Chocolate Raspberry Truffle Tart

Chocolate Raspberry Truffle Tart

Product Code: R0102

Chocolate fans will swoon for this rich, delectable tart.

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RECIPE TIP: This dessert can be made in a pie pan, but a fluted tart pan is preferable.

INGREDIENTS

Cookie Crust:
8 ounces almond biscotti (store bought), broken into pieces
4 - 5 tablespoons unsalted butter, melted

Truffle Filling:
10 ounces good-quality semi sweet chocolate chips (we used Ghirardelli)
1 cup whipping cream
1 teaspoon LorAnn Royal Raspberry Flavor

Whipped cream and fresh raspberries for garnish

DIRECTIONS

To make the crust, place the broken biscotti into a food processor and process until very finely ground. Transfer to a bowl and stir in the melted butter to combine; press mixture into the bottom and about 1 inch up the sides of the tart pan. Bake at 350º F for 15 minutes or until golden brown. Cool completely.

To make the truffle filling, heat the cream in a small saucepan over medium heat until just boiling. Place the chocolate chips in a bowl and pour the hot cream over the chips; let stand 5 minutes to melt the chips. Add the Raspberry flavoring and stir the melted chocolate until smooth. Pour over the filling and smooth the top with a spatula. Cover and refrigerate overnight. To serve, cut into small slices and garnish with whipped cream and raspberries, if desired.

Serves 12

Chocolate Raspberry Truffle Tart


Chocolate Raspberry Truffle Tart
By
Chocolate fans will swoon for this rich, delectable tart.
Ingredients
  • 8 ounces almond biscotti (store bought), broken into pieces
  • 4 - 5 tablespoons unsalted butter, melted
  • 10 ounces good-quality semi sweet chocolate chips (we used Ghirardelli)
  • 1 cup whipping cream
  • 1 teaspoon LorAnn Royal Raspberry Flavor
  • Whipped cream and fresh raspberries for garnish
To make the crust, place the broken biscotti into a food processor and process until very finely ground. Transfer to a bowl and stir in the melted butter to combine; press mixture into the bottom and about 1 inch up the sides of the tart pan. Bake at 350º F for 15 minutes or until golden brown. Cool completely.To make the truffle filling, heat the cream in a small saucepan over medium heat until just boiling. Place the chocolate chips in a bowl and pour the hot cream over the chips; let stand 5 minutes to melt the chips. Add the Raspberry flavoring and stir the melted chocolate until smooth. Pour over the filling and smooth the top with a spatula. Cover and refrigerate overnight. To serve, cut into small slices and garnish with whipped cream and raspberries, if desired.
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Yield: Serves 12
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