Make This: Ultimate Chocolate Truffle Pie Recipe

| December 17, 2009 | 0 Comments

chocolatetrufflepie

Do you have a sweet tooth? My kids and I do. Seriously. So does Shawn. We could eat cookies and cakes and pies all day long. But, indulging that sweet tooth daily with cakes and pies and cookies and brownies … well, that wouldn’t exactly be good for us, right? So we don’t. Instead, we have sweets once in a while and in moderation. When you eat like that, you don’t want to settle for just any sweet treat. It has to be breathtaking. Magnificent. Mouthwatering.

This pie? It’s all that and more. Heck, it’s positively craveworthy. The rich and creamy chocolate filling is enhanced with the addition of instant coffee making it absolutely decadent. And it’s so ultra smooth, just like a perfect, wonderful chocolate truffle. In a word: amazing.

But seriously, don’t take my word for it. Just make it yourself. You’ll thank me.

chocolatepeppermintpieAnother fantastic pie? The Chocolate Peppermint Pie that I developed for SheKnows. It’s also amazingly smooth and creamy and will leave you drooling for more (or clamoring for more, if you prefer). What makes it just a bit different is that it has a twist of cool peppermint, like a wonderful peppermint hot chocolate … mmm. I’m making both of these pies for Christmas. I can hardly wait.

Ultimate Chocolate Truffle Pie
serves 8

1 12 oz can fat-free evaporated milk
2 large egg yolks
1 package instant decaf coffee (enough to make an 8 oz cup – I used Starbucks Via)
9 1/2 oz dark chocolate (roughly 70%), broken into pieces
1 tbsp agave nectar
1 pre-made shortbread crust (alternatively, you could use a graham one)
homemade whipped cream

Add the evaporated milk, egg yolks and instant coffee to a medium saucepan. Whisk together over medium-low heat for 5-10 minutes, until slightly thickened and very, very hot. Do not let it boil.

Add the chocolate to the bowl of a food processor that’s been fitted with the metal blade. With the process0r running, pour in the milk mixture in a steady stream. Continue to process for about 30 seconds. Then stop the processor and scrape down the sides. Recover and process again, adding in the agave nectar, until smooth.

Pour the chocolate mixture into the pie shell. Refrigerate for about 3 hours until set before serving.

Serve with a big dollop of homemade whipped cream.

Devour.

What I’m Cooking With: A medium-sized Cuisinart pan, a Kenmore full-size food processor, a wire whisk and a rubber spatula

One more thing! Check out my latest post on Tablespoon: Don’t Toss the Lemon Peels

Category: Dessert, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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