So easy and so tasty! We served it with whipped cream, but this is very sweet so you can only have small portions at a time! As sweet as fudge!
For the crust:
2 and 1/2 cups crushed Oreo cookies ( used gf ones) about 26 cookies.
6 tablespoons unsalted melted butter
For filling:
1 cup liquid heavy whipping cream
2 cups ghirardilli bittersweet chocolate chips or some equally good chocolate.
1/4 cup unsalted butter, cut up
DIRECTIONS
Crust:
Crush Oreos in food processor. Mix with 6 tablespoons melted unsalted butter until well blended.
Press into 9 inch tart pan that you have lightly greased with cooking spray. Press the crumbs up sides as well.
Place in freezer while doing next step.
Filling:
Place chocolate chips in heat proof bowl.
In saucepan on stove heat cream and butter until butter melts and about a low boil.
Pour cream mixture over chips. Let stand a minute or two then mix it until well blended with silicone spatula ( or whatever).
Pour into cooled crust and chill in refrigerator until set—ie 2 hours or overnight.
Serve chilled.
Ps you can freeze this up to 3 months if tightly covered, but if freezing thaw in fridge overnight.
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