Chocolate Chambord Truffle Torte
Makes:
16 servings
Total Time:
7 hr
Submitted by:
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.
Notes
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.
