Raspberry Chocolate Truffle Pie Recipes

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CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE



Chocolate Truffle Pie with Raspberry Sauce image

Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
1 pint chocolate ice cream, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 pint vanilla ice cream, softened
2 tablespoons slivered almonds, toasted
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

RASPBERRY TRUFFLE PIE



Raspberry Truffle Pie image

A special dessert like this is perfect for the holidays. The raspberry sauce pairs well with the chocolate pie.-Suzy Horvath, Tigard, Oregon

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon baking cocoa
1/4 cup butter, melted
FILLING:
4 ounces semisweet chocolate, chopped
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1/3 cup raspberry liqueur
1-3/4 cups heavy whipping cream
RASPBERRY SAUCE:
2 cups fresh raspberries
1/2 cup sugar
1/4 cup raspberry liqueur

Steps:

  • In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours. , For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie.

Nutrition Facts : Calories 617 calories, Fat 41g fat (25g saturated fat), Cholesterol 118mg cholesterol, Sodium 225mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 4g fiber), Protein 6g protein.

RASPBERRY CHOCOLATE TRUFFLE PIE



Raspberry Chocolate Truffle Pie image

This decadent no bake Chocolate truffle pie consist of a smooth raspberry-flavored chocolate truffle filling and a dark chocolate almond, pecan crust.

Provided by Adriana Harlan

Categories     Dessert

Time 35m

Number Of Ingredients 11

1/2 cup raw almonds
1/2 cup raw pecans
1/2 cup Medjool dates (about 6 large dates, pitted)
3 tablespoons raw cacao powder
1/2 tablespoon coconut oil (melted)
1/2 teaspoon vanilla extract
1 1/2 cup raspberries (frozen or fresh)
1 can (13.5oz) full fat coconut milk
3 tablespoons coconut oil (melted)
1 cup semisweet mini chocolate chips
1 tablespoon vanilla extract

Steps:

  • Chop almonds and pecans in a food processor until coarse meal and place in a bowl.
  • Process dates in the food processor until they form a creamy paste.
  • Add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients.
  • Spread the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper.
  • Add 1 cup of raspberries to your food processor and pulse until smooth (if you are using frozen raspberries, let them thaw out completely first).
  • Pour into a strainer set over a bowl, and gently press the raspberries to extract their juices.
  • Reserve 1/3 cup of the juice for the filling.
  • Mix the remaining 1/2 cup of whole raspberries into the sauce.
  • Place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils.
  • Remove from stove and mix in reserved 1/3 cup of raspberry sauce, chocolate chips and vanilla extract until the chocolate melts and everything is combined.
  • Pour filling over the crust and freeze overnight.
  • Remove from freezer, drizzle with raspberry sauce and serve.

Nutrition Facts : Calories 251.1 kcal, Carbohydrate 21.8 g, Protein 2.5 g, Fat 17.9 g, SaturatedFat 9.9 g, Fiber 4.5 g, Sugar 14.8 g, ServingSize 1 serving

CHOCOLATE-RASPBERRY TRUFFLE CAKE



Chocolate-Raspberry Truffle Cake image

This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!

Provided by Leslie in Texas

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 12

1 (12 ounce) package frozen raspberries (not sweetened)
1 -2 tablespoon sugar, depending on how sweet you like your dessert (I used about 1 1/2 T. sugar)
1/3 cup Chambord raspberry liquor (raspberry liquor)
1/3 cup sugar
1/2 cup unsalted butter, cut into pieces
12 ounces good quality semisweet chocolate, broken into pieces
6 large eggs
2 tablespoons flour
1/4 teaspoon almond extract
sweetened whipped cream, for garnish
fresh raspberry, for garnish
chocolate syrup, for garnish

Steps:

  • Puree raspberries in a food processor.
  • Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
  • Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
  • Remove from heat and cool completely.
  • Butter an eight inch cake pan and line bottom with parchment or waxed paper.
  • Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
  • Add butter and continue heating and stirring until butter melts.
  • Remove from heat and add chocolate, stir until smooth and cool.
  • (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
  • Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
  • Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
  • Pour into prepared cake pan.
  • Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
  • Bake at 325°F for 42 to 45 minutes.
  • Cake will have risen and not be completely "set".
  • Remove from water bath and cool cake completely on a wire rack.
  • Cake will "collapse" as it cools down.
  • Run a thin knife around pan to loosen cake.
  • Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
  • To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
  • Garnish with whipped cream and a few fresh raspberries and serve.
  • If desired, cake can be made a day ahead of time.
  • Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.

Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2

RICH CHOCOLATE TRUFFLE PIE



Rich Chocolate Truffle Pie image

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

12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust

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

EASY CHOCOLATE RASPBERRY TRUFFLE PIE



Easy Chocolate Raspberry Truffle Pie image

As impressive as it is, our chocolatey, raspberry jam truffle pie is easy to make! Fifteen minutes of prep, and it's ready to chill in the fridge.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 10 servings

Number Of Ingredients 6

2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate, broken in pieces
1 cup whipping cream
1 chocolate cookie crumb crust (6 oz.)
2 cups raspberries
1/4 cup seedless raspberry jam
1 Tbsp. water

Steps:

  • Microwave chocolate and whipping cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
  • Pour into crust. Refrigerate 4 hours.
  • Arrange berries over chocolate layer. Microwave jam and water in microwaveable bowl on HIGH 30 sec.; stir until blended. Brush over berries.

Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g

CHOCOLATE-RASPBERRY TRUFFLES



Chocolate-Raspberry Truffles image

Make and share this Chocolate-Raspberry Truffles recipe from Food.com.

Provided by evelynathens

Categories     Candy

Time 5h10m

Yield 40 truffles

Number Of Ingredients 6

1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa

Steps:

  • In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
  • Add chocolate, stirring, until smooth.
  • Let cool slightly and add butter, bit by bit, stirring until smooth.
  • Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
  • Chill, covered, for 4 hours, or until firm.
  • Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  • Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  • Keep in an airtight container, chilled, for up to 2 weeks.

EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE



Easy Chocolate-Raspberry Truffle Pudding Pie image

Chocolate pudding, fresh raspberries and raspberry preserves make this easy pie a must-try for fans of chocolate-raspberry truffles.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 6

1/4 cup raspberry preserves
1 chocolate cookie crumb crust (6 oz.)
1-1/3 cups raspberries, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Fudge Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Spread preserves onto bottom of crust; top with 1 cup raspberries.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
  • Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

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