Time 3h Yield 12 Number Of Ingredients 9 Steps:
In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side. In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm. In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.
Yield 8 Number Of Ingredients 5 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.
Time 8h20m Yield 8 serving(s) Number Of Ingredients 5 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.
Time 1h Yield 10 servings Number Of Ingredients 6 Steps:
Heat oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Cool. Whisk in eggs, sugar and flour. Pour into 9-inch pie plate sprayed with cooking spray. Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Serve topped with COOL WHIP.
More about “rich chocolate truffle pie recipes”
Time 1h45m Yield 24 serving(s) Number Of Ingredients 9 Steps:
In saucepan, combine whipping cream & butter. Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly. Stir in vanilla. Pour into shallow glass dish. Cover; chill until firm. With spoon scoop mixture into 1 inch balls. Coating Melt chocolate & shortening over low heat; stirring constantly. (use 1 Tbsp of shortening for every 6 oz. of chocolate). When mixture is smooth remove from heat. Dip each truffle into coating. (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden. Mix powdered sugar & milk. Drizzle over truffles in various designs.
