A couple weeks ago, one of my students asked if I ever created recipes rather than using those created by others. His question was one of curiosity, but I reinterpreted it as a challenge to spur me to greater things. I mean, sure, I make up pasta dishes and chicken dishes and even sometimes something with a little pork, but rarely do I experiment when it comes to sweet somethings. What's the point when there are so many perfect recipes so readily available? So, my first item of sweet experimentation was one that could easily be served in small portions to a crowd, because let's face it, this baby is rich. Make sure you have some cream to whip.
Chocolate Truffle Pie
For the crust:
5 oz. chocolate teddy grahams
1/3 cup sugar
1 tsp sea salt
5 Tbsp butter, melted
For the Pie:
1 1/3 cups heavy whipping cream, divided
16 ounces (1 pound) dark chocolate, chopped, divided (chocolate chips can work here!)
1/3 cup water
1/2 packet unflavored gelatin
For the crust:
Put the teddy grahams, sugar and salt in a food processor fitted with the steel blade. Pulse until fine, then add butter and pulse until combined. Press into bottom and up sides of a springform pan.
For the filling:
Place 8 oz. chopped chocolate in a heatproof bowl. Place 2/3 cup cream in a small saucepan and heat over medium-low heat until it comes to a simmer. Immediately pour cream over chocolate and let sit for 2-3 minutes, until chocolate is softened. With a whisk or spoon, start in the middle of the cream, and slowly stir in concentric circles until chocolate and cream are completely combined. If you whip it quickly, it will fill with air and lose its rich truffle consistency. Pour into prepared crust, spread carefully and evenly, then refrigerate.
For the second layer, in the bowl of a stand mixer or other large bowl in which you'll use a hand mixer, sprinkle gelatin over water and let soften. Repeat the above steps with the remaining cream and chocolate. After you have stirred them together, pour the shiny mixture into the mixing bowl with the gelatin and whip to stiff peaks. This may take up to 20 minutes because the cream won't whip until it cools. To speed up cooling, place the mixing bowl in an ice bath for whipping. When cream is stiff, spoon it into crust and smooth the top. Refrigerate until smooth.
Slice small and serve with unsweetened (my favorite) or lightly sweetened fresh whipped cream.