Try this Kate at i heart eating recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Melt chocolate over double boiler, stirring occasionally, until melted. Set aside.
- In a large bowl, beat whipping cream until it begins to thicken.
- Add granulated sugar, and beat until thickened.
- Stream in melted chocolate, and continue whipping until combined.
- Divide chocolate whipped cream among graham cracker shells.
- Press plastic wrap to the surface of the whipped cream.
- Freeze for at least 4 hours or overnight.
- Preheat broiler.
- Divide marshmallow creme on top of frozen pies.
- Broil until golden brown.
- Enjoy!
Can whipped cream really hold its structure after hours in the freezer without turning icy? Ice crystal formation depends heavily on fat content and agitation speed. Heavy whipping cream contains roughly 36 to 40 percent butterfat, which creates a dense network of fat globules that trap air bubbles and sugar molecules. When melted dark chocolate incorporates into this whipped matrix, cocoa solids and fats reinforce the emulsion. Freezing this mixture for at least four hours solidifies the fat without separating the water content, provided the plastic wrap presses directly against the surface to prevent freezer burn condensation.
The Double Boiler Mechanism
Direct heat scorches delicate cocoa solids instantly. A double boiler utilizes gentle steam heat, maintaining a water temperature below boiling to melt chocolate evenly. Stirring occasionally ensures the cocoa butter and sugar crystals dissolve without seizing from localized overheating. Once the chocolate reaches smoothness, cool it slightly before streaming into the whipped cream to avoid deflating the aerated protein structure.Controlling Marshmallow Creme Under Heat
High-fructose corn syrup and gelatin form the structural base of marshmallow creme, making it exceptionally volatile under direct radiant heat. Broilers heat via infrared radiation rather than ambient air convection, targeting surface sugars for rapid caramelization. Watch the marshmallow layer constantly during this step because the high sugar content transitions from golden brown to charred carbon within fifteen seconds. Pair these rich, chilled pies with fresh tart berries to balance the concentrated sweetness.
