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Chocolate Truffle Raspberry Pie

Recipe Courtesy - @lindt

Ingredients

CHOCOLATE FILLING
  • 2 bars (100g each) Lindt Excellence 70% Cacao Dark Chocolate
  • 2 cups (230g) fresh raspberries, plus extra for serving
  • 1 9-inch (23cm) baked tart or pie shell
  • 1 cup (250mL) whipping cream
  • 1/4 cup (60mL) sherry, Kahlua or brandy
  • 1 tsp pure vanilla
  • Pistachio nuts (optional)


Method

CHOP THE CHCOCOLATE
Finely chop chocolate and place in a bowl. Scatter berries in tart shell. Heat cream, sherry and vanilla in a small pan, stirring often, until bubbles form around sides. Pour over chocolate and stir gently until chocolate is melted.

POUR AND LEAVE TO SET
Pour chocolate mixture over berries in pie shell and smooth top, covering all berries. Leave at room temperature for half an hour, then refrigerate at least 2 hours or overnight before serving. Serve chilled with a scattering of pistachio nuts and more berries.

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