This following recipe is one of my favorites – gluten free mascarpone chocolate pie that is perfect for special occasions, birthdays and holidays. This pie is made of chocolate and hazelnuts dacquoise, filled with vanilla mascarpone mousse and dark chocolate mousse, all glazed with a beautiful shiny chocolate glaze.
If you’re looking for a WOW cake – this mascarpone pie is just what you’ve been looking for!
Mascarpone Chocolate Pie
For chocolate and hazelnut dacquoise:
- 3 large egg whites
- Pinch of salt
- 90 grams (9 tbsp.) sugar
- 90 grams (3/4 cup) sugar powder
- 50 grams (1/2 cup) ground hazelnuts
- 40 grams (4 tbsp.) cocoa powder
For vanilla mascarpone cream:
- 125 grams (1/2 pack) mascarpone cheese at room temperature
- 125 ml. (1/2 cup) cold whipping cream
- 1 tsp. vanilla extract
- 1 tbsp. sugar powder
For dark chocolate mousse:
- 1 gram (1/4 tsp.) gelatin powder
- 5 ml. (1 tsp.) water
- 150 grams dark chocolate chopped
- 85 ml. (1/3 cup) milk
- Pinch of salt
- 1 egg yolk
- 10 grams (1 tbsp.) sugar
- 250 ml. (1 cup) cold whipping cream
For chocolate glaze:
- 14 grams (3 tbsp.) gelatin powder
- 70 ml. (1/3 cup) water
- 150 ml. (2/3 cup) water
- 100 grams (3/4 cup) cocoa powder
- 250 grams (1 1/4 cups) sugar
- 150 ml. (2/3 cup) whipping cream
- Crushed cocoa beans
- Dark chocolate sheets
- Crunchy dark chocolate pearls
- edible gold leaves
Preheat oven to 160c degrees and lightly grease the pan.
In a mixer bowl, whip egg whites and salt on high speed until white foam begins to form.
Gradually add the sugar and continue beating for another 4-5 minutes, until stiff meringue is formed.
Add sugar powder, ground hazelnuts and cocoa powder and fold gently, until the mixture is smooth.
Pour the mixture into the pan and flatten evenly to a rather thin layer.
Bake for 15-25 minutes or until set.
Mascarpone cream: in a bowl of a mixer whip mascarpone cheese, whipping cream, vanilla and sugar until creamy, uniform and stable.
Pour the cream over the baked dacquoise and flatten the top.
Dark chocolate mousse: in a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.
Chop the chocolate, place in a bowl and melt in the microwave or over double-boiler.
In a medium saucepan put milk and salt and heat to simmering point.
In a separate bowl whisk egg yolk and sugar.
Pour about 1/3 of the boiling milk onto the yolk mixture while whisking, until the mixture is uniform.
Return the mixture into the pan with the remaining milk and whisk.
Cook over medium-low heat, stirring constantly, until the mixture thickens a bit and reaches a temperature of 82-84c degrees.
Dissolve the gelatin in the microwave and add into the cream.
Strain the cream and add it into the melted chocolate. Mix well until incorporated and smooth.
Cool for 10 minutes at room temperature.
Whip the cream to soft peaks and gently fold into the chocolate mixture, until a uniform glossy mousse is formed.
Pour almost all the mousse over the mascarpone cream, and smooth the top a palate knife. Keep about 3-4 heaping tablespoons of the mousse in a pastry bag fitted with 1 cm round piping tip and refrigerate until decoration.
Freeze the pie for at least 4-5 hours, or until it is completely frozen.
Chocolate glaze: in a small bowl mix gelatin and water and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
Add in the cream and bring to a boil again.
Melt the gelatin and add into the saucepan while whisking.
Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
Add the cream and bring to a boil again.
Transfer the frozen pie on a rack and pour the glaze to cover completely.
Refrigerate for about 3-4 hour to defrost.
Decoration: put crushed cocoa beans on the sides of the pie.
Pipe small mounds of the remaining mousse over the top and decorate with chocolate sheets, crunchy chocolate pearls and gold leaves.
- Keep the chocolate pie in a closed container in the refrigerator for up to 4-5 days.
- Instead of hazelnuts you can use any other kind of nut you like.
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