When you lower the bar, I say, keep lowering it.
Several years ago, I made a big batch of cocoa-dusted chocolate truffles to share with my loved ones on Valentine’s Day. I marveled at how easy and delicious they were – and then I never made them again.
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When an intense craving for those exact truffles hit me recently, I walked into the kitchen with every intention of recreating the same magic. Then I remembered the pain of waiting for the chocolate to get firm, but not too firm. I remembered how messy my chocolate and cocoa covered hands had become. And I said, no.
Maybe, instead, I could make the truffle recipe, put it in a pan, and cut the final product into squares. On second thought, I could just pour it all into a graham cracker crust and call it a day – that’s exactly what I’m giving you now.
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I usually have a pre-made graham cracker crust hiding somewhere in my kitchen for last minute desserts – it’s a lifesaver. Fortunately, the Keebler elves came on this one.
To make my Decadent Chocolate Truffle Pie, simply melt butter, cream and dark chocolate together; pour the mixture into the shell; put it in the refrigerator for about an hour; and you are done. Seriously, that’s it easy.
A luxurious pie with just 5 ingredients, no baking and no mess (impeccably clean hands)? This may be the new can’t-miss weekday dessert.
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Recipe: Easy chocolate truffle tart
Inspired by Ghirardelli
directions
- Melt the butter in a small saucepan over medium heat.
- Add the cream and bring to a small simmer. Add the chocolate chips and stir until everything is completely melted and smooth.
- Remove the mixture from the heat and pour into the pie crust.
- Refrigerate and refrigerate at least 1 hour.
- Before serving, generously sprinkle cocoa through a sieve or tea strainer. Serve with whipped cream, if desired.
Cook’s Notes
When picking bittersweet chocolate chips, I like to reach for Ghirardelli 60% Cacao.
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