CHOCOLATE & HAZELNUT TRUFFLE

6 servings

special equipment
PVC pipe 3½“ diameter, ¾ “high – interior lightly sprayed with “Baker’s Joy” or other non-stick spray.

1¼ cup roasted hazelnuts
1 cup chocolate chip cookies
1½ cup heavy cream
16 ounces semisweet chocolate
3 tablespoons cocoa powder for dusting top
Whipped cream and raspberries (or other seasonal berries or cherries)

CRUST
Process hazelnuts and cookies in food processor until fine in consistency, but not greasy. Press into the bottom of each mold and refrigerate while you make the filling.

CHOCOLATE MOCHA
Heat cream on medium heat. Poor over chocolate and stir to melt and add Kalhua.

ASSEMBLE TORTE
Pour equal amount of chocolate mixture in each mold, refrigerate for at least two hours. Carefully remove mold, spoon on whipped cream, dust with cocoa powder and garnish with a fresh raspberry. Serve with raspberry coulis.

RASPBERRY CHAMBORD COULIS

2 cups fresh raspberries (or two 10‑ounce packages of frozen)
1/4-cup sugar (if needed)
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons Chambord liqueur (or your favorite orange liqueur)

Place berries, sugar and orange and lemon juices in a blender or food processor and puree until very smooth. Strain through a fine sieve into a glass bowl, pressing on the solids to extract all the juice. Stir in the Chambord, taste and adjust the sugar to your liking.