Chocolate Love Bomb

1. 1

   In a food processor, combine chocolate, egg, and vanilla.

2. 2

   In a small pot, heat the cream to a slow boil, then slowly add the heated cream to the chocolate mixture: careful not to break the mix.

3. 3

   Transfer this to a container and refrigerate for 1 to 3 hours.

4. 4

   In a small pan heat 3 tablespoons of butter.

5. 5

   Pulse the cookies in a food processor for about 20 seconds and add 1 tablespoon of the solid butter at a time.

6. 6

   Slowly add the melted butter until the crust becomes shiny and easy to work with.

7. 7

   Line 1 (6-ounce) cup with plastic wrap and begin forming your crust in the cup about 1/2-inch thick.

8. 8

   Refrigerate for 10 minutes.

9. 9

   Begin filling with the mouse until it is up to the edge of the crust.

10. 10

    Refrigerate for 1 hour and invert onto a dish.

11. 11

    Remove plastic and serve with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.