Saturday, November 9, 2013

Cappuccino Creme Chocolate Truffle Pie

Yesterday was National Cappuccino Day, but it's never too late to celebrate with this awesome Cappuccino Creme Chocolate Truffle Pie!

This recipe is adapted from the Hershey's Kitchens.


1/2 cup DARK Cocoa
1/3 cup sweet butter
1/4 cup sugar
1 can (14 oz.) sweetened condensed milk
1 cup Chopped Dark Chocolate (70-85% cacao)
2 eggs, slightly beaten
9-inch baked pastry crust (prepared or make your own)

(wait until ready to serve): CAPPUCCINO CREME: In mixer, combine 1 cup (1/2 pint) whipping cream, 1-1/2 teaspoons powdered espresso, 2 teaspoons DARK Cocoa and 3 tablespoons powdered sugar; beat until stiff. About 2 cups.

Heat oven to 350°F.
Melt butter over low heat. Stir in cocoa and sugar. Add sweetened condensed milk, chocolate and eggs; stir until smooth. Remove from heat. Pour into crust.
Bake 25 to 30 minutes - until center is almost set. Cool completely.
Refrigerate until ready to serve.
Just before serving, prepare and top with Cappuccino Cream.


Libby Dodd said...

Oh, my, does that sound wonderful!

yummychunklet said...

Ooh, this sounds delicious!