Ingredients
Tart Crust
| 1 1/2 cups | (375 ml) | chocolate cookie crumbles |
| 1/4 cup | (60 ml) | salted butter, melted |
| 1/2 tsp | (2 ml) | ancho chili powder or ground cinnamon |
Chocolate Chili Cream
| 6 oz | (180 g) | 70% dark chocolate, chopped |
| 2 tbsp | (30 ml) | salted butter |
| 1 tsp | (5 ml) | ancho chili powder or ground cinnamon |
| 2 cups | (500 ml) | 35% whipping cream, divided |
| 1/4 cup | (60 ml) | icing sugar |
| whipped cream, fresh raspberries, and shaved dark chocolate for garnish |
Directions
- In a bowl, combine cookie crumbs, butter and chili powder or cinnamon until well mixed. Pat evenly into bottom and up the side of 9-inch (23 cm) tart pan with removable bottom. Bake in 350°F (180°C) oven for about 8 minutes or until firm. Let cool.
- Meanwhile, place chocolate, butter and chili powder or cinnamon into a large bowl. In a small saucepan or in microwave, heat 1 cup (250 mL) of the whipping cream until just bubbling. Pour over chocolate mixture and whisk until smooth and melted.
- Let chocolate mixture cool at room temperature, stirring occasionally for about 30 minutes or until slightly thickened. Add remaining whipping cream and icing sugar to chocolate mixture. Beat using electric mixer until fluffy and shiny. Spoon into prepared crust and spread decoratively, if desired. Refrigerate for at least 1 hour until filling is firm.
- Cut into slices and garnish with whipped cream, raspberries and chocolate.