About the Recipe
This hassle-free dessert is a favorite in my house. No wonder, it has a sweet rich chocolate crust, velvety truffle filling, and a hint of tart raspberry—all without breaking a sweat in the oven.
What could possibly be better than a dessert that dazzles the eyes and the taste buds without requiring a minute of baking time? I've kept it simple with layers of chocolatey goodness and a luscious raspberry topping. To elevate the experience, I've added a touch of whipped cream and crunchy nuts but you can get reative and make the toppings your own.
Afterall, when you have a rich base of chocolate, there's not much else needed.
Ingredients
For the Crust:
1 ½ cups chocolate cookie crumbs
6 tablespoons melted butter
For the Chocolate Truffle Filling:
1 ½ cups dark chocolate, finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For Garnish:
Fresh berries (raspberries or strawberries work well)
Whipped Cream
Nuts (I used pistachios)
Preparation
Mix chocolate cookie crumbs and melted butter for the crust, press into a tart pan, and refrigerate.
Tip: for this recipe I used oreo cookie crumbs which gave that perfect chocolate crunch to the crust but you can use any chocolate wafer style cookie and either pulse them in the food processor or crush them with the back of a glass until you acheive small crumbs that resemble coarse sand.
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Heat heavy cream in a saucepan until it just begins to boil. Pour it over the finely chopped dark chocolate and let it sit for a minute. Stir until smooth.
Add butter and vanilla extract to the chocolate mixture, stirring until well combined.
Pour the chocolate truffle filling into the prepared crust and refrigerate until set (minimum 4 hours, you can also make it the day before and refigerate it over night).
Once set, garnish with fresh berries and, if desired, whipped cream and nuts.
For a touch of elegance why not add edible flowers or gold leaf? Anything goes! Make it your own stunning masterpiece. Have fun!
Hope you enjoy!