Truffle Chocolate Cream Pie
I think that this week I might have overloaded you with chocolate.
I'd like to say that I'm sorry... but I'm not really.
Next week I'll try to make it up to you by sharing lots and lots of vegetables... or maybe just something whole wheat with fruit in it.
Deal?
For now, we have chocolate.
Chocolate in a recipe that is stupidly easy. And no-bake. But still rich and decadent enough to be gift-worthy.
So listen. It's late. I'm exhausted because I got up extra early and made a bunch of heart-shaped biscuit sandwiches for my guys and then proceeded to spill coffee on myself 3 times before 7:30 am, but I promise that on Monday I'll have more words about things like the very meticulously crafted Valentine that Andrew dropped and then promptly stuffed back into his book bag.
- 1 (9-inch) prepared (pre-baked) pie crust
- 2 cups mini marshmallows
- ½ cup milk
- 2 cups dark chocolate chips
- 1 cup heavy whipping cream or 1-2 cups whipped cream
- sweetened whipped cream or powdered sugar to garnish
- Place the marshmallows and milk in a medium saucepan over medium heat. Stir frequently until the marshmallows have melted and the mixture is smooth. Remove from heat.
- Stir in the chocolate chips until smooth.
- Spread 1 cup of the chocolate marshmallow mixture across the bottom of the pie crust. Put the pie in the refrigerator.
- Let the chocolate remaining in the saucepan cool to room temperature.
- In a large bowl, beat the heavy cream using a whisk attachment until stiff peaks have formed.
- Gently fold the whipped cream you just made (or the prepared whipped cream if you went that way) into the remaining chocolate mixture.
- Spread the chocolate/whipped cream blend over the layer of dark chocolate in the pie pan.
- Refrigerate for 2-4 more hours.
- Garnish and serve.
Recipe provided by Hershey's Kitchens
I am in a chocolate coma just reading this recipe. Just gorgeous! Take Care, BAM
I'm not sorry you "overloaded" us with chocolate. Because I'm not sure such a scenario exists!
Looks delicious Heather. Love the pretty sugar heart.
Thanks, Ameena!
Now this I can do and the powdered sugar heart is too darn cute.. My daughter would do back-flips for this as she is a huge chocolate fan..
Yes, I spilled my coffee all over my slippers yesterday so must have been something in the air...lol
have a restful and fun filled weekend!!
Thanks, Lynne! This was a chocolate-lovers pie COMPLETELY. Those days with all the coffee spilling... I'm glad I'm not alone.
You never need to apologize for too much chocolate my friend 😉 This pie looks so GOOD! Could you please mail some to me?! 😉
I've nominated you for a Sunshine award 🙂 http://cookiescakesandbakes.wordpress.com/2013/02/16/red-velvet-truffle-cake-pops-and-a-little-blog-recognition/
Thanks so much for this Nickki!!!
Never apologize for chocolate...those are my FAVORITE recipes!!! lol Yay!!!!
I COULD DO THIS!! And possibly even manage it without screwing it up! You may have overloaded on chocolate this week (and when are you ever going to hearme complain about that?!) but I have definitely overloaded on cake! We gave the kids "bake something" as homework and have been eating the results all week - I wish we could set this homework every week...my waistline may disagree though!
You just aren't living if chocolate isn't a part if your life! We're doing pretty well, my friend 🙂 Hello...always room to fit in another chocolate treat! Love the powdered sugar heart. Nice finishing touch!
Yes, death by chocolate, love it! Love the cute heart too!
There is no such thing as overloaded on chocolate.
We are totally of the same mind on that one.