Chocolate Peppermint Torte
Source: adapted from The Way to His Heart
1 1/2 cups chocolate wafer cookie crumbs (or regular or chocolate graham crackers)
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 crumbs 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. Sprinkle with crushed candy canes. Refrigerate for about 2 hours or until set and firm. Store in refrigerator and serve chilled.