This rich, delicious chocolate and raspberry truffle pie recipe is perfect for the weather right now, because you don’t have to turn on an oven! Plus it’s a great dessert to take along to a BBQ or block party, it’s so rich and indulgent, a small slice will go a long way! With that in mind, I will be bringing this beauty along to Fiesta Friday this week!
I don’t know about you guys, but chocolate and raspberry are one of my favourite flavour combinations, so when I saw this beautiful truffle pie on I Am Baker I knew I needed to make it and add raspberries to the mix! That’s pretty much the only thing I changed in her recipe, because it’s really perfect as it is! And with so few ingredients, it’s a must try! Now I just have to work on making my photos as pretty as hers!
You can easily make a shortbread crust from scratch, but as I’ve had a super busy and exhausting week this week I decided to be lazy and just use a pre-made one! I don’t even feel guilty about it to be honest! Even if you do make your own crust this will still be a super simple recipe to make, once you’ve prepared your crust you just melt the chocolate with half of the cream. Then I put frozen raspberries in a saucepan with some sugar and boiled for a few minutes, stirred it into the melted chocolate and cream and left it all to cool to room temperature. Then whip up the remaining cream until it forms stiff peaks and gently fold the chocolate mixture into it, pour into your crust and press a few raspberries into the top and leave to set. Then finish however you like, I whipped up some more cream and piped it on, then topped with some chocolate hearts.
The hardest part of this pie is waiting for it to set, it needs at least 8 hours in the fridge! I would recommend making it the evening before you need it, then leave it to set over night! But trust me, it’s worth the wait! The texture is so light and fluffy, but the flavour is so rich you’ll only be able to have a small slice (but I wouldn’t blame you for attempting a bigger one!).
This pie has definitely topped off a good week for me. On Wednesday night I went to see one of my favourite all time bands in concert for the 6th time and last night I went to see Guardians of the Galaxy which I have been waiting to see for what feels like forever – it did not disappoint, you HAVE to go see this movie it’s amazing! Now it’s definitely time to catch up on some sleep!
- 12 oz semisweet chocolate chips
- 1.5 cups heavy whipping cream
- 3/4 cup raspberries (fresh or frozen)
- 2 tbsp caster sugar
- 1/4 cup sifted icing sugar
- 1 tbsp vanilla extract
- 9" prepared shortbread pie crust
- Extra whipped cream and chocolate for decoration (optional)
- Put the chocolate chips and 3/4 cup of the cream into a bowl and microwave in 30 second intervals until smooth (about 2 minutes total). Set aside.
- Put the 1/2 cup of the raspberries and caster sugar in a saucepan and heat on high until sugar is melted, turn down to a medium low heat and simmer for 4 minutes. The juice from the raspberries should provide enough liquid, but add a little water if it gets a bit dry
- Stir the raspberry sauce into the chocolate and cream mixture and leave to cool to room temperature.
- Fold the icing sugar and vanilla into the chocolate mixture and set aside.
- In a stand mixer with the whisk attachment, beat the remaining cream until stiff peaks form (3-5 minutes)
- Fold the chocolate mixture into the whipped cream gradually in three stages until fully combined
- Carefully pour the mixture into your prepared crust.
- Press the remaining raspberries into the pie
- Leave to set in the fridge for at least 8 hours
- Garnish with more whipped cream and decorations if desired
- Store covered in the fridge