Brandy Alexander Slice
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.
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INGREDIENTS
Nutrition- 2 3⁄4
- 2
- 8ounces chocolate cookies, crushed
- 10ounces ricotta cheese
- 1⁄4cup cream
- 1⁄3
- 1⁄2cup milk chocolate, grated
- 1tablespoon brandy
- 1
- 1⁄2teaspoon ground nutmeg
- 2ounces dark chocolate melts
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DIRECTIONS
- 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.
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