Chocolate Orange Mascarpone Pie - cooking recipe

Ingredients

Cookie Crust
24 chocolate wafers
1/4 cup unsalted butter, melted
1/3 cup orange marmalade
Filling
10 ounces semisweet chocolate, broken up
3 (8 ounce) containers mascarpone, at room temperature
1/3 cup confectioners' sugar
3 tablespoons orange liqueur or 3 tablespoons orange juice
1/4 teaspoon salt
1 large seedless orange (optional)

Preparation

Heat oven to 350\u00b0F.
Pulse cookies in processor until fine crumbs; add butter and process until blended.
Press mixture evenly into bottom and sides of a 9 inch pie plate.
Bake 12 minutes; cool on wire rack.
Spread marmalade over cooled crust.
Microwave chocolate in glass bowl, 15 seconds at a time, stirring, until melted.
Gently mix mascarpone, sugar, liqueur and salt in large bowl just until blended (do not stir too much or mixture will curdle).
Fold in melted chocolate until no white streaks remain.
If desired, put 1/2 cup chocolate mixture in small ziptop freezer bag and snip off a tiny corner; reserve for garnish.
Spread remaining chocolate mixture in cookie crust.
Chill at least 2 hours until firm.
Garnish: Cut orange into 1/4-in.-thick slices.
Drain slices on paper towel, cut each slice in half, twist ends and arrange on pie.
Pipe little dollops of reserved filling on orange twists to help secure.
Serve at room temperature.