Raspberry Truffle Dessert
Ingredients
⅔ cup
crushed pretzels
½ cup
finely chopped pecans
3 tbsp.
sugar
4 tbsp.
Kowalski's Unsalted Butter, melted
1 pt.
heavy cream, divided
12 oz.
white baking chocolate
½ cup
light corn syrup
6 oz.
cream cheese
¼ cup
confectioners' sugar
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
2 cups
fresh raspberries
¼ cup
seedless raspberry jam, whisked with 1 tbsp. water
Directions
- Preheat oven to 325°.
- In a small mixing bowl, stir together pretzels, pecans and white sugar.
- Stir in butter.
- Pour mixture in an even layer onto a rimmed baking sheet; bake in preheated oven until lightly browned (8-10 min.). Remove from oven; set pretzel topping aside to cool completely.
- Line a 9x5" loaf pan with plastic wrap, extending plastic over the sides of the pan; set aside.
- In a medium saucepan, cook ⅓ cup cream, chocolate, corn syrup and cream cheese over low heat until completely smooth (6-8 min.), whisking constantly. Remove from heat; cool to room temperature.
- In a large mixing bowl, beat remaining cream, confectioners' sugar and vanilla on high speed until stiff peaks form.
- Fold in cooled chocolate mixture by hand; fold in raspberries.
- Scoop mixture into prepared loaf pan; press flat. Evenly sprinkle pretzel topping on top; press in gently. Cover with plastic wrap; freeze until firm (8 hrs. to overnight).
- Unwrap 20 min. before serving; invert dessert loaf onto a plate. Remove plastic wrap; let stand.
- Just before serving, warm raspberry sauce in the microwave until it just reaches drizzling consistency (about 10 sec.). Cut dessert into slices; drizzle plate or slices with sauce.
