Champagne Truffle Pie
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
200 gr best-quality bittersweet chocolate, finely chopped
1⁄2 cup 35% whipping cream
2 tablespoons champagne
1 1⁄2 cups crushed chocolate cookie wafers 1⁄3 cup melted butter
1⁄4 cup best-quality cocoa
Place chopped chocolate in a medium-sized heat-proof bowl. In a small saucepan bring the whipping cream to a slow rolling bowl. Immediately pour hot cream into the bowl containing the chopped chocolate and stir until all of the chocolate has melted and the mixture is smooth and creamy. Add the champagne and stir until smooth
Preheat oven to 350°. Combine melted butter with crushed wafers, press into 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 6-8.
