American Pie Council

2018 Amateur Entry

 

Chocolate Hazelnut Truffle Pie

Chocolate Hazelnut Truffle Pie
Category: Guittard Chocolate

Mindy Johnson
Brooklyn, NY

Crust:
1 1/2 cups flour
1 stick salted butter, cold
1/4 cup hazelnut spread (not chocolate-hazelnut), chilled
1/4 cup ice water, plus more if necessary

To make the crust, place flour in a mixing bowl and cut in the butter and hazelnut spread just until the mixture turns to course crumbs. Add the ice water and stir just to combine. Add more water a tablespoon at a time, if the dough is too dry. Form dough into a disk, wrap and chill for at least an hour. Roll out dough on a floured surface and place in a 9" pie dish. Chill again for 15 minutes. Lay a sheet of parchment paper on the dough and fill with pie weights. Bake for 15-20 minutes at 400 degrees. Remove parchment paper and pie weights and bake another 10 minutes. Set aside to cool while you prepare the filling.

Hazelnut Ganache:
1 cup Guittard Organic 66% semisweet chocolate wafers
1 tablespoon butter
3/4 cup heavy cream
1/2 cup chocolate hazelnut spread

To make the ganache, place the chocolate wafers and butter in a medium bowl. In a small saucepan heat the heavy cream on the stovetop just until a low boil . Pour over the chocolate and whisk until chocolate is melted. Whisk in Nutella. Line the interior of a small cereal bowl with plastic wrap. Pour half of the ganache in the lined bowl. Cover and refrigerate until set, about 2 hours. Set aside remaining ganache to use later.

Chocolate Wafer Layer:
1 cup Guittard Organic 66% semisweet chocolate wafers
1/4 cup butter
1 cup Rice Krispies cereal

Line the interior of a small mixing bowl with plastic wrap (The diameter of the mixing bowl needs to be slightly smaller than the diameter of the pie dish; 7-7.5 works best). In another bowl melt the chocolate wafers and the butter in a microwavable bowl. Using a pastry brush, brush over the plastic wrap lining with the chocolate mixture. Sprinkle with the cereal and then brush over again with the chocolate mixture. This wafer lining should be very thin so it's easy to cut through when slicing the pie. Be sure to cover all the cereal with chocolate or it will become soggy when it comes in contact with the mousse filling. Place the bowl in the freezer to set the chocolate.

Hazelnut Mousse:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
3/4 cup hazelnut spread (without chocolate)
1 3/4 cup heavy cream
1/2 cup chopped hazelnuts, toasted

In a mixing bowl, beat cream cheese, powdered sugar and vanilla until light and fluffy. On low speed, mix in the hazelnut spread. In another mixing bowl, beat the heavy cream on high speed until it forms stiff peaks. Fold the whipped cream into the hazelnut mixture. Remove the wafer bowl from the freezer and fill with the hazelnut mousse.

Once the hazelnut ganache is firm enough to handle, remove from the plastic wrap and roll the domed side in the chopped hazelnuts. Place this ganache on top of the mousse and press down slightly so that the surface is level. Chill in the bowl for at least an hour.

Chocolate Hazelnut Mousse:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1/2 cup chocolate hazelnut spread
1/2 cup Guittard Organic 66% semisweet chocolate wafers, melted
1 3/4 cups heavy cream

In a mixing bowl, beat cream cheese, powdered sugar and vanilla until light and fluffy. On low speed mix in the chocolate hazelnut spread and melted chocolate wafers. In another mixing bowl, beat the heavy cream on high speed until it forms stiff peaks. Fold the whipped cream into the chocolate hazelnut mixture.

Remove the mousse bowl from the refrigerator and invert onto the pie crust. Remove the bowl and the plastic wrap. Cover the wafer dome with the chocolate hazelnut mousse. Chill.

Toppings:
1/2 cup chopped hazelnuts, toasted
Edible gold leaf

To decorate the pie, pour the remaining hazelnut ganache over the top. If the ganache is too thick, microwave for 10-second intervals until thin enough to pour. Top with chopped hazelnuts and gold leaf. Allow to chill at least four hours before serving.