Double Chocolate Truffle Pie
From larkspur 15 years agoIngredients
- Crust: shopping list
- 1 ½ cups chocolate wafer crumbs shopping list
- ¼ cup sugar shopping list
- 6 tbs. butter, melted shopping list
- Bottom layer: shopping list
- 1-cup evaporated milk shopping list
- 2 small egg yolks shopping list
- 8 oz. 62% cacao dark baking chocolate, chopped shopping list
- Top layer: shopping list
- 1 ½ cups semisweet chocolate chips shopping list
- 1 cup whipping cream, divided shopping list
- 3 tbs. confectioner’s sugar shopping list
- 2 tsp. vanilla extract shopping list
- 2 cups whipped cream and chocolate leaves or curls for garnish shopping list
How to make it
- For crust, combine all ingredients; mix well.
- Press firmly on bottom and up side to rim of a 9” pie plate. Chill thoroughly.
- For bottom layer, whisk together evaporated milk and egg yolks in medium saucepan.
- Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
- Place chocolate in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 15 seconds.
- Scrape down sides and continue processing till smooth.
- Pour into crust; refrigerate for 3 hours or until firm.
- For top layer, combine chocolate chips and 1/3 cup cream in microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature.
- Stir in sugar and vanilla; set aside.
- In a small mixing bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one-third at a time; mix well. Spoon onto hardened bottom layer.
- Refrigerate for at least 3 hours.
- Pipe cream on top in swirl pattern, garnish with chocolate leaves or curls. Store in refrigerator.
The Rating
Reviewed by 11 people-
This sounds totally amazing!
joe1155 in Munchen loved it -
Oh my word! Total Drool! :D
chi_phx_singer in Scottsdale loved it -
Wowza! A true favorite for sure.
jett2whit in Union City loved it
Reviews & Comments 9
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