National Chocolate Day Recipe, French Silk Pie

October 26, 10:51 AMMinneapolis Herbal Kitchen ExaminerNancy Leasman

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Jamaican chocolate balls
Photo by Nancy Leasman

Wednesday of this week brings the best reason to indulge in chocolate: October 28 is National Chocolate Day! Many other days throughout the year celebrate chocolate. In fact, the 28^th isn’t the only National Chocolate Day. You’ll find December 24, 28 and 29^th with similar designations. Then there’s National Milk Chocolate Day (July 28), Mint Chocolate Day (February 19), Chocolate Covered Anything Day (December 16) and American Chocolate Week (March 14-20).

Since chocolate is derived from plants, cacao beans, it is considered an herb. Besides the pleasure experienced from eating smooth creamy chocolate, chocolate contains anti-asthmatic compounds, xanthines, which can ease wheezing. Flavonoids in dark chocolate are potent heart healthy antioxidants.

Here’s a new family favorite way to savor chocolate. We have an insider source for Jamaican chocolate which is a hand grated and shaped artisanal product but lacking that, use your favorite baking chocolate. Dawn, who discovered this way to use the Jamaican chocolate balls, makes 9" pies or individual servings in small pans.

French Silk Pie

Prepare a graham cracker crust.

Pie filling:
¾ c. butter softened
1 c. sugar
5 oz. unsweetened baking chocolate melted (½ Jamaican chocolate balls and ½ Ghirardelli baking chocolate, grated it in the food processor and melted over low heat, stirring to avoid burning)
2 tsp. vanilla
2 eggs

Melt chocolate. Do not allow to harden or burn. In mixer, cream butter (1 min.). Add sugar ¼ c. at a time. Beat until light and fluffy (3-5 minutes). Add melted chocolate. Mix. While mixer runs, add 1 eggs, one at a time. Add vanilla. Spread into graham cracker crust.

Whipped topping:
1 c. whipping cream
¼ c. powdered sugar
1 ½ tsp. vanilla

Beat cream until it starts to set up (don’t overbeat). Add sugar and vanilla and beat until fluffy and stiff. Dollop on top of chocolate in pie crust.

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