CHOCOLATE TRUFFLE PIE
I discovered a fast recipe for a delectable chocolate mousse some years ago and thought it might make a good filling for a pie. The chocolate lovers in our family endorse this scrumptious dessert, saying that it "melts in your mouth"! -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 383 calories, Fat 27g fat (15g saturated fat), Cholesterol 49mg cholesterol, Sodium 99mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
EASY CHOCOLATE TRUFFLES
For these five-ingredient truffles, it takes only a few minutes to whip up a batch of rich ganache from heavy cream and semisweet chocolate. After pouring the mixture into a pan and chilling, you can choose to take the easy route and simply cut them into bite-size squares, or roll up your sleeves and form them into beautiful bonbons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes about 5 dozen
Number Of Ingredients 5
Steps:
- 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
- Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
- When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.
Nutrition Facts : Calories 51 g, Fat 4 g, Protein 1 g
CHOCOLATE TRUFFLE PIE
Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 1 g
RICH CHOCOLATE TRUFFLE PIE
The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g
CHOCOLATE TRUFFLE PIE
This dense chocolate treat is a chocoholics dream!
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 45m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F. Grate 1 square of the chocolate; set aside. Place remaining 10 chocolate squares in large microwaveable bowl. Add cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.
- Add eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
- Bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. Top each slice with a dollop of whipped topping just before serving. Sprinkle evenly with the grated chocolate.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 32.2 g, Cholesterol 90.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 5.3 g, SaturatedFat 10 g, Sodium 32.6 mg, Sugar 26.5 g
CHOCOLATE TRUFFLE PIE
Make and share this Chocolate Truffle Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 608.5, Fat 40.1, SaturatedFat 21.1, Cholesterol 63.1, Sodium 206.2, Carbohydrate 57.8, Fiber 4.2, Sugar 40.3, Protein 4.8
CHOCOLATE-PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
- To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).
- To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
More about "european chocolate truffle pie recipes"
CHOCOLATE TRUFFLE PIE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
5/5 (2)Servings 8
- TRUFFLE FILLING: In a saucepan, bring ⅔ cup heavy cream to a simmer. Place the 6oz chocolate chips in a bowl & pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze 20 minutes.
- WHIPPED CHOCOLATE FILLING: Filling, in a bowl in the microwave on half power, heat the 6oz chocolate chips with ½ cup of the heavy cream for 30 seconds at a time, until just melted, stirring often. Let cool to room temperature (or place in fridge for 5-10 minutes.)
- In a chilled bowl, beat the chocolate mixture with the remaining 1 cup of cream & the vanilla until soft peaks form (tips curl.) Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate 6+hours or overnight.
- WHIPPED CREAM TOPPING: Just before serving, beat ½ cup heavy cream on medium speed until it begins to thicken. Add powdered sugar & whip until stiff peaks form (tips stand straight.) Spread the whipped cream over the top of the pie.
EASY PIE RECIPE: 5 INGREDIENT CHOCOLATE TRUFFLE PIE …
From stayingclosetohome.com
Category DESSERTSCalories 430 per serving
- Add chocolate chips and 3/4 cup cream to a microwave safe bowl and cook on High for 1 to 2 minutes, stirring every 30 seconds, until smooth. Cool to room temperature. Stir in sugar and vanilla extract. Set aside.
- Beat in chocolate mixture on High speed 1/3 at a time until well mixed. Spoon filling into the pie crust. Refrigerate for at least 8 hours before serving so flavors can meld.
EUROPEAN TRUFFLE PIES RECIPE - THE GUNNY SACK
From thegunnysack.com
Reviews 12Category PieCuisine AmericanTotal Time 35 mins
- Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
- Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
CHOCOLATE EASTERN EUROPEAN DESSERT RECIPES
From thespruceeats.com
Estimated Reading Time 2 mins
TRUFFLE PIE | PAULA DEEN
From pauladeen.com
Servings 20Total Time 20 mins
MOCK EUROPEAN TRUFFLE PIE - MELISSA'S BLOG
From mavecooks.typepad.com
CHOCOLATE TRUFFLE PIE - HANDLE THE HEAT
From handletheheat.com
5/5 (1)Total Time 47 minsEstimated Reading Time 7 mins
- In a small saucepan set over medium heat bring the cream just to a simmer. Place chocolate in a medium bowl and pour hot cream over chocolate. Let stand for 1 minute then whisk until smooth. Spread filling over the bottom of cooled crust. Freeze for 20 minutes, or until firm.
- Place chocolate, 1/2 cup of the cream, and vanilla in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until chocolate is melted and mixture is smooth. Do not overheat. Let cool to room temperature.
- Before serving, beat cream on medium speed until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread whipped cream over top of pie. Garnish with chocolate shavings and serve.
CHOCOLATE TRUFFLE PIE | NOBIGGIE
From nobiggie.net
Reviews 4Estimated Reading Time 3 mins
- Start with the chocolate truffle filling, the bottom layer: In a saucepan, bring 2/3 cup of cream to a simmer. Place 6 ounces of bittersweet chocolate chips into a medium size bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the oreo cookie pie crust. Freeze for 20 minutes.
- Next work on the -whipped chocolate filling (the middle layer). Using a double boiler (or microwave set on low power), heat the 6 ounces of chocolate chips with 1/2 cup of whipping cream until the chocolate is just melted, stirring often. Let the mixture cool to room temperature. In a chilled bowl, whip the chocolate mixture with 1 cup of whipping cream and vanilla until soft peaks form. Spread the whipped chocolate over the truffle filling in the pie crust. Refrigerate over night.
- Just before serving, whip 1 cup of cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
- Garnish with milk chocolate shavings: Using a vegetable peeler, create chocolate curls to garnish the top of the pie.
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