This is truly one of our very favourite recipes of all time. I created this many years ago and it is truly divine. Later, we added a drizzle of extra-virgin olive oil and sea salt.
Champagne Truffle Pie
  • Duration
  • Cook Time
  • Prep Time
  • Serves 6 - 8Servings


  • 200 g best quality bittersweet chocolate, finely chopped

  • 1/2 cup whipping cream

  • 2 tablespoons champagne

  • 1 1/2 cups crushed chocolate cookie wafers

  • 1/3 cup melted butter

  • 1/4 cup cocoa powder


Place chopped chocolate in a medium-sized heat proof bowl. In a small saucepan bring whipping cream to just a boil, then immediately pour hot cream into the bowl of chopped chocolate; stir until all of the chocolate has melted and the mixture is smooth and creamy. Add the champagne and stir until smooth.

Preheat oven to 350°. Combine melted butter with crushed wafers, press into 8-inch tart pan. Bake for 8 minutes. Remove from oven and cool. Pour melted chocolate onto crust and place in freezer for up to 2 hours. When ready to serve, sift cocoa over top of pie, drizzle with extra-vrigin olive oil and sprinkle with sea salt. Cut into wedges and serve.

Note: the thickness of the pie will depend on the size of tart pan. It is very rich, you need only serve a sliver.