Prep 20 mins
Cook 4 hrs
Received this recipe at the Christmas WIne Trail. It is to die for! How many times can chocolate burst into your mouth in a bit of a bubble, savored by every taste bud and then give a bit of a silken smooth refresher as an afterthought. This reipe does it and then some. Enjoy adopted and shared from the Quincy Cellars Winery cook time is refrigeration time
- 2 cups chocolate cookie crumbs
- 3⁄4 cup heavy whipping cream
- 3⁄4 cup cabernet sauvignon wine
- 17 1⁄2 ounces chocolate, coarsely chopped (bittesweet-high quality)
- 1⁄8 cup butter, melted
- 1⁄2 cup sour cream
- 1⁄2 cup sugar
- Preheat oven to 350 degrees.
- Place cookie crumbs in a bowl, pour melted butter over crumbs and mix to incorporate.
- Press cookie crumb mixture into the bottom of a springform pan.
- Bake crust for 10 min or until firm.
- Cool crust completely on wire rack.
- While crust is cooling, place bittersweet chocolate in medium bowl and set aside.
- In smallheavy saucepan, whisk together the cream, wine, sour cream and sugar.
- Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
- Pour hot cream over chopped chocolate and let mixture stand for 30 seconds to melt the chocolate.
- Gently whick til smooth.
- Scrape the filling into the cookie crust and spread evenly with a spatula.
- Refrigerate at least 4 hours.
This is a spectacular chocolate dessert. I would definitely make this for a dinner party. I would say it serves 12, as it is very rich and a slender slice is enough. Great recipe!!! 6/10 update: I just served it to my book group to rave reviews. Serve it with a few raspberries for a beautiful presentation.
So decadent!! I followed this recipe exactly. Very easy to make. I served it with fresh whipped cream Our dinner guests were very impressed! Made for ZWT 5.
This was spectacular. I would definitely make again. I need a smaller pan though. I only had a 10" springform, and it turned out very thin, so I added strawberries and whipped cream to give it height. The berries worked very nicely with the flavor of the wine, anyway, though!