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Home » Dessert » Pie » European Truffle Pies Recipe

European Truffle Pies Recipe

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European Truffle Pies are mini pies with triple the chocolate! This chocolate pie recipe is perfect for the chocolate lovers in your life.

European Truffle Pie

Every year during the month of February, you can get European Truffle Pies from Baker’s Square. It is “An exquisitely rich pie featuring dark chocolate silk, chocolate ganache, and chocolate whipped cream and curls, all atop a delectable dark chocolate cookie crumb crust.” Sounds amazing, right?

They say it is a chocolate lover’s dream. It is my sister-in-law’s favorite pie, but she only can have it during one month each year. I don’t think I’ve ever tried the real pie but I wanted to make my own mini version which are mini pie cups, filled with chocolate mousse, topped with chocolate ganache, chocolate whipped cream, and curls.

Pie Cups

Start by making pie cups. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was about 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.

Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork. Brush lightly with beaten egg white and sprinkle with sugar. Bake at 450 degrees for 8-10 minutes.

Mini Pie Crusts

Remove the pie crust cups from the pan and allow them to cool. While they are cooling, make the filling. Start with the chocolate ganache. Bring heavy whipping cream to a boil. Pour it over chocolate chips and allow them to sit without stirring for 3 minutes.

After 3 minutes, stir until smooth and allow it to cool to room temperature. The ganache for the European Truffle Pies will be divided between the chocolate mousse, the ganache icing, and the chocolate whipped cream.

Chocolate Pie Recipe

Next, make the chocolate mousse. Beat softened cream cheese, butter, and vanilla until light and fluffy. Add powdered sugar and beat until smooth. Add 1 cup, room temperature, chocolate ganache, and beat until smooth.

Gently fold in 2 cups whipped cream. Store in the refrigerator until ready to use. Put about 1/4 cup of chocolate mousse into each of the pie crust cups.

Chocolate Ganache in crust

Top with 1 tablespoon of chocolate ganache.

Chocolate Whipped Cream on top

Next, make the chocolate whipped cream. Using a cold mixing bowl and cold wire whisk attachment, beat whipping cream until slightly thickened. Pour in 1/2 cup of room temperature chocolate ganache and beat until stiff peaks form.

Pipe a dollop of chocolate whipped cream onto each of the European Truffle Pies.

Chocolate Mousse Pie top view

Add a chocolate curl or two.

Chocolate Truffle Pies

And enjoy your decadent European Truffle Pies!

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European Truffle Pie

European Truffle Pies

Yield: 12
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

European Truffle Pies are mini pies with triple the chocolate! This chocolate pie recipe is perfect for the chocolate lovers in your life.

Ingredients

Mini Pie Crusts:

  • 2 refrigerated pie crusts, I used Pillsbury
  • 1 egg white, beaten
  • 1/4 cup granulated sugar

Chocolate Ganache (divided):

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream

Chocolate Mousse:

  • 2 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tsp vanilla
  • 1/2 cup powdered sugar
  • 1 cup chocolate ganache, room temperature
  • 2 cups whipped cream

Chocolate Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 1/2 cup room temperature chocolate ganache
  • Optional, chocolate curls for garnish.

Instructions

Mini Pie Cups:

  1. Unroll pie crusts on a silicon mat and cut out large circles using a scalloped cookie cutter or even a small bowl. My cookie cutter was 5 inches wide. I had to knead and re-roll the scraps to get 6 out of each crust.
  2. Put the crusts in greased muffin tins, leaving an empty space between crusts. Press them into the bottom and on the sides. Ruffle and then flatten the tops so they lay flat. Prick the bottoms with a fork.
  3. Brush lightly with beaten egg white and sprinkle with sugar.
  4. Bake at 450 degrees for 8-10 minutes.

Chocolate Ganache:

  1. Bring heavy whipping cream to a boil.
  2. Pour over chocolate chips and allow them to sit without stirring for 3 minutes.
  3. After 3 minutes, stir until smooth.

Chocolate Mousse:

  1. Beat softened cream cheese, butter and vanilla until light and fluffy.
  2. Add powdered sugar and beat until smooth.
  3. Add 1 cup of room temperature chocolate ganache and beat until smooth.
  4. Gently fold in 2 cups whipped cream.
  5. Store in the refrigerator until ready to use.

Chocolate Whipped Cream:

  1. Using a cold mixing bowl and cold wire whisk attachment, beat whipping cream until slightly thickened.
  2. Pour in 1/2 cup of room temperature chocolate ganache and beat until stiff peaks form.

Assembly:

  1. Fill cups with about 1/4 cup chocolate mousse.
  2. Top with 1 tablespoon chocolate ganache.
  3. Add a dollop of chocolate whipped cream to each cup.
  4. Optional, garnish with a chocolate curl.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 599Total Fat: 41gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 61mgSodium: 199mgCarbohydrates: 57gFiber: 3gSugar: 39gProtein: 6g
© The Gunny Sack
Cuisine: American / Category: Pie

Love this European Truffle Pies? Here are a few more desserts to check out:

Chocolate Chip Mocha Icebox Cake

Chocolate Chip Mocha Icebox Cake

Peanut Butter Silk Pie

Peanut Butter Pie

Mini Nutella Pies

Nutella and Chocolate Pie

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Comments

  1. Kristen Duke says

    March 3, 2014 at 8:31 pm

    Oh my I love these!! The crusts are so cute and they look SO yummy!

    Reply
  2. [email protected] says

    February 18, 2014 at 2:31 pm

    O-M-G….this looks to die for. My husband loves french silk pie and I’m sure he’d go crazy for this! Seriously delicious, Tonia!

    Reply
  3. Trish - Mom On Timeout says

    February 18, 2014 at 2:08 pm

    Just too gorgeous for words Tonia! Loving all that chocolate!

    Reply
  4. Jen @ YummyHealthyEasy says

    February 18, 2014 at 11:44 am

    I want to face plant in this!! Your photography is awesome! Love this so much!

    Reply
  5. Jenna says

    February 14, 2014 at 10:37 pm

    well, there aren’t really words to describe how good this looks~!!!!!

    Reply
    • Tonia says

      February 18, 2014 at 8:42 am

      Thanks so much Jenna!

      Reply
  6. Melanie says

    February 14, 2014 at 9:11 pm

    Wow! This looks amazing!

    Reply
    • Tonia says

      February 18, 2014 at 7:41 am

      Thanks Melanie!

      Reply
  7. Lisa @ Practically Perfect Home says

    February 14, 2014 at 3:05 pm

    Hi Tonia! This recipe looks so tasty, I’m going to share it on my ‘Weekly Wonders’ post tomorrow morning. Thank you for sharing! ~Lisa

    Reply
    • Tonia says

      February 18, 2014 at 7:41 am

      Thanks for sharing Lisa!

      Reply
  8. Rhonda says

    February 14, 2014 at 11:31 am

    Those little pie crusts are adorable. I love pastry

    Reply
    • Tonia says

      February 18, 2014 at 7:41 am

      Thanks Rhonda!

      Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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