This pie is pretty quick and easy. The heard part is the 8 hours in the refrigerator. This pie is best after the long chill, but in a pinch I think you can get buy with 4-6 hours in the refrigerator. If you know you will need a dessert try to make this this the night before. It goes together fast, especially if you use the prepared pie crust.If you are looking for a denser version try CHOCOLATE CARAMEL TRUFFLE TORTE posted last year.
Fluffy Chocolate Truffle Tart
1 prepared chocolate cookie crumb crust
12 ounces bittersweet or semi-sweet chocolate-chopped
1-1/2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Garnish-Sweetened Whipped Cream
1 cup Heavy cream
1-1/2 teaspoon sugar
1/2 teaspoon vanilla extract
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Microwave chocolate with 3/4 cup cream. Heat for approximately 1 minute, stirring every 30 seconds. Stir until chocolate seems to no longer melt before returning to microwave for another 30 seconds, and stirring when after 30 seconds.
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When chocolate and cream mixture is smooth stir in sugar and vanilla and set aside and cool to room temperature.
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In a small bowl, beat the remaining cream until soft peaks form. Beat in chocolate mixture on high speed, adding approximately 1/3 of chocolate mixture at a time. Beat until light and fluffy and evenly mixed.
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Spoon mixture into prepared pie crust and refrigerate at least 8 hours (this is the hard part) before serving.
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Top each slice with dollop of whipped cream.
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