Mint Truffle Pie

[COOK TIME: 30 MIN]

Ingredients

Crust:

1/2 cup powdered sugar
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 cup butter, cold

Filling:
1 lb 1 ounce semi-sweet chocolate chips
1 1/4 cup heavy cream
2 tablespoons unsalted butter
40 fresh mint leaves

Directions
Crust:
Pre-heat your oven to 350°F.
Sift dry ingredients into a large bowl. Cut butter into cubes and add them into the bowl.
Mix with your fingerstips until the mixutre resembles bread crumbs that holds together when pinched.
Pour the crumbs into a pie pan and press into the pan to form the crust.
Bake the crust for 15 minutes and then allow to cool completely on a wire rack.

Filling:
Pick roughly 40 mint leaves and give them a good washing.
Thoroughly dry the leaves in paper towels and then bruise the leaves with your rolling pin, just one or two smacks to make them fragrant.
Bring the heavy cream to a simmer over medium heat.
Remove the pan from heat and stir in the mint leaves.
Cover and allow to stand for 20-30 minutes so the mint can infuse the cream.
When the cream is ready, strain to remove the mint leaves and add the cream, the butter and the chocolate chips into a heat-safe bowl and place over a pan of gently simmering water.
Stir the mixture slowly, until completely smooth.
The end result should be a glossy, emulsified ganache, fragrant with real mint
Pour the ganache into your cooled crust and then place into the refrigerator to set.
It should take a few hours to firm up.
To store, keep the pie covered and chilled for up to 3-4 days.
Allow to stand at room temperature for about 5 minutes before cutting and serving.

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Very rich and delicious!