Name: chocolate truffle meringue pie
Prep time: 30 min
Cook time: 35 min
Total time: 340 min
Yield: 10
Ingredients: 1 1/2 sticks cold butter, cubed ((150g)); 2 cups all-purpose flour ((plain)); 1/3 cup granulated sugar; 3 tablespoons cocoa powder, plus extra for dusting; pinch of salt; 1 large egg, separated; 3 to 4 tablespoons iced water; 8 oz dark chocolate, chopped, approximately ( (250g) I used 2 x Lindt 70% chocolate bar ); 1/2 cup butter, chopped ((125g)); 2 large eggs, plus 3 eggs, separated; 1/3 cup packed brown sugar; 1/3 cup all-purpose flour ((plain)); pinch of salt; 4 egg whites reserved from pastry (1) & filling (3); 1 1/3 cups granulated sugar or super fine; 1 teaspoon cornstarch ((cornflour)); 1 teaspoon vanilla extract; 1/2 teaspoon white vinegar

For when you want to make a dessert statement, chocolate truffle meringue pie is the recipe to reach for: chocolate shortbread-like crust, chocolate truffle filling & a billowy meringue topping kissed with a little cocoa. Chocolate lovers, this one is for you!

Jump to Recipe

This pie is rich & is a special occasion dessert but it’s those special occasions when we want to create a show-stopper dessert – right? Well hang onto your knickers because this is it.

Just to quickly break this down for you: a chocolate, shortbread-like pastry base with a rich, dark truffle like filling – you know, like the inside of Lindt ball? Then dolloped with a light, sticky meringue topping that is kissed by some heat to caramelize the outside.

This recipe is an adaptation I saw in an Aussie food mag called ‘Fresh‘ published by Aussie grocery store chain, Woolworths. I knew I had to make it. This dessert is dark, rich & decadent. Some days we all need a little decadence in our lives. Chocolate Truffle Meringue Pie can certainly add a little dark & stormy to your evening.

Here’s a little more decadence when needed:

Chocolate Slab Cake with Fudge Frosting, Flourless Chocolate Fudge Blackberry Cake, Caramel Chocolate Chip Cookies Bars.

Lovoni xo

Print Recipe

chocolate truffle meringue pie

This is for chocolate lovers – a shortbread-like pastry, a rich chocolate truffle filling & a billowy meringue topping dusted with a little cocoa.

Prep Time30 mins

Cook Time35 mins

resting & cooling4 hrs 35 mins

Total Time5 hrs 40 mins

Course: Dessert

Cuisine: Australia

Keyword: chocolate pie, chocolate tart, chocolate truffle, meringue

Servings: 10

Equipment

10 inch /25 cm tart pan with removeable base
food processor
electric mixer with balloon whisk attachment

Ingredients

PASTRY

1 1/2 sticks cold butter, cubed (150g)
2 cups all-purpose flour (plain)
1/3 cup granulated sugar
3 tablespoons cocoa powder, plus extra for dusting
pinch of salt
1 large egg, separated
3 to 4 tablespoons iced water

TRUFFLE FILLING

8 oz dark chocolate, chopped, approximately (250g) I used 2 x Lindt 70% chocolate bar
1/2 cup butter, chopped (125g)
2 large eggs, plus 3 eggs, separated
1/3 cup packed brown sugar
1/3 cup all-purpose flour (plain)
pinch of salt

MERINGUE

4 egg whites reserved from pastry (1) & filling (3)
1 1/3 cups granulated sugar or super fine
1 teaspoon cornstarch (cornflour)
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

Instructions

To make the pastry:

Process the butter, flour, sugar, cocoa & salt together in the bowl of a food processor until mixture resembles coarse sand.
Add the egg yolks & 3 to 4 tablespoons water & pulse until a soft dough starts to forms – do not over process. Turn out onto a lightly floured counter & lightly press the dough into a disc. Cover with plastic wrap & chill it for 30 minutes.
Preheat the oven to 400°F (200°C). Grease a 10-inch (25cm) round tart pan with removable base.
Roll out the pastry on a large sheet of parchment paper using a floured rolling pin until 1/8 inch (4mm) thick round – just large enough to fit into the tart pan (place the tart pan over the pastry to check this). Roll pastry over the floured rolling pin & carefully unroll it over the tart pan. Gently press pastry into pan; trim any excess & gently press the pastry down around the edge & base so the pastry comes up a little around the top of the pan (this is to alleviate any shrinkage). Place a piece of parchment paper inside of tart shell coming up & over the side. Place in the fridge for 15 minutes. Half fill tart shell with baking pie weights, rice or dried beans. Bake for 5 minutes then carefully remove the paper along with the pie weights. Bake a further 5 minutes or until pastry looks dry. Remove from oven; let cool. Reduce oven temperature to 350°F (180°C).

To make the filling:

Place the chocolate & butter in a microwavable bowl & microwave, uncovered, for 60-seconds. Stir & microwave another 30 seconds, stirring until chocolate & butter are combined & melted.
Put eggs, egg yolks & brown sugar in a large bowl of an electric mixer; beat until pale & thick.
Add cooled chocolate mixture & stir until combined. Add the flour & stir until combined & there are no lumps – give the mixture a whisk to remove any lumps if there are any. Scrape the mixture into the cooled pastry case, smoothing the top. Bake for 12 to 15 minutes until just set – the filling will firm as it cools. Let the tart cool completely before removing from the pan.

To make the meringue:

Beat the egg whites until stiff peaks form. Add sugar, a tablespoon at a time, beating until the meringue is stiff & glossy. Fold in cornstarch, vanilla & vinegar. Spoon meringue onto top of tart. Brown meringue using a kitchen blowtorch or place under broiler for 1 to 2 minutes, 6 inches away from heat source. Dust with extra cocoa to serve. Serves 10.