1 box Nonni's originali biscotti cookies
1/2 stick butter, melted
10 oz Guittard semi sweet chocolate chipes
8 oz heavy whipping cream
1 bag frozen raspberries, thawed
1 T sugar
In a blender or food processor, process biscotti cookies until they are crumbs. Stir in the melted butter and press into a tart pan or pie pan. Preheat oven to 375 and bake the crust for 8-10 minutes until barely turning golden brown. Remove the crust from the oven and let it cool completely. Place the heavy cream in a small saucepan and heat over medium heat until it starts to foam around the edges - don't let it boil. Place the chocolate chips in a medium size bowl and pour the hot cream over them. Let it sit for 5 minutes, and then whisk until it's smooth and shiny. Set aside. Place the raspberries in a blender or food processor and process until pureed. Strain the raspberries through a fine mesh sieve to remove the seeds. (The easiest way to do this is to stir the mixture inside the sieve with a spatula, scraping the bottom as you go.) Add 1 T sugar to the strained raspberry mixture. Stir 1/3 cup of the raspberry puree into the chocolate and cream mixture, and pour it all into the cooled pie crust. Refrigerate for 4 hours until set. Cut into 12 thin pieces and drizzle with remaining raspberry sauce to serve.
1/2 stick butter, melted
10 oz Guittard semi sweet chocolate chipes
8 oz heavy whipping cream
1 bag frozen raspberries, thawed
1 T sugar
In a blender or food processor, process biscotti cookies until they are crumbs. Stir in the melted butter and press into a tart pan or pie pan. Preheat oven to 375 and bake the crust for 8-10 minutes until barely turning golden brown. Remove the crust from the oven and let it cool completely. Place the heavy cream in a small saucepan and heat over medium heat until it starts to foam around the edges - don't let it boil. Place the chocolate chips in a medium size bowl and pour the hot cream over them. Let it sit for 5 minutes, and then whisk until it's smooth and shiny. Set aside. Place the raspberries in a blender or food processor and process until pureed. Strain the raspberries through a fine mesh sieve to remove the seeds. (The easiest way to do this is to stir the mixture inside the sieve with a spatula, scraping the bottom as you go.) Add 1 T sugar to the strained raspberry mixture. Stir 1/3 cup of the raspberry puree into the chocolate and cream mixture, and pour it all into the cooled pie crust. Refrigerate for 4 hours until set. Cut into 12 thin pieces and drizzle with remaining raspberry sauce to serve.
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