PEPPERMINT CHOCOLATE TRUFFLE TORTE

By

Monica Goin's (friend from TMR) friend Kami R. Smith Rich, chocolate truffle filling, peppermint crust, finished with sweet Chantillly and rasberry sauce.

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Ingredients

  • Directions:
  • 2 c. heavy cream
  • 1/2 c. whole milk
  • 2 c. semi-sweet chocolate
  • 1 whole egg
  • 1 t. vanilla extract
  • 1/2 t. peppermint extract
  • ●Bring cream and milk to scald; add chocolate and combine well. Remove from heat.
  • ●Using a fork, scramble the egg and add to the chocolate mixture making sure to continuously stir chocolate while adding egg.
  • ●Add vanilla and peppermint extracts and combine.
  • ●Pour into prepared crust.
  • ●Bake at 325 F for 20-25 minutes or until mixture is set and not jiggly.
  • Peppermint Crust:
  • 3 c. Oreo cookies, crushed
  • 6 York Peppermint Patties
  • 1-2 oz. shortening
  • Directions:
  • ●Place Oreo cookies in processor and pulse until fine crumbs. Add York Patties to crumb mixture and pulse until in crumbs.
  • ●Melt shortening and add to crumb mixture while processor is running. Curmb check--should be able to squeeze crumbs in palm of hand it stay in a clump and not crumble. If crumbles, add 1 T. melted shortening at a time.
  • ●Place crumbs in bottom of well-greased pan. Press crumb on sides and bottom evenly.
  • ●Bake at 325 F. for 8 minutes. Remove from oven and let cool.
  • Chantilly Creme:
  • 2 c. heavy whipping cream
  • 1 T. sugar
  • 1 t. vanilla extract
  • Directions:
  • ●Whip cream with sugar and vanilla to a soft peak.
  • ●Serve immediately.

Preparation

Step 1

As above.

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