Chocolate Pistachio Raspberry Torte
Enjoy rich, chocolatey flavors of a Chocolate Pistachio Raspberry Torte crafted by Jupiter's Executive Chef, Chris. This dessert combines dark chocolate, nutty pistachio, and vibrant raspberry for a delicious treat.
Yield: 4 tortes
Equipment
- 1 Food processor or Vitamix
- 1 torte pans 9 x 3-inch
- 1 cookie cutter 3" in diameter
- 1 Large Mixing Bowl
Materials
Crust
- 60 grams Unsalted Butter
- 200 grams Graham Cracker Crumbs you can grind up graham crackers, or by already made
- 60 grams Ground Hazelnuts
- Pinch Salt
Filling
- 275 grams Heavy Cream
- 250 grams Good Chocolate Chopped up I use Callebaut
- 100 grams Hazelnut Butter Justins
Instructions
- For the crust melt the butter in a pan and pull off the heat and let cool for 2-minutes. Grind up in a food processor, or Vitamix the graham rackers, hazelnuts, and salt. Pour into a bowl than add the butter. Mix well. Spray your torte pan* with nonstick spray. Press the crumb mixture down on the bottom of the torte pan evenly making a nice flat crust. Place in freezer for 10 minutes.
- Heat up Cream to a simmer, but do not boil. Add Chocolate, and hazelnut butter to a mixing bowl. Once Cream is simmering add to Chocolate and let sit for 2 minutes. Stir very well to melt the Chocolate, and Hazelnut Butter together. Pull the crust from the freezer. Then pour the Chocolate filling on top of the crust and spread evenly with a spatula. Refrigerate for at least 6-hours or overnight.
- Roll the disk into ground up Pistachios or leave plain. Place the disk on a plate, and garnish the top with Raspberries, Strawberries, Flowers, even edible Gold Leaf’s.
Notes
If you do not have a torte pan, you can use a regular 9 x 9, or 12 x 12 baking pan. Once it is cool you can cut circles out of it with a cookie cutter.