From San Francisco's famous chocolatier, Ghirardelli, comes this
amazing recipe for Milk Chocolate Truffle Cream Pie. Not only is the cream part fantastic, the pie crust is made with crumbled chocolate and pecans. You and your lover will fall head over heels for
this chocolate confection while you fall head over heels for eachother!
1 (8-ounce) milk chocolate baking bar
1 cup pecans
1 cup whipping cream
3 tablespoon brown creme de cacao
1. For the 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. 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 creme de cacao. Chill at least 2
hours or until very cold. Beat until thick and creamy. Spread into crust. Chill 1 hour.
3. Garnish with additional whipped cream around the edges and generously sprinkle with grated milk chocolate, if desired.
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