because it’s raining
because after a whole month of intense running training I’ve now injured my ankle and I’m forced to rest for 1 whole week
because I’ve had 5 lindt chocolate bars in the past 36 hours
and because I love chocolate and coffee
I’ve decided to bring to the front page these fab walnut-mocha mini pies. I made them a very long time ago, in what I call “my previous life”, tho it is still one of my favorite dessert.
Enjoy my friends
I found this recipe on Ree’ s website a few months ago and I couldn’t help but try and make it and when I did, oh when I did…I fell in love with this pie! I did slightly modify it…but you know me, I gotta put my personal touch on what I cook..
Friday night chef Mike, from BCB, texted me to invite me to his place on Monday for a sushi dinner…of course I said yes and of course I offered to make a pie as a dessert for the night! I was sooooooo excited. Finally, FINALLYYYY I could make Ree’s Mocha Silk Pie again!
The first time I made this pie following Ree’s instructions I got a slightly too thin crust, so this time I tried doubling the quantity for the crust and it went much better 🙂
Making the filling can take a bit of a nerve, but it is totally worth it! The cream is so soft, and fluffy and delicious I couldn’t avoid scraping the side of the bowl and leaking the spoon, I just could not not doing it (sorry for the double negative).
Make this pie, please
for your lover
for your kids
for your friends…
…they will all be grateful you did!
for the crust
- 1 cups walnuts (caramelized)
- 1-1/2 cups crumbled digestive cookies
- 65 g butter
for the filling
- 1/2 cup butter
- 1/2 cup sugar
- 1 tbsp. coffee
- 1 tsp kahula
- 45 g semi sweet chocolate
- 2 whole eggs
- 1 whole large banana
Grab the caramelized walnuts
Mince them up and add them to the finally processed digestive cookies
Melt the butter, pour it in and stir well with a spoon. Cover 12 muffin cups with wrapping paper and divide the mixture pressing it down at the bottom of each muffin cup. Refrigerate while you prepare the filling
In a bowl of your electric mixer combine sugar, butter, 1 tbsp. of cooled strong espresso and 1 tbsp. of Kahlua. Cream until fluffy
In a double sauce pan melt the chocolate, let it cool down
Then pour it into the batter
Now add the 2 eggs over a 10 minute period, meaning add one egg and beat for 5 min
then add an other egg and beat for 5 min. By this time you should have a light and fluffy cream…
Slice up the banana. Take the crust out of the fridge, place one slice of banana on top of each crust
then pour the cream on top, dividing it evenly between the 12 servings
Decorate with an additional slice of banana on top – Refrigerate for at least 2 hours
then serve it!