Irresistible Amaretti And Ganache Pralinoise Pie

• 9/16 pound Amaretti Cookies Italian almond biscuits
• 7 tablespoons melted butter
• 11/16 cup cream liquid, 35% fat mini
• 1/2 pound chocolate Pralinoise
• 2 7/8 tablespoons dark chocolate
• 1 3/4 tablespoons unsalted butter

1. Preheat oven to 170 degrees Celsius.
2. Crush the amaretti into a thick powder, and mix with melted butter with a fork .
3. Line the bottom and sides of a pie plate with the amaretti butter.
4. Press with the back of a spoon.
5. Bake for about 5 minutes until golden.
6. Let cool.
7. Boil the cream in a saucepan .
8. Add the chocolates cut into small pieces.
9. Wait for 2 to 3 minutes before stirring to obtain a homogeneous ganache.
10. Add the butter in small pieces and mix gently.
11. Cover the amaretti with this ganache.
12. Let cool to room temperature, and then refrigerate.
13. You may freeze it for one hour for easier unmolding

butter, cream liquid, chocolate pralinoise, dark chocolate, unsalted butter

Taken from www.yummly.com/recipe/Irresistible-Amaretti-and-Ganache-Pralinoise-Pie-782209 (may not work)