Easy Chocolate Raspberry Truffle Pie Recipes

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

EASY CHOCOLATE TRUFFLES

Steps:

• Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.
• Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.
• Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
• Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

CHOCOLATE TRUFFLE PIE

Steps:

• Preheat oven to 325 degrees F. Grate 1 square of the chocolate; set aside. Place remaining 10 chocolate squares in large microwaveable bowl. Add cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.
• Add eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
• Bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. Top each slice with a dollop of whipped topping just before serving. Sprinkle evenly with the grated chocolate.

RASPBERRY CHOCOLATE TRUFFLE PIE

Steps:

• Chop almonds and pecans in a food processor until coarse meal and place in a bowl.
• Process dates in the food processor until they form a creamy paste.
• Add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients.
• Spread the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper.
• Add 1 cup of raspberries to your food processor and pulse until smooth (if you are using frozen raspberries, let them thaw out completely first).
• Pour into a strainer set over a bowl, and gently press the raspberries to extract their juices.
• Reserve 1/3 cup of the juice for the filling.
• Mix the remaining 1/2 cup of whole raspberries into the sauce.
• Place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils.
• Remove from stove and mix in reserved 1/3 cup of raspberry sauce, chocolate chips and vanilla extract until the chocolate melts and everything is combined.
• Pour filling over the crust and freeze overnight.
• Remove from freezer, drizzle with raspberry sauce and serve.

RASPBERRY TRUFFLE PIE

Steps:

• In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours. , For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie.

CHOCOLATE-RASPBERRY TRUFFLES

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE

Steps:

• Spread preserves onto bottom of crust; top with 1 cup raspberries.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
• Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.

RASPBERRY TRUFFLES

Steps:

• In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.

CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Start to defrost the raspberries.
• Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree)
• Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.
• Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).
• In a saucepan, add the raspberry puree and the powdered sugar. Stir.
• Over medium heat, bring to boil, stirring frequently.
• Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes.
• Add the heavy whipping cream. Mix until fully incorporated.
• In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)
• Cover with a plastic wrap and place in the fridge for 2 hours until firm.
• Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).
• Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back.
• Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.
• Refrigerate the truffles until the chocolate is set (about 25 min). Note: You should have an excess of dark chocolate but necessary to dip the truffles properly. Once all the truffles are covered with chocolate, pour the remaining melted chocolate on a baking parchment, spread it and let it set. You can reuse it later.

EASY CHOCOLATE RASPBERRY TRUFFLE PIE

Steps:

• Microwave chocolate and whipping cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
• Pour into crust. Refrigerate 4 hours.
• Arrange berries over chocolate layer. Microwave jam and water in microwaveable bowl on HIGH 30 sec.; stir until blended. Brush over berries.