Chocolate Biscuit Pie with Chai Spiced Whipped Cream

Sometimes life demands chocolate. Lots of shiny, luscious chocolate. And spicy chai. And fluffy whipped cream. You know, as a treat.

This chocolate and graham cracker pie has been a staple in our family since... forever, pretty much. On birthdays, family gatherings, end of year festivities, with the adults and with the children, it always proves to be a big success. And no wonder! Look at it;

Can we appreciate this lusciousness? Doesn't this make you want to dip your fingers directly in it? Don't lie, we know it does.

Chocolate biscuit pie or cake has a long history, including but not limited to being Queen Elizabeth's favorite teacake, and has plenty of versions across families and cultures. In ours we have always made it in gorgeous layers of shiny chocolate cream and graham crackers dipped in milk (or latte, it we're feeling fancy), then firmed up in the fridge to chocolate wonder. Really, this dessert deserves to be a queen's favorite.

This time we decided to up the percentage of dark chocolate we generally utilize, flipping the usual 40-60 balance around and breaking up the stronger cocoa flavour with a bit of whipped cream. But oh, not just any whipped cream - chai spiced whipped cream. The combination is simply magic, just the right amount of sweetness with a spicy kick cutting through the richness of the chocolate. It works beautifully with coffee or tea, perfect for a much needed pick me up after a hectic week or a weekend treat because frankly, we (and you!) deserve it.

RECIPE

8 servings. 1 hour cooking time, 2-3 hours fridge time. Total 4 hours time.

Ingredients

Chocolate Pie

2 cans heavy cream

1/2 cup sweetened chocolate powder

1/2 cup unsweetened chocolate powder

30 grams dark chocolate (can also be left out if you prefer a milder flavour)

1 1/2 tablespoon of sugar, or more to taste

2 1/2 - 3 packages of graham crackers

1/4 cup milk

Chai Spiced Whipped Cream

1 can whipping cream

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 teaspoon nutmeg

1/3 teaspoon cloves

1/3 teaspoon allspice

Instructions

1. Start by placing your cream in the fridge beforehand, for at least a couple of hours. If your heavy cream separates, remove the liquid and use only the solid cream; the liquid can be used to dip the crackers in instead of milk, if you like.

2. In a bowl melt your chocolate pieces.

3. Incorporate the melted chocolate with the cream, sugar and chocolate powder until combined and smooth. Taste and fit to your preferred sweetness.

4. Start to build up your pie with one thin layer of the chocolate cream; dip a cracker in milk for 30 seconds, then place them on top of the cream so it fills the whole dish.

5. Continue building the pie, alternating chocolate-cracker-chocolate, and finish off with an extra thick layer of chocolate cream.

6. Place it in the fridge for 2-3 hours.

Meanwhile, make your whipped cream! You can keep this in the fridge or make it right before serving, so long as you have refrigerated the whipping cream.

1. Whip together the cream, vanilla and all the chai spices until firm peaks form.

2. Cut the pie serve these velvety chocolate beauties with a fat dollop of spicy chai cream. And enjoy!

If you make this Chocolate Biscuit Pie with Chai Spiced Whipped Cream be sure to drop a comment or tag us on instagram, @studioroseni