Chocolate Peppermint Truffle Tart

• 9 ounces chocolate wafer cookies
• 5 tablespoons butter, melted
• 12 ounces unsweetened chocolate, roughly chopped
• 5 tablespoons cold butter, cut into cubes
• 1 1/4 cup heavy cream
• 1 1/2 teaspoon peppermint extract
• 1/2 cup heavy cream

1. Preheat oven to 350u0b0F. Lightly grease a 9" round springform pan with removable bottom and sides. In the bowl of a food processor, pulse chocolate cookies until fine. Transfer to a bowl and stir in melted butter, Sugar In The Raw(R) and Stevia In The Raw(R) Bakers Bag until well combined. Press mixture into bottom and up the sides of pan. Bake crust until firm - about 5 minutes. Remove from oven and cool.
2. In a medium bowl, add chocolate and butter. In a small saucepan bring cream, Sugar In The Raw(R), and Stevia In The Raw(R) Bakers Bag to a boil whisking constantly until Sugar In The Raw(R) and Stevia In The Raw(R) Bakers Bag are completely dissolved. Pour cream over the chocolate and butter and whisk until chocolate has melted. Stir in peppermint and pour into crust. Chill at least one hour.
3. In a large bowl beat cream, Sugar In The Raw(R), and Stevia In The Raw(R) Bakers Bag on high speed until stiff peaks form - about 1 minute. Keep refrigerated until ready to serve tart.
4. Slice tart and top with whipped cream and dust with cocoa powder.

chocolate wafer cookies, butter, chocolate, cold butter, heavy cream, peppermint, heavy cream

Taken from www.epicurious.com/recipes/food/views/chocolate-peppermint-truffle-tart (may not work)