Raspberry and chocolate are a perfect marriage of flavors. There is something about the sweetness of the berries and the richness of the chocolate that gets our taste buds salivating. I found this rich chocolate dessert recipe on a Baker's Semi-Sweet Chocolate bar. It is a very easy pie to make, and my family absolutely loved it. With only 5 ingredients and 15 minutes of your time, you will have a beautiful and delicious pie! This would also make an amazing dessert for Valentine's Day.
I used a can of chocolate frosting to hide the foil edging of the pie. I found the frosting in the baking aisle of the grocery store.
I like to keep the chocolate filling of the pie chocolate, so I did not add raspberry jam to the chocolate filling. I put the raspberry jam on top of the chocolate instead of mixing them. You can do it either way as I will include both ways in the recipe.
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Preparation time is 15 minutes plus refrigeration.
2 packages (4 ounces each) Baker's Semi-Sweet Chocolate, coarsely chopped
1 cup whipping cream
6 tablespoons seedless raspberry jam, divided
1 ready-to-use chocolate flavor crumb crust (6 ounces)
2 cups fresh raspberries
1 tablespoon water
Microwave chocolate and cream in microwaveable bowl on high for 2 minutes or until chocolate is almost melted, stirring after each minute. Beat with whisk until the chocolate is completely melted and mixture is well blended. Note: You can stir 2 tablespoons of raspberry jam into the melted chocolate, if desired. If you do so, omit brushing the jam on the cold chocolate filling.
Pour into crust. Refrigerate 4 hours. In a small bowl, stir 2 tablespoons raspberry jam until the jam loosens up and becomes more liquid. With a pastry brush, brush the jam over the top of the chocolate filling of the pie (you may have some jam left over). Arrange the berries on top of the pie. Microwave remaining jam and water in a small microwaveable bowl on high 20 to 30 seconds, stir until blended. Brush onto berries. Keep refrigerated. Serves 10. May serve with sweetened whipped whipping cream.
(edited by Anna Weicht)