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European Truffle Pie



EUROPEAN TRUFFLE PIE
Baker's Square Copycat Recipe

Ganache
2 1/2 ounces bittersweet chocolate
1/4 cup heavy cream
2/3 tablespoons unsalted butter
1 Oreo crumb crust

Break chocolate into small pieces in a small stainless steel bowl and set aside. In a small saucepan, heat cream and butter over medium heat, until it just begins to boil. Pour the hot cream over the chocolate and allow to stand for five minutes. Stir with a whisk until smooth. Pour ganache into the bottom of the pie crust while the ganache is still warm. Set in freezer until solid.

Bittersweet Silk
1 stick of butter, room temperature
3/4 cup white sugar (ultrafine, if possible)
2 1/2 ounces bittersweet chocolate, melted and cooled
2 teaspoons vanilla
2 eggs

Cream butter in a mixing bowl. Gradually beat in sugar with electric mixer. Stir in the cooled chocolate and vanilla. Add eggs one at a time, beating mixture for 5 minutes on medium speed after each egg. Spoon the silk into the baking shell. Place pie in refrigerator.

Oreo Crumb Layer
1 row of Oreos from package

Scrape out filling from Oreos and place cookies in bag. Smash the cookies until crumb size is small. Spread crumbs evenly on silk.

Whipped Cream
1 cup heavy whipping cream
1 teaspoon vanilla
2 1/2 tablespoons granulated white sugar
2 tablespoons cocoa powder

In a large bowl, combine whipping cream, cocoa, vanilla, and sugar. Cover the bowl and place bowl and beaters in refrigerator for at least 60 minutes. After chilling, beat the mixture until soft peaks form. Take care not to overbeat, in order to avoid having chocolate butter. Pipe whipped cream onto pie and place in freezer. If desired, sprinkle chocolate shavings on top of whipped cream.

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