- Cook Time
- Prep Time
- Serves 6 - 8Servings
200 g best quality bittersweet chocolate, finely chopped
1/2 cup whipping cream
2 tablespoons champagne
1 1/2 cups crushed chocolate cookie wafers
1/3 cup melted butter
1/4 cup cocoa powder
Place chopped chocolate in a medium-sized heat proof bowl. In a small saucepan bring whipping cream to just a boil, then immediately pour hot cream into the bowl of chopped chocolate; stir until all of the chocolate has melted and the mixture is smooth and creamy. Add the champagne and stir until smooth.
Preheat oven to 350°. Combine melted butter with crushed wafers, press into 8-inch tart pan. Bake for 8 minutes. Remove from oven and cool. Pour melted chocolate onto crust and place in freezer for up to 2 hours. When ready to serve, sift cocoa over top of pie, drizzle with extra-vrigin olive oil and sprinkle with sea salt. Cut into wedges and serve.
Note: the thickness of the pie will depend on the size of tart pan. It is very rich, you need only serve a sliver.