 |
Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I got this recipe from Paula Deen's cookbook. I believe they use this in their restaurant. This is a definite chocolate lovers dessert. Very rich. Easy to make. Ingredients:
2/3 cup heavy cream |
6 ounces bittersweet chocolate chips (i use ghirardelli) |
1 -9 ounce prepared graham cracker crust |
6 ounces bittersweet chocolate chips |
1 1/2 cups heavy cream |
1/2 teaspoon vanilla |
1 cup heavy cream |
1/4 cup powdered sugar |
Directions:
1. Bring 2/3 cup heavy cream to a simmer.
2. Place the 6 oz. chocolate chips in a bowl.
3. Pour the hot cream over the chocolate chips
4. Let stand for one minute.
5. Gently whisk until smooth.
6. Spread over bottom of the pie crust.
7. Freeze for 20 minutes.
8. Meanwhile for the whipped chocolate filling.
9. Melt the chocolate chips with 1/2 cup cream (either on double boiler or in microwave) until chocolate is just melted, stirring often.
10. Let cool to room temperature.
11. In a chilled bowl, beat the remaining 1 cup cream until thick.
12. Add chocolate mix and the vanilla and beat until soft peaks form.
13. Spread over the truffle filling in the crust.
14. Refrigerate until chilled.
15. Just before serving
16. Beat 1 cup cream on med. speed until it begins to thicken.
17. Add powdered sugar and whip until stiff peaks form.
18. Spread over pie.
19. Can top with grated shavings of milk chocolate, white chocolate and dark chocolate if you wish.
|
|