After my huge success in finding a mousse pie recipe, I decided to try the Scharffen Berger Pudding recipe–as a pie. Now, it might have been my fault because I didn’t have Scharffen Berger chocolate this time and I wasn’t certain of the percentage of cocoa in the chocolate I was using. I know it wasn’t 70 percent so I cut the sugar in half (and probably could have done without any additional sugar.)

As pudding goes, it was okay. A little…well, it was just pudding. It wasn’t really smooth and creamy, it was more gelatin than that. So from a texture standpoint, it was just okay. Taste was pretty good, nothing to complain about there. I would definitely have preferred more chocolate flavor (ie a darker chocolate) but that was probably my own fault for starting with an unknown.

For pie, I also tried this French Silk Recipe that I obtained from the very helpful MuttonChops over at BookSpotCentral

French Silk Pie
9″ baked pastry shell (the oreo crumb shell is good for this)
3/4 cup butter (1.5 sticks)
1 and 1/8 cup sugar
1/2 cup + 1 Tablespoon of cocoa
1.5 teaspoon vanilla
3 eggs
Add cocoa after creaming butter & sugar, mix
Add eggs mixing 3-5 minutes after each
Add vanilla
Spoon into shell; chill 2 hrs; top with whipped cream

The French Silk is the fastest and the easiest. For taste? I’d stick with the Mousse Pie Recipe I told you about the other day. It’s a bit more work to make, but it was the lightest, fluffiest and best tasting. When I’m in a hurry, I’d make the French Silk, because it really is a close second. I might try substituting some of the butter with whipped cream to fluff it some. I might even end up using all cream. The beaten eggs do fluff it up some, but I thought the overall consistency of the mousse was the best and the most elegant.

Mind, the one that has the most nutrition would be the pudding.