• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

In Fine Taste

  • Home
  • Recipes
    • Appetizers and Side Dishes
    • Breads
    • Breakfast and Brunch
    • Cooking Tips and Tricks
    • Desserts
      • Cookies
      • Brownies & Bars
      • Cakes, Cupcakes, & Frosting
      • Pie
      • Ice Cream
      • Sweet Bread Desserts
      • Misc Desserts
    • Drinks
    • Entrees
    • Healthier Fares
    • Soups and Salads
  • About
  • Contact
  • Shop

Chocolate Orange Truffle Pie w/ Gingersnap Crust

November 13, 2018 by In Fine Taste Leave a Comment

This post may contain affiliate links. We may earn money or products from the companies mentioned in this post. Please know, we only share products we love!

slice of chocolate pie being lifted out of dish

This chocolate orange truffle pie is amazing! It tastes just like Christmas—spicy gingersnap crust, dark chocolate truffle layer, and rich orange chocolate mousse, topped with lightly whipped cream. It’s silky smooth, and the flavors are unreal! And I think you’ll be pleasantly surprised at how simple it is to whip up!

how to make the gingersnap crust

Making the Gingersnap Crust

Making this crust is just like making a graham cracker crust. You’ll start by crushing your gingersnap cookies. I usually blend mine up in a food processor or a blender to make the gingersnap cookies into fine crumbs. But, you can also do it by hand—just place them in a large gallon size bag and use a rolling pin to smash the cookies into small crumbs. Mix the crumbs with melted butter and sugar and dump into you pie tin. Use a measuring cup to firmly push down the mixture into the pan. You want the crumbs to compress as much as possible so that they stick together firmly and make a crust. Bake your crust at 350 degrees for 8-10 minutes. Cool your crust completely before adding your truffle layer in the bottom.

NOTE: One thing you should note about this gingersnap crust is it’s designed to be super thick and for a deep 9-10” pie dish. If you are using a shallow pie dish you may want ¾ the crust recipe.

Making the Dark Chocolate Truffle layer

The truffle layer is a simple combination of semisweet chocolate and cream. Heat your cream and pour it over your semisweet chocolate chips. Let it sit for a minute and keep stirring until smooth. If needed you can microwave the mixture, stirring in between, until it’s silky smooth. Pour and smooth into the bottom of your gingersnap crust and let chill in the fridge while you make your orange mousse.

making the orange chocolate mousse

Whipping up the Chocolate Orange Mousse

This mousse is so easy, no eggs, no folding whipped cream…first you’ll start by making a ganache just like you did with your truffle layer. Melt the cream and chocolate chips together until smooth. Add in your orange extract and vanilla and pour your cream right on top of the ganache. Then, whip! Whip it real good! Use your hand mixer band beat it until you have a light and fluffy mousse! Spoon the mousse on top of your chilled truffle layer, and chill the entire pie for at least 4 hours.

layering the truffle and mousse together for the orange chocolate truffle pie

Top it all off with whipped cream and chocolate shavings! Try out our stabilized whipped cream so that the whipped cream doesn’t melt or fall while you wait for dinner to be over and it’s time for dessert!

orange chocolate truffle pie with gingersnap crust with bite out of it

This pie is so delicious, I love how all the flavors and textures come together. The bite of the spicy crispy gingersnap crust pairs perfectly with the not too sweet dark chocolate truffle layer and the whipped orange chocolate mousse, all topped with freshly whipped cream. It’s pretty stinking good.

Enjoy!

Alyssa

Check out these other delicious recipes!

  • Lemon Bars w/ Gingersnap Crust
  • Chocolate Silk Pie
  • Brown Sugar Pecan Pie w/ Shortbread Crust
  • Dark Chocolate Orange Truffles

Don’t forget to pin this recipe for later! You can also follow us on Pinterest here!

Tried this recipe and loved it? Comment and Rate it! Also send us a picture, WE WANT TO SEE! 

Yield: 10

Chocolate Orange Truffle Pie w/ Gingersnap Crust

slice of chocolate pie being lifted out of dish

This pie has spicy gingersnap crust, dark chocolate truffle layer, and rich orange chocolate mousse, topped with freshly whipped cream.

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 35 minutes

Ingredients

Gingersnap Crust:

  • 14 ounces crispy gingersnap cookies, finely ground (about 3 1/2 cups finely ground crumbs)—I used cheap store bought ones, you want them to be hard to give you give a crispy crust
  • 5 tablespoons granulated sugar
  • ½ cup butter, melted

Truffle Layer:

  • 2/3 cup heavy cream
  • 1 cup semisweet chocolate chips

Orange Chocolate Mousse Layer:

  • ¼ cup + 1 cup heavy cream
  • 1 ¼ cup semisweet chocolate chips
  • ½ teaspoon vanilla
  • 1 teaspoon pure orange extract

Instructions

Gingersnap Crust:

  1. See Notes. Preheat oven to 350 degrees Fahrenheit. In a blender or food processor grind up gingersnap cookies. Mix in melted butter and sugar. Press crumbs into a 9-inch pie dish. Press crumbs firmly into pie dish, pressing them 2/3 of the way up the sides of the dish. Bake 8-10 minutes. Cool completely before using.

Truffle Layer:

  1. In a microwave safe bowl, heat 2/3 cup of heavy cream. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth. Pour into cooled crust. Freeze until solid.

Orange Chocolate Mousse Layer:

  1. In a microwave safe bowl, heat 1/4 cup of heavy cream. Pour over chocolate chips and let sit for 3 minutes. Stir until smooth. If necessary, microwave in 15 second increments until smooth. Cool to room temperature.
  2. Add in 1 cup of cream, vanilla, and orange extract. . Whip until you get a light mousse-like layer. Pour on top of ganache layer. Chill for at least 4 hours before serving. Top with whipped cream.

Notes

This gingersnap crust is it’s designed to be super thick and
for a deep 9-10” pie dish. If you are using a shallow pie dish you may want ¾
the crust recipe.



Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 595Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 69mgSodium: 287mgCarbohydrates: 63gFiber: 3gSugar: 37gProtein: 5g
© Alyssa--In Fine Taste
Cuisine: American / Category: Pie
Share it on Instagram and tag us and tag #infinetasterecipes so we can see it!

Are you part of our Facebook Page? Follow along with what’s new on In Fine Taste, share YOUR favorite recipes, ask questions, post pictures of what your making, and more! Like our page HERE

 

 

 

 

Filed Under: Desserts, Pie Tagged With: christmas flavors, gingersnap, holiday cooking, orange chocolate truffle pie, thanksgiving

Previous Post: « Roasted Chickpea Gyros
Next Post: Brown Bag Apple Pie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Meet Dianna and Alyssa

Loading

Never miss a post! Follow, like us, and subscribe :)

RSS
Facebook
fb-share-icon
Follow Me
Pinterest
Pinterest
fb-share-icon
Instagram

Subscribe via e-mail and get a weekly newsletter with all the latest recipes!

Trying one of our recipes? Tag us and use the hashtag #infinetasterecipes and we’ll feature you!

Privacy Policy

Copyright © 2021 In Fine Taste on the Foodie Pro Theme