European Truffle Pie Recipe

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

Every year during the month of February, you can get European Truffle Pie 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.

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.

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 will be divided between the chocolate mousse, the ganache icing and the chocolate whipped cream.

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.

Top with 1 tablespoon of chocolate ganache.

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 pie.

Add a chocolate curl or two.

And enjoy your decadent European Truffle Pie!

European Truffle Pies

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Course: Dessert

Author: The Gunny Sack

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:

• 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.
• 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.

Chocolate Ganache:

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

Chocolate Mousse:

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

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.

Assembly:

• Fill cups with about 1/4 cup chocolate mousse.
• Top with 1 tablespoon chocolate ganache.
• Add a dollop of chocolate whipped cream to each cup.
• Optional, garnish with a chocolate curl.

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

Chocolate Chip Mocha Icebox Cake

Peanut Butter Pie

Nutella and Chocolate Pie