Champagne truffle pie
Posted on July 23rd, 2010 by ANNA
200 grams best-quality bittersweet chocolate, finely chopped
1/2 cup whipping cream
2 tablespoons champagne
1 1/2 cups crushed chocolate cookie wafers
1/3 cup melted butter
1/4 cup cocoa
Place chopped chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring whipping cream to a slow rolling bowl. Immediately pour hot cream into the bowl containing the chopped chocolate and stir until all the chocolate has melted and the mixture is smooth and creamy. Add champagne and stir until smooth. Preheat oven to 350°F. Combine melted butter with crushed wafers and press into an 8-inch tart pan. Bake for 8 minutes. Remove from oven and cool. Pour melted chocolate into crust and place in freezer for up to 2 hours. When ready to serve, sift cocoa over top of pie and cut into wedges.
Serves 6 to 8 people.