The inside of a truffle on the bottom. French silk fluff on top.
1 Oreo pie crust, purchased or homemade
For the truffle bottom:
1 Tbsp seedless (please!) raspberry jam, plus more for speading
4 oz dark chocolate
1/2 cup heavy cream
A dash of salt
1/2 tsp espresso powder (optional)
For the top:
1.5 oz dark chocolate
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 tsp vanilla
2 large, pasteurized (since we won’t cook them) eggs
First, spread a thin layer of jam all over the bottom of your pie crust.
For the bottom layer, combine the chocolate and cream in a bowl. Microwave in careful 30-second intervals, stirring well between each, until chocolate is smoothly melted and incorporated.
Whisk the jam, salt dash, and, optionally, espresso powder into the chocolate and cream mixture, then pour into the pie crust. Place unfinished pie in the fridge.
For the top layer, beat the butter and sugar with an electric mixer until smooth and fluffy. Melt the dark chocolate, stir in the vanilla, and beat well into the butter and sugar mixture.
Add one egg to the mix, and beat at medium speed for two minutes. Add the next egg, and beat for two more minutes until everything is silky and fluffy.
Remove pie from the fridge, and spread on the topping mixture. If desired, decorate with some mini chocolate chips or fresh raspberries.
Return the pie to the fridge, and chill thoroughly before serving. Overnight helps! 😉