For my green Christmas food weekend that I made in my restaurant, I composed this Christmas chocolate pie a few weeks ago. It is probably the definition of Christmas in all tastes, well at least according to Swedish Christmas taste that is. I added mulled wine to the chocolate truffle and serve it with an intense orange cream made with whole oranges.
What a year it has been! So much fun has happened. Including quit some intense work to be completely honest. But fun!
This autumn was probably the best in a long time. During the summer we sat down and thought about what we were really doing. We concluded that we had gone from our original idea too much. Time for a new start and so it we did.
The chic finedining (which was FUN to do) had to go out and instead it became MY restaurant. Just as our original concept was.
Now my guests are coming for a dinner “at home of the food blogger Isabel” instead. The menu is set on the same day and gives room for so much more creativity. New recipes pop up like never before and I sing in the kitchen again. Just as it should be.
So did our green Christmas weekend come up as well. From one day to another, I decided to make my green Christmas table. I posted it on Facebook and it was sold out in ONE day! Can you imagine? One day! So I had to add another day and swoooop it was gone too.
For dessert my guests could choose between 1. white chocolate pannacotta with apple and saffron jelly and saffron crumbles and nr 2 Chocolate truffle pie with mulled wine and orange cream. Today I give you the recipe for my chocolate pie.
Chocolate truffle pie with mulled wine and orange cream
To make the pie, I have made my own kind of digestive biscuits. Of course I could have bought it but I wanted a gluten-free version of it. If you don’t care about such, it’s probably just as good with store bought digestive biscuits. However, my digestive biscuits is so easy to work with. It can be assembled in no time, it’s easy to double or triple the recipe if needed, can be prepared in advance and even stored in the freezer for the next time you want to make a quick pie.
I have made the chocolate truffle filling very simple with silk tofu as base. The melted chocolate makes it all stick together and make it like truffle.
As a seasoning I have used mulled wine to make it more Christmas-like but it works just as good without if you would like to bake after Christmas as well.😁
I used mulled wine that was flavored with chilli and chocolate this time but aaah, look what kind of mulled wine you can get your hands on. In addition to mulled wine I also like to add 1 tablespoon of white miso to get more body and tension to the chocolate flavor. It is of course not a must must but it will be much much better, I promise!
Finally, the intense orange cream. A blissful butter cream made on whole, cooked oranges. Ohhh, I just love it! It really gives a taste punch and can be used in several ways. If you want to make it even more Christmas, you could probably add some finely ground cloves to the buttercream as well. ❤️
2 dl / 90 grams of rolled oats (gluten-free)
1 dl / 65 grams of teff flour (an African wholemeal cereal used mainly to make flour)
1 dl / 65 grams of tapioca flour
3 tbsp / 33 grams of raw sugar or muscovado sugar
1 pinch of salt
1/2 teaspoon vanilla powder
75 grams of vegan margarine
80 grams of rice milk
How do I do it?
1. Set the oven to 200 degrees. Prepare a baking tray with a baking parchment.
2. Pinch all the ingredients together and place it al on the prepared baking parchment. Spread it out. It doesn’t have to be very neat, it’s all going to be mixed later anyway.
3. Bake it for about 10 minutes in the oven or until everything is baked through. Let it cool slightly and then mix it into fine crumbs in a blender. This can be prepared earlier and can also be stored in the freezer already mixed.
Wannabe-digestive crust to the pie
4.5 dl / 185 grams of prepared digestive biscuits, finely crushed
130 grams of margarine
How do I do it?
1. Melt 100 grams of margarine in a small pan and blend with the digestive biscuits crumbs.
2. Spread the batter in a pie mold with removable edge. Put it in the freezer as you prepare the rest of the cake.
Chocolate truffle for the pie
400 grams of silk tofu
200 grams of melted chocolate (70%)
About 1 tbsp / 15 grams of white miso
1 dl / 70 grams of icing sugar
Optional: about 1.5 tablespoons mulled wine
How do I do it?
1. Prepare a Bain Marie in a small pan half filled with water. Place a bowl on top of the pan and let it come to a boil. Weigh the chocolate, break it into smaller pieces and add the chocolate to the bowl on the pan. Let the chocolate melt.
2. Add the silk tofu to a blender. Add white miso, icing sugar and mulled wine. Mix well.
3. Finally, add the melted chocolate to the tofu mixture and mix the cream completely smooth.
4. Pour the cream into the prepared “Wannabe-digestive crust to the pie”. Place the chocolate pie in the fridge for at least 2 hours before serving so it will hold together nicely before you cut it into pieces.
The pie is excellent for preparing a few days before serving. Store it in a refrigerator. Wrap it loosely to avoid the pie from drying but loosely to avoid the condensation dripping onto the chocolate.
Serve the pie in just enough big pieces (its rather heavy) with the orange cream on the side. It is nice with some lingonberry, cranberry, pomegranate or maybe a cut out orange clove for decoration. Optionally, you can also serve some whipped cream * to it.
1 large, whole orange with skin on (preferably organic)
100 grams vegetable margarine, in room temperature
70 grams of icing sugar (possibly a little more if you want the cream sweeter)
How do I do it?
1. Wash and scrub the orange well and then place it in a saucepan with plenty of water. Put lid on to cook until completely cooked through and soft. It takes about 1 hour. Add more water if needed to avoid boiling dry.
2. When the orange is done, take it out of the water, let it cool slightly and then cut it into smaller pieces. Remove any kernels and then mix the whole orange with peel and everything to a smooth cream.
3. Add margarine and icing sugar to the now cooled mixed orange and mix until you get a nice, even butter cream. By adding the margarine only when the orange pulp has cooled off, you prevent the cream from separating.
4. Pour the butter cream into an piping bag or tightly closed jar with lid.
The cream is excellent to prepare a few days before serving.
This recipe is naturally free of gluten, lactose and eggs.