Instructions

to make the crust:

1. Preheat your oven to 325º F and prepare a 12 c muffin tin with foil cupcake liners.
2. In a mixing bowl stir together the finely crushed Blue Diamond Almond Thins, brown sugar and melted butter.
3. Press 1 Tbs of the mixture firmly into each cupcake liner (I used a glass to do so).
4. Bake for 10-12 minutes, until just golden.

to make the filling:

1. To a medium saucepan add the heavy cream, milk and dark chocolate, cook over medium/low heat until chocolate is melted.
2. Remove from the heat and stir in the chocolate extract, vanilla extract, egg and salt.
3. Divide the chocolate mixture between the 12 liners (about 2 Tbs per liner).
4. Bake for 18-22 minutes, until the chocolate layer is set.
5. Remove from the oven and let cool for 15 minutes.
6. Place in the refrigerator for 1 hour to chill, serve with whipped cream and shaved chocolate on top.