Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup powdered sugar
- ½ cup tbsp unsalted butter, melted
- 1 cup cups dark chocolate chips (70% cocoa recommended)
- 1 cup cups heavy cream
- 1 teaspoon vanilla extract
- 1 cup cups fresh raspberries (plus extra for garnish)
- a pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, cocoa powder, powdered sugar, and melted butter.
- Press the mixture firmly into the bottom of the prepared baking dish.
- Bake for about 10 minutes, then let it cool completely.
- In a saucepan over low heat, combine dark chocolate chips and heavy cream, stirring until melted.
- Remove from heat and stir in vanilla extract and a pinch of salt. Fold in raspberries.
- Pour the mixture over the cooled crust and refrigerate for at least 2 hours.
- Once set, lift out using parchment paper and cut into squares. Garnish with raspberries.
- Prep Time: 20
- Cook Time: 10