Thursday, December 1, 2011

Chocolate Truffle Pie

In case you were so excited by the picture that you didn't read the title of this pie, let me write it out one more time:  Chocolate Truffle Pie.  Hello?!  Talk about three of the most delicious words in our language, and they are all in one dessert.  And let me tell you something else.  People think I am crazy when I say that I don't like pumpkin pie.  Why, you ask?  Because there are desserts like this out there!  Tradition or not, why would I eat a vegetable pureed into a pie when there are desserts like this?  This pie has got to be one of the best pies I have ever eaten.  It was unbelievable!  I don't have step-by-step pictures though.  I think a part of my brother died when we went to my in-laws' house for Thanksgiving because he wanted to try the pie.  I promised him that I would make it again soon, so I'll take pictures next time. 
 Chocolate Truffle Pie
source: Taste of Home November 2011 pg 51

pie crust (I used a pre-made frozen one and baked it)

2 c dark chocolate chips, divided
1/3 c heavy whipping cream
1 T shortening
2 t coarse sugar
1/2 t coarse salt

1 1/3 c semi-sweet chocolate chips, divided
1 1/4 c heavy whipping cream, divided
1/4 c sugar
2 egg yolks
1/4 c butter, softened
2 T vanilla

1 c heavy whipping cream
3 T powdered sugar
1/2 t vanilla

Bake the frozen crust according to package directions.  Get a deep-dish one if you can.

For the truffles, melt 1 c dark chocolate in microwave.  Start with 1 minute.  Stir.  Heat in 30 second intervals, stirring after each time, until the chocolate is melted and smooth.  Stir in the cream until incorporated.  Cool to room temperature then refrigerate until firm.  Once the mixture is firm, scoop out about 2 t of the mixture.  Roll into 24 1-inch balls. 

Place in the fridge until you're ready to do the next part.  By the way- if making truffles puts this recipe way over the top, you can skip the truffles or plop some store-bought ones on top to save time.

In a bowl, melt the remaining dark chocolate and the shortening.  Stir until smooth. Combine the course sugar and salt.  You can omit this part or use regular suagr and salt, if you'd like.  Stick the truffles on a toothpick and dip them in the metled chocolate mixture.  Let the excess chocolate drip off.  Before the chocolate sets, sprinkle the truffle with the sugar and salt.  Place it on waxed paper to set completly.  Repeat with the remaining truffles.

For the filling, put 1/3 c semi-sweet chocolate in a small bowl.  In a small saucepan, bring 1/4 c of cream just to a boil.  Pour it over the chocolate chips and whisk until smooth.  Once it's smooth, pour it into the bottom of the baked crust.  Place it in the fridge to set- about 15 minutes.

In a small, heavy saucepan, cook and stir the sugar, remaining semi-sweet chocolate chips and remaining cream over medium heat.  Once it is smooth, reduce the heat slightly.  Put the two egg yolks in a small bowl and whisk.  Add a small amount of the chocolate mixture into the eggs.  Stir it together.  Add it back into the chocolate mixture in the saucepan, stirring constantly.  Cook and stir until it reaches 160 degrees- It took me about ten minutes. 

Pour this mixture into a large bowl.  Pour in the butter and vanilla.  Stir.  Place this bowl in an ice water bath.  Leave it there, stirring often, until the mixture has cooled.  The cooler it is, the easier it will be to whip it into shape for the next step.  Don't rush this step.  Once it's at room temperature, you could probably even put it into the fridge to speed it up a bit.  Once it is nice and cool, beat it with a mixer until stiff peaks form. 

I did cheat a bit here.  I wasn't getting stiff peaks, so I actually beat about 1/2 c heavy cream to stiff peaks and added it into the chocolate mixture.  Then, I whipped the chocolate mixture until it thickened.  It probably would have turned out just fine without the extra cream, but it definitely didn't hurt it!

Pour the chocolate mixture into the pie crust.

Just before serving, prepare the topping.  In a bowl, beat the cream until it starts to thicken.  Add the powdered sugar and vanilla.  Beat until stiff peaks form.  Spoon the topping onto the pie.  Top with some truffles. 

Oh, how I wish I knew the secret to slicing a pie without making it look like a toddler was digging through it to find a Hot Wheel car. Look past the messiness and try to imagine the taste.  It is out of sight!  I'm not even going to tell you the fat content because I think you will hunt me down and slap me in the face for even tempting you with such an amazing concoction.  On that note, happy pie eating!

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