Last night, I just couldn't sleep for the world. I finally gave up, & got out of bed to find something to keep me busy while I waited for that sleepy feeling to hit me. I turned on the television & found that one of my favorite movies, 'Hairspray' was on television. Something about John Travolta as a woman just cracks me up every time! I'm not one to just sit down & watch a good movie though. I have to be doing something! So, I looked around the kitchen to see what I had on hand, and what I could make with it. Grocery day is tomorrow though, so what we have on hand is very limited until then! After pondering for a few minutes, it hit me. Chocolate Truffle Pie! It requires very little ingredients, and those ingredients are usually ones that I have on hand. Plus, along with being incredibly rich & tasty - it's quick! You with me on this one?
Here is what you need. (Click on the picture if you need a larger image)
In a medium, microwavable bowl - combine the chocolate chips & 3/4 cup of cream. Microwave in 30 second increments stirring each time, for a total of 2 minutes. Whisk until smooth.
Cool the chocolate cream mixture for about 10-15 minutes for it to come to room temperature. Stir in the vanilla & sifted confectioners sugar.
In a separate bowl, beat the remaining cup of heavy whipping cream until it forms a soft peak. Beat in the chocolate mixture 1/3 at a time on high speed. Pour into the pie crust.
Refrigerate for at least 8 hours before serving.
Chocolate Truffle Pie
Ingredients:
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk chocolate chips
- 1 3/4 cups heavy whipping cream
- 1/3 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (9 inch) prepared chocolate cookie crumb crust
In microwave dish combine all the chocolate chips and 3/4 cup of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth, whisking well at the end. Cool to room temperature, about 15 minutes. Stir in sugar & vanilla.
In separate 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 pour into crust.
Refrigerate at least 8 hours before serving.
In separate 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 pour into crust.
Refrigerate at least 8 hours before serving.
