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1 cup heavy cream

1 tsp. vanilla extract

20 oz. chopped dark chocolate

3 oz. salted butter

2 oz. raspberry liquor

1 pint fresh raspberries

fresh mint for garnish

1. Heat the cream and vanilla to the boiling point. Remove from heat and add chopped chocolate and raspberry liquor stirring until completely melted. Cool until approximately 86 degrees then stir in the butter

2. Pour mixture in a flat bottom baking dish or small non-stick tartlet pans and cool completely.

3. In a blender add ½ pint raspberries and blend until smooth then strain through a very fine strainer to remove any seeds

Use the raspberry puree, along with fresh raspberries and mint, for garnish

Presented by Gary Nicely, Naples Italian Restaurant

Date: 2/10/2014

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