- 2 cups Marie biscuits crumbs short bread, chocolate or any kind of cookie
- 7 tablespoons butter
- 3 tablespoons granulated sugar
- 14 ounces dark chocolate, cut into chunks – plus a handful for garnish I used 70% cocoa chips
- 10 ounces heavy whipping cream
- 5 tablespoons butter, cubed
- 1/4 teaspoon salt

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Preheat oven to 350 degrees. Spray 11′ tart pan with non stick spray.
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Crush biscuits into a fine consistency. You can used a food processor but I put them in a ziploc bag and crush with a rolling pin.
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Combine crumbs with 7 tablespoons melted butter and 1/3 cup sugar. Press into tart pan.
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Bake for 8-10 minutes. Completely cool.
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Add chocolate chunks to large mixing bowl and top with 5 tablespoons cubed butter and 1/4 teaspoon salt.
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Heat the 10 ounces of heavy cream in microwave safe container for 2 minutes and 30 seconds. (I just use my measuring cup).
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Pour over the chocolate and butter. Do not stir. Cover with plastic wrap and let sit for 5 minutes.
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Using a wire whisk, mix until smooth.
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Pour into cooled biscuit crust and spread evenly with spatula.
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Cool for two hours in refrigerator or overnight.
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Brush top with 1 teaspoon1 vegetable oil for a shiny appearance if desired. Top with additional chopped chocolate, caramel sauce if desired.