Chocolate Truffle Pie With Amaretto Cream Recipe 445

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

EASY AMARETTO CHOCOLATE TRUFFLES RECIPE

Steps:

• Place chopped chocolate in a medium-sized heatproof bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a boil. Once it begins to boil, remove cream from heat.
• Pour the cream over the chopped chocolate and allow the mixture to sit, untouched, for a minute. Whisk smooth. Stir in the almond extract, amaretto, and butter and vigorously whisk until smooth and shiny.
• Set aside and cool to room temperature. Tightly cover the bowl with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
• Before you begin rolling your truffles, make sure you have enough room in your refrigerator for both baking sheets; the truffles must chill again before being dipped in the chocolate coating.
• Line two large baking sheets with parchment paper and set them aside.
• Scoop out about 3 teaspoons of the truffle filling and quickly roll it between your hands to form a ball. Transfer to the prepared baking sheet, and repeat with all truffles. Refrigerate the rolled truffles for at least 20 minutes before dipping in the chocolate.
• In the meantime, you can temper your chocolate.
• Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and place two-thirds of the chocolate into the bowl. Place a candy thermometer into the chocolate and let it melt, stirring frequently with a silicone spatula. *Do not let the temperature of the chocolate exceed 120°F.
• Once the chocolate has fully melted, remove the bowl from heat, but keep the pot of simmering water on the burner. Wipe the bottom of the bowl to remove any condensation.
• Stir in the remaining chocolate, a little bit at a time, allowing what you've added to completely melt before adding more.
• Set aside and allow the chocolate to cool to 82°F. Once the chocolate has reached 82°F, place it back over the simmering water and reheat to a temperature between 88°F and 91°F. Remove the bowl from heat once you have reached the correct temperature. The chocolate should be smooth and glossy, with no streaks.
• Using a fork or candy dipper, dip each truffle in the chocolate, allowing excess chocolate to drip back into the bowl before transferring it back to the parchment paper line baked sheet. Top each truffle with a sprinkle of chopped almonds.
• Set aside and allow the chocolate to set before serving, about 1 hour. Store in an airtight container, at room temperature, for up to 1 week.

CHOCOLATE TRUFFLE PIE WITH AMARETTO CREAM RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Fit pie crust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. AMARETTO CREAM: Beat cream and liqueur at medium-high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill until ready to serve. Note: 1/4 teaspoon almond extract may be substituted for liqueur.

PECAN CRUSTED CHOCOLATE TRUFFLE PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
• In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
• In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
• Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.

AMARETTO CREAM TRUFFLES

Steps:

• Place chocolates in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolates; whisk until smooth. Stir in Amaretto and vanilla. Cool to room temperature, stirring occasionally. Cover and refrigerate for 1-1/2 hours or until easy to handle., In a small bowl, combine sugar and cocoa. Shape chocolate mixture into 1-in. balls; roll in cocoa mixture. Store in an airtight container in the refrigerator.

CHOCOLATE TRUFFLE PIE

Steps:

• Heat oven to 325°F.
• Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Cool.
• Whisk in eggs, sugar and flour. Pour into 9-inch pie plate sprayed with cooking spray.
• Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Serve topped with COOL WHIP.

CHOCOLATE TRUFFLE PIE

Steps:

• In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
• In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
• In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

CHOCOLATE TRUFFLE PIE

Steps:

• In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. , Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

CHOCOLATE TRUFFLE PIE

Steps:

• In a microwave-safe dish, combine chocolate morsels and 1/2 cup cream; cook on HIGH for 1-2 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 into crust.
• Refrigerate for at least 3 hours.

CHOCOLATE AMARETTO PIE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat cream cheese, chocolate and salt until well blended.
• Gradually beat in sweetened condensed milk until smooth.
• Add eggs and mix well.
• Stir in Amaretto and almonds.
• Pour into pie shell.
• Bake for 30 to 35 minutes or until center is set.
• Allow to cool.
• You can serve warm or chilled.
• Store in refrigerator.