2 cups chocolate cookie crumbs
1/4 cup sugar
6 (1-ounce) squares bittersweet baking chocolate
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 tablespoon chocolate liqueur*
1 teaspoon unsweetened cocoa
Heat oven to 375°F.
Combine cookie crumbs and sugar in bowl; stir in melted butter. Pat onto bottom of ungreased 13x9-inch baking pan. Bake 8-10 minutes or until set. Cool completely.
Melt chocolate in 1-quart heavy saucepan over low heat; stir until smooth. Remove from heat. Cool slightly.
Beat cream cheese at medium speed in bowl until creamy. Add powdered sugar, whipping cream and liqueur; continue beating until well mixed. Increase speed to high. Beat for 2 minutes. Add melted chocolate; continue beating until well mixed. Spread over cooled crust. Refrigerate at least 2 hours until firm.
Sprinkle with cocoa powder. Cover; refrigerate until serving time. Cut into small squares; place in mini foil baking cups. Store refrigerated.
*Substitute 1 tablespoon vanilla.
High quality chocolate yields high quality results in recipes calling for chocolate. Chocolate is a combination of cocoa butter, chocolate “liquor” (pressed liquid from roasted cocoa beans) and sugar. Imitation chocolates often substitute vegetable fats for the cocoa butter, making a product with less chocolate flavor.