Becca of Becca Bakes is not just an amazing baker, chef, and laugh-maker – she is also my amazing girlfriend. We make a really great team and it is awesome to find new ways to see how our passions can be combined. So I hope everyone who checks out this blog will enjoy her awesome guest post with photos (and eating) by yours truly. Please go visit her amazing blog for more delicious recipes and food updates. You will not be disappointed!
I have to first throw Zac Wolf a big “Thank You” for coordinating the chocolate exchange and allowing me to do a guest post on his beautiful and inspiring blog, and no, I’m not just saying that because we are dating. A few weeks ago he mentioned to me that a Taza employee had started following him on Twitter and I jokingly responded “see if she’ll give you chocolate” – we paused, looked at each other and realized that it was actually a fantastic idea. He contacted the woman and offered to take professional photographs of whatever Taza packed treat I could come up with in exchange for supplying the crucial cocoa. Taza agreed to the deal and a few days later, a neat little package arrived containing discs from their Chocolate Mexicano series and a canister of 70% dark chocolate baking squares. I knew I had to make the chocolate the center of attention and there could be no hiding it in a crust or solely as a garnish. My idea was the ultimate chocolate pudding pie.
The Taza Chocolate Pudding Pie begins with a homemade graham cracker crust, topped with a melted down and re-hardened layer of Taza’s Salted Almond Chocolate with chopped salted almonds sprinkled on top. Above that is a rich, dark, and ultra creamy layer of chocolate pudding made with Taza’s bittersweet baking squares. The topping is a airy layer of almond infused whipped cream and a garnish of Salted Almond shavings and more chopped almonds. Needless to say, the lifespan of this pie was only a couple of hours. Watch out treat lovers because this pie will send you straight to Chocoholic’s Anonymous.
Taza Chocolate Pudding Pie
Becca Bakes Original Recipe
For the Graham Cracker Crust:
- 1 1/2 cups crushed graham crackers
- 1/4 cup sugar
- 1/3 cup butter, melted (add 1-2 tbsp more if not coming together)
-In a small bowl, combine crumbs and sugar; add butter and blend well.
-Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
-Bake at 375 degrees F for 8-10 minutes or until crust is lightly browned.
-Cool completely before moving on to next step
For Salted Almond Chocolate Layer
- 3 discs Taza Salted Almond Chocolate
- 1/4 cup chopped salted almonds
-Chop chocolate into small pieces and place in a microwave safe bowl
-Melt chocolate in a microwave at :15 intervals, stirring between each interval
-Note: A double boiler method may also be used to melt down chocolate
-Pour melted chocolate over the bottom of cooled crust and spread to the edges using an off-set spatula.
-Sprinkle chopped salted almonds over the melted chocolate
-Place pan in the refrigerator to completely harden
For Chocolate Pudding Layer
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 1/2 cups milk
- 3 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 4 ounces Taza 70% Baking Squares
-In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
-Add yolks and whisk until combined. Whisking constantly, slowly pour in milk.
-Turn on stove to medium heat, bring saucepan mixture to a boil
-Note: whisk constantly to prevent burning.
-Boil for 30 seconds; remove from heat and transfer mixture to a medium bowl.
-While mixture is still hot, add butter, vanilla, and Taza chocolate baking squares; whisk until combined.
-Continue whisking for a few more minutes to slightly cool mixture and make sure everything is uniformly incorporated.
-Let pudding cool to room temperature.
-Press a piece of plastic wrap directly onto pudding’s surface to prevent a skin from forming.
-Chill for at least 3 hours or overnight
For the Almond Whipped Cream
- 1 pint heavy cream
- 3/4 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sugar
-Combine all ingredients in a bowl and whisk rapidly, incorporating air, until stiff peaks form.
-Place in refrigerator until pie is ready to be assembled
-Tip: Place your bowl and whisk in the freezer 20 minutes before making whipped cream, this makes the process much faster and easier.
To Assemble Pie
-Stir pudding, then pour it on top of chocolate layer, staying inside crust
-Use a spatula to spread pudding into an even layer.
-Top with a thick layer of Almond Whipped Cream
-Garnish with chopped salted almonds, and Taza Salted Almond shavings
-Return pie to refrigerator for at least 30 minutes before serving.