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.