Raspberry Shortbread Cake
-15 ounces milk chocolate morsels (about 2 1/2 cups)
-3/4 cup butter
-3 tablespoons honey
-1/3 cup heavy cream
-2 tablespoon Sonoma Farm Raspberry Balsamic
-2 cups coarsely chopped butter cookies
1. Line each compartment of a 6-mold mini cheesecake pan (or jumbo-size muffin pan) with plastic wrap.
2. Pour water to depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and next 2 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until chocolate is melted. Whisk in cream and raspberry balsamic.
3. Remove from heat. Gently stir cookies into chocolate mixture, and pour into prepared pan (about 3/4 cup in each mold). Chill 2 to 24 hours or until set.
4. Remove cakes from pan to a wire rack in a parchment paper-lined jelly-roll pan; discard plastic wrap.