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Truffle chocolate cream pie from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 88) by Joanne Chang

  • heavy cream
  • all-purpose flour
  • dark chocolate
  • butter
  • egg yolks

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Notes about this recipe

  • Zosia on June 20, 2016

    The flavour was outstanding with the truffle layer the best part of the pie: firm yet easily sliced, melting into the silkiest, most luxurious chocolate ever in the mouth. I had issues with the other 2 components. My crust didn't shrink at all so the 1 cm overhang you're directed to leave (that could have been used to make a pretty decorative border) had to be trimmed off after baking; though thoroughly baked before the filling went in, the bottom was soft at serving time. The instructions say to serve the pie immediately after topping with the chocolate whipped cream "mousse" but also say the pie can be stored for 4 days in the fridge. The latter is clearly not the case since the topping deflated over time and was almost sauce-like after only 4 hours..

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