Four layers:
Walnut Graham Cracker
Truffle Filling
Whipped Chocolate
Fresh Whipped Cream
Whether chocolate obsessed or not, come with me.
This pie is pivotal.
I make, listen and watch:
✹ All chocolate, I’m in!
✹ Nah, I’m not much of a chocolate person.
✹ Too rich for me.
There’s an energy, an allure to Double Chocolate Truffle.
Pie sits, tempting. One taste and pie dashes doubt. Transformed are those not much into chocolate or rich, myself included.
How To Make This Top Requested Pie
- Walnut or plain graham cracker crust – a video! It’s a bit long, but after a seven year iMovie vacation, I’m rusty. Otherwise, make and cool the below crust. One can be purchased too.
- Truffle Filling – simmer cream and pour over chocolate. Let stand, then stir until smooth. Spread over the cooled crust.
- Whipped Chocolate Filling – make more silky smooth chocolate. Whip additional heavy cream. Mix with cooled chocolate. Layer whipped chocolate over the truffle and we wish you luck refrigerating this pie overnight. Don’t forget to lick the bowl and beaters. Mmm…mmm, good.
- Fresh Whipped Cream and Garnish – An unrelated pie but important tips about yes! more whipped cream. Whip, spread or pipe. Serve pie by lovely self or sprinkle with dark, milk and white chocolate.
Double Chocolate Truffle Pie Video One
Double Chocolate Truffle Pie Video Two
Slice!
Bittersweet, semi-sweet, milk, or a combination— pie is accommodating.
Pie – 2012
The bandit remains.
Double Chocolate Truffle Pie
Four layers, symbiotic and seductive. This pie's a must.
Servings: 12 slices
Calories: 490
Ingredients:
9" Walnut Graham Cracker Crust
- 5.5 Tablespoons butter, melted (5 Tablespoons at sea level)
- 3/4 cups walnuts, coarsely chopped
- 2 Tablespoons light brown sugar, packed
- 2 Tablespoons flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup 2T or nine sheets graham crackers
Truffle Filling
- 6 ounces bittersweet chocolate chips or fine chopped
- 2/3 cups heavy whipping cream
- 1/4 teaspoon espresso powder
Whipped Chocolate Filling
- 6 ounces bittersweet chocolate chips or fine chopped
- 1½ cups heavy whipping cream, divided
- 1/2 teaspoon pure vanilla
Fresh Whipped Cream
- 1 cup heavy whipping cream, cold
- 1-2 Tablespoons powdered sugar
Garnish
- bittersweet and white chocolate shavings
Instructions
- Chill a medium-size (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer.
9 " Walnut Graham Cracker Crust
- Preheat the oven to 350˚F. Butter the pie pan with a light coat, set aside.
- Crumb graham crackers in a food processor, then place in a medium bowl. Add coarse chopped nuts, brown sugar and flour to the processor bowl. Pulse in long bursts until fine in texture. Combine with graham cracker crumbs, add cinnamon and salt. Mix well, then add melted butter. Stir with a fork and spatula until the butter coats the crumbs and is even in distribution.
- Spread the crumbs across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the graham cracker mixture into the bottom and up the sides of the pie plate. Place in the refrigerator for 5-10 minutes.
- On the center oven rack, bake the crust for 7 minutes. The crust won't turn golden, but when finished, will smell graham cracker fragrant. Let the crust cool on a wire rack.
Truffle Filling
- Place 6 ounces of chips or chopped chocolate (and espresso if using) in a heat safe bowl. In a small saucepan, bring 2/3 cup heavy cream to a simmer. Small bubbles will appear around the sides of the pot, avoid overheating the cream. Pour the hot cream over the chocolate and let stand undisturbed for 2 minutes. Stir gently until smooth, then with a spoon or offset spatula, spread the truffle filling over the bottom of the cooled pie crust. Freeze for 20 minutes.
Whipped Chocolate Filling
- Meanwhile, heat the other 6 ounces of chocolate with 1/2 cup heavy cream. 1.) Place 6 ounces of chips or chopped chocolate in a heat safe bowl. In a small saucepan, bring 1/2 cup heavy cream to a simmer. Small bubbles will appear around the sides of the pot, avoid overheating the cream. Pour the hot cream over the chocolate and let stand undisturbed for 1-2 minutes. Stir gently until smooth.2.) If using the microwave, heat on full power in 10-15 second increments, stir after each burst. Heat chocolate until just prior to melted, then stir until fully melted (my microwave takes 35 seconds total). Let cool to room temperature.
- Remove the chilled bowl and beaters from the freezer. Using an electric mixer, beat the remaining 1 cup of heavy cream until thick. Add the chocolate mixture and vanilla; continue mixing until soft peaks form. Gently spatula the mixture, making sure the chocolate is incorporated and white cream isn't hiding below. With a clean offset spatula or spoon, layer the whipped chocolate over the truffle filling and smooth. Refrigerate overnight.
Fresh Whipped Cream
- Chill a medium-size (preferably glass or metal) bowl and the beaters from your electric mixer in the freezer at least 15 minutes prior to serving the pie.
- Remove the chilled bowl and beaters from the freezer. Using the electric mixer, beat the cream and powdered sugar until it starts to thicken. Increase the speed to high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
- Pipe or spread the whipped cream and sprinkle with chocolate shavings.
- Chocolate love for you ♥️
Notes
Adapted from Deen Bros.
- If pie's been in the refrigerator overnight, let sit on the counter for 10-20 minutes before serving.
Nutrition
Serving: 1slice | Calories: 490kcal | Carbohydrates: 21g | Protein: 4g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 122mg | Fiber: 3g | Sugar: 13g
