Chocolate Terrine with Chocolate Cookie Crust

1      pound bittersweet or semisweet chocolate, chopped

1½   cups half-and-half

½     teaspoon table salt

25    chocolate wafers, crushed

4      tablespoons unsalted butter, melted

4      large eggs, lightly beaten

3      tablespoons Kahlúa®

Nutritional information per serving:

Calories 281 (62% from fat) • carb. 24g • pro. 5g • fat 22g • sat. fat 12g

• chol. 69mg • sod. 28mg • calc. 52mg • fiber 2g

Line a loaf pan, 8½ x 4½ x 3 inches, with aluminum foil.

Place the chocolate, half-and-half and salt in a medium saucepan over low heat. Cook, stirring often, until about ²∕³ of the chocolate has melted, about 8 to 10 minutes. Remove from heat; let stand about 5 minutes.

While the chocolate is resting, prepare the cookie crumb crust. Place the choco- late wafers in the work bowl of a Cuisinart® Food Processor fitted with the chop- ping blade. Pulse until roughly chopped. With the motor running, add the butter through the feed tube in a slow and steady stream. Process until just combined. Reserve.

Using a Cuisinart® Hand Mixer set on the lowest speed, add the eggs and Kahlúa®

to the chocolate mixture. Mix until blended and smooth.

Press the chocolate cookie crumbs into the bottom of the prepared pan. Pour the chocolate mixture on top.

Place the oval rack into the ceramic pot of the Cuisinart® Programmable Slow Cooker. Add 4 cups warm water to the pot. Place the filled loaf pan on the rack. Cover and press on/off button to turn unit on. Set time for 2½ hours and press High; slow cooker will automatically switch to Warm when time has elapsed. Remove; cool completely on a wire rack. Cover with plastic wrap; chill for at least 8 hours.

To serve, unmold, carefully removing the foil. Cut into 16 slices; serve with fresh berries if desired.