Chocolate Truffle

Pure ecstacy!

Crust:
1/4 cup butter or hard margarine
1 1/4 cups chocolate wafer crumbs
1 tbsp. granulated sugar

Filling:
1 cup butter or hard margarine
3 cups semisweet chocolate chips
5 large eggs, room temperature
1 tsp. vanilla

Chocolate Glaze:
1/2 cup semisweet chocolate chips
3 tbsp. evaporated milk or whipping cream

Topping:
1 cup whipping cream (or 1 envelope topping)
2 tsp. granulated sugar
1/2 tsp. vanilla
Cocoa, or grated chocolate, for dusting
Serves 8 to 12
Crust:
Melt butter in medium saucepan.
Stir in crumbs and sugar.
Press into bottom of ungreased 8" springform pan.
Set pan on a piece of foil.
Press foil up all around to prevent water leaking into pan.
Set pan in roaster or other wide pan.

Filling:
Melt butter in large saucepan on low.
Add chocolate chips.
Stir often until they melt.
Pour into medium bowl.
Add eggs 1 at a time, beating well after each addition.
Mix in vanilla.
Pour over crust in pan.
Pour boiling water in roaster about 1/2 to 2/3 up side of springform pan.
Bake in 425F oven for about 15 minutes until outer edge is set.
Center will still be soft.
Lift springform out of water and place on rack.
Cool.
Chill for at least 4 hours.
Remove sides of springform pan.

Chocolate Glaze:
Melt chocolate chips with milk in small saucepan on low.
Stir often until smooth.
Pour on top of filling.
Smooth to glaze top and sides.
Let stand a few minutes to dry before adding topping.

Topping:
Beat cream, sugar and vanilla in small mixing bowl until stiff.
Drop in puff balls around outside edge of cake.
Dust puffs with cocoa or sprinkle with grated chocolate.
Chill until ready to serve.