1¼ cups heavy cream
10 ounce bag Ghirardelli 60% chocolate chips
3 heaping tablespoons seedless raspberry jam
2 tablespoons unsalted butter
Fresh or frozen raspberries to decorate
1 Chocolate crust (recipe below)
Bring the cream to simmer in a sauce pan. Remove from heat and add the chocolate, butter and jam and allow the mixture to sit for five minutes then stir until completely melted and blended.
Pour into a large bowl, refrigerate for 45 minutes then whip till there is a SLIGHT color change.
Pour into the pre-baked crust and refrigerate for at least 6 hours before serving.
Decorate with berries and whipped cream immediately before serving.
1½ cups blanched almond flour
¼ cup sugar
3 tablespoons coco powder
¾ stick butter melted
Mix all the ingredients together then press into a pie pan.
Bake at 325° for 10-12 minutes then cool before adding filling.
¾ cup heavy cream
1 teaspoon vanilla
2 tablespoon sugar
Put all the ingredients in a large, chilled bowl and whip until stiff peaks form.