View the original recipe via:
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit if you want to bake the cookie crust in the oven, this is an optional step. MELT butter in a small sauce pan and create cookie crumbs using a blender or rolling-pin.
If you're using a rolling-pin, its best to place the cookies in a zip-lock bag. COAT the pie dish with butter and combine cookie crumbs with butter. PRESS the cookie crumbs into the dish to create a crust.
You can optionally BAKE the crust for about 15 minutes so it will be golden brown. Let it cool off and meanwhile MELT 260 degrees dark chocolate, bain-marie or use a microwave.
Coarsely CHOP the almonds and the rest of the chocolate (120 gram) and combine with the marshmallows. If you're using regular sized ones, it's best to chop them a bit smaller.
HEAT 350 ml cream in a small sauce pan. COMBINE egg yolks in a bowl and add a bit of the warm cream. Keep on stirring to prevent the egg yolks from creating lumps.
STIR in the melted chocolate and a pinch of salt. DIVIDE half of the almond-marshmallows-chocolate mixture over the cookie crust. DIVIDE the chocolate and cream mixture over the pie dish and then the other half of the almond mixture.
REFRIGERATE for at least 2 hours and enjoy!