The Ultimate No-Bake Hot Chocolate Pies

Hi Bold Bakers, we are in the throws of baking
season, my favorite time of the year and I’mconstantly trying to come up with easy, entertaining
recipes that you can enjoy now, but also allyear round.Because chocolate is always in season, I’m
happy to partner with Ghirardelli to bringyou show stopping, no-bake, hot chocolate
pies.They have a cookie crust, a rich chocolate
truffle filling and whipped, marshmallow merengueon top.I’m proud to partner with Ghirardelli chocolate,
not just because of its taste and quality,but also because it’s sustainably sourced
from bean to chip.And, it just makes life a bite better.As always the recipe for this pie can be found
on BiggerBolderBaking.com.So let’s talk cookies, I’m using graham
crackers here but you can use any kind ofplain, vanilla cookie that you like.Also what would work really well in this recipe
is ginger nut because ginger and chocolatego really well together.So just add those into your bowl.Next we’re gonna follow that with a little
bit of melted butter, and just give it a mixtogether until it kinda resembles wet sand.You wanna make sure all the cookies are coated
in butter so we have a nice firm crust.So that’s our cookie crust, like I said
this is a no-bake pie so we’re gonna breezeright through this.The next step is we’re gonna fill up our
little pie pans.So these are my little pie pans, they’re
4.5.inches wide you can also make one big pie
in a 9” tin and that will work really welltoo.So all I’m gonna do now is divide my cookie
crust up into four pans.So now with a clean pair of hands I’m gonna
go in with my fingertips because it’s justeasier, and shape the cookie crust into the
pan.While you’re doing this just make sure it’s
nice and compact because you want to makesure that your cookie crust holds up well.And just be sure to bring it up the sides
so you get the whole tin and this will justmake for beautiful presentation.These are looking great, I’m gonna pop them
into the fridge so they can firm up and set,while we make my favorite part, the chocolate
truffle filling.So the star of the show here is chocolate.So here I have some Ghirardelli 60% cacao
bittersweet chocolate chips.I love these guys because it’s the right
amount of bitter and sweetness.I’m just gonna go ahead and add those to
my bowl.Now what we want to do is melt this chocolate
very gently, you want to do this over a BainMarie or pop it into the microwave.Just keep a close eye on it so it doesn’t
get too hot.So I melted our chocolate very gently, it
didn’t take long at all.So what I’m going to do is set this over
to the side and we’re going to whip up ourcream.So into my bowl I’m going to add in some
heavy whipping cream.You want to make sure this cream whips up
well, so something around 35% fat content.So now for this cream, you want to whip it
until it’s soft peaks, you don’t wantto go too far.So this will only take around 2 minutes or
so.You want it kind of billowy.So there’s our cream, this is the perfect
consistency, I’m going to bring back inour chocolate.Now into this I’m going to add a little
bit of vanilla extract, and a little bit ofsalt.I love to add both of these ingredients because
they really enhance the flavor of the chocolate.Just give them a little stir in, and then
we’re going to bring in our whipped creamand put all of that in there.And then with a spatula, just swiftly fold
this together.Just fold it until the chocolate has fully
combined with the cream.Now the reason you don’t want to whip the
cream too much when we started is becausewe’re folding it with chocolate and the
chocolate will actually set it firmer so youwan’t everything to be nice and soft.Just to add in our filling I’m going to
add in an extra hit of chocolate.I have some Ghirardelli semi-sweet premium
baking chips and I’m going to add a fewof those into my filling.This will just add extra flavor and also a
nice texture.You can pick up Ghirardelli chocolate in all
good grocery stores across the US.Ok so that’s our filling, really easy to
make.I’m gonna set this to the side and we’re
going to bring in our pie pans.Our cookie crust has set so just divide your
filling between the four pie pans.And like I said, this will also make one big
9” pie.And then just with a little spoon, you don’t
have to be really particular about this becauseyou want it to have a little bit of texture,
just smooth out the filling all the way tothe edge of the pie crust.Really easy technique, no fuss at all.These little pies will take no time at all
to set so we’re going to pop them back intothe fridge while we make our marshmallowy
merengue topping.I love this marshmallowy topping because it’s
really easy to make.Here I have a nice large glass bowl and not
it I’m gonna add in some egg whites, a littlebit of sugar and a little bit of cream of
tartar now if you don’t have cream of tartaryes you can still make this merengue however
it does just stabilize the eggs and make thema bit firmer so if you have it, use it.Now what we’re gonna do is take this bowl,
put it over a pot of simmering water, andwe’re just going to heat treat our eggs,
and what we’re going to do here is justlet the heat get through our egg whites, let
them get nice and warm.Because we’re not technically cooking this
in an oven, this will cook your egg whitesand make them safe to eat.So you’re going to want to do this for around
2 minutes or so, so when you put your fingerin the middle and the egg whites are warm,
then that’s perfect you can take it offthe heat.Now all we have to do is just get a hand mixer,
or you can do it over a stand mixer, we’regonna whip this up until it get’s really
lovely and shiny.So I’ve been whipping this on high speed
for around 5 minutes and it’s really lovelyand thick, so we’re gonna stop now and bring
our pies and assemble our dessert.So our pies are set and I very carefully took
them out of the tins.Here I have my merengue in a piping bag, however,
you don’t need to put yours in a pipingbag you can just dollop it on it’ll look
really good.I just want to give mine a certain shape.And then what you want to do is just generously
pipe on your merengue onto each pie.I do it a little bit in the middle so you
can still see the crust, the filling and thenthe merengue separately.Gorgeous.Don’t be shy with the merengue now, nobody’s
going to be mad at you for putting on toomuch merengue.As you can see, I like to pile mine on really
high.So now you can eat these as is but I have
this handy little blow torch, it’s reallyhandy for chefs to have in their kitchen I
use it every so often and it’s really useful.All you want to do is just very lightly, toast
the merengue.You can also do this step under the grill
just keep your eye on it.So you can see why I call this a hot chocolate
pie, decadent chocolate with a marshmallowytop and then the bonus of the cookie.Now the best thing about these guys is that
they’re ready to eat straight away.Oh my gosh.Oh, my gosh.It’s so decadent, it’s kind of a sophisticated
dessert, it’s classy, the bittersweet chocolatemakes it really rich it just has that perfect
balance between sweetness, then the marshmallowon top.Oh my gosh, and then who doesn’t love a
cookie crust.This is without a doubt going to be a big
hit at my family table.A huge thanks to Ghirardelli for sponsoring
this video, it definitely makes life a bitebetter.I’ll see you back here really soon for more
Bigger Bolder Baking.