Raspberry Truffle Torte

By Hklbrries

Ingredients

• Oreo crust:
• 1 1/2 cups Oreo crumbs
• 1/2 cup butter, melted
• Truffles and filling:
• 4 cups whipping cream
• 4 cups semisweet chocolate chips
• 1/2 cup raspberry preserves

Details

Servings 10

Preparation

Step 1

To make the Oreo crust: Preheat the oven to 375 F.

Combine the Oreo crumbs and melted butter. Press into a 9-inch springform pan, covering the bottom and 1-inch up the sides of the pan.

Bake for 10 minutes. Cool.

For the truffles and filling: Bring cream to boil in a saucepan, stir in chocolate chips until smooth. Pour one-third mixture into separate bowl. Stir raspberry preserves into this bowl and cool to room temperature. Then, whip the chocolate-raspberry mixture with mixer until it becomes a shade lighter in color and has the stiffness of whipped cream.

Using mini muffin scoop, (1-inch diameter) scoop out truffles. Chill 30 minutes in freezer.

Dip truffles in reserved melted chocolate and cream mixture. Allow chocolate to set up.

Arrange truffles in the bottom of Oreo crust. Re-warm and pour remaining two-thirds of chocolate mixture over truffles.

Decorate with strings of white chocolate and any remaining truffles.

Store torte in the freezer.