I’m actually going to try this recipe this week and see if it’s good enough for Christmas. Well, I’ll get Sally to make it. The notes below the recipe say it’s got kind of a one-not flavor so I’m adding some expresso powder to it to give it depth. I have no idea how much though, that’s not included in the recipe so your mileage may vary.
Rich Chocolate Truffle Pie
Prep Time: 10 mins
Cook Time: 5 mins
Additional Time: 8 hrs
Total Time: 8 hrs 15 mins
Ingredients:
12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream, divided
¼ cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 (9-inch) prepared chocolate cookie crumb crust
Directions:
Gather all ingredients.
Combine chocolate chips and 1/2 of the cream in a microwave-safe dish; 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.
Beat the remaining cream in a bowl with an electric mixer until soft peaks form.
Beat in chocolate mixture on high speed, 1/3 at a time.
Spoon chocolate cream into the crust.
Refrigerate for at least 8 hours before serving.
Slice and serve with a dollop of whipped cream.
Notes:
Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version uses a homemade cookie crumb crust.
Nutritional Facts:
392 Calories
30g Fat
34g Carbs
3g Protein
Recipe courtesy of All Recipes.com.
This sounds aaaamazing!
