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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups gingersnap crumbs (about 39 cookies) |
6 tablespoons butter, melted |
3 tablespoons powdered sugar |
1 3/4 cups heavy cream |
15 ounces bittersweet chocolate, chopped |
1 teaspoon vanilla extract |
garnishes: sweetened whipped cream, dried fig halves |
Directions:
1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.
2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.
4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.
5. *Semisweet chocolate may be substituted.
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