Here’s one of my favorite chocolate dessert recipes. Bryn is making it today for the independence day party.
Semi-Sweet Ganache Torte
15 chocolate graham crackers
2 tablespoons sugar
1/2 cup butter (not margarine), melted
2 cups semi-sweet chocolate chips
2/3 cup fat-free half & half
1/2 teaspoon cinnamon
1 pint your favorite berries (raspberries wonderful, frozen are OK)
Blend graham crackers and sugar in a blender. Pulse for 2 minutes. Blend in 1/4 cup of the melted butter. Press mixture into tart pan. Freeze for 20 minutes. Then turn out crust onto a plate.
In a separate bowl combine chips and the remaining 1/4 cup butter. In a saucepan, add the cinnamon to the half & half. Bring to a boil. Then pour the half & half over the chips and butter. Let stand 1 minute then stir. Pour onto the graham cracker crust.
Cover with berries. Refrigerate at least 3 hours or overnight. Enjoy!
This recipe comes from the forthcoming Chocolate University Online recipe book. Sign up for the free ebook in the form to the right and we’ll let you know when the recipe book is available.
