Chocolate Velvet Dessert
by Jill Miller

Crust

1 1/2 cups Chocolate Wafer Crumbs
1/4 cup Butter, melted (no substitutes)

Combine wafer crumbs and sugar, stir in butter. Press into the bottom, and 1 1/2 inches up the sides, of a greased 9-inch spring form pan. Bake at 350° for 10 minutes. Remove and cool.

Filling

Preheat oven to 350 degrees.

2 cups (12 oz) Semi-sweet chocolate chips
6 Egg yolks
1 3/4 cups Whipping Cream
1 tsp. Vanilla

Melt chocolate chips and stir until smooth. Cool. In a mixing bowl, combine egg yolks, cream and vanilla. Beat well. Gradually stir in 1/3 of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet and bake at 350° for 40-45 minutes, or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Refrigerate over night.

Chocolate Buttercream Frosting

3 cups confectioners sugar
3 Tbsp. baking cocoa
3 to 4 Tbsp. milk

In a mixing bowl, cream the butter. Combine confectioner's sugar and cocoa and add to the butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers. Supposed to make 12 to 16 servings, but with our family . . .