And here is a chocolate loaded tart to mark this occasion.
For the crust:
Almonds-1 & 1/2 cups
Instant espresso powder-2 tsp
For the filling:
Heavy cream-2 cups
Chocolate-hazelnut spread-3/4 cup
Instant espresso powder-1tsp
Salt a pinch
In a food processor crush the Oreos . Add almonds and pulse the processor till nuts are small bits. Add the espresso powder and salt , pulse one more time.Melt the butter in the microwave,add the melted butter to the crushed Oreos, and pulse until well combined.
Pour moist crumbs into a tart pan and pack into an even layer around the sides and base of the tart plate. Refrigerate for at least 30 minutes before filling.
Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream,espresso powder, the chocolate-hazelnut spread and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes.Remove from heat, stir in Kahlua, continue to stir ganache occasionally until slightly cooled.
Pour cooled ganache over prepared chocolate crust and refrigerate for 4 hours. If you desire you can drizzle some chocolate spread over the tart.