Raspberry Chocolate Truffle Torte

By: By: Chef Yancy Roush
By: By: Chef Yancy Roush


  • 1/8 cup raspberry puree
  • 9-inch chocolate cookie crust
  • 1 1/4 cup whipping cream
  • 1lb. semisweet chocolate, cut into small pieces
  • 6 strawberries. cut in half


    1. In a heavy pot, boil cream. Add chocolate and stir until it has a smooth texture.

    2. Add raspberry puree.

    3. Pour into crust and refrigerate for at least eight hours.

    4. Remove from fridge and garnish with whipping cream and strawberries.
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