This pie cam together so quickly , it was intense with chocolate flavour and had a luscious flavour.  Very rich that you can only eat a small slice.  I was surprised that the raspberries stayed in tact for an entire week and froze beautifully.  Make this for the chocolate lover in your life
2 bars (100 g each) Lindt Excellence 70% cacao dark
2 cups fresh raspberries
1 baked cookie base tart shell
1 cup 35% whipping cream
1/4 cup sherry, kahlua or brandy
1 teaspoon vanilla
pistachio nuts for garnish (optional)
  • Finely chop chocolate and place in a bowl.  Scatter berries in tart shell
  • heat cream, sherry and vanilla in small pan, stirring often until bubbles form.  Remove from heat and pour over chocolate, stirring until chocolate melts
  • Pour over berries in tart shell and smooth top covering all berries, chill over night and serve with more berries and pistachio garnish
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