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Chocolate Chambord Truffle Torte
Chocolate Chambord Truffle Torte

Chocolate Chambord Truffle Torte

7 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.
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