Chocolate Truffle Tart With Chocolate Nib Crust

• 2 cups chocolate wafers, ground
• 1/4 cup cocoa nibs, ground
• 1/4 cup sugar
• 6 tablespoons unsalted butter, melted
• 1 1/2 cups heavy cream
• 2 tablespoons unsalted butter
• 12 ounces bittersweet chocolate, chopped (80% cocoa content is best)
• 1/4 cup dark rum
• 1 cup heavy cream, whipped to hold a soft peak

1. To prepare the crust, place the cookie crumbs, nibs, and sugar in a bowl and mix well.
2. Add the butter and mix until well moistened. Press into a 10 inch flan pan with a removable bottom. Chill.
3. To prepare the filling, heat the cream, butter and rum in a sauce pan until boiling. Pour the hot cream over the chopped chocolate and let stand about 2 minutes. Whisk until smooth.
4. Pour into prepared shell.
5. Chill at least 2 hours.
6. Serve cold with soft whipped cream.

chocolate wafers, cocoa, sugar, unsalted butter, heavy cream, unsalted butter, bittersweet chocolate, dark rum, heavy cream

Taken from www.food.com/recipe/chocolate-truffle-tart-with-chocolate-nib-crust-287373 (may not work)