1 chocolate cookie crust such as oreo pie crust prepared
0.3 cup nutella such as nutella
2 tablespoons rum / brandy / coffee liqueur
0.3 cup plus light
10 ounces chocolate dark chopped
1 cup heavy cream
1.5 cups heavy cream
1 tablespoon espresso grounds instant
8 servings chocolate puffed rice cereal for garnish
1 tablespoon sugar
1 teaspoon vanilla extract
2 teaspoons vanilla extract
Equipment
bowl
whisk
pot
hand mixer
spatula
Directions
Watch how to make this recipe.
Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate.
Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky.
Remove from the heat and pour into the prepared chocolate cookie crust.
Place in the refrigerator until completely cooled and set, about 1 hour.
For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping.
Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
