Serves 4. Best paired with Terra d’Oro Zinfandel Port. Recipe by Nicola Gilardi of Nicola's Ristorante.
½ pound dry cookies (like biscotti)
1 stick of butter, room temperature
1 cup sugar
1 glass marsala wine
1½ cups cocoa powder
4 cups chocolate chips, divided
1 quart of cream
Crumble cookies into small pieces in a large bowl. Add butter, sugar, wine, cocoa powder and 2 cups of chocolate chips, and mix with a wooden spoon until combined.
Shape mixture into a log, then cover with plastic wrap or foil and refrigerate for one hour.
Add remaining chocolate chips and cream to a double boiler. Heat until melted, and mix into a chocolate sauce.
Cut the refrigerated dough into circles, and serve with hot chocolate sauce.