Combine 1½ cups of crushed cookies with ⅓ cup melted butter. Press into a tart pan and refrigerate for 15 minutes. No need to bake.
In a small saucepan, simmer ½ cup red wine with 2 tbsp sugar for 5 minutes or until slightly reduced. Allow it to cool.
Heat ¾ cup cream until just steaming. Pour over 230 grams chopped dark chocolate. Allow to stand, then stir until smooth and glossy.
After the chocolate mixture is smooth, add the cooled wine reduction and a pinch of salt. This provides depth and sophistication to the flavor.
Fill the crust with the filling and chill for 2–3 hours until firm. To serve, garnish with flaked sea salt, fresh berries, or a dusting of cocoa.