Mint Chocolate Ice Cream Sandwiches

I have been wanting an ice cream maker for, like, ever. Every summer as the heat starts to weigh down on me I walk into Williams Sonoma and stare at the ice cream machines, my mind bubbling with ideas of all the ice cream flavors, both unique and classic, that I would be able to make if I had one. This summer, I finally bought one and in my three proud weeks as an ice cream maker-owner, I have had no regrets. Although all the experiments have turned out pretty delicious (how could they not?), my favorite so far* is the mint.

* I have a feeling I am going to have a lot of favorites this summer, so bear with me.

Made with market fresh mint, this ice cream tastes like the actual herb and nothing like toothpaste or mouthwash or anything else that is artificially mint flavored. Seriously, this is the good stuff. On its own the ice cream is pretty close to perfect, but after reading an ice cream sandwich round up in Time Out New York, I decided to follow the trend and take things to the next level. Do you remember those world peace cookies I made at Christmas time? Well if you don’t, let me remind you. They are buttery, chocolatey rounds of goodness, souped up with some extra chocolate chunks. Good on their own? Absolutely. Combined with mint ice cream? Heaven.

Yes, these are pretty heavenly but that doesn’t mean there are no strings attached. If I am going to be honest these are essentially antithesis to bathing suit season. On the bright side, however, these are pretty time consuming to make so they really are a special treat. In my humble opinion these guys are worth every calorie and minute of work and I don’t say that about everything, I really don’t. If you don’t have an ice cream maker, world peace cookies + store-bought ice cream is a great alternative. No matter how you cut it, ice cream sandwiches are a great summer treat, with July 4th around the corner, what better way to celebrate than by making your own?

Mint Chocolate Ice Cream Sandwiches
(yield about 18 with leftover ice cream)

1 batch world peace cookies (recipe below)
1 batch mint ice cream (recipe below)

1) Make sure the ice cream is frozen hard and the cookies are fully cooled. Line a baking tray with parchment and make sure there is space in your freezer for the tray to lay flat.
2) Take one cookie and using a 2 tablespoon ice cream scoop, place a scoop of ice cream on top. Place a second cookie on top and press down slightly. Set it on the baking sheet.
3) Do this with the remaining cookies, lining them all on the baking sheet, it’s ok if they’re touching a bit.
4) Freeze for at least 3-4 hours before serving. If you’re not serving these right away, once they are frozen through you can store them in a container, with parchment in between the layers of sandwiches. These will last up to a month in the freezer.

World Peace Cookies
( from Baking: From My Home to Yours, Dorie Greenspan )
1 1/4 cups all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1 stick plus 3 tbsp. (11 tbsp.) unsalted butter, at room temperature
2/3 c. (packed) light brown sugar
1/4 c. sugar
1/2 tsp. fleur de sel or 1/4 teaspoon fine sea salt
1 tsp. vanilla extract
5 oz. bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

1) Sift the flour, cocoa and baking soda together. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. Turn off the mixer.
2) Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.
3) Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)
4) Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
5) The cookies can be eaten when they are warm or at room temperature and are best suited to cold milk or hot coffee.
• Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.
• As mentioned before, you can also freeze the logs of dough for up to 3 months. When you’re ready just slice and bake, while the dough is still frozen.

Mint Ice Cream
(adapted from David Lebovitz)

1 cup (250 ml) whole milk
3/4 cup (150 g) sugar
2 cups (500 ml) heavy cream
pinch of salt
2 cups packed (80 gr) fresh mint leaves
5 large egg yolks


1) In a medium saucepan, warm the milk, sugar, 1 cup (250 ml) heavy cream, salt, and mint.
2) Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.
3) Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. (You can also use well-washed hands to do it as well, making sure the mixture isn’t too hot to safely handle.) Once the flavor is squeezed out, discard the mint.
4) Pour the remaining heavy cream into a large bowl and set the strainer over the top.
5) Rewarm the infused milk. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
6) Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170ºF (77ºC).
7) Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.
8) Refrigerate the mixture thoroughly, preferably overnight, then freeze it in your ice cream maker according to the manufacturer’s instructions.


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Filed under Cookies, Dessert, Ice Cream, Summer

Pesto Potato and Green Bean Salad

I’m not a big fan of superlatives, the best this, the worst that, the coolest girl, the cutest guy, etc… It all just seems too extreme and too concrete. However, today I am making an exception to the rule because I think that everyone should know that the Union Square Farmer’s market is one of the best places on earth. Now maybe I would think all farmer’s markets are that great, but this is the one I know best and I just love it. As a cook, I have had a difficult time coming to terms with farmer’s markets. So often the produce and ingredients they offer are so good on their own that the importance of my role in the dinner equation is essentially eliminated. I had to get over it when I realized that some of the best food I have eaten may not be because I am a good cook, but because I am a cook with good ingredients.

That being said, when I do use market fresh ingredients I do my best to keep things simple and avoid interfering too much . For example, in this salad the three main ingredients are potatoes, string beans and basil, all straight from the market, perfect on their own, but even better together. Now unfortunately, I don’t have any pictures of the final product because this was made at night and gone by the morning. So you’re going to have to use your imagination to visualize the final result. It’s easy, take the picture of the string beans and potatoes and tint it green. Not any green though, tint it the green of the pesto in the picture below. There you go. Looks good, right?
To keep things simple, this salad just tastes like a sum of its parts. Sweet, waxy potatoes. Crunchy, green string beans. Woodsy, biting basil. That’s it and that’s all you want from it. Like I said, the farmer’s market is one of the best places on earth. I think it serves as an important reminder that simplicity is a virtue, my role in the equation may be minimized, but I would rather that than resign myself to a life of tasteless, lifeless vegetables. If you don’t cook you’re even luckier, because there’s no way you can go wrong. When a delicious meal is this easy and tasty, what more could you ask for?

Pesto Potato and Green Bean Salad

(adapted from Smitten Kitchen)

4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
2 bunches of basil (about one ounce each)
1 to 2 small garlic cloves, peeled
1/4 to 1/2 cup olive oil
1/4 cup grated parmiggiano reggiano cheese
2 tablespoons pine nuts
Salt and freshly ground black pepper
1) Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
2) Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, parmiggiano, and pine nuts drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper.
3) Toss the beans and potatoes with pesto. Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.

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Filed under Salad, Summer, Vegetables, Vegetarian

Mock Apple Pie

When you’ve been out of the kitchen and away for such a long time, it seems that cooking again can be daunting. During my travels I so much enjoyed having every delicious bite laid out for me, that the prospect of making anything myself seemed like a thing of the past. Now that I have returned home and settled in, I suddenly got the urge again, the desire to make something new and different. So I made something new and different, something I have never heard of before, Mock Apple Pie.

If anyone knows about this I would be curious to find out where and how they learned about it. When I saw this recipe I was immediately inspired to make it because it seemed so foreign for a riff on an All-American classic. You might wonder what it is if the apples in this really are ‘mock.’ Well, believe it or not, this crust is chock-full of a ritz cracker filling that has absorbed a mixture of cream of tartar, lemon juice and cinnamon. The original pictures fooled me and I imagine based on these pictures, you may have a hard time believing me too.

So, about the taste. When my mom tasted it she looked at me, slightly confused, and said, “wait, so what kind of apples did you use?” There is no doubt that this pie tastes like apples with a delicious hint of cinnamon. If you don’t believe me, I suggest trying it out for yourself because although this is far from the best pie I have ever had, it is certainly interesting and exciting to see how easily you can fool yourself into believing your eating apples (even if you know they’re not in there). That being said, next time I’ll be making real apple pie, this was good, but more for the thrill than the flavor. I guess it seems that despite my desire to try new things and check out new places, in my kitchen I’m a traditionalist and so far (luckily) that hasn’t let me astray.

Mock Apple Pie
(from Saveur)

1 3⁄4 cups flour, plus more as needed
1 tbsp. plus 2 cups sugar
1 tsp. fine salt
12 tbsp. plus 2 tbsp. unsalted butter, cubed and chilled
2 tsp. cream of tartar
2 tbsp. fresh lemon juice
1 tbsp. lemon zest
1⁄2 tsp. ground cinnamon
2 cups coarsely broken Ritz, saltine, or soda crackers (about 36 crackers)
1 egg, beaten

1. Combine flour, 1 tbsp. sugar, and salt in a food processor; pulse to combine. Add 12 tbsp. butter; pulse until pea-size pieces have formed. Drizzle in 3–4 tbsp. ice water; continue pulsing until dough just comes together. Turn dough onto a floured surface; knead briefly into a ball. Divide dough in half, form into 2 disks, and wrap tightly in plastic wrap. Chill for at least 1 hour or overnight.
2. Put remaining sugar, cream of tartar, and 1 3⁄4 cups water into a medium saucepan; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes. Remove from heat; add lemon juice, lemon zest, and cinnamon. Let syrup cool to room temperature.
3. Heat oven to 400°. On a floured surface, roll 1 dough disk into a 12″ circle, transfer to a 9″ pie pan, fill with crackers, and pour syrup over top. Dot mixture with remaining butter. Roll out remaining dough into an 11″ circle and place on top of pie; trim dough, leaving a 1⁄2″ overhang. Fold edges up over rim; press to seal. Decorate edge of the pie dough with the tines of a fork. Cut 6 slits in the top of the pie, brush with the egg, and bake until crust is golden brown, about 35 minutes. Let pie cool completely before slicing.


Filed under Dessert, Pie

So long France

My trip through France is coming to its end and after five days in Paris, two in Bordeaux, three in Toulouse, and four in Nice I can say that traveling through France can be a comfortable challenge. Many questions remain unanswered; why did we have to switch trains twice on what was supposed to be a direct trip? Why don’t French boys notice cute American/Canadian girls? Why is it so cold and rainy in May? Why did that person just cut me in line?

Despite several questions and uncertainties, I also learned a few invaluable lessons in France, which I will be happy to share with you.

Lesson #1: The French are strong believers in DIY, especially in restaurants.

The two steak tartares that I got arrived at the table with a smattering of condiments, sauces and chopped seasonings. Apparently it was my job, not the chef’s, to turn this mound of raw meat into something delectable. Picture it, a hefty patty of raw ground beef with an egg yolk on top counting on me to make it something other than, as my friend so eloquently put it “a raw hamburger.” Imagine her dissapointment when she was also expected to season her own Bloody Mary, which raises another question, what do bartenders in France do if they expect us to make our own drinks?

Lesson #2: French supermarkets are superior to our American ones, a good meal is never more than a few packages and a bottle of wine away.

After several long dinners at brasseries, we decided that a dinner at home was in order and so we walked into the Carrefour, picked up a package of jambon, a selection of goat and sheep cheeses, fresh bread, olives and some mache. With a dessert of macarons from La Duree, this simple dinner in Paris was certainly one of my favorites.

Lesson #3: The best museums in France are the boulangeries, patisseries and marches.

Forget the Louvre, Centre Pompidou or Musee d’Orsay, look around you every step you take is filled with beautiful croissants, quiches, sandwiches, cheeses, charcuterie, tarts and other delightfully tempting treats.

They may not be as impressive as the Mona Lisa, but they definitely taste better.

Lesson #4: You don’t have to know what you’re eating to enjoy it. In fact you’re probably better off not knowing.

My most decadent meal in France was in Toulouse at a lovely restaurant called Le Point D’Ogre. It was during this meal that I sabotaged my friend, duped her into eating something she would have otherwise ignored, boudin de viande. Boudin de viande is similar to blood pudding, a softer sausage made of slow-cooked pork, which is then mixed with pig’s blood. Knowing what’s in it makes it unappealing to say the least, so while translating the contents of the charcuterie basket to my friend I told her that the boudin was “some sort of meat thing” rather than going into detail. She actual enjoyed this local specialty, so there were no hard feelings when I finally told her what she had eaten.

My time in France has been sweet….

Equipped with these important lessons I move on to the next leg of my trip. In Israel, I am sure there will be more questions raised, more delicacies consumed, and more lessons learned. Most importantly, there is more fun, sun and exploration to indulge in.

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Filed under Travel

Cherry Almond Bars

There are days when it feels like falling off the face of the earth would be fantastic, like when exams are bogging you down, or when you’re cold and rain battered, or when you just don’t feel like getting out of bed. Then there are times when it may seem like you’ve fallen off the face of the earth, but in reality you’re in the better half of the earth and that blog that you so consistently keep up with becomes as distant a memory as the continent across the ocean. I am currently of the latter category and although I have missed posting here, overall my travels through France have distracted me enough to eliminate any guilt I may feel about my short-term lack of dedication. Although I plan to indulge you all with stories and photos of my culinary excursions here in France, in the meantime allow me to whet your appetite with something less exciting than a trip to France, but certainly more exciting than your average dessert.

I made these bars when I was in the midst of my final finals and munching on them was an ideal distraction from what felt like endless days of studying. When I first saw this recipe I was inspired by the focus on fruit and nuts with what seemed like just a touch of sweet butteriness from a shortbread crust. Also, I liked that it used jam rather than fresh fruit because as much as I wish it were prime time for market goods, summer fruits still need a bit more time and the jam ensured that these bars didn’t lack any of the fruity flavor I love in dessert. That being said, if fruits were at their peak I would certainly make my own compote for these bars rather than using store-bought jam. Regardless of which way you make them the final result should shine with fresh, fruity flavor and satisfy your sweet craving without being coyingly sweet.

Although I loved the recipe, the final result was far different than I expected (in the best of ways). The shortbread base, made with confectioners sugar, had a much finer and sandier texture than I am used to. A good change from the ordinary, this allowed the flavors of the fruit and nuts to shine. On top, the toasted almonds, enrobed in a mixture of eggs and sugar, turned into something of an almond meringue, crunchy, airy and suberbly toasty. Aside from that, the smooth flavor of the toasty nuts was the key to balancing the sweetness of the fruit, which, without them, would have verged on too sweet. To be honest, I could have eaten the whole top layer on its own, but luckily I had photos to take. This recipe, like most recipes I love, is also endlessly adaptable. Peach and pecan? Pear and walnut? Plums and hazelnuts? No matter what combination you choose, I hope these bars find you well. In the meantime I am tearing myself away from the computer and delving back into the joys of France, be back soon.

Cherry Almond Bars
(adapted from Food + Wine)
2 sticks unsalted butter, softened, plus 3 tablespoons, melted
1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
3/4 cup cherry jam (or your favorite, I suggest raspberry, blackberry, or blueberry)
3 cups sliced natural almonds (about 3/4 pound)
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract

1. Preheat the oven to 350°. Lightly butter a 9-by-13-inch baking pan. In a standing mixer, beat the softened butter with the margarine until smooth. Add the flour and confectioners’ sugar and beat on low speed until combined. Pat the dough evenly into the bottom of the pan and bake in the middle of the oven for about 30 minutes, or until golden. Let cool slightly, then spread with the jam. Leave the oven on.
2. Toast the almonds for 7 to 8 minutes, or until golden and fragrant. Let cool.
3. In a medium bowl, whisk the brown and granulated sugars with the melted butter, eggs and vanilla and almond extracts until smooth; fold in the almonds. Spread the topping over the jam in an even layer. Bake for about 25 minutes, or until set and golden. Let cool completely in the pan. Using a sharp knife, cut into 48 bars and serve.

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Filed under Cookies, Dessert

Sunchoke Chips

The past few days have been spent packing up boxes, preparing for the ‘next step’–whatever that might be–and spending enough time with the people that matter to soak in their presence, before I say goodbye. I have also been exploring Montreal, finally getting to know the city that I have lived in for three years, yet never knew anything about. Between my packed cookware and my time away from home, all of this also means that there is not much to report here. There is one thing, however, that I absolutely must tell you about. Last Thursday, after walking home from my last exam (ever) I came home and did what everyone does when they finish their last exam; I made chips.

Not just any type of chip, but sunchoke chips. I had bought the sunchokes at the on-campus market a few days before and combined with my newly acquired mandoline, I knew that they had to turn into chips. I feel like I have been seeing sunchokes everywhere recently, but after doing a bit of research on them, I only found out that they are a great source of inulin, despite the common name Jerusalem Artichoke they are neither from Jerusalem nor are they related to artichokes and they are actually a tuber produced beneath the ground by a variety of sunflower. I can’t seem to figure out which season is best for them, although I did read that they can withstand hardy winters, which makes a whole lot of sense considering I bought these in springtime in Montreal.

Regardless of when they’re at they’re peak, sunchokes always have a deliciously earthy and subtly sweet flavor. Roasting or pureeing them into soup really showcases these flavors, but once these are fried into chips takes a bit of the nuanced flavor is lost. Not all of it however, and they’re unique flavor and texture is something surprisingly addictive and tasty. If I were to make a comparison, these remind me of Terra chips, more toothsome and hearty than a potato chip, but they satisfy the craving just as well. You could serve these with a lemon aioli or other dip of your choice, but I chose to eat them as-is with a sprinkle of salt. I wanted to keep it simple; packing, change and moving on are all complicated, eating chips shouldn’t have to be.

Sunchoke Chips

6 large sunchokes (aka. Jerusalem Artichokes, Topinambour)
2 cups frying oil
sea salt, for sprinkling

1) Scrub the Jerusalem artichokes clean. Slice thinly with a mandoline, slightly thinner than 1/8.”
2) Meanwhile heat up the oil to 375 degrees, most people use a thermometer, I gauged based on how fast my chips were frying.
3) Add the sliced sunchokes in batches, frying until just golden with a slightly orange hue, 4-5 minutes (this may vary depending on the size of your slices, so keep your eye on them and adjust accordingly).
4) Using a spider take out your chips and place on paper towels to drain. Sprinkle immediately with salt. Continue with the remainders, transferring the drained chips to a bowl as you go.


Filed under Root Vegetables, Snack

Chocolate Pretzel Pie

There are some food combinations that just make sense, and others that make me wonder about people’s mental states. Doritos and peanut butter? No thank you. Orange jello and vanilla pudding? Ditto. I shouldn’t be so quick to judge because I enjoy certain things that most people would have the same reaction to: I dip cookies in water, peanut butter and cream cheese do go well together, and although I haven’t tried it yet, I wholeheartedly believe that a french fry dipped in a milkshake must be pretty good. I guess everyone has their own tastes and preferences when it comes to bizarre flavor combinations, but some more unusual hybrids always garner cheers and a few “oh my god, I love those.” It seems, that chocolate and pretzels actually are meant to be. A modern classic, I wouldn’t call this combination weird, so much as unexpected. It is my belief that the success of this pairing just proves that these two are a match made in heaven; crunchy, smooth, sweet and salty, together they offer every possible type of texture and flavor you could want. The combination is ridiculously satisfying and dangerously addictive, it hits the spot no matter what you’re craving.

This pie takes the chocolate covered pretzel to another level. I usually steer clear of recipes like this one, knowing that the beauty of a food is often in its simplicity. The way I see it, why mess with the chocolate covered pretzel when it is perfect as-is? However, something about this recipe inspired me. Maybe because I had already had it at the restaurant in New York where it was created, so I knew how good it would be. Maybe because I am scared of tempering chocolate so I would never make my own chocolate-covered pretzels. Whatever it was, this pie was good enough to make twice so far, and I have no doubt that a third time is on the way.

Despite a pretzel crust and a pretzel layer in the ganache, this pie has a much higher chocolate to pretzel ratio than the classic. Chocolate lovers will love this. I, however, don’t love chocolate that much. What I love is the contrast of flavors and textures, so the second time I made this I increased the pretzel layer in the ganache. No matter how many or few pretzels you add, this pie will hit the spot, with every bite a wave of creamy, melting chocolate and then some crunchy, salty pretzel to balance it out. It’s perfection.

Chocolate Pretzel Pie
(adapted from Food + Wine who got it from Colleen Grapes at The Harrison)

I tinkered with this recipe a bit replacing milk chocolate with a more bitter semisweet chocolate. I also added a pretzel layer in the filling of the pie to increase the chocolate to pretzel ratio. The first time I only used about a cup, but as I mentioned the second time I increased that to 1 1/2, I preferred the latter, but do make adjustments depending on your ideal ratio.


1 stick unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
3/4 cup confectioners’ sugar
1/2 cup all-purpose flour
1 large egg
2 ounces bittersweet chocolate, melted

1 1/2 cups heavy cream
3/4 pound semi-sweet chocolate, chopped
1 1/2 cups pretzels, broken into small pieces

1. Make the crust: In a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners’ sugar at low speed until creamy. Beat in the flour and egg. Add the remaining 1/2 cup of pretzels, being sure to leave some pretzel pieces intact. Flatten the dough between 2 sheets of plastic wrap and refrigerate until chilled, at least 30 minutes.
2. Preheat the oven to 350°. Roll out the dough between the sheets of plastic wrap to a 12-inch round. Peel off the top sheet and invert the dough over a 10-inch fluted tart pan with a removable bottom. Press the dough into the corners and patch any tears. Trim the overhanging dough and refrigerate the shell for 30 minutes or until firm.
3. Line the shell with parchment paper and fill with pie weights. Bake for about 30 minutes, until nearly set. Remove the parchment and weights and bake for 10 to 15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. Let the shell cool completely. Brush the melted chocolate over the bottom and up the side and refrigerate for 10 minutes, until set.
4. Meanwhile, make the filling: In a medium saucepan, bring the cream to a simmer. Off the heat, add the milk chocolate and let stand for 5 minutes. Whisk until smooth. Transfer the filling to a bowl and let cool to room temperature, about 1 hour.
5. Pour half the filling into the shell. Spread the pretzels over this layer, gently pressing them into the ganache. Pour the remaining ganache over this. Refrigerate until set, at least 4 hours. Sprinkle with crushed pretzels. Cut into wedges, serve.


Filed under Chocolate, Pie