Make 8 servings.
Ingredients :
Truffle Filling:
- 1 1/2 ounce milk chocolate
- 1 1/2 ounce white chocolate
- 1 1/2 ounce semisweet or dark chocolate
- 1 (9-inch) prepared graham cracker crust
- 6 ounce bittersweet chocolate chips
- 2/3 cup heavy cream
- 1/2 teaspoon vanilla
- 1 1/2 cup heavy cream
- 6 ounce bittersweet chocolate chips
Garnish:
- 1/4 cup confectioners� sugar
- 1 cup heavy cream
Directions :
- For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces 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.
- Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.
- For the topping, just before serving, 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 topping over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.
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