Milk Chocolate Truffle Cream Pie
6 to 8 servings
8 ounces Milk Chocolate Baking Bar
1 cup pecans
1 cup whipping cream
3 tablespoons brown Crème de Cacao
- Crust: Combine 4 ounces of chocolate (broken into pieces) and pecans in bowl of food processor or blender. Process until mixture looks like a crumb crust. Press crumbs into 8-inch pie plate, or 4 individual custard cups, or fancy stemmed sherbet glasses.
- Filling: In small heavy saucepan, melt remaining 4 ounces of chocolate (broken into pieces) with cream on low heat, stirring constantly until smooth. (Do not boil.) Add Crème de Cacao. Chill at least 2 hours or until very cold. Beat until thick and creamy. Spread into crust. Chill 1 hour. Garnish with additional whipped cream around edge and grated milk chocolate, if desired.
Semi-sweet brownie truffles dipped into a Ghirardelli dark chocolate coating and topped with a pinch of sea salt
Want some extra crunch? Try coating in chopped nuts, candy pieces, or cocoa powder