delectable chocolate dessert

• Simple Preparation: With just a few ingredients and straightforward steps, this dessert comes together effortlessly.
• Rich Flavor: The combination of dark chocolate ganache and Oreo crust offers a decadent treat for chocolate lovers.
• Versatile Presentation: Whether prepared in mini cheesecake pans or dessert glasses, it makes an impressive presentation for any occasion.

Ingredients

• 20 Oreo Cookies (about 1½ cups crushed)
• 6 tablespoons butter, melted
• 12 oz semi-sweet or dark chocolate (around 54.5% cacao), chopped
• 12 oz heavy cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Base:
   • Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed ziplock bag and crushing with a rolling pin.
   • Combine the melted butter with the Oreo crumbs until fully incorporated.
   • Press the mixture firmly into the bottom of a mini cheesecake pan or an 8 to 9-inch springform pan to form an even base. Set aside.
2. Make the Ganache:
   • Heat the heavy cream in a small saucepan over medium heat until it’s hot but not boiling.
   • Place the chopped chocolate in a large bowl. Pour the hot cream over the chocolate and let it sit for a few minutes to allow the chocolate to melt.
   • Whisk the mixture until smooth and fully combined.
3. Assemble the Dessert:
   • Pour the chocolate ganache over the prepared Oreo base, spreading it evenly.
   • Cover the pan with plastic wrap and refrigerate until set. For mini desserts, this typically takes 1 to 3 hours; for a larger pan, plan for about 6 to 8 hours.
4. Serve:
   • Once set, remove the dessert from the pan.
   • Top with a swirl of whipped cream before serving.

Servings and Timing

• Servings: Approximately 12
• Total Time: 1 hour 15 minutes (including chilling time)

Variations

• Alternative Bases: Substitute the Oreo crust with a graham cracker crust or a digestive biscuit base for a different flavor profile.
• Flavor Infusions: Add a teaspoon of instant espresso powder to the ganache for a mocha flavor, or a splash of your favorite liqueur for an adult twist.
• Toppings: Garnish with fresh berries, chocolate shavings, or a drizzle of caramel sauce to enhance the presentation and taste.

Storage/Reheating

• Storage: Cover and refrigerate the dessert for up to 4 days.
• Freezing: Wrap the dessert tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
• Reheating: This dessert is best enjoyed chilled and does not require reheating.

FAQs

What type of chocolate is best for this recipe?

Using dark chocolate with around 54.5% cacao is recommended, as it melts easily and provides a balanced sweetness.

Can I use a different type of cookie for the base?

Yes, graham crackers or digestive biscuits can be used as alternatives to Oreo cookies.

How long does it take for the dessert to set?

For mini desserts, it typically takes 1 to 3 hours; for a larger pan, plan for about 6 to 8 hours.

Can I make this dessert ahead of time?

Yes, you can prepare it up to 2 days in advance and store it covered in the refrigerator.

Is it possible to freeze this dessert?

Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

What can I use if I don’t have a mini cheesecake pan?

You can use an 8 to 9-inch springform pan or spoon the base into dessert glasses.

Can I add flavors to the ganache?

Yes, adding a teaspoon of instant espresso powder or a splash of liqueur can enhance the flavor.

How should I crush the cookies without a food processor?

Place the cookies in a sealed ziplock bag and crush them with a rolling pin or mallet.

What should I do if the ganache doesn’t set properly?

Ensure that the cream was heated adequately and the dessert was chilled for the recommended time.

Can I use store-bought whipped cream for topping?

Yes, but it’s best to add it just before serving to maintain its texture.

Conclusion

This easy chocolate dessert combines a crunchy Oreo base with a smooth, rich ganache, creating a treat that’s both impressive and indulgent. Its straightforward preparation and versatile presentation make it a go-to recipe for any occasion.

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delectable chocolate dessert

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• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Indulge in this decadent chocolate dessert with a buttery Oreo cookie crust, silky chocolate ganache, and whipped cream topping. Perfect for any occasion, this easy-to-make treat delights both beginners and seasoned bakers.

 

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Ingredients

• 20 Oreo cookies (about 1½ cups crushed)
• 6 tablespoons butter, melted
• 12 oz semi-sweet or dark chocolate (around 54.5% cacao), chopped
• 12 oz heavy cream

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Instructions

1. • Crush Oreo cookies into fine crumbs using a food processor or a sealed bag with a rolling pin.
   • Mix the crumbs with melted butter until combined.
   • Press the mixture into the bottom of a mini cheesecake pan or 8-9 inch springform pan. Set aside.
2. Make the Ganache
   • Heat heavy cream in a saucepan until hot (not boiling).
   • Pour over chopped chocolate in a bowl and let sit for a few minutes.
   • Whisk until smooth.
3. Assemble
   • Pour ganache over the Oreo crust, spreading evenly.
   • Refrigerate until set (1-3 hours for mini desserts, 6-8 hours for larger ones).
4. Serve
   • Remove from the pan and top with whipped cream before serving.

Notes

• Substitute the Oreo base with graham crackers or digestive biscuits for a flavor twist.
• Enhance the ganache with espresso powder or liqueur for added depth.
• Garnish with berries, chocolate shavings, or caramel drizzle for a stunning finish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American