chocolate truffle meringue pie

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!

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 Pin Recipe

No ratings yet

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.