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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!

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.

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.

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!

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

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Yield: 10

Chocolate Orange Truffle Pie w/ Gingersnap Crust

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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 ½ 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:

• ⅔ 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 ⅔ 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 ⅔ 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 ¼ 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

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