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.