Dark Chocolate Truffle Pie

This is for chocolate fans.

Deep, dark, and smooth, this pie is bound to satisfy all your chocolate cravings.

Dark Chocolate Truffle Pie

Melanie Jimenez
This is for chocolate fans.
Prep Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 1


Dark Chocolate Truffle Pie

  • 14 Cream-O cookies filling removed
  • 3 tablespoons unsalted butter softened
  • 288 Grams dark chocolate chopped finely (we used 62-percent dark chocolate)
  • 1 Cup whipping cream Chilled
  • 60 Grams dark chocolate chopped finely (we used 62-percent dark chocolate)
  • 1/4 Cup whipping cream
  • 1 Cup whipping cream Chilled
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon confectioner's sugar sifted
  • 90 Grams chocolate bar for garnish (optional)


  • Make the crust: Crush Cream-O cookies until fine in a food processor. (You can also place the cookies in a zip-top bag and use a rolling pin or mortar and pestle to crush them.) Combine crushed cookies and butter in a medium bowl. Stir until well combined. Press onto the bottom and up the sides of a 9-inch pie pan. Freeze for at least 30 minutes.
  • Make the mousse: place chocolate in a double boiler over low heat; stir until completely melted. Remove from heat and set aside at room temperature to cool, about 15 to 20 minutes.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip cream until soft peaks form. Fold gently into the cooled chocolate; pour into the prepared crust. Freeze for at least 1 hour.
  • Make the ganache topping: place chocolate and cream in a small microwaveable bowl. Microwave on medium heat for 10 seconds. Whisk until completely combined and pour into the center of the pie. Rotate the pie at a 45-degree angle to coat the surface of the whole pie. Refrigerate, covered, for at least 4 hours or overnight.
  • Make the whipped cream topping: In the bowl of an electric mixer fitted with the whisk attachment, whip cream on medium-high speed until slightly thickened. Add vanilla, then gradually add confectioners’ sugar, whipping until soft peaks form.
  • If desired, make chocolate shavings by running a vegetable peeler against one side of the chocolate bar to make curls or rough shavings. Chill until ready to use.
  • To serve, slice pie into wedges, top each with a dollop of whipped cream and chocolate shavings.
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