Follow Woman's Weekly food editor, Sue McMahon, as she creates a some delicious chocolate pots. ... chocolate recipes dessert pudding "woman's weekly" cooking "chocolate pots"

Crust:
20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate (65% cacao+), finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Note*)

Directions

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Melt the chocolate in a heatproof bowl over a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth. (I don't melt chocolate in the microwave very often)*

Blend the cream cheese, sugar, and sour cream together in the mixer until smooth. Scrape down the sides, as needed. Add the eggs and mix until just incorporated. Add the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.

For the Glaze: Melt the chocolate, butter and corn syrup over a saucepan with simmering water, stirring the ingredients together until smooth. Remove from head and add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. (This is an important step if you want to have firm bars)

Cut into small bars or squares. Serve chilled or room temperature.

Store bars covered in the refrigerator for up to 5 days.

*Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

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