Dark Chocolate Ganache Pie with a Biscoff Cookie Crust from Bakaholic Mama

 A couple of years ago I discovered Biscoff Cookies and then Biscoff Spread. I've created an original bar recipe using it. I'm saving the recipe for a contest before I post it.
I recently saw this recipe and I wanted to share it on the blog. If you haven't tried Biscoff products, I highly recommend them.
At the end I posted  the story of Biscoff  and a recipe that I previously posted on the blog.

Here's the recipe for the Chocolate Pie:

1 1/2 C finely crushed Biscoff Cookies
6 TBS butter, room temperature
2 C dark chocolate chips
1 C heavy cream
1/4 tsp salt
Whipped Cream and Chocolate Shavings for garnish

In  a mixing bowl;
Cookie Crumbs
Butter
Press into a 9" Pie Pan
Bake at 350 degrees for 10 minutes

In a saucepan over medium heat::
Chocolate
Cream
Salt
Whisk until smooth and completely melted.
Pour into the crust and refrigerate for 2 hours.
Slice and serve topped with whipped cream and chocolate shavings.

Enjoy!
Peace in the Kitchen!

Here's an earlier post from my blog:

Biscoff Biscuits, or Cookies as the Americans call them, were created in Belgium in 1932.

They're a crunchy caramelized flavored cookie.

Biscoff Spread is Europe's alternative to America's Peanut Butter.

It is completely Vegan and does not contain nuts of any kind.

It does contain Wheat and Soy.

The Spread was created in Belgium in 2007 by the same company that makes the cookie.

The Spread was created as an entry in a recipe contest for a Belgian Television Station along with 2000 other entries.

It was one of the finalists.

It's available in Creamy and Crunchy.

The Biscuits and the Spread are available in the United States.

Here's the Recipe for Biscoff Truffles:

1/2 C Semi Sweet Chocolate Chops

1/2 C Biscoff Spread

20 Biscoff Biscuits , crushed in a Food Processor and divided ( save 2 TBS aside)

1/2 C Powdered Sugar

Microwave the Chocolate Chips in a glass bowl for up to 1 minute.

Stirring occasionally until completely melted.

Stir in the Biscoff Spread until well combined.

Set aside the 2 TBS of crushed Biscuits and mix the remainder into the Chocolate mixture.

Make sure it's well combined.

Refrigerate the mixture for 10 minutes, stirring after 5 minutes. ( Do not chill the mixture for more than 10 minutes)

Spoon heaping teaspoons of the mixture into mounds on sheets of waxed paper. ( if the mixture seems to be too wet, add some of the 2 TBS of crushed Biscuits that you set aside earlier)

Let these sit at room temperature for at least 20 minutes to air dry.

Place Powdered Sugar in a bowl.

Pick up each mound of the mixture and shape into a ball or roughly shaped truffle.

Place them one at a time in the Sugar using 2 forks to toss them until completely coated.

Place in individual paper or foil candy cups

Store at room temperature.

Makes about 2 dozen Truffles

Enjoy!

Peace in the Kitchen!