For Thanksgiving at my in-laws' this year I was assigned a chocolate dessert. I didn't really feel like making brownies or cake, and I found this recipe for Chocolate Truffle Pie that sounded amazing. A chocolate ganache layer, a chocolate whipped cream layer and a sweetened whipped cream layer in a graham cracker crust- three ingredients and some chilling time.
The pie is very rich and sweet- I would recommend cutting these slices very small. It's delicious and everyone loved it!
adapted from Deen Brothers
Truffle Layer:
2⁄3 cup heavy cream
1 cup dark chocolate chips
1 10-inch prepared graham cracker crust
Whipped Chocolate Layer:
1 cup dark chocolate chips
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar
For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 1 cup 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 crust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a small saucepan over low heat, melt the 1 cup chocolate chips and 1/2 cream until 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 the vanilla and beat until firm peaks form. Spread the whipped chocolate mixture over the truffle filing in the crust. Refrigerate overnight.
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. Spread the whipped cream over the top of the pie. Serve immediately.
Servings: 8
2⁄3 cup heavy cream
1 cup dark chocolate chips
1 10-inch prepared graham cracker crust
Whipped Chocolate Layer:
1 cup dark chocolate chips
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar
For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 1 cup 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 crust. Freeze for 20 minutes.
Meanwhile, for the whipped chocolate filling, in a small saucepan over low heat, melt the 1 cup chocolate chips and 1/2 cream until 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 the vanilla and beat until firm peaks form. Spread the whipped chocolate mixture over the truffle filing in the crust. Refrigerate overnight.
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. Spread the whipped cream over the top of the pie. Serve immediately.
Servings: 8
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