Recipe by Kitsmomma
I love to watch cooking shows on PBS. This was a recipe that I got from watching Caprial & Johns Kitchen. Super rich dessert, so you have been forewarned. It is easy and elegant for the dessert impaired! Your friends will think you went to cooking school!
Top Review by Demelza
While I have not made this as posted here, The crust is almost the same as the one I use for my chocolate cheesecake, but now I am going to have to try adding the cocoa nibs to it. I have made the filling and used it in another way. I make the filling minus the rum and use it to fill small chocolate cups, top with a bit of chocolate whipped cream, sprinkle with cocoa if desired and you have another cooking school desert to impress your guests. Again it is very rich, so the small chocolate cups are a better option than the larger ones. I have used all 3 varieties of cups, white, milk & dark chocolate.
- 2 cups chocolate wafers, ground
- 1⁄4 cup cocoa nibs, ground
- 1⁄4 cup sugar
- 6 tablespoons unsalted butter, melted
- 1 1⁄2 cups heavy cream
- 2 tablespoons unsalted butter
- 12 ounces bittersweet chocolate, chopped (80% cocoa content is best)
- 1⁄4 cup dark rum
- 1 cup heavy cream, whipped to hold a soft peak
Directions See How It's Made
- To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
- Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
- To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
- Pour into prepared shell.
- Chill at least 2 hours.
- Serve cold with soft whipped cream.