Sometimes a girl just needs a little chocolate. Okay, a lot of chocolate. And in those instances, the more delicious the chocolate, the better. So why not a chocolate cookie crust filled with chocolate truffle? It perfectly satisfied my craving, but I must warn you - it's VERY rich. Very. You may need a glass of milk with it. But it will definitely scratch that chocolate itch.
Chocolate Truffle Pie
Adapted from Nestlé
1 prepared 9-inch (6-ounce) Oreo cookie crust
1½ cups heavy cream
2 large egg yolks
¼ teaspoon instant espresso powder
1 (12-ounce) package Nestle Toll House semi-sweet chocolate morsels
1 tablespoon salted butter
½ teaspoon vanilla extract
Whisk together heavy cream, egg yolks, and espresso powder in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels, butter, and vanilla extract until morsels are completely melted and mixture is smooth.
Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream and chocolate shavings before serving.
Makes 10 servings
¼ teaspoon instant espresso powder
1 (12-ounce) package Nestle Toll House semi-sweet chocolate morsels
1 tablespoon salted butter
½ teaspoon vanilla extract
Whisk together heavy cream, egg yolks, and espresso powder in a medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels, butter, and vanilla extract until morsels are completely melted and mixture is smooth.
Pour into crust; refrigerate 3 hours or until firm. Top with whipped cream and chocolate shavings before serving.
Makes 10 servings
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