In “Quick & Dirty,” Salon Food’s Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious.
When you’re lowering the bar, I say, just keep on lowering it.
Several years ago, I made a big batch of fancy-looking, cocoa-dusted chocolate truffles to share with loved ones on Valentine’s Day. I marveled at how easy and delicious they were — and then I never made them again.
RELATED: A chocolate sandwich tastes exactly as comforting as it sounds
When an intense craving for those exact truffles recently hit me, I walked into the kitchen with every intention of recreating the same magic. Then I recalled the bother of waiting for the chocolate to get firm, but not too firm. I remembered how messy my chocolate- and cocoa-covered hands had gotten. And I said, nah.
Maybe, instead, I could make the truffle recipe, put it in a pan and cut the final product into squares. On second thought, I could just pour everything into a graham cracker crust and call it a day — which is exactly what I give you now.
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I usually have a pre-made graham cracker crust lurking somewhere in my kitchen for last-minute desserts — it’s a life-saver. Thankfully, the Keebler elves came though on this one.
To make my decadent chocolate truffle pie, simply melt some butter, cream and dark chocolate together; pour the mixture into the shell; pop it in the fridge for an hour or so; and you’re done. Seriously, it’s that easy.
A luxurious pie with only 5 ingredients, no baking and no mess (impeccably clean hands)? This just may be the new can’t miss weeknight dessert.
***
Recipe: Easy Chocolate Truffle Pie
Inspired by Ghirardelli
Directions
- Melt the butter in a small saucepan over medium heat.
- Add the cream and bring to a low simmer. Add the chocolate chips and stir until everything is completely melted and smooth.
- Remove the mixture from the heat and pour into the pie crust.
- Refrigerate and chill at least 1 hour.
- Before serving, dust generously with cocoa though a sieve or tea strainer. Serve with whipped cream, if you like.
Cook’s Notes
When picking bittersweet chocolate chips, I love to reach for Ghirardelli 60% Cacao.
More of our favorite chocolate recipes:
- Hot fudge cake is an easy alternative to a restaurant classic
- This swoon-worthy chocolate dessert begins with a box of cake mix
- An indulgent brownie that’s accidentally vegan, in less than a minute
Salon Food writes about stuff we think you’ll like. Salon has affiliate partnerships, so we may get a share of the revenue from your purchase.
Mary Elizabeth Williams
Mary Elizabeth Williams is a senior writer for Salon and author of “A Series of Catastrophes & Miracles.”
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In “Quick & Dirty,” Salon Food’s Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. When you’re lowering the bar, I say, just keep on lowering it. Several years ago, I made a big batch of fancy-looking, cocoa-dusted chocolate truffles to share with loved ones on Valentine’s Day. I marveled at how easy and delicious they were — and then I never made them again. RELATED: A chocolate sandwich tastes exactly as comforting as it sounds When an intense craving for those exact truffles recently hit me, I walked into the kitchen with every intention of recreating the same magic. Then I recalled the bother of waiting for the chocolate to get firm, but not too firm. I remembered how messy my chocolate- and cocoa-covered hands had gotten. And I said, nah. Maybe, instead, I could make the truffle recipe, put it in a pan and cut the final product into squares. On second thought, I could just pour everything into a graham cracker crust and call it a day — which is exactly what I give you now. Want more great food writing and recipes? Subscribe to Salon Food’s newsletter. I usually have a pre-made graham cracker crust lurking somewhere in my kitchen for last-minute desserts — it’s a life-saver. Thankfully, the Keebler elves came though on this one. To make my decadent chocolate truffle pie, simply melt some butter, cream and dark chocolate together; pour the mixture into the shell; pop it in the fridge for an hour or so; and you’re done. Seriously, it’s that easy. A luxurious pie with only 5 ingredients, no baking and no mess (impeccably clean hands)? This just may be the new can’t miss weeknight dessert. *** Recipe: Easy Chocolate Truffle Pie Inspired by Ghirardelli Directions Melt the butter in a small saucepan over medium heat. Add the cream and bring to a low simmer. Add the chocolate chips and stir until everything is completely melted and smooth. Remove the mixture from the heat and pour into the pie crust. Refrigerate and chill at least 1 hour. Before serving, dust generously with cocoa though a sieve or tea strainer. Serve with whipped cream, if you like. Cook’s Notes When picking bittersweet chocolate chips, I love to reach for Ghirardelli 60% Cacao. More of our favorite chocolate recipes: Hot fudge cake is an easy alternative to a restaurant classic This swoon-worthy chocolate dessert begins with a box of cake mix An indulgent brownie that’s accidentally vegan, in less than a minute Salon Food writes about stuff we think you’ll like. Salon has affiliate partnerships, so we may get a share of the revenue from your purchase. Mary Elizabeth Williams Mary Elizabeth Williams is a senior writer for Salon and author of “A Series of Catastrophes & Miracles.” MORE FROM Mary Elizabeth Williams Trending Articles from Salon