The key to this dessert's success is to make it in plenty of time to refrigerate all three elements for 4 to 24 hours. The longer the chocolate and topping components chill, the firmer, easier-to-handle, and more delectable the dessert will be. Chocolate Reverie (vegan, gluten free) is made of the three recipes that follow. The filling recipe was created by Laura Theodore and the crust and topping recipes by Jennifer Cornbleet.
