chocolate truffle mousse pie

I think they liked it… what do you think? :o)



Truffle Filling:
2/3 cup heavy cream
6oz bittersweet chocolate chips
1 9-inch graham cracker crust (store-bought or home-made!)
Whipped Chocolate Filling:
6oz bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1/4 cup powdered sugar
dark/white/milk chocolate for decorating the pie

1. For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and 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 piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving beat 1 cup heavy cream until it begins to thicken. Add powdered sugar and whip until stiff peaks form. Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate for decoration. Garnish pie with chocolate pieces. Serve immediately.

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