¼ cup granulated sugar
For the Chocolate Ganache:
8 oz dark chocolate (70% cocoa), finely chopped
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon corn syrup or honey
1 teaspoon vanilla extract
Pinch of sea salt
For Garnish (Optional):
Chocolate shavings
Chopped toasted nuts
Fresh berries
Gold leaf flakes
Step-by-Step Method
Step 1: Prepare the Crust
Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
In a food processor, pulse chocolate cookies until fine crumbs form.
Mix cookie crumbs with melted butter, sugar, cocoa powder, and salt until evenly moistened.
Press mixture firmly into the bottom of prepared pan using a flat-bottomed measuring cup.
Refrigerate for 30 minutes while preparing the filling.
Step 2: Make the Cream Filling
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