To prevent this, slowly add about ½ a cup of the hot milk into the egg yolks and cornstarch and whisk constantly. If you were to pour the egg yolks directly into the hot milk mixture, they would immediately curdle and you'd end up with scrambled eggs inside your filling. Temper the egg yolks- tempering is a process designed to slowly heat up the egg yolks before adding them directly into the pot of hot liquid.Just scrape that into the pot and then pour the remaining liquid coconut milk, the half and half, sugar and salt and as it cooks, the solids will melt. When you first open the can, there will be a fairly thick layer of solid coconut milk. It's super important to use the full-fat coconut milk. Full-fat coconut milk- Many coconut cream pies use just half and half or full milk as the base.While it's pretty quick and easy to whip up, follow these steps for the best results! The coconut filling is a cross between a pudding and a custard that is thickened with both egg yolks and cornstarch. Pour the cream over the chocolate and butter and then cover the bowl with foil or plastic wrap and let it sit for a few minutes.Īfter sitting for 3 or 4 minutes, stir the mixture until a smooth, thick ganache forms. In a small saucepan, heat the cream over medium heat just until small bubbles form at the edge of the pan. Add the cubed softened butter to the chocolate. Place the chopped chocolate into a heatproof bowl. The easiest way to chop chocolate is to use a serrated knife. To start the ganache, finely chop the chocolate. If you don't have unsalted butter, salted butter can easily be used with similar results in the ganache recipe. Unsalted Butter: Have the butter at room temperature so it will melt easily.If you do use chocolate chips, use a higher-quality brand as it will melt better. Ideally use bar chocolate as opposed to chocolate chips. Bittersweet Chocolate: Try to use as high-quality chocolate as you can find.This chocolate ganache is comprised of only 3 ingredients: Then it goes into the oven for around 8 minutes and that's it! How to make chocolate ganacheĬhocolate ganache is a rich, silky fudge-like consistency. Make sure to press it tightly into the dish, using the bottom of a cup to pack it down. Then simply add the brown sugar and melted butter and press it into the pie dish. I love, love, love my Cuisinart food processor for this task but you can also throw them into a zip-top bag and crush them using a rolling pin or can. Simply crush graham crackers until they are fine crumbs. Graham cracker crusts are super simple to make. For this chocolate coconut cream pie, I swapped the more traditional pastry crust for a graham cracker one. This may be blasphemous, but I prefer a buttery, crunchy graham cracker crust to a typical flaky pie crust. You won't go back to regular coconut cream pie after this! Easy graham cracker crust A creamy coconut cream filling is layered on top and the whole pie is finished off with fresh whipped cream and toasted coconut. Swap that pastry crust with an easy graham cracker crust and then add a layer of decadent bittersweet chocolate ganache. Kick your regular coconut cream pie up a notch with this delicious chocolate coconut cream pie.
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