 and thinks he’s all grown up but I got news for him he’s still my baby) LOVES chocolate cream pie! So when he had some friends over for labor day I made his fave. And, yes they loved it!
Chocolate Cream Pie:
• 2 tablespoons unsalted butter
• 1 1/3 cups semi-sweet chocolate disks or, chopped
• 1 teaspoon real vanilla extract Not that imitation stuff
• 2/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon sinfully rich espresso powder, optional; for richer chocolate flavor
• 1/8 teaspoon salt
• 3 large egg yolks
• 2 cup heavy cream, divided
• 1 cups milk
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
For the Crust:
1 Chocolate cookie crust
1) Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
6) Whisk until the chocolate is melted and the mixture is smooth.
7) Pass the filling through a strainer into a bowl to remove any lumps.
8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
1) Place the heavy cream in a chilled mixing bowl.
2) Whip until the whisk begins to leave tracks in the bowl.
3) Add the sugar and vanilla and whip until the cream holds a medium peak.
1) Transfer the cooled filling to the chocolate cookie crust. Level the top with the back of a spoon or an offset spatula.
2) Spoon or pipe the whipped cream on top.
3) Chill the pie until ready to serve. Note: If you’re not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.
iSi Mini easy whip is used in restaurant and bakeries to dispense their fancy whipped cream for desserts and drinks like hot chocolate or frapps.
It’s so simple to use and keeps your whipped cream fresh for about 3 weeks!
Mine is a iSi mini easy whip I bough mine years ago but you can find them on http://www.Amazon.com for the starter kit it’s around $40.00 but you will use it for years.
http://www.webstaurantstore.com Carries the N2O Cartridge for Whipped Cream Dispensers – 24 / Box for around $8.50 they also have White 1/2 Liter Whipped Cream Dispenser $22.50. I’m not certain how well this brand works.
Some people come into our lives and quickly go. Others stay for a while, leave foot prints on our hearts and we are never ever the same.