Dark Chocolate Lavender Pie

This pie is not only delicious- it’s a down right stunning creation; consisting of rich, dark chocolate- spiced with hints of lavender- and a flaky, orange-citrus crust. Meanwhile, the garnishes of cocoa whipped cream and crystallized lavender work together to make this the ultimate sophisticated delight.

AuthorMackieDifficultyAdvanced

Crust
 2 cups Flour
 1 ¼ tsp ground Cardamom
 1 tbsp Orange zest
 ¼ cup Sugar
 7 tbsp Butter, cold
 1 Egg yolk
 1 tbsp Orange juice
 2 tbsp Water, cold
 Salt
Chocolate Ganache Filling
 10 oz Heavy cream
 ¼ cup Dried lavender buds
 12 oz Dark chocolate
 3 tbsp Honey
 2 tbsp Butter
 Sea salt, for garnish (optional)
Crystallized Lavender Garnish
 2 tbsp Dried lavender
 ¼ cup Sugar
Cocoa Whipped Cream
 ¾ cup Heavy cream
 ¼ cup Confectioners' sugar
 2 tbsp Cocoa powder

Crust
1

Combine the orange zest and sugar together in a small bowl. Using the back of a spoon, press the zest into the sugar until the sugar becomes moist and fragrant. Whisk together the flour, cardamom, and citrus-sugar. Cut the butter into cubes then cut into pea sized pieces. Add egg yolk, orange juice, and water, mixing well. Form the dough into a ball, cover the bowl, and chill for 1 hour.

2

Preheat the oven to 425 degrees.

3

Grease a 9 inch pie pan and press the dough into the bottom and up the sides. Prick the bottom of the dough with a fork, then cover the crust with a piece of parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes or until the crust is lightly browned.

4

Remove the crust from the oven, and remove the the parchment and weights then return the crust to the oven and bake an additional 3-5 minutes until the crust is completely golden. Remove from oven and cool completely.

Chocolate Ganache Filling
5

Pour the cream and dried lavender buds into a large pot and heat until the cream just barely simmers. Cover, remove from heat, and let steep for 10 minutes. DO NOT let the cream boil or the taste of the lavender will over develop and taste AWFUL. In a large, heat proof bowl, place chocolate and honey. Place fine mesh sieve on top and set aside.

6

After the cream is finished steeping, add butter to the pot and barely simmer again until the butter melts. Remove from heat and strain through the sieve. Press the captured lavender buds with the back of a spoon to release all the cream. Discard the buds.

7

Let the cream heat the chocolate for 2-3 minutes. Whisk until chocolate is smooth and shiny. Immediately pout into the prepared crust. Sprinkle with sea salt if using. Chill pie for 1-2 hours.

Crystallized Lavender Garnish
8

Boil lavender in some water for 30 seconds, then strain. Pat the lavender mostly dry between layers of paper towel, then roll the slightly damp lavender in the sugar. Separate the buds into individual pieces and let them dry completely.

Cocoa Whipping Cream
9

Chill a mixing bowl and whisk attachment for 15 minutes before beginning. Pour the cream into the chilled bowl, then sift in the powdered sugar and cocoa powder. Whip on medium speed until firm peaks form, then pipe onto pie immediately. Sprinkle crystallize lavender buds on top of whipped cream and serve.

Ingredients

Crust
 2 cups Flour
 1 ¼ tsp ground Cardamom
 1 tbsp Orange zest
 ¼ cup Sugar
 7 tbsp Butter, cold
 1 Egg yolk
 1 tbsp Orange juice
 2 tbsp Water, cold
 Salt
Chocolate Ganache Filling
 10 oz Heavy cream
 ¼ cup Dried lavender buds
 12 oz Dark chocolate
 3 tbsp Honey
 2 tbsp Butter
 Sea salt, for garnish (optional)
Crystallized Lavender Garnish
 2 tbsp Dried lavender
 ¼ cup Sugar
Cocoa Whipped Cream
 ¾ cup Heavy cream
 ¼ cup Confectioners' sugar
 2 tbsp Cocoa powder

Directions

Crust
1

Combine the orange zest and sugar together in a small bowl. Using the back of a spoon, press the zest into the sugar until the sugar becomes moist and fragrant. Whisk together the flour, cardamom, and citrus-sugar. Cut the butter into cubes then cut into pea sized pieces. Add egg yolk, orange juice, and water, mixing well. Form the dough into a ball, cover the bowl, and chill for 1 hour.

2

Preheat the oven to 425 degrees.

3

Grease a 9 inch pie pan and press the dough into the bottom and up the sides. Prick the bottom of the dough with a fork, then cover the crust with a piece of parchment paper and fill with pie weights (or dried beans). Bake for 15 minutes or until the crust is lightly browned.

4

Remove the crust from the oven, and remove the the parchment and weights then return the crust to the oven and bake an additional 3-5 minutes until the crust is completely golden. Remove from oven and cool completely.

Chocolate Ganache Filling
5

Pour the cream and dried lavender buds into a large pot and heat until the cream just barely simmers. Cover, remove from heat, and let steep for 10 minutes. DO NOT let the cream boil or the taste of the lavender will over develop and taste AWFUL. In a large, heat proof bowl, place chocolate and honey. Place fine mesh sieve on top and set aside.

6

After the cream is finished steeping, add butter to the pot and barely simmer again until the butter melts. Remove from heat and strain through the sieve. Press the captured lavender buds with the back of a spoon to release all the cream. Discard the buds.

7

Let the cream heat the chocolate for 2-3 minutes. Whisk until chocolate is smooth and shiny. Immediately pout into the prepared crust. Sprinkle with sea salt if using. Chill pie for 1-2 hours.

Crystallized Lavender Garnish
8

Boil lavender in some water for 30 seconds, then strain. Pat the lavender mostly dry between layers of paper towel, then roll the slightly damp lavender in the sugar. Separate the buds into individual pieces and let them dry completely.

Cocoa Whipping Cream
9

Chill a mixing bowl and whisk attachment for 15 minutes before beginning. Pour the cream into the chilled bowl, then sift in the powdered sugar and cocoa powder. Whip on medium speed until firm peaks form, then pipe onto pie immediately. Sprinkle crystallize lavender buds on top of whipped cream and serve.

Dark Chocolate Lavender Pie

Thanks to Mondo for the recipe & Sugar Hero for the garnish recipes!

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