Chyrel's Recipes From Friends

Chocolate Chambord Truffle Torte Recipe

Chocolate Chambord Truffle Torte   
Source: Michael Dean


2 cups graham cracker crumbs
1/2 cup finely chopped macadamia nuts
1/4 cup ( 1/2 stick) melted butter

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


Preheat oven to 300 degrees 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.

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 and 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.
Makes 16 servings.

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