Truffle Filling:
2/3 c. heavy cream
6 oz. bittersweet chocolate chips
For the truffle filling, in a saucepan, bring 2/3 c. cream to a simmer. Place the 6 oz chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for a min, then gently whisk until smooth. Spread the truffle filling over the bottom of the prepared crust. Freeze for 20 mins.
1 9-inch prepared or make your own
Whipped Chocolate Filling:
6 oz. bittersweet chocolate chips-here I used German Sweet Chocolate
1-1/2 c. heavy cream
1/2 t. vanilla
Meanwhile for the whipped chocolate filling, in a double boiler or the microwave set on low power, heat the 6 oz choc with 1/2 c. heavy cream until chocolate is melted, stirring often. Let cool to room temp. In a chilled bowl, beat the remaining 1 cup of cream until thick. Add the chocolate mixture and the vanilla and beat til soft peaks form {tips curl}. Spread the whipped chocolate mixture over the truffle filling int the crust. Refrigerate over night.
Whipped Cream Topping:
1 c. heavy cream
1/4 c. powdered sugar
Garnish:
white chocolate~shaved
milk chocolate~shaved
semisweet or dark chocolate~shaved
Just before serving beat the 1 c. cream on medium speed of an electric mixer until it begins to thicken. Add the powdered sugar and whip until stiff peaks form {tips stand straight}.
Spread the whipped cream over the top of the pie. Using a grater or peeler make pieces or shavings of the chocolates. Garnish. Serve immediately.
