1 1/4 c. chocolate Teddy Grahams
1/4 c. butter, melted
1 (12 oz.) bag semisweet chocolate chips
1/2 pint whipping cream
1 tsp. vanilla
2 egg yolks
1/2 c. whipping cream
1 Tbs. powdered sugar
Unsweetened baking cocoa
In a small bowl, mix the cookie crumbs and melted butter. In ungreased 9inch pie plate, press crumb mixture in bottom. In a double boiler set over hot simmering water, heat chocolate chips 2-3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low for 5-6 minutes, stirring frequently until thick and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm. In a medium bowl, beat 1/2 cup whipping cream and powdered sugar on high speed for 1-2 minutes or until soft peaks form. Top the middle of the tart with whipped cream and dust with cocoa.
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