Page 234 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

and bake the crust for 10 minutes more, or until the bottom begins
to turn golden brown and is cooked through. Set it aside to cool
completely.

Procedure for the ganache

In a heavy saucepan over low heat, combine the cream, butter, and
vanilla, stirring until the butter has completely melted. Increase the
heat to medium-high and bring the mixture to a simmer. Remove
the pot from the heat and pour in the chopped chocolate. Leave the
pot undisturbed for a few minutes to allow the chocolate to melt.
Whisk until the ganache has emulsified and is shiny.

Procedure for the mousse

1
. Place a large metal bowl over a saucepan of boiling water.
Combine the butter and espresso powder in the bowl as the butter
melts.

2
. In a mixing bowl, whisk together the egg yolks, cream, half-and-
half, vanilla, and ¼ cup (50 g) of the sugar. Pour the mixture slowly
into the butter in the metal bowl, whisking constantly, and continue
to cook, whisking, over the simmering water until the mixture

thickens.
3

. Remove the metal bowl from the heat, add the chocolate pieces,
and allow the mix to sit for at least 5 minutes. Whisk until the
chocolate has completely melted and the mixture is smooth and
completely combined. Set it aside.

4
. In a small saucepan, combine the remaining sugar along with 2
tablespoons (30 ml) water and the lemon juice. Cook the mixture
over low heat until the sugar completely melts. Increase the heat to
medium-high, clip a candy thermometer to the pan, and heat it to

234°F (112°C).