Just
mentioning the word “truffle” causes the mind to conjure up all sorts of
delicious thoughts.
crust
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.
filling
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.
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