Isn't this tart gorgeous? I brought this showstopper to my holiday potluck at work. It was as delicious as it was pretty. How can you go wrong with mint and chocolate. It's very rich and addictive, so beware!
Chocolate Peppermint Torte
Source: adapted from The Way to His Heart
Chocolate Crumb Crust
1 1/2 cups chocolate wafer cookie crumbs (I used chocolate graham crackers.)
1 tablespoon sugar
1/2 stick butter, melted
Chocolate Peppermint Filling
3/4 cup heavy cream
5 tablespoons butter, cut into 5 pieces
16 oz semisweet chocolate chips
1 teaspoon peppermint extract.
Crushed candy canes for garnish. (optional)
Preheat oven to 325 degrees. Lightly spray a tart pan with baking spray.
To make the crust: Mix together cookie crumbs, sugar, and melted butter. Transfer crumbs to prepared tart pan and press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes and then bake for 8 minutes. Let cool before filling.
To prepare filling: In a medium saucepan, heat heavy cream and butter on low heat until mixture is near boiling. Turn off heat and add hot cream mixture to chocolate chips. Let stand for 1 to 2 minutes to melt chocolate chips, and then whisk until smooth. Whisk in peppermint extract.
Pour chocolate mixture into prepared crust and spread to edges. Refrigerate for about 2 hours or until set and firm. Store in refrigerator and serve chilled.
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