Chocolate truffle pie

As soon as I showed the pony a picture of this chocolate truffle pie on Handle the Heat, he was pretty adamant that it had to be the next thing I baked.

With a chocolate digestive base, chocolate ganache layer, chocolate mousse layer and whipped cream on top, I could kind of see where he was coming from…

It took a while to make, but only because of all the chilling stages, each individual part was really simple and the only thing that actually needs baking is the base.

Aside from about 1/10 of the pie which I ate, the pony polished the rest off in 4 days, and since he finished it hasn’t stopped going on about how much he misses it and wants it again, so I think it’s safe to say it’s every bit as good as it looks!

Chocolate truffle pie (recipe adapted from Handle the Heat)

Serves 10 people or one friendly pony

Biscuit layer

  • 250g chocolate digestives
  • 50g melted butter
  • 1tbsp sugar

Ganache layer

  • 170g dark chocolate, broken into pieces
  • 2/3 cup double cream (165ml)

Mousse layer

  • 170g dark chocolate, broken into pieces
  • 1 1/2 cups double cream (375ml)
  • 1 tsp vanilla extract

Cream layer

  • 1 cup (250ml) double cream
  • 50g icing sugar
  • chocolate shavings to decorate

Start by greasing a 9″ high sided tin (I use an oil spray for this). Blitz the biscuits and sugar in a food processor until there are no big lumps left, then gradually add in the melted butter while the mixer is running – you might need a bit more or a bit less, but it should look like wet sand when it’s ready. Press the crumbs down into the base and up the sides of the tin, then bake at 190 degrees for 8 minutes, or until crisp and a little browner.

For the ganache, heat the cream until almost boiling, then pour over the chocolate. Stir until all the chocolate has melted, then pour over the base, spreading to the sides, and chill in the freezer for half an hour while you make the mousse.

Heat 1/2 cup of the cream (125ml) for the mousse in a bowl with the vanilla and chocolate, stirring until all the chocolate has melted. Leave to cool to room temperature (don’t try and speed this up in the fridge as it will quickly set too much). Whip the remaining cup (250ml) cream until vey soft peaks form, then fold in the cooled chocolate mixture. It might look like it’s not combining, but it will.

Spread over the ganache layer, then leave in the fridge overnight to set. To finish the pie, whip the cream and icing sugar until it can just hold it’s shape, then spread on top and sprinkle with chocolate shavings or whatever you fancy. Cut into thin slices – it’s quite rich! – and serve.



2 thoughts on “Chocolate truffle pie

  1. Pingback: Corgi caramel and chocolate tarts | hungryhinny

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