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  • 200 g praline chocolate or any chocolate of your choice and don’t be shy if you want to add some extra chocolate, I added an extra 100 g
  • 1 cup of cream
  • 4 teaspoon of butter
  • 3 teaspoon of brown sugar
  • pinch of salt
  • Crust:
  • 2 packets of Petit Beurre biscuits. That’s a French biscuit, but at home you can use Tennis or Marie biscuits
  • 60 g butter

Break biscuits into pieces and put in blender. Mix with your melted butter and put in pie dish. Make sure you push some of the biscuit up to the side of dish like in the picture. Put in the fridge for 20 minute before adding chocolate mix.

Put a bowl over a pot of slow boiling water on the stove. Do it on a low heat. Top bowl must not touch the water.
In bowl, add your cream, chocolate pieces, butter and sugar. Stir well until chocolate is melted and add salt. Let it cool down and throw over pie crust.

I made it in the morning at 10 am, was ready for dessert dinner time. Kids said it’s even better the next day. I would advise to have it the next day.

Recipe and photo: Jill-nita Wenger

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