Chocolate Hazelnut Espresso Cream Pie

Method

1. In batches place biscuits in the cordless food chopper and pulse to make fine crumbs, transfer to a bowl. Repeat with hazelnuts and add to the bowl with biscuits. Pour in melted butter and mix together.
2. Place biscuits into a 9 inch pie tin and press into the bottom and sides. Bake the base in a preheated oven 150 degrees for 10 minutes.
3. Remove and let cool
4. Break the chocolate into smaller pieces and place in a bowl, heat the cream in a sauce pan over a medium heat until hot, not boiling.
5. Prepare a shot of espresso and pour into the hot cream, pour over the chocolate and let sit for 5 minutes. When chocolate is melted, mix together until smooth.
6. In a separate bowl use the cordless hand mixer to soften cream cheese, pour in the chocolate mixture and mix until smooth and well combined. Pour mixture into pie base and place in fridge until chocolate mixture is set. Before serving, pipe whipped cream on top of the chocolate and sprinkle with cocoa powder and decorate with hazelnut chocolates.