2 cups Chocolate Cookie Crumbs
3/4 cup Heavy Whipping Cream
3/4 cup Castle Glen Cabernet Sauvignon Late Pick Sweet Red Wine
500gm Chocolate, coarsely chopped (bittersweet-high quality)
1/8 cup Butter, Melted
1/2 cup Sour Cream
1/2 cup Sugar
1. Preheat oven to 350%F
2. Place Cookie Crumbs in a bowl, pour Melted butter over crumbs and mix to incorporate.
3. Press cookie crumb mixture into the bottom of a springform pan.
4. Bake crust for 10 min or until firm.
5. Cool crust completely on wire rack.
6. While crust is cooling, place Bittersweet Chocolate in medium bowl and set aside.
7. In small heavy saucepan, whisk together the Cream, Cabernet Sauvignon, Sour Cream and Sugar.
8. Cook cream mixture over medium heat, whisking constantly until sugar is dissolved and mixture begins to bubble around the edges.
9. Pour hot Cream over chopped Chocolate and let mixture stand for 30 seconds to melt the chocolate.
10. Gently whisk until smooth.
11. Scrape the filling into the cookie crust and spread evenly with a spatula.
12. Refrigerate at least 4 hours.
13. ENJOY.
I have cooked the white chocolate creme mud cake. I have also cooked variations like Jaffa, and Butterscotch and am totally amazed at the taste. They are delicious. I have never really liked the taste of any alcoholic drinks until I found these liqueurs, they are awesome and I won't be mucking around with any others. The fact that they don't contain any of the preservatives which are linked with asthma and other health issues is very important to me.
