Chocolate Candy Pie

Ingredients:

• 1/4 cup unsweetened cocoa powder
• 1/4 cup starch
• 1/4 cup sugar
• 1/4 tsp coarse salt
• 1 and 3/4 cups milk
• 3 egg yolks from category CO eggs
• 1 tbsp (15 g) unsalted butter
• 1 tsp vanilla extract
• 1 and 1/4 cups heavy cream
• 1.5 cups chopped assorted chocolates, plus a few more for garnish
• 1 (170 g) pie base made from regular or chocolate shortbread cookies

Preparation:

1. In a medium saucepan, combine cocoa powder, cornstarch, sugar, and salt. Gradually whisk in the milk in a thin stream. Stir in the egg yolks.
2. Place the mixture over medium heat and cook, whisking constantly, until it begins to simmer, 6 to 7 minutes.
   
   Reduce heat to low and cook, whisking, until the mixture thickens, about 1 minute. Remove from heat and transfer to a large bowl.
   
   Stir in the butter and vanilla extract. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
3. Pour in chocolate pudding cut into pieces candiesUsing an electric mixer, beat 3/4 cup cream until stiff peaks form.
   
   Stir one-third of the whipped cream into the pudding to make it lighter in color, then the remaining two-thirds, stirring until the color is uniform.
   
   Spoon the filling into the pie crust and freeze until firm but not frozen, about 3 hours.
4. Whip the remaining 1/2 cup cream until soft peaks form. Spoon it over the pie and arrange the sliced ​​or diced candies into a decorative arrangement.
   
   Culinary advice: The pie can be frozen overnight and then thawed at room temperature for 10-15 minutes before slicing. It can also be refrigerated instead of frozen.