Oven Temp 350 F
Prep Time 20 min
Total Time 5 hrs
Use high quality chocolate bars for the ganache. Try different percentages of cocoa content for a rich finished product.
For crust, place cookies in a food processor or large zip bag and crush to fine crumbs. Add cookie and softened butter into a mixing bowl and blend until combined.. Press mixture into the bottom of a 9"springform pan. Bake at 350F for 8-10 min until lightly browned. Let cool. For ganache layer, break up chocolate bars in a glass mixing bowl and set aside. Pour heavy cream in a saucepan and heat on med high until bubbles form on the edges (do not boil). Pour cream over broken chocolate and let sit undisturbed for 2-3 minutes. Slowly whisk chocolate and cream until smooth and melted. Pour into prepared crust and refrigerate for 1/2 hour. Place raspberries on cooled chocolate mixture and brush with warmed jam. Return to refrigerator for at least 4 hours or overnight.
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