Recipe by Chef Tim Hollingsworth
Give thanks (and prepare to receive great praise from your guests) with this decadent Chocolate Ganache recipe provided by the acclaimed Chef Hollingsworth. No-baking required means no stress on a day intended for enjoying friends and family. The only question is which delicious desert wine will you pair with this sumptuous chocolatey wonder?
Ingredients
For the cinnamon crust:
2 cups cinnamon graham crackers
8 tablespoons butter, tempered
1 teaspoon cinnamon
1 dash clove, ground
For the chocolate ganache filling:
2 cups heavy cream
24 oz. Guittard semi-sweet chocolate wafers, 61% cacao
2 tablespoons butter
Preparation
For the cinnamon crust:
In a food processor, pulse together the graham crackers, cinnamon, and clove until you reach a sandy texture
Add tempered butter, and mix to combine
Transfer the mixture into a 9-inch pie pan, evenly spread
Refrigerate for at least 1 hour
For the chocolate ganache filling:
In a saucepan, bring the cream to a boil
In a separate bowl, add chocolate wafers and butter
Pour cream over the top and let sit for two minutes
Using a spatula, stir to combine
The finishing touches:
Pour chocolate mixture over the top of the refrigerated pie crust
Allow pie to cool for at least two hours before serving
Serve with a dollop of whipped creme fraiche
