Chocolate Raspberry Truffle Torte

Rachael's Own Chocolate Raspberry Truffle Torte

Ingredients

25 chocolate wafers (circle shaped, hard chocolate cookies)
5 Tbsp unsalted butter, room temp.
1/2 C seedless raspberry jam
8- 1 oz. squares semisweet chocolate (chopped)
1 C heavy cream
Raspberries

Directions
1. Place cookies in food processor. Whirl until finely ground. Mix together crumbs and butter in medium size bowl. Press over bottom and up sides of 9' tart pan with removable bottom.
2. Heat jam over low heat in small saucepan just until melted. Pour over bottom of tart shell. Place in freezer for 15 minutes.
3. Meanwhile, heat chocolate and cream in saucepan over low heat until chocolate is melted and smooth (watch very carefully). Pour into tart shell. Refrigerate until chocolate sets- about 4 hours.
4. Arrange berries on top, refrigerate until ready to serve.

Also works well with strawberries. I used blackberries in this picture and they were not as good. Also, I always serve with homemade whipped cream!