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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