Tie up espresso in cheesecloth and toss into a medium size sauce pot, add cream and bring to simmer
Melt butter and mix all ingredients together, spread evenly over pie pan to make a perfect crust.
Add chocolate to a large mixing bowl and slowly but not too slowly incorporate the cream. Mix throughout and place in pie pan.
Chill for 3 hours, I recommend cutting into 16 because it will be so sinfully rich. But I’m not your gate keeper so 12 will also work.
Special tools cheese cloth, 12-inch pie pan
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