It was my friend and the amazing food blogger (of Not a Curry) Dhrubaa’s birthday last week and she wanted me to make a sweet treat to guest post for her blog. Not that she is into sweets by any means. She’d much rather prefer a grilled salmon with asparagus! But you know the thing with birthdays, right? Unless there’s a sugar overload, you hardly feel you’ve turned a year older.
Now my Eat Like a Bong series last month had effectively ensured that all sugary stuff that I made in the last few days were essentially Indian. The Kesar Pista Badaam Kulfi too was a quintessentially Diwali affair. I was itching to make something with chocolate all this while. And giving the chocolate company was the bottle of kahlua (a coffee and rum liqueur) that my sister and brother-in-law got from San Francisco a few months back.
But it seems I’ve become the Queen of split chocolate. After my melting chocolate fiascoes in the past (read about what I ended up making with them here and here) this time too my chocolate on the double boiler turned fudgy. I really don’t know what has been happening but I guess some kind of moisture, maybe a droplet of water is finding its way into my boiler. Anyway, my first round of chocolate was absolutely unsuitable for any kind of chocolate cream, so I settled for truffles with them. I melted a new batch of chocolates, whipped up the cream to a smooth, luscious glory, flavoured it generously with kahlua and the elements for my filling were ready. I decided to quickly make a crust. I didn’t have 250 gm of the same kind of biscuits so I used an assortment of digestives and oreos. And no sooner than I realised, my Chocolate Kahlua Cream Pie came together. I distributed a chunk of it among relatives and friends but the only gripe that lingered in my mind was that she for whom this pie was made couldn’t taste it.
Oreos/ Digestive biscuits: 250 gm
Butter, at room temperature: 60 gm
Cocoa powder: 2 tsp
Caster sugar: 2 tbsp
Dark Chocolate, roughly chopped: 500 gm + for garnish
Heavy cream: 400 ml
Kahlua: 1/4 cup
Caster sugar: 3-4 tbsp
To read the remaining recipe, click here.