Pre-heat oven to 350°F (180°C) Line one or two baking sheets with Parchment paper.FOR THE CHOCOLATE PIE DOUGH (click)Roll the dough out (a small amount at a time) on a floured flat surface, flour the rolling pin also. Roll out very thin and cut with cookie cutters, place on prepared baking sheets and bake for approximately 5 minutes. Let cool completely, best to fill just before serving.
FOR THE STABILIZED WHIP CREAM
In a small pot combine the gelatine and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatine dissolves. Remove from heat and let cool slightly (but not set).In a medium bowl whip the cream and icing sugar until soft peaks form, continue beating and add the gelatine, whip on high until stiff.
PUTTING IT TOGETHER
Place one cookie on a plate with some whipped cream, fresh fruit, another cookie and repeat, place another cookie on top add whipped cream sprinkle with grated chocolate and fruit. Serve immediately. Enjoy!
Notes
For this recipe I used some leftover chocolate pie dough that I had making Chocolate Mousse Tarts, but a simple pie dough even my brown sugar pie crust or even an Italian Dough would work perfectly. For the brown sugar you could add a little cinnamon to the whipped cream and cut up some apples for the topping.If you don’t like to use gelatine then you can substitute with powdered agar in equal amounts. This recipe calls for 1 1/4 tablespoons of gelatine, so you would use 1 1/4 tablespoons of agar powder instead.To tell the truth I would make the dessert just before serving so you know the exact amount to make, letting it sit can make the cookies soggy. The plain cookies can be stored at room temperature for up to 5 days or in the fridge for up to 7 days.The cookies can also be frozen in a freezer bag or container. They will keep for up to three months in the freezer.