?

Log in

No account? Create an account

Previous Entry | Next Entry

Chocolate Raspberry Truffle Pie

The head honcho at work is retiring and over the years he has had an affinity for my baked goods. He requested that I make something chocolate and raspberry based, but not cookie. I’m kinda proud of this recipe, as it is my own creation. I’m an excellent baker, but that is because I can follow a recipe, exactly and precisely. Creating and developing recipes is a whole other skill that requires knowledge of flavors, science and creativity. I’m happy to report that the pie was delicious. The filling was a little loose – I would add more chocolate need time.
 
Chocolate Raspberry Truffle Pie
Nonstick vegetable oil spray
7 whole graham crackers, coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
2 tablespoons sugar

1.5 cups bittersweet or semisweet chocolate (about 10 ounces)
2/3 cup heavy cream,
2 tablespoons light corn syrup
2 tablespoons raspberry liquor, or brandy
½ cup of seedless raspberry jam.
2 pints of raspberries.

Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes. Cool.

Meanwhile, combine chocolate, cream, corn syrup, jam and liquor in a double boiler. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.


When chocolate is firm enough to support the berries, lay them on top in a decorative pattern

Served with whipping, if desired.

Comments

Latest Month

July 2017
S M T W T F S
      1
2345678
9101112131415
16171819202122
23242526272829
3031     

Tags

Powered by LiveJournal.com
Designed by chasethestars