Its that time of year again...when normally busy schedules get EVEN busier. WOW! Garden is slowing down, but everything else is speeding up. Time to start on the Jellies and Jam's for Sale, and Christmas is right around the corner!! Last year I ran out. Last year I needed 101 jars of Jelly's and Jams....I only got to about 90 before I ran out of time and money. I think I am going to need a bigger head start. Mrs. JellyMan just went to her first PTA meeting....all I can say is wow. She came back full of piss and vinegar. ( I have always wanted to say that ) Don Corleone doesn't have anything on her. I must have married into the PTA Mafia!
Okay, enough about that stuff, I know what you want. You want a desert from the Ole JellyMan don't you? Well, I did a desert. A desert that I was told, beats all, wins all, kicks alls butt! I had this desert growing up, my Aunt Linda made this for special occasions, and it was good. I keep the recipe hidden on my computer in a list of recipe's that Momma JellyMan gave me, ( If Mrs JellyMan found it she would be as good of a cook as me, and we can't have that! " Now that I am older, It is more than good. It is one of those deserts that you can only eat in small amounts, and you savor EVERY BITE....it is known as Chocolate Truffle Pie, or renamed by a certain co worker as Death By Chocolate Part Deux!
You are probably saying " hey, show me a picture " " You always show pictures ". I don't have any. My IPhone camera is all scratched up, and that is the only camera I know about. Mrs JellyMan hides her nice little camera....( I am not allowed to play with the nice things ). Now please, I really did make this. Maybe someone who reads my blog, and ate this will say " yes, JellyMan made the best desert ever and it was great! " This isn't like that time I saw Bigfoot, shook hands with Elvis, or caught that 48 Pound Albino Trout at Lake Amador...this desert is REAL!
I want to say I made this to be nice to a co worker, she just finished her fast for Ramadan...but thetas not really it. I wanted to show off, its been a while since the toffee cheesecake...and i needed something to follow up with. Before I post the recipe...there are a few pre requisites that I must cover.
1) READ THE RECIPE ALL THE WAY THROUGH!!!! I started this at 8:00 on Sat night, and THEN read the recipe. When you go to chill the Chocolate Mixture, YOU CANT CHILL IT IN THE FRIDGE LIKE I WANTED TO!
2) You really need a good sized double boiler. I have this old Pyrex dish that I usually use, We looked for it everywhere. We only have so many cabinets, and secretly i thought that Mrs JellyMan broke it, or was using it for some craft project. ( I later found it on the counter, full of vegetables....don't ask )
3) Be prepared....this isn't alot of work...I dont want to scare you off...but you have to be careful when doing this. Make sure you have the right stuff...its a bit pricey and a mistake will kill it. ( Like if you use non sweetened baking chocolate...I didn't do it...but I know the person who did....I won't out the person...well at least this time )
4) Make sure you make this for an audience that will appreciate it. This desert is something that needs to be savored. Don't give it too someone who doesn't appreciate complex flavors.
5) Lastly...don't give this to someone who is ungrateful. Someone who takes a bite of a HUGE piece...makes a nasty face and throws it away. ( I am not saying names and no one out there that reads it needs to either. )
OKAY...Transform and Roll out!!!
You will find the recipe below. This desert freezes well. I made two of them. ( I dont like doubling desert recipes, I made two separate batches ) I used a spring form pan for the one for work, and two pre made Oreo crusts from the grocery store for our desert on Labor day. Small crowd...and I did not want to have this thing sitting talking to me in the fridge!
CHOCOLATE TRUFFLE PIE
1 1/2 PINTS HEAVY CREAM
1/2 CUP GRANULATED SUGAR
1 1/2 CUBES BUTTER OR MARGARINE
1 1/2 LBS SEMI-SWEET CHOCOLATE
1/4 CUP LIQUEUR
3/4 TEASPOON EXTRACT (RASPBERRY, MINT, ALMOND--DEPENDS)
24 OREO COOKIES
10" SPRING FORM PAN
HEAT 1 PINT HEAVY CREAM, 1/2 CUP SUGAR AND 1 CUBE BUTTER IN DOUBLE BOILER UNTIL BUTTER MELTS AND SUGAR DISSOLVES -- DO NOT BOIL.
ADD 1 1/2 LBS CHOCOLATE (BROKEN INTO SMALL PIECES) TO ABOVE MIXTURE AND STIR TO MELT -- REMOVE FROM LOW HEAT AND STIR TO COMPLETELY MELT AND IT ATTAINS A SMOOTH TEXTURE -- BE SURE THE HEAT IS AT THE LOWEST SETTING POSSIBLE.
ADD LIQUEUR AND EXTRACT TO TASTE -- COOL MIXTURE COMPLETELY -- DON'T CHILL IN REFRIGERATOR.
WHIP 1 CUP CREAM UNTIL IT HOLDS SOFT PEAKS -- FOLD INTO CHOCOLATE MIXTURE -- POUR INTO COOKIE CRUST AND CHILL WELL -- MAKES 1 LARGE OR 2 THIN PIES.
COOKIE CRUST:
MELT 1/2 CUBE BUTTER IN BOWL -- CRUSH OREO'S VERY FINE -- IN FOOD PROCESSOR OR BLENDER -- ADD BUTTER TO CRUMBS AND MIX COMPLETELY -- PRESS INTO THE BOTTOM AND PART WAY UP THE SIDES OF SPRING FORM PAN -- COOK 8 TO 10 MINUTES AT 350 DEGREES -- COOL COMPLETELY.
FLAVORING HINTS:
CHOCOLATE MINT USING CREME DE MENTHE LIQUEUR AND MINT EXTRACT
ORANGE USING GRAND MARNIER LIQUEUR AND ORANGE EXTRACT
COFFEE USING COFFEE FLAVORED LIQUEUR AND COFFEE EXTRACT
ALMOND USING AMARETTO AND ALMOND EXTRACT
RASPBERRY LIQUEUR AND RASPBERRY EXTRACT.
I have made all of the above with the exception of Orange, and Almond. I can never find Raspberry Liqueur, BUT you can use the extract, and ring the spring form pan with Raspberry's. You get a hint of the flavor, a little bit of tartness from the fruit. Like I said earlier. This is a serious desert, for someone who likes complex, but at the same time delicate flavors.
I hope you enjoy making this. This is always a treat to eat, and to make. When I make a desert, I like to see people eat it. It makes me feel good. Its also a nice pat on the back to see people's eyes roll up into the back of their head!
Have a good night, and you will hear from me again soon!
PS. Mrs JellyMan thinks she is funny. As I was telling you about this desert.....look at what she sent me?
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