Prep 20 mins
Cook 5 mins
Haven't tried it, but it looks very pretty in the picture. A chocolate cookie crumb base, topped with a dark chocolate/ricotta cheese/liqueur layer. This can be stored in the refrigerator for up to 2 days. Time does not include refrigerating it overnight before cutting it into bars and serving.
- 2 3⁄4 ounces unsalted butter, chopped
- 2 ounces dark cooking chocolate, chopped
- 8 ounces chocolate cookies, crushed
- 10 ounces ricotta cheese
- 1⁄4 cup cream
- 1⁄3 cup confectioners' sugar, sifted
- 1⁄2 cup milk chocolate, grated
- 1 tablespoon brandy
- 1 tablespoon Creme de Cacao or 1 tablespoon Tia Maria
- 1⁄2 teaspoon ground nutmeg
- 2 ounces dark chocolate melts
- Lightly grease a shallow 12x8 inch baking pan. Line the pan with parchment paper.
- Place butter and chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water. Stir until chocolate is melted and mixure is smooth. Remove from the heat.
- Place chocolate cookie crumbs in a small bowl. Using a flat-blade knife, mix the melted chocolate mixture into the cookie crumbs.
- Press the mixture into the bottom of the baking pan. Set aside.
- In a small mixing bowl, beat the cheese, cream, and sugar on medium speed for 3 minutes, or until mixture is light and creamy. Add the chocolate, brandy and liqueur and beat until combined.
- Spread the cheese mixture over the cookie crumb base. Sprinkle with nutmeg.
- Refrigerate several hours or overnight.
- Cut into 12 bars before serving.
- Place the chocolate melts in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
- Place the chocolate in a piping bag (for icing) and pipe a design on the top of each serving.