LCBO Food & Drink Spring 2017

A D V E R T I S I N G F E A T U R E

CHOCOLATE TRUFFLE RASPBERRY PIE

METHOD

INGREDIENTS

2 bars (100 g each) Lindt Excellence 70% Cacao Dark Chocolate 2 cups (500 mL) fresh raspberries 9-in (23 cm) baked tart or pie shell 1 cup (250 mL) whipping cream ¼ cup (60 mL) sherry, Kahlua or brandy

1. Finely chop chocolate and place in a bowl. Scatter berries in tart shell. Heat cream, sherry and vanilla in a small pan, stirring often, until bubbles form around sides. Pour over chocolate and stir gently until chocolate melts. 2. Pour over berries in tart shell and smooth top, covering all berries. Leave at room temperature a half-hour, then refrigerate at least 2 hours or overnight before serving. Serve chilled with a scattering of pistachio nuts and more berries. Serves 10.

1 tsp (5 mL) pure vanilla Pistachio nuts (optional)

You’ll need: Excellence 70% Cacao , FOR MORE CHOCOLATE INSPIRATION, VISIT EVERYDAY-EXCELLENCE.COM

Lindt Excellence Sea Salt Dark Chocolate also works well in this recipe.