STRAWBERRY-CHOCOLATE TRUFFLE PIE
1(6-oz.) package semi-sweet chocolate chips
1 (8-oz.) package cream cheese, cubed
2 tablespoons butter
1/4 cup powdered sugar
3 tablespoons triple sec or orange juice
1 9-inch pastry shell, baked
3 to 4 fresh strawberries, with stems removed
1/4 cup red currant jelly, melted
1/4 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon grated orange rind or mint leaves-(optional)
Combine chocolate chips, cream cheese, and butter in top of a double boiler; place over boiling water. Cook. Stirring constantly until melted. Remove from heat and stir in 1/4 cup powdered sugar and triple sec. Spread into baked pastry shell and cool. Place strawberries, stem side down, over chocolate mixture, brush with jelly. Refrigerate 2 to 3 hours. Combine whipping cream and 2 tablespoons powdered sugar; beat until peaks form. Fold in grated orange. Garnish and top with dollop of whipped cream.
