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Chocolate Chambord Truffle Torte

Kraft Memeber Recipe
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Makes: 16 servings Total Time: 7 hr
Category: Desserts Sub Category: Pies

what you need
  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup finely chopped macadamia nuts
  • 1/4 cup (1/2 stick) melted butter
  • Filling:
  • 3 pounds chocolate chips
  • 2 cups heavy cream
  • 6 ounces raspberry syrup (see Notes)
  • 2 tablespoons Chambord raspberry liqueur
  • Raspberry coulis, optional (see Notes)
  • Whipped cream, optional
make it
Crust: Preheat oven to 300 degrees F and grease a 10-inch springform pan. In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.

Filling: Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust.

Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.
Raspberry syrup is available at coffee shops.

To make raspberry coulis, puree 1 (10-ounce) package frozen raspberries in heavy syrup until smooth, thinning with water if necessary.
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