Double Chocolate Truffle Pie |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This pie has a rich, fudgy bottom layer topped with a light and fluffy chocolate mousse layer. It is topped off with whipped cream for a luscious, decadent treat! Ingredients:
crust |
1 1/2 cups chocolate wafer crumbs |
1/4 cup sugar |
6 tbs. butter, melted |
bottom layer |
1-cup evaporated milk |
2 small egg yolks |
8 oz. 62% cacao dark baking chocolate, chopped |
top layer |
1 1/2 cups semisweet chocolate chips |
1 cup whipping cream, divided |
3 tbs. confectioner’s sugar |
2 tsp. vanilla extract |
2 cups whipped cream and chocolate leaves or curls for garnish |
Directions:
1. For crust, combine all ingredients; mix well.
2. Press firmly on bottom and up side to rim of a 9” pie plate. Chill thoroughly.
3. For bottom layer, whisk together evaporated milk and egg yolks in medium saucepan.
4. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil.
5. Place chocolate in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 15 seconds.
6. Scrape down sides and continue processing till smooth.
7. Pour into crust; refrigerate for 3 hours or until firm.
8. 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.
9. Stir in sugar and vanilla; set aside.
10. 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.
11. Refrigerate for at least 3 hours.
12. Pipe cream on top in swirl pattern, garnish with chocolate leaves or curls. Store in refrigerator.
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