1/4pound Moravian wafer cookies, chocolate wafers, shortbread biscuits, or your favorite thin cookie, broken in half
1/2cuproasted shelled pistachioscoarsely chopped
Cocoafor serving (optional)
Instructions
Prepare The Pan: Prepare an 8-inch springform pan (or loaf pan or square cake pan) by coating with cooking spray or butter, then, if you have it, line the bottom with parchment paper. Coat the paper with cooking spray or butter.
Melt The Chocolate: Place chocolate in a small bowl and set aside. Combine cream, orange peel, and liqueur, if using, in a small saucepan and bring to a simmer over medium-high heat (make sure it doesn't boil). Pour cream over the chocolate and let it sit until the chocolate starts melting (about 2 to 3 minutes).
12 ounces semisweet chocolate, 3/4 cup heavy cream, 3 (1-inch strips of orange peel, 1 tablespoon orange liqueur
Mix The Chocolate Base: Discard the orange peel and gently stir the chocolate until evenly melted and smooth. Add the cookies or biscuits and stir until coated. Pour mixture into the prepared pan and spread it evenly. Top with pistachios then let set up in the refrigerator until firm, at least 2 hours.
1/4 pound Moravian wafer cookies, 1/2 cup roasted shelled pistachios
Serve: To serve, let sit for a few minutes at room temperature so it's easier to slice. remove from pan then slice into 12 wedges (or slices if in a loaf pan) and serve as is or with a dusting of cocoa.