Just mentioning the word “truffle” causes the mind to conjure up all sorts of delicious thoughts.
In a mixer, combine:
⅔ cup flour
½ cup confectioners’ sugar
½ cup tiny pecan pieces
6 tablespoons (¾ stick) butter, softened
⅓ cup cocoa powder
until blended. Press into the bottom and up the sides of a 9 inch tart pan (with removable bottom). In a pinch you can use a deep dish pie pan, but you will have to serve it from the dish. Bake at 350˚ for 13 minutes. Cool thoroughly.
In the microwave, heat:
1¼ cups heavy cream
¼ cup granulated sugar
until just starting to boil. Add:
2 cups bittersweet chocolate chips
2 tablespoons seedless raspberry jam
Let the mixture sit until chocolate melts. Stir until smooth and refrigerate for one hour. Remove from refrigerator and beat for thirty seconds. Spoon filling into cooled crust. Cover and refrigerate for 4 hours. Serve with whipped cream and raspberries.
You know that after consuming all this chocolate, you will be awake all night, but it is a good time to start your holiday list making.
Ginger is cuddling up in her warmest pajamas because it is near the freezing mark here following temperatures in the 80"s.