Can someone do me a favor?!

Truffle Pie Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Sweet Tooth

Truffle Filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate chips
1 (9-inch) prepared graham cracker crust
Whipped Chocolate Filling:
6 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:
1 1/2 ounces milk chocolate
1 1/2 ounces white chocolate
1 1/2 ounces semisweet or dark chocolate

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

MARGO'S CHOCOLATE TRUFFLE CAKE

16 oz. semi-sweet chocolate
1 1/2 tsp. all-purpose flour
1 tsp. hot water
4 egg yolks
1 1/2 tbsp. unsalted butter
1 1/2 tsp. granulated sugar
4 egg whites

1. Melt chocolate and butter in a double boiler together.
2. Add flour, sugar and water blending well.

3. Add yolks, one at a time, beating well between each one. Remove from double boiler. Beat egg whites until stiff, but not dry and gently fold into chocolate mixture.

4. Turn into a greased 8 inch springform pan. Bake 15 minutes exactly at 425 degrees. Cool completely, center will sink and crack. Decorate with whipped cream or powdered sugar.

CHOCOLATE TRUFFLE CAKE

CAKE:

12 oz. pkg. semi sweet chocolate chips
6 tbsp. butter
2 tbsp. sugar
2 tsp. flour
1 tsp. hot water
2 tsp. vanilla
3 eggs, separated
Pinch salt

GLAZE:

6 oz. semi sweet chocolate chips
1/4 c. strong hot coffee
1 tbsp. kahlua, brandy or your favorite liqueur
3 tbsp. butter

CAKE: In microwave or double boiler, melt chocolate chips and butter. Mix in sugar, flour, water and vanilla. Remove from heat and stir in egg yolks one at a time; cool. Beat egg whites with salt until stiff but not dry. Fold into chocolate mixture. Spread into buttered springform pan, 8" for higher cake, 9" for thinner, larger cake. Bake at 425 degrees for 15 minutes. Cake will be soft in center when done. Cool.
GLAZE: Chocolate chips with coffee in microwave or saucepan. Stir until very smooth. Add liqueur. Mix in butter, one tablespoon at a time, stirring until smooth. Spread over cake. Allow to cool, then garnish as desired with fruit, almonds, etc. Keep in cool place.

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yumm yummm
Big brother blocks a lot of stuff at work for me too

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