Raspberry Chocolate Pie
2 (3.5 ounce) Lindt Dark Truffle bars
2 Tablespoons whipping cream
1 (8 ounce) package Neufchatel cream cheese
3 Tablespoons powdered sugar
1/4 cup black raspberry-flavored liqueur
1 3/4 cups whipping cream
1 (6 ounce) Oreo pie crust
1 (10 ounce) jar raspberry sauce
1/2 cup dark chocolate fudge topping, warmed, thinned with milk if necessary
1/2 pint fresh raspberries – mint leaves
In small saucepan over low heat, melt truffle bars with 2 Tablespoons whipping cream, stirring occasionally; cool. In large mixer bowl, beat cream cheese and sugar until fluffy. Beat in melted chocolate and black raspberry-flavored liqueur until combined. In small bowl, whip 1 3/4 cup whipping cream; fold into chocolate mixture. Spoon mixture evenly into prepared crust. Refrigerate, covered, overnight.
To Serve: Divide raspberry sauce equally among each of 8 dessert plates. Arrange wedge of pie over sauce. Drizzle hot fudge from spoon over top of pie to edge of plate. Garnish with cluster of fresh raspberries and sprig of mint.
Serves 8.
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