Mix the Tegral Satin CL Creme Cake and soft butter together.
Press through a cooling screen.
Freeze for 1 hour.
Bake for 10-15 minutes or until crisp.
Let cool and grind it in the food processor.
Mix in the melted butter.
Press 350g in a 9inch pie pan.
Bake for 8-10 minutes.
*Makes 2 shells
Mocha Mousse Method
Make a ganache with the Belcolade Noir and first heavy cream.
Whip the Talento, water and Classic Mocha on low for 1 minute.
Scrape the bowl.
Mix on high for 3 minutes.
Mix the Talento and ganache and then fold in the whipped cream.
Put in the chocolate pie shell.
Fills 2-3 shells depending how thick you want it.
Chill for 1 hour.
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