Recipe by springfield70
"I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries."
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unsalted butter, melted
miniature semisweet chocolate chips
1 1/3 cups
semisweet chocolate chips
unsalted butter, at room temperature
semisweet chocolate chips
Easy, delicious and elegant. Made it for company and it disappeared. A definite keeper.
Update 4/13/06 - This pie was the hit of our Passover dinner. It's a good thing that I made 2. The other desserts were basically untouched. I got so many compliments from my guests and I didn't tell them how easy it was to make. :)
Made this for passover and everyone LOVED it. Used a coconut crust and followed the rest of the recipe to a tee. Garnished with rasperries and whipped cream. highly reccomend this recipe it doesnt taste like passover at all.
Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time.
Fantastic Passover dessert! Many desserts for Passover are extremely dry and unappetizing - this was a great surprise for my guests.
This was very rich and delicious. The crust gets rather hard after being in the fridge overnight, so I let mine sit at room temperature for about 10 minutes before I could slice it. I also did not have any brandy, so I used a tablespoon of water for the topping instead which was just fine. Serve slices with Cool Whip-YUM!
Super yummy!!! Easy to make but lots bowls and pots to clean up. Everyone raved about the taste. Very rich a little goes a long way.
The crust is a "5", the filling is a "4" - almost too rich (and I never thought I'd meet a rich dessert I didn't like!) A tiny slice is all you need.
This pie is very very rich. I love chocolate, but it was a little too much for me. There was also a lot of clean up at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
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