In a microwave-safe bowl, combine the chocolate and 1/4 cup of heavy whipping cream. Microwave at 50% power in 30-second increments, until the chocolate is melted, stirring occasionally. Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.. Instructions. Line an 8×8 pan with parchment or wax paper, and set aside. If nut butter is not stir-able, gently warm it until soft. Melt the chocolate chips (Google how to melt chocolate if unsure, as it's easy to burn). Stir together all ingredients until smooth. Pour into the pan and spread out evenly. Freeze 10 minutes or until firm enough.

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Press crumb mixture onto bottom and up the sides of the prepared 9-inch tart pan by lightly greasing the edges of the pan with cooking spray. Place in the freezer while you make the filling. To make chocolate filling: In a medium heatproof bowl, place chopped bittersweet chocolate, set aside.. Instructions. Line a 7 or 7½ inch cake pan with baking paper and set aside. Break chocolate up into a medium glass jug or bowl. Microwave in 30-second bursts until almost completely melted (I find 3 x 30-second bursts is about right). Meanwhile, warm the cream in a small saucepan until quite warm.