Haven't tried it, but it looks very pretty in the picture. A chocolate cookie crumb base, topped with a dark chocolate/ricotta cheese/liqueur layer. This can be stored in the refrigerator for up to 2 days. Time does not include refrigerating it overnight before cutting it into bars and serving.

Ingredients

12 serv.

unsalted butter↗2 3⁄4 ounces
chopped
dark cooking chocolate↗2 ounces
chopped
chocolate cookies8 ounces
crushed
ricotta cheese↗10 ounces
cream↗1⁄4 cup
confectioners' sugar↗1⁄3 cup
sifted
milk chocolate↗1⁄2 cup
grated
brandy↗1 tablespoon
Creme de Cacao or 1 tablespoon Tia Maria↗1 tablespoon
ground nutmeg↗1⁄2 teaspoon
dark chocolate melts↗2 ounces

Step-by-step instructions

1
Lightly grease a shallow 12x8 inch baking pan. Line the pan with parchment paper.
2
Place butter and chocolate in a small heatproof bowl. Place the bowl over a pan of simmering water. Stir until chocolate is melted and mixure is smooth. Remove from the heat.
3
Place chocolate cookie crumbs in a small bowl. Using a flat-blade knife, mix the melted chocolate mixture into the cookie crumbs.
4
Press the mixture into the bottom of the baking pan. Set aside.
5
In a small mixing bowl, beat the cheese, cream, and sugar on medium speed for 3 minutes, or until mixture is light and creamy. Add the chocolate, brandy and liqueur and beat until combined.
6
Spread the cheese mixture over the cookie crumb base. Sprinkle with nutmeg.
7
Refrigerate several hours or overnight.
8
Cut into 12 bars before serving.
9
Place the chocolate melts in a small heatproof bowl. Place the bowl over a pan of simmering water until the chocolate is melted.
10
Place the chocolate in a piping bag (for icing) and pipe a design on the top of each serving.

Source: food.com

Original recipe ↗

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