Name: European Truffle Pies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 2 pie crusts; 1 large egg white (beaten); ¼ cup granulated sugar; 2 cups semi-sweet chocolate chips; 1 cup heavy cream; 2 ounces cream cheese (softened); 4 tablespoons butter (softened); 1 tsp vanilla; ½ cup powdered sugar; 1 cup chocolate ganache (room temperature); 2 cups whipped cream; ½ cup heavy whipping cream; ½ cup room temperature chocolate ganache; Optional (chocolate curls for garnish.)

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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.

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.

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 for the European Truffle Pies 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 of the European Truffle Pies.

Add a chocolate curl or two.

And enjoy your decadent European Truffle Pies!

European truffle pie on a white plate with chocolate curls.

European Truffle Pies

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

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Prep Time: 25

Cook Time: 10

Total Time: 35

Servings: 12

Ingredients

Mini Pie Crusts:

2 pie crusts
1 large egg white beaten
¼ cup granulated sugar

Chocolate Ganache (divided):

2 cups semi-sweet chocolate chips
1 cup heavy cream

Chocolate Mousse:

2 ounces cream cheese softened
4 tablespoons butter softened
1 teaspoon vanilla
½ cup powdered sugar
1 cup chocolate ganache room temperature
2 cups whipped cream

Chocolate Whipped Cream:

½ cup heavy whipping cream
½ cup room temperature chocolate ganache
Optional chocolate curls for garnish.

Instructions

Mini Pie Cups

Preheat the oven to 450˚F. 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.

ORDER COOKBOOK HERE

Nutrition

Course: Pie

Cuisine: American

Author: Tonia Larson

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

Chocolate Chip Mocha Icebox Cake

Peanut Butter Pie

Nutella and Chocolate Pie

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