Chocolate Decadence at its best!

With Valentine’s Day just 72 hours away, we’ve got two of the most unbelievable recipes to share. You will love this scrumptious No Bake Chocolate Cream Pie with Toasted Meringue, and this very yummy recipe for Homemade Truffles. Each can be made ahead. We promise you this will knock your valentine’s socks off!
No-Bake Chocolate Cream Pie With Toasted Meringue*

9 tablespoons unsalted butter
6 ounces chocolate wafer cookies
Kosher salt
8 ounces bittersweet chocolate, melted, divided
4 large egg yolks
3 tablespoons cornstarch
1½ cups heavy cream
2 tablespoons unsweetened cocoa powder
1½ cups whole milk
¾ cup sweetened condensed milk
Meringue And Assembly
4 large egg whites
½ cup granulated sugar
¾ cup powdered sugar, sifted
Special Equipment
A kitchen torch (optional)

• Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (be careful not to let it burn), 5–8 minutes. Remove from heat.
• Meanwhile, process cookies in a food processor until finely ground. (Alternatively, place cookies in a large resealable bag and crush to fine crumbs with a rolling pin or heavy pot.) Transfer to a medium bowl.
• Add 5 Tbsp. brown butter and a pinch of salt to cookie crumbs and mix until well blended (mixture should resemble wet sand). Transfer to a 9″ pie dish and press evenly into bottom and up sides of dish with a measuring cup (make sure to come up all the way to the top lip of the pie dish). Chill 20 minutes.
• Brush the bottom of crust with 2 oz. melted chocolate; return to refrigerator.
• Whisk egg yolks and cornstarch in a medium bowl. Whisk cream and cocoa powder in a medium saucepan until no lumps remain; whisk in milk and sweetened condensed milk and bring to a bare simmer over medium heat. Whisking constantly, gradually add milk mixture to egg mixture, then, still whisking, pour egg mixture into pan. Cook over medium heat, still whisking, until mixture is considerably thickened with the occasional bubble rising to the surface (think chocolate pudding), about 4 minutes. Add remaining 6 oz. chocolate to custard and remaining 4 Tbsp. brown butter; whisk until smooth. Scrape into chilled crust and chill until custard is cold and set, at least 2 hours.
Meringue And Assembly
• Using an electric mixer on high, beat egg whites until loose and foamy, about 2 minutes. With motor running, gradually add granulated sugar and beat until stiff, shiny peaks form, about 5 minutes. Gradually add powdered sugar and beat another 2 minutes (meringue will deflate slightly when you add the powdered sugar but will regain volume).
• Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.

*Recipe reprinted from:

Homemade Truffles*

1/3 cup honey
1/2 cup (4 ounces) semisweet chocolate, cut into small pieces
1/2 cup (4 ounces) bittersweet chocolate, cut into small pieces
1 stick butter, cut into small pieces
2 cups powdered sugar, sifted
2 tablespoons dark rum
1 cup chocolate sprinkles, or finely chopped nuts
3/4 teaspoon coarse (but somewhat small size) sea salt

• In a small skillet, simmer the honey until it becomes medium brown in color and has a light, caramel scent. Remove from heat and keep warm.

• In a medium bowl, combine the 2 types of chocolate and butter. Place the bowl over a pot of simmering water and melt the chocolate, making sure to stir often. Once the chocolate has completely melted remove the bowl from the heat and whisk in the caramelized honey, rum and powdered sugar. Transfer mixture to a cool bowl and allow it to “set” a little, about 5 minutes.

• Combine the sprinkles and salt in a bowl. Using your hands roll the chocolate mixture into small balls, about 1 inch in diameter. Roll them in the chocolate sprinkle/salt mixture until they are generously coated. Place on serving tray or store them in an airtight container.

*Recipe reprinted from: