Truffle Pie
  • Truffle Filling:
  • 2/3 cup heavy cream
  • 6 oz bittersweet chocolate chips
  • 1 (9") prepared graham cracker crust
  • Whipped Chocolate Filling:
  • 6 oz bittersweet chocolate chips
  • 1 1/2 cups heavy cream
  • 1/2 tsp. vanilla
  • Whipped Cream Topping:
  • 1 cup heavy cream
  • 1/4 cup confectioners' sugar
  • Garnish:
  • 1 1/2 oz milk chocolate
  • 1 1/2 oz white chocolate
  • 1 1/2 oz semisweet or dark chocolate
  1. For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 oz. 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 for 20 minutes.
  2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 oz 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 chocolate mixture, 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 overnight.
  3. For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add icing sugar & whip until stiff peaks form (tips stand straight). 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, & semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.