Chocolate Deliciousness

The other night I took dinner to a friend who had recently suffered a loss. Comfort food was the order of the day, and, to me, nothing is more comforting than Roast Beef with Red Eye Gravy, mashed potatoes, Smothered Green Beans, and a decadent dessert. I looked at a number of recipes before I came up with this one. When my friend's eyes rolled back into her head upon tasting it, I knew I had a winner. You can skip the espresso powder if you don’t have any on hand and don’t want to buy some (although this is as much of a staple in my kitchen as is anything, because it enhances the flavor of so many dishes), but do use this combination of chocolate chips. Combining semi-sweet and bittersweet gives it a rich and decadent flavor. This one’s a winner!

1 cup semisweet chocolate chips

1 cup bittersweet chocolate chips

1 3/4 cups heavy whipping cream, divided

1/4 cup sifted confectioners’ sugar

1/8 teaspoon espresso powder

1 teaspoon vanilla extract

1 (9 inch) prepared shortbread crust (see recipe below)

Stabilized Whipped Cream, to garnish

In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.

Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar, espresso powder, and vanilla. Set aside.

In a stand mixer, beat the remaining cream until soft peaks form. Remove bowl from stand mixer and fold in chocolate mixture, a little at a time. Carefully spoon into crust.

Refrigerate at least 8 hours before serving.

Shortbread Crust

1 11.3-oz. pkg. pecan shortbread cookies

2 tablespoons melted butter

Preheat oven to 375° F. Place shortbread cookies into the work bowl of a food processor, and pulse until finally ground. Poor butter in through feed tube and pulse until combined. Empty into a 9-inch springform pan, and pat evenly along the bottom of the pan. Bake for 10 minutes. Remove from oven; cool.