Chocolate Deliciousness

1 cup semisweet chocolate chips

1 cup bittersweet chocolate chips

1 3/4 cups heavy whipping cream, divided

1/4 cup sifted confectioners’ sugar

1/8 teaspoon espresso powder

1 teaspoon vanilla extract

1 (9 inch) prepared shortbread crust (see recipe below)

Stabilized Whipped Cream, to garnish


In microwave dish combine chocolate chips and 3/4 cup of the heavy cream.


Microwave on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar, espresso powder, and vanilla. Set aside.


In a stand mixer, beat the remaining cream until soft peaks form. Remove bowl from stand mixer and fold in chocolate mixture, a little at a time. Carefully spoon into crust.


Refrigerate at least 8 hours before serving.