I was so excited to make this decadent dessert. It was a lot of steps so I broke it into two nights – one night I made the crust and the second night I made the filling.
The crust was very crumbly when it was done in the food processor – I was a big worried about it, but once I had it pressed out it looked great!
For the filling I used milk and white chocolate chips since it made it was easy to find and I didn’t have to chop it. I did use biscotti but it was a different kind than in the recipe, so I used 3. It may have been a little too much but I like biscotti.
I even had a helper in the kitchen — my fiancee offered to help whip the yolks!
I timed mine for exactly 12 minutes and it looked pretty good.
I tried it that night after it cooled, and it didn’t really wow me. But then I had it a couple days later it was fabulous! It was almost like a drier fudge inside and we all loved it!