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Prep Time: 27 Minutes Cook Time: 11 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Cool, silky chocolate and juicy ripe berries, topped with sweetened whipped cream, in a buttery crumb crust-pure decadence! Ingredients:
1 (9-ounce) package chocolate wafers |
1/2 cup butter, melted |
1/2 cup heavy whipping cream |
2 tablespoons light corn syrup |
2 tablespoons butter |
1 (10-ounce) package raspberry-flavored semisweet chocolate morsels |
2 cups fresh raspberries |
sweetened whipped cream |
garnish: fresh raspberries |
Directions:
1. Process chocolate wafers in a food processor until finely crushed. With processor running, pour 1/2 cup melted butter through food chute; pulse just until crumbs are moistened. Press crumb mixture into a 9-inch tart pan.
2. Bake at 350° for 8 minutes. Cool crust while preparing filling.
3. Combine 1/2 cup whipping cream, corn syrup, and 2 tablespoons butter in a small saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; add chocolate morsels, stirring until smooth. Pour chocolate mixture into crust (crust will be warm). Cool 1 hour.
4. Arrange 2 cups raspberries, stemmed side down, in concentric circles on top of filling. Chill, uncovered, 1 hour or until firm. Serve with dollops of sweetened whipped cream. Garnish, if desired. Store in refrigerator.
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