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Ingredients
- 1 1/2 cups gingersnap crumbs About 39 cookies
- 6 Tbsp butter, melted
- 3 Tbsp powered sugar
- 1 3/4 cups heavy cream
- 15 oz semi sweet chocolate, chopped
- 1 tsp vanilla extract
Preparation
Step 1
Preheat oven to 350. Stir together first 3 ingredients. Firmly press into bottom and up sides of a 9 inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack for 30 minutes.
Bring cream to a low boil in a 3 quart saucepan over medium-high heat.
Process chocolate in a food processor or blender until finally ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape drown sides as needed.
Pour mixture into cooled crust.
Chill, uncovered, 3 hours. Garnish, if desired.