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Truffle Pie

29 Aug

A triple-layered chocolate pie with three different types of chocolate shavings on top.

-By Carrie (Strommen) Lennie

Ingredients:

Truffle Filling:
2/3 cups heavy cream
6 oz bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling:
6 oz bittersweet chocolate chips
1 ½ cups heavy cream
½ tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
¼ cup confectioners’ (powdered) sugar

Garnish:
1 ½ oz milk chocolate
1 ½ oz white chocolate
1 ½ oz semisweet or dark chocolate

Directions:

  1. For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 oz chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.
  2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 oz chocolate chips with ½ cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and vanilla and beat until soft peaks from (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
  3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semi-sweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.
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Posted by on August 29, 2011 in Desserts

 

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