2 cups, chocolate wafer crumbs

1/4 cup sugar

2/3 cup butter,melted


14 oz. bittersweet chocolate,chopped

2 tablespoons butter

4 eggs, separated

3/4 cup powdered sugar

1/4 cup raspberry liqueur

1/4 tsp. vanilla extract


6 oz. bittersweet chocolate, chopped

3/4 cup heavy cream

12 fresh raspberries


In a bowl of a food processor fitted with a metal blade, process the chocolate wafer crumbs with the sugar and butter until the mixture is well combined.

Press into a 9-10 inch tart pan with removable bottom; refrigerate for 30 minutes.


In in a heat proof bowl, place the chopped chocolate and the butter; place over a pan of simmering water and stir together until melted and combined together. Set aside.

In another bowl add the egg yolks, liqueur, extract and sugar; whisk together until well combined. Place the bowl with egg yolk mixture over a pan of…

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