Desserts, chocolate fondant, chocolate torte, raspberry chocolate torte

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As you can see, this is a very pretty dessert and it is very easy to prepare. The only tools you will need are some 2-inch PVC pipes called "pipe couplers" found at any local hardware or plumbing store. If you have ring molds that are about 2 inches high and 2 inches in diameter, you could certainly use them. Be sure to spray them first with a non-stick spray.

Makes 6 servings

1¼	cups roasted hazelnuts
1	cup chocolate chip cookies
1½	cups heavy cream
8	oz. semi-sweet chocolate
½	cup sugar *
3	tbsps. cocoa powder for dusting top Whipped cream and raspberries (or other seasonal berries or cherries)

* If using sweet chocolate, omit the sugar

Crust
Place the PVC molds onto a cookie sheet and, using a non-stick spray, lightly coat the interior of each mold. In a food processor, blend together the hazelnuts and chocolate chip cookies until fine but not greasy. Place about 1 tablespoon of this mixture at the bottom of each mold. Using the top of a non-stick spray can or anything that will fit inside the mold, pack the nut mixture down. Put in the freezer while making the filling.

Torte assembly
Heat the heavy cream at medium heat. Pour in the chocolate, sugar, and stir to melt. Pour equal amounts of chocolate mixture into each mold. Freeze for 4 to 5 hours, or refrigerate overnight. To remove the molds, reuse the same non-stick spray used to pack the cookies and nuts crust at the beginning of the recipe. Just stand the can on your counter, place one of the desserts on top and push the mold down. Since the can fits inside the mold, this motion will push the dessert right out.

Decorate with whipped cream, dust with cocoa powder and garnish with fresh raspberries and raspberry coulis.