Raspberry Chocolate Truffle Pie
Submitted by misheng
Raspberry chocolate truffle pie layers whipped chocolate ganache spiked with raspberry liqueur over a flaky crust, finished with cream and a strained berry sauce. A bistro-quality dessert.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
40 minThree components stack into one striking slice. Whipped chocolate ganache for the truffle filling, sweetened cream for the cloud-soft topping, and a strained raspberry puree for the glossy sauce on the plate. Each one matters.
The filling is the showpiece. Condensed milk and cream get boiled together, then food-processed with melted chocolate and egg yolks before raspberry liqueur and amaretto round out the flavor. Chilling the mixture over an ice bath before whipping is what gives it that mousse-truffle texture, somewhere between firm ganache and soft chiffon.
Strain the raspberry sauce well. Seedy puree in a delicate dessert ruins the silky mouthfeel that makes this pie sing. Boiling the puree for the full three minutes thickens it just enough to coat a spoon without becoming jam.
Chef Tips
- Cool the chocolate-cream base completely over ice before whipping. Warm ganache will not hold soft peaks.
- Use squares of good-quality semisweet chocolate, not chips. Chips contain stabilizers that interfere with smooth ganache.
- Beat the topping cream just to stiff peaks. Overbeaten cream turns grainy and weepy on the pie.
- Take the pie out of the fridge an hour before serving so the truffle filling softens to its proper texture.
Variations
- Skip the alcohol using the recipe’s noted substitute (raspberry and almond extracts plus water).
- Build it on a chocolate cookie crust instead of pastry for a deeper chocolate hit.
- Garnish with toasted almonds instead of chocolate curls to echo the amaretto.
Ingredients
Directions
Heat oven to 450 F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
Refrigerate remaining crust for later use.
Bake at 450 F. for 9 to 11 minutes or until light golden brown.
Cool completely.
To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree.
Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well.
Stir in puree; mix well. Over medium heat, bring mixture to a boil.
Boil for 3 minutes, stirring constantly. Cover; refrigerate.
In medium heavy saucepan, combine condensed milk and ⅔ cup whipping cream; blend well.
Over Medium heat, bring mixture to a boil.
Remove from heat; cool 5 minutes.
In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5 to 10 seconds.
Add egg yolks; process 5 seconds.
Add raspberry- flavored liqueur and amaretto; process 5 seconds.
Pour blended mixture into large bowl; set over ice.
Stir for 5 to 7 minutes or until mixture is cool.
Beat mixture on Highest speed for 2 to 3 minutes or until soft peaks form.
Pour into cooled baked crust.
Refrigerate about 1 hour or until firm.
In small bowl, beat 1⅓ cup whipping cream until soft peaks form.
Add confectioner’s sugar and vanilla; beat until stiff peaks form.
Spread over cooled filling.
Garnish with chocolate curls and whole raspberris, if desired.
Refrigerate until serving time. Remove from refrigerator 1 hour before serving.
Serve with raspberry sauce. Store in refrigerator.
Makes 10 to 12 servings.
- One teaspoon raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur.
** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto.
*** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds.
Add egg yolks; beat 15 seconds.
Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth.
Contine as above.
Comments
