1 1/2 cups chocolate cookie crumbs 1/3 cup unsalted butter, melted 1/4 cup granulated sugar
1 1/2 cups heavy cream 12 ounces semi-sweet chocolate, finely chopped 1 teaspoon vanilla extract Pinch of salt
In a tale where every detail matters, start by preheating the oven to 350°F (175°C). In a bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar.
In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove it from the heat and add the finely chopped semi-sweet chocolate, vanilla extract, and a pinch of salt.
Pour the luxurious chocolate truffle filling into the prepared pie crust, letting it settle into every nook and cranny. Smooth the surface, ensuring a harmonious blend of cream and cocoa.
Bake the pie in the preheated oven for 25-30 minutes or until the edges are set but the center remains slightly jiggly. Allow the pie to cool at room temperature for an hour before transferring it to the refrigerator
Cutting into this chocolate truffle pie reveals a velvety interior, a testament to the symphony of flavors that have unfolded in your kitchen. Share this divine creation with friends and family