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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. Ingredients:
1-1/2 cups chocolate wafer crumbs |
2 tablespoons sugar |
1/4 cup butter, melted |
2 cups (12 ounces) semisweet chocolate chips |
6 egg yolks |
1-3/4 cups heavy whipping cream |
1 teaspoon vanilla extract |
chocolate buttercream frosting: |
1/2 cup butter, softened |
3 cups confectioners' sugar |
3 tablespoons baking cocoa |
3 to 4 tablespoons 2% milk |
Directions:
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
3. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert. Yield: 16 servings.
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