Coffee Toffee "Pie"

Ingredients

• 3 ounces bittersweet chocolate unsweetened finely chopped (not )
• 0.5 oz bittersweet chocolate shaved with a vegetable peeler from a bar of chocolate)
• 3 tablespoons cornstarch 
• 1 teaspoon rum dark
• 0.5 teaspoon gelatin powder unflavored
• 0.3 cup granulated sugar 
• 0.3 cup cup heavy whipping cream 
• 0.3 teaspoon coffee 
• 1 teaspoon brown sugar light packed
• 2 cups milk 1%
• 1.5 cups rice krispies crushed

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• hand mixer
• springform pan

Directions

1. Cook sugar in a dry small nonstick skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 2 to 3 minutes.
2. Remove pan from heat, then immediately stir in Rice Krispies and quickly transfer to springform pan, spreading evenly over bottom and smoothing top with back of a small spoon. (If using pie plate, press crust up side of plate slightly.)
3. Sprinkle chopped chocolate evenly over warm crust to melt, then spread melted chocolate with back of spoon to cover crust. Cool until chocolate is hardened.
4. Dissolve instant coffee in 2 tablespoons milk in a small bowl, then stir in gelatin and let stand.
5. Whisk together cornstarch and remaining 1· cups milk in a 1 1/2- to 2-quart heavy saucepan and bring to a simmer over low heat, stirring constantly (this will take about 15 minutes; 1% milk curdles easily if heated too quickly). Continue to simmer, stirring, 2 minutes.
6. Remove from heat, then add gelatin mixture, chocolate, brown sugar, and rum, whisking until smooth, about 1 minute.
7. Transfer mixture to a metal bowl set in a larger bowl of ice and cold water. Cool filling, whisking constantly (so gelatin doesn't set unevenly), just to room temperature, 3 to 5 minutes, then pour over crust in pan. Chill, covered, until set, about 3 hours.
8. Beat cream with brown sugar using an electric mixer until it just holds stiff peaks. Dissolve instant coffee in rum and fold into cream.
9. Spread evenly over chilled custard, then run a thin sharp knife around edge of "pie" and remove side of pan.
10. Cookies can be made 2 days ahead and kept in an airtight container.
11. Each serving, including garnish, contains about 280 calories and 12 grams fat.
12. Gourmet