Brazilian Dutch Pie Is The International Dessert Of Your Dreams<br />Bookmark Recipe: https://www.scrumdiddlyumptious.com/holland-style-pie/<br /><br />Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks! You can find this recipe and the full instructions on our website or below ↓↓.<br /><br />***********************************************************************<br /><br />Like many things from the kitchen we know and love today, ganache is said to have been invented by accident. According to legend, an apprentice at a 19th-century Parisian patisserie mistakenly poured some hot milk intended for another recipe into a bowl of chopped up chocolate. Angered by the young cook's clumsiness, the head confectioner stormed over to that side of the kitchen and called him a "ganache" — an imbecile. However, a quick taste test demonstrated that the "ruined" chocolate had turned into an extremely tasty cream. From then on, ganache has been used in cake making to create a whole host of wonderful desserts. And our Holland Style Pie is no different...<br /><br />You'll Need:<br /><br />For the mousse:<br /><br />-10 fl oz cream<br />- 6¾ fl oz condensed milk (unsweetened)<br />- 7 oz soft butter<br />- ⅔ oz gelatin powder<br />- some water<br /><br />For the ganache:<br /><br />- 3⅓ fl oz cream<br />- 3½ oz dark chocolate<br />- 1¾ oz milk chocolate<br />- 1 tbsp vegetable oil<br /><br />You'll also need:<br /><br />- chocolate cookies<br /><br />Here's How:<br /><br />1. Place chocolate cookies on the bottom and around the edge of a quiche dish.<br /><br />2. For the mousse, stir the gelatin powder into water. Add 10 fl oz of cream and condensed milk to the gelatin mixture in a pot and warm it up until the gelatin has dissolved. Place the pot in the refrigerator for one hour.<br /><br />3. In a separate bowl, whip the remaining 3⅓ fl oz of cream with the butter, before folding in the refrigerated mousse. Spoon the mixture onto the cookie base.<br /><br />4. Melt the ingredients for the ganache over a water bath and spread it on top of the mousse. Refrigerate the pie for 30 minutes.
