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    Milk Chocolate Truffle Cream Pie

      Servings:   6 to 8 servings


      8 ounces Ghirardelli Milk Chocolate Baking Bar
      1 cup pecans
      1 cup whipping cream
      3 tablespoons brown Crème de Cacao


    1. 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.

    2. 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.

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