Best Chocolate Truffle Pie With Raspberry Sauce Recipes

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.

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.

RICH CHOCOLATE TRUFFLE WEDGES WITH RASPBERRY SAUCE

Steps:

• Melt butter and chocolate in a microwave or double boiler, stirring until smooth.
• Let cool for about 10 minutes.
• In a large mixing bowl, beat the eggs, sugar, vanilla, and salt until thick, about 5 minutes.
• Fold in the chocolate mixture.
• Stir in the flour, blending well.
• Pour into a greased and floured 9 inch springform pan.
• Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool completely on a wire rack.
• Meanwhile in a small saucepan, combine the glaze ingredients.
• Cook over low heat, stirring constantly, until glaze is smooth and melted.
• Cool slightly.
• Run a knife around edge of springform pan to loosen truffle dessert and transfer to a serving plate.
• Spread glaze over top and sides.
• If you wish to add any"decoration", press lightly onto dessert at this point as glaze will harden as it dries.
• For Raspberry Sauce, puree the raspberries in a food processor or blender.
• Press through a sieve to discard seeds.
• Stir in sugar.
• If you prefer a sweeter sauce add more sugar to taste.
• To serve, cut into wedges{this is a very rich dessert so a little goes a long way}, and spoon Raspberry Sauce over the top of each wedge.
• Garnish with freshly whipped cream, raspberries, and a sprig of mint if desired.

NO BAKE CHOCOLATE TRUFFLE PIE

Steps:

• Sprinkle toasted pecans on pie crust.
• Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted.
• Stir until smooth.
• Pour over pecans.
• In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted.
• Stir until smooth.
• Pour over caramel layer.
• Chill 4 hours.
• Allow to come to approximately room temperature to serve.
• Garnish with whipped cream or Cool Whip piped on top around edge of pie or spoon a dollop on each piece.
• Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE

Steps:

• Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
• In a small bowl mix 1/2 cup cream with egg yolks until blended.
• In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
• Add egg mixture; cook three minutes longer, stirring constantly.
• Remove from heat and cool to room temperature.
• In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
• With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
• Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
• For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
• Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.