Chilly Chocolate Truffle Cake Recipe
SKILL LEVEL : Intermediate
|1 1/4 cups||chocolate wafer crumbs (300 mL)|
|2 tbsp||granulated sugar (30 mL)|
|1/3 cup||butter, melted (75 mL)|
|1 cup||CHIPITS Semi-Sweet Chocolate Chips or CHIPITS Semi-Sweet Mini Chocolate Chips (250 mL)|
|3 cups||whipping cream (35%), divided (750 mL)|
|1 2/3 cups||CHIPITS Milk Chocolate Chips (270 g)||CRUST||FILLING||WHIPPED TOPPING (recipe follows)|
- 1. CRUST: In medium bowl mix together chocolate wafer crumbs, sugar and melted butter ingredients for crust. Press evenly in bottom of greased 9-inch (23 cm) springform pan. Chill while preparing filling.
2. FILLING: In medium saucepan over low heat, melt semi-sweet and milk chocolate chips and 1 cup (250 mL) of the whipping cream, stirring until smooth. Let cool slightly.
3. Beat remaining 2 cups (500 mL) whipping cream to stiff peaks. Fold into chocolate mixture. Spread over crust. Chill until firm, 1 1/2 hours or overnight. Spread with WHIPPED TOPPING; chill until served.
Makes about 12 servings.
Beat 1 cup (250 mL) whipping cream and 3 tbsp (45 mL) icing sugar to stiff peaks. Spread over filling. If desired, melt an additional 1/4 cup (50 mL) CHIPITS Semi-Sweet Chocolate Chips; let cool slightly. Drizzle over whipped cream.