Bringing National Recipe Contests To Grassroots America...

Winning Recipes

Ghirardelli Chocolate Championship
Sample Winning Recipe (visit www.ghirardelli.com for more recipes)

Patricia Lapiezo of La Mesa , CA

1st Place, 2009 L.A. County Fair

 

Chocolate Raspberry Velvet Pie

Crust:

• 1 – 6 ounce package chocolate raspberry Milano cookies, finely ground
• 2 tablespoons butter, melted

Filling:

• 1 – 8 ounce package cream cheese, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla
• 6 ounce Ghirardelli 60% Bittersweet Chocolate, chopped
• 1-1/2 cups heavy whipping cream, stiffly beaten

Ganache:

• 1/4 cup heavy whipping cream
• 1/3 cup Ghirardelli Semi-Sweet Chocolate, chopped
• 2 tablespoon refrigerated chocolate coffee creamer

Garnish:

• Sweetened whipped cream
• Chocolate shavings
• Fresh raspberries

For crust: Combine the cookie crumbs and melted butter. Press into bottom and up sides of a 9-inch pie dish. Bake in a preheated 350 degree oven for 8 minutes. Remove from oven and cool. Set aside while preparing filling.

For filling: Beat the cream cheese until light and fluffy. Beat in powdered sugar and vanilla until well blended. Blend in Ghirardelli 60% bittersweet chocolate. Fold in whipped cream. Spread evenly over prepared crust. Refrigerate while preparing topping.

For ganache: Combine the cream, Ghirardelli semi-sweet chocolate and coffee creamer in a small saucepan over low heat. Stir continuously until chocolate is completely melted. Pour over top of filling. Refrigerate to set.

Pipe a border of sweetened whipped cream around edge of pie. Sprinkle with shaved chocolate. Place raspberries along inside edge of border.