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.