10 (5×2 1/2 inch) graham crackers
6 tablespoons butter, melted
2 cups sweetened flaked coconut
1/4 tsp. salt
12 oz. bittersweet chocolate, chopped
2 egg yolks
1 cup heavy cream
Powdered sugar for dusting
Preheat oven to 350 degrees. Lightly spray a 9 inch round pan with removable bottom; set aside.
In a food processor fitted with a metal bade, process the graham crackers until they are finely ground. Place into a large bowl. Add the coconut,salt and melted butter; stir to combine. Press evenly into the bottom of the prepared pan. Bake for about 15 minutes or until golden. Cool completely.
In a heat proof bowl, place the chopped chocolate. Place over a pan of simmering water,; don’t allow water to touch the bottom of the bowl. Melt the chocolate until smooth. Remove and allow to cool 15 minutes.
In a small bowl lightly whisk the egg yolks. In a saucepan add the heavy cream and heat until the cream just boils. Whisk in 1/2 cup of the hot cream into the yolks. Add mixture to remaining cream and whisk over medium heat until the custard reaches 160 degrees. Whisk the custard into the chocolate until smooth and pour evenly over the crust. Smooth top with offset spatula. Chill at least 4 hours or overnight. Loosen the side carefully with a knife and push bottom up to remove to a serving platter. Place a stencil of your choice over the top and dust with the powdered sugar.