Chocolate Desserts
I love dessert. Add chocolate to it, making it a chocolate dessert, that's even better.
To that end, here are six chocolate desserts to help you through the day, including Double-Chocolate Mascarpone Raspberry Pie and Chocolate Lasagna. Do I have your attention yet? Good. Enjoy!
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
Ingredients
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Directions
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
DOUBLE-CHOCOLATE MASCARPONE RASPBERRY PIE
This is from Better Homes and Gardens. Prep Time: 30 minutes; Bake Time: 14 minutes; Chill Times: 3 hours; Makes 10 servings
To view this online, go to https://www.bhg.com/recipe/double-chocolate-mascarpone-raspberry-pie-1/.
Ingredients
1 recipe Pastry for a Single-Crust Pie (below)
1 8 ounce carton mascarpone cheese
6 ounce bittersweet chocolate, chopped
1/2 cup powdered sugar
2 tablespoon raspberry liqueur
1 cup whipping cream
2 cup fresh raspberries
1/3 cup seedless raspberry jam, melted and cooled slightly
1 recipe White Chocolate Topping (optional)
Semisweet chocolate shavings (optional)
White Chocolate Topping
2 ounce white baking chocolate
1/4 cup whipping cream
2/3 cup whipping cream
Pastry for a Single-Crust Pie
1-1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 cup ice water
Directions
Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
Meanwhile, in a medium saucepan combine mascarpone cheese, bittersweet chocolate, and powdered sugar. Cook and stir over medium-low heat until mixture is smooth. Remove from heat; stir in liqueur. Cool to room temperature.
In a chilled medium mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream just until combined. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 3 to 24 hours.
To serve, in a medium bowl gently stir together raspberries and melted jam; spoon over chocolate mixture. If desired, garnish with White Chocolate Topping and semisweet chocolate shavings.
White Chocolate Topping
In a small heavy saucepan heat and stir white baking chocolate and 1/4 cup whipping cream until chocolate melts and mixture is smooth; cool. In a medium chilled mixing bowl beat 2/3 cup whipping cream with an electric mixer on medium speed until mixture mounds but does not form peaks; turn off mixer. Add white chocolate mixture; beat on low speed just until stiff peaks form (tips stand straight).
Pastry for a Single-Crust Pie
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
Make-Ahead Tip:
Lightly cover pie; store in the refrigerator for up to 24 hours.
To that end, here are six chocolate desserts to help you through the day, including Double-Chocolate Mascarpone Raspberry Pie and Chocolate Lasagna. Do I have your attention yet? Good. Enjoy!
EXTRA-FUDGY CHOCOLATE COBBLER
This is from Kelli Foster, senior contributing food editor at TheKitchn. This recipe, described as "A fudgy, molten cross between a chocolate cake and a pudding," begins, "I have never met a dessert quite like chocolate cobbler. All it took was one bite before I was hooked — I couldn’t plunge my spoon back into the baking dish fast enough. It’s an indulgent dessert that looks and eats just like a cobbler, but with chocolate instead of fruit. Between a lush layer of pudding-like chocolate sauce and a fudgy brownie-like layer of cake with a shatteringly crisp top, it packs in a seriously rich chocolate flavor.
"Chocolate cobbler is the perfect big-batch dessert for a dinner party, or really any kind of gathering. Best of all, it’s a breeze to pull together with pantry ingredients, a couple of mixing bowls, and no more than 15 minutes of prep."
Prep Time: 15 minutes; Cook Time: 30 to 35 minutes; Serves: 8 to 10
To view this online, go to https://www.thekitchn.com/chocolate-cobbler-recipe-23481332. While there, check out Kelli's notes about the recipe, including "How to Make the Perfect Chocolate Cobbler" and "Do You Eat Cobbler Hot or Cold?"
Ingredients
For the batter:
1 stick (8 tablespoons) unsalted butter
3 cups water
2 cups self-rising flour (or 2 cups all-purpose flour mixed with 2 teaspoons baking powder and 1/2 teaspoon kosher salt)
1-1/2 cups granulated sugar
1/4 cup natural unsweetened cocoa powder
2 teaspoons instant espresso powder
1 cup whole milk
2 teaspoons vanilla extract
For the topping:
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1/4 cup packed light or dark brown sugar
Vanilla ice cream, for serving (optional)
Instructions
Make the batter:
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Place 1 stick unsalted butter in a 9x13-inch baking dish. Bake while the oven is heating until the butter is melted, 10 to 15 minutes. Remove from the oven.
Bring 3 cups water to a boil. Meanwhile, make the batter.
Place 2 cups self-rising flour, 1-1/2 cups granulated sugar, 1/4 cup natural cocoa powder, and 2 teaspoons instant espresso powder in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and 2 teaspoons vanilla extract. Stir until smooth and no dry streaks remain. The batter will be thick.
Tilt the baking dish so the melted butter fully coats the bottom and sides. Transfer the batter into the baking dish and spread into an even layer. Do not stir.
Make the topping:
Place 1 cup granulated sugar, 1/4 cup natural cocoa powder, and 1/4 cup packed brown sugar in a medium bowl and whisk to combine. Sprinkle evenly over the batter. Do not stir. Slowly pour the boiling water evenly over the batter. Do not stir.
Bake until the top is dry and crackled, and the mixture is set around the edges with a slight jiggle in the center, 30 to 35 minutes. Let cool for 10 minutes before serving warm with vanilla ice cream if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.
CHOCOLATE TOFU ICE CREAM
This recipe is from the August 2000 issue of Vegetarian Times. It starts off, “You’d never guess that this rich, dence fudgy ice cream contains considerably less fat that the classic version.” Makes 5 cups.
Ingredients
1 lb. soft tofu, drained
1 cup sugar
1 cup plain soy milk
1/2 cup unsweetened cocoa powder
1 Tbs. vanilla extract
Pinch of salt
Directions
In blender, puree all ingredients in 2 equal batches until very smooth.
Pour mixture into ice cream maker and freeze according to manufacturer’s directions. Serve right away or transfer to airtight container and freeze up to 3 days.
ANYTIME BLACK FORREST BLIZZARD
This was in the September 2012 issue of Runner’s World, page 50. Contributing chef Pam Anderson comes up with quite a few really yummy recipes. This recipe starts off, “Plain Greek yogurt has roughly twice the protein and half the sugar of plan traditional yogurt. Cherries contain antioxidants that help reduce postrun inflammation. ‘To add crunch, stir in Famous Chocolate Wafers,’ says Anderson.”
I doubt that Pam is reading this, but if she is, all I can say is: Keep it up, please!
Ingredients
1 heaping cup frozen, dark sweet cherries
1 frozen banana, cut into chunks
1 C chocolate soymilk
1/4 C Greek yogurt
2 tsp honey or agave syrup
1/4 tsp almond extract
4 Famous Chocolate Wafers, crumbled
Directions
Place all the ingredients – except the Famous Chocolate Wafers – in a blender; process until creamy smooth. Divide between two glasses. Top each with a portion of crumbled Famous Chocolate Wafers. Serves two.
Calories per serving: 273; Carbs: 54 g; Fiber: 4 g; Protein: 7 g; Fat: 4 g
BIG CHOCOLATE TART
This comes from Genevieve Ko in The New York Times cooking enewsletter. For this yumminess, Genevieve wrote, "For how elegant this looks and how complex it tastes, this dessert is incredibly easy to put together. Instead of a dense ganache filling, this one has a shiny top that hovers between the delicate softness of custard and the creaminess of pudding. The crisp-tender cocoa crust is pressed only into the bottom and forgoes the usual sides of a tart because it’s baked in a standard metal cake pan. Not only is this easier to pull off — no rolling sticky pastry or trying to unmold it after baking — it makes a tart big enough to feed a crowd. With a pure chocolate taste that’s great on its own, it also can be customized: simply sprinkle each piece with toppings of your choice."
Prep Time: 5 minutes; Cook Time: 1-1/2 hours; Total Time: 1 hour 35 minutes, plus cooling; Yield: One 9-by-13-inch tart
This was featured in "This Foolproof Tart Is Ready to Feed a Party," and can be viewed onlint at https://cooking.nytimes.com/recipes/1024904-big-chocolate-tart. While you're there, sign up for The New York Times cooking enewsletter.
Ingredients
For the Crust
1-1/4cups all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon coarse kosher or sea salt
10 tablespoons cold unsalted butter, cut into small cubes
1 large egg yolk
For the Filling
1-1/2 cups heavy cream
3/4 teaspoon coarse kosher or sea salt
12 ounces semisweet chocolate, chopped
3 large eggs, at room temperature
1/2 cup sweetened condensed milk
1 teaspoon pure vanilla extract
Flaky sea salt, thinly sliced candied orange peel, thinly sliced candied ginger, chopped pistachios or freeze-dried raspberries, or a combination, for garnish (optional)
Pareparation
Prepare the crust: Heat oven to 350 degrees. Grease a 9-by-13-inch metal cake pan, line the bottom and sides with foil or parchment paper, and grease again.
In a food processor, pulse the flour, sugar, cocoa and salt until evenly combined. Add the butter and pulse until the mixture resembles sand. Add the egg yolk and pulse until the crumbs look like very coarse sand, scraping the bowl as needed. (Or, use your fingertips or a pastry cutter to work the butter into the dry ingredients, then stir in the egg yolk with a fork.) Dump the crumbly dough into the pan, spread in an even layer and press firmly across the bottom.
Bake until visibly dry, about 20 minutes. When you press the top gently, it shouldn’t indent. Cool completely in the pan on a rack.
Prepare the filling: Reduce oven temperature to 325 degrees.
Heat the cream and salt in a large saucepan over medium, stirring occasionally, just until the cream bubbles at the edges. Turn off the heat and add the chocolate. Stir gently until smooth.
Add the eggs and stir until evenly blended, then stir in the condensed milk and vanilla until smooth. Pour into the cooled crust.
Bake until just set, 20 to 25 minutes. The very center should have the barest wiggle when you shake the pan.
Cool completely in the pan. When ready to serve, use the sides of the foil or parchment to slide the whole slab onto a large cutting board. Cut into squares or bars, wiping the knife between cuts for clean edges. Top with flaky salt, candied orange, candied ginger, pistachios or raspberries, or a combination.
Tip
The tart tastes best right after cooling, but it can be refrigerated for up to 5 days, cut or uncut, in an airtight container. Before serving, microwave for 5 or 10 seconds to restore shine to the top and softness to the center.
CHOCOLATE LASAGNA
This is from Southern Living, and begins, "Dessert lasagna is a thing, and once you discover it, your kitchen will never be the same."
Makes 16 servings
To view this online, go to https://www.southernliving.com/recipes/chocolate-lasagna.
Ingredients
1 (13.29-oz.) pkg. chocolate sandwich cookies (such as Oreos), crushed
6 Tbsp. butter, melted
1 (8-oz.) pkg. cream cheese, softened
1/4 cup granulated sugar
3-1/4 cups plus 2 Tbsp. cold milk, divided
1 (12-oz.) tub Cool Whip
1 (5.9-oz.) pkg. Instant chocolate pudding
1-1/2 cups chocolate chips, semisweet or milk
Directions
Crush cookies for crust:
Add 36 chocolate cookies to a large zip-top plastic bag and crush, using a rolling pin or meat mallet, until fine crumbs form.
Make crust:
Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9x13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.
Make cream cheese layer:
Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1-1/4 cups Cool Whip. Spread mixture over cookie crust.
Make chocolate pudding:
In a bowl, combine chocolate instant pudding with 3-1/4 cups cold milk. Whisk for several minutes until pudding begings to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.
Finish assembling lasagna:
Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips.
Chill lasagna:
Place in freezer for 1 hour or in refrigerator for 4 hours before serving.
DOUBLE-CHOCOLATE MASCARPONE RASPBERRY PIE
This is from Better Homes and Gardens. Prep Time: 30 minutes; Bake Time: 14 minutes; Chill Times: 3 hours; Makes 10 servings
To view this online, go to https://www.bhg.com/recipe/double-chocolate-mascarpone-raspberry-pie-1/.
Ingredients
1 recipe Pastry for a Single-Crust Pie (below)
1 8 ounce carton mascarpone cheese
6 ounce bittersweet chocolate, chopped
1/2 cup powdered sugar
2 tablespoon raspberry liqueur
1 cup whipping cream
2 cup fresh raspberries
1/3 cup seedless raspberry jam, melted and cooled slightly
1 recipe White Chocolate Topping (optional)
Semisweet chocolate shavings (optional)
White Chocolate Topping
2 ounce white baking chocolate
1/4 cup whipping cream
2/3 cup whipping cream
Pastry for a Single-Crust Pie
1-1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter, cut up
1/4 cup ice water
Directions
Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack.
Meanwhile, in a medium saucepan combine mascarpone cheese, bittersweet chocolate, and powdered sugar. Cook and stir over medium-low heat until mixture is smooth. Remove from heat; stir in liqueur. Cool to room temperature.
In a chilled medium mixing bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl). Stir about 1/2 cup of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream just until combined. Spoon chocolate mixture into pastry shell, spreading evenly. Cover and chill for 3 to 24 hours.
To serve, in a medium bowl gently stir together raspberries and melted jam; spoon over chocolate mixture. If desired, garnish with White Chocolate Topping and semisweet chocolate shavings.
White Chocolate Topping
In a small heavy saucepan heat and stir white baking chocolate and 1/4 cup whipping cream until chocolate melts and mixture is smooth; cool. In a medium chilled mixing bowl beat 2/3 cup whipping cream with an electric mixer on medium speed until mixture mounds but does not form peaks; turn off mixer. Add white chocolate mixture; beat on low speed just until stiff peaks form (tips stand straight).
Pastry for a Single-Crust Pie
In a medium bowl, stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.
Make-Ahead Tip:
Lightly cover pie; store in the refrigerator for up to 24 hours.
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