This Easy Chocolate Dessert recipe looks professionally made and it’s super simple to make. This is a rich, luscious dessert that’s sure to impress.
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
An Easy Dessert Recipe Anyone Can Make
This delectable dessert has an oreo cookie base that’s topped with rich chocolate ganache and a swirl of whipped cream.
Sounds complicated right? Wait until you see how easy it is to create!
Why This Recipe Works
- The buttery oreo cookie base adds a crunchy texture that goes perfectly with the rich chocolate ganache.
- Using dark chocolate instead of milk chocolate cuts sweetness keeping it smooth and creamy.
Which Chocolate is Best
I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
Here’s How To Make It
Put the Oreos into a food processor (or you can crush them yourself – see the tips section)
Chop the Oreos into a crumb and add the melted butter.
Mix until fully combined.
Press the crumbs into a mini cheesecake pan and set aside.
I made them using this pan (#paidlink) but you can use one big springform pan.
Don’t have a Mini Cheese Cake Pan/Loose Base Pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
To make the ganache, start with heating the cream just until hot (don’t boil).
Place the chocolate into a large bowl and pour the cream over the chocolate.
Allow the chocolate to melt into the cream and whisk until smooth.
Cover the pan with plastic wrap and pop it in the fridge for at least an hour, or until the dessert is set. For mini desserts, it usually takes 1 to 3 hours, but if you’re using an 8 to 9-inch pan, plan for about 6 to 8 hours.
Remove from the pan and serve topped with whipped cream.
For The Perfect Chocolate Dessert
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
How do you store this dessert? Store covered in the refrigerator for up to 4 days.
The Perfect Pairing
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
Rate This Recipe
Ingredients
For the base:
- ▢ 20 Oreo Cookies ((about 1½ cups crushed))
- ▢ 6 tablespoons butter (melted)
For the ganache:
- ▢ 12 oz Semi-Sweet Chocolate ([I use 54% cocoa]or dark chocolate)
- ▢ 12 oz heavy cream
Instructions
For the base:
- Blend the cookies in a food processor until cookie crumbs are formed (or crush them yourself). Add the melted butter and mix until combined.
- Add the cookie mixture to a 12 section Mini Cheesecake Pan or 8 to 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base, and set aside.
For the ganache:
- In a small saucepan, heat the cream just until hot (or you can use a microwave in a microwave-safe bowl).
- Place the chocolate into a medium mixing bowl.
- When the cream is just hot (but not boiling), pour it over the chocolate and whisk until smooth.
- Pour the chocolate cream into evenly over the cookie base.
- Cover the pan with plastic wrap and refrigerate for at least until the dessert is set. Depending on the size of the pan, this may take anywhere from 1 to 3 hours for mini desserts, or 6 to 8 hours for an 8 to 9-inch pan.
- Top with whipped cream before serving.
Tips
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush them with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
Nutrition
Easy Chocolate Dessert
Ingredients
For the base:
- 20 Oreo Cookies (about 1½ cups crushed)
- 6 tablespoons butter melted
For the ganache:
- 12 oz Semi-Sweet Chocolate [I use 54% cocoa]or dark chocolate
- 12 oz heavy cream
Instructions
For the base:
- Blend the cookies in a food processor until cookie crumbs are formed (or crush them yourself). Add the melted butter and mix until combined.
- Add the cookie mixture to a 12 section Mini Cheesecake Pan or 8 to 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base, and set aside.
For the ganache:
- In a small saucepan, heat the cream just until hot (or you can use a microwave in a microwave-safe bowl).
- Place the chocolate into a medium mixing bowl.
- When the cream is just hot (but not boiling), pour it over the chocolate and whisk until smooth.
- Pour the chocolate cream into evenly over the cookie base.
- Cover the pan with plastic wrap and refrigerate for at least until the dessert is set. Depending on the size of the pan, this may take anywhere from 1 to 3 hours for mini desserts, or 6 to 8 hours for an 8 to 9-inch pan.
- Top with whipped cream before serving.
Notes
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache - Easy!
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush them with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
Nutrition
Thank you for visiting Erren’s Kitchen!
This Easy Chocolate Dessert recipe looks professionally made and it’s super simple to make. This is a rich, luscious dessert that’s sure to impress.
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
An Easy Dessert Recipe Anyone Can Make
This delectable dessert has an oreo cookie base that’s topped with rich chocolate ganache and a swirl of whipped cream.
Sounds complicated right? Wait until you see how easy it is to create!
Why This Recipe Works
- The buttery oreo cookie base adds a crunchy texture that goes perfectly with the rich chocolate ganache.
- Using dark chocolate instead of milk chocolate cuts sweetness keeping it smooth and creamy.
Which Chocolate is Best
I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
Here’s How To Make It
Put the Oreos into a food processor (or you can crush them yourself – see the tips section)
Chop the Oreos into a crumb and add the melted butter.
Mix until fully combined.
Press the crumbs into a mini cheesecake pan and set aside.
I made them using this pan (#paidlink) but you can use one big springform pan.
Don’t have a Mini Cheese Cake Pan/Loose Base Pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
To make the ganache, start with heating the cream just until hot (don’t boil).
Place the chocolate into a large bowl and pour the cream over the chocolate.
Allow the chocolate to melt into the cream and whisk until smooth.
Cover the pan with plastic wrap and pop it in the fridge for at least an hour, or until the dessert is set. For mini desserts, it usually takes 1 to 3 hours, but if you’re using an 8 to 9-inch pan, plan for about 6 to 8 hours.
Remove from the pan and serve topped with whipped cream.
For The Perfect Chocolate Dessert
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
How do you store this dessert? Store covered in the refrigerator for up to 4 days.
The Perfect Pairing
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
Rate This Recipe
Ingredients
For the base:
- ▢ 20 Oreo Cookies ((about 1½ cups crushed))
- ▢ 6 tablespoons butter (melted)
For the ganache:
- ▢ 12 oz Semi-Sweet Chocolate ([I use 54% cocoa]or dark chocolate)
- ▢ 12 oz heavy cream
Instructions
For the base:
- Blend the cookies in a food processor until cookie crumbs are formed (or crush them yourself). Add the melted butter and mix until combined.
- Add the cookie mixture to a 12 section Mini Cheesecake Pan or 8 to 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base, and set aside.
For the ganache:
- In a small saucepan, heat the cream just until hot (or you can use a microwave in a microwave-safe bowl).
- Place the chocolate into a medium mixing bowl.
- When the cream is just hot (but not boiling), pour it over the chocolate and whisk until smooth.
- Pour the chocolate cream into evenly over the cookie base.
- Cover the pan with plastic wrap and refrigerate for at least until the dessert is set. Depending on the size of the pan, this may take anywhere from 1 to 3 hours for mini desserts, or 6 to 8 hours for an 8 to 9-inch pan.
- Top with whipped cream before serving.
Tips
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush them with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
Nutrition
This Easy Chocolate Dessert recipe looks professionally made and it’s super simple to make. This is a rich, luscious dessert that’s sure to impress.
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
An Easy Dessert Recipe Anyone Can Make
This delectable dessert has an oreo cookie base that’s topped with rich chocolate ganache and a swirl of whipped cream.
Sounds complicated right? Wait until you see how easy it is to create!
Why This Recipe Works
- The buttery oreo cookie base adds a crunchy texture that goes perfectly with the rich chocolate ganache.
- Using dark chocolate instead of milk chocolate cuts sweetness keeping it smooth and creamy.
Which Chocolate is Best
I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
Here’s How To Make It
Put the Oreos into a food processor (or you can crush them yourself – see the tips section)
Chop the Oreos into a crumb and add the melted butter.
Mix until fully combined.
Press the crumbs into a mini cheesecake pan and set aside.
I made them using this pan (#paidlink) but you can use one big springform pan.
Don’t have a Mini Cheese Cake Pan/Loose Base Pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
To make the ganache, start with heating the cream just until hot (don’t boil).
Place the chocolate into a large bowl and pour the cream over the chocolate.
Allow the chocolate to melt into the cream and whisk until smooth.
Cover the pan with plastic wrap and pop it in the fridge for at least an hour, or until the dessert is set. For mini desserts, it usually takes 1 to 3 hours, but if you’re using an 8 to 9-inch pan, plan for about 6 to 8 hours.
Remove from the pan and serve topped with whipped cream.
For The Perfect Chocolate Dessert
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
How do you store this dessert? Store covered in the refrigerator for up to 4 days.
The Perfect Pairing
Serve with homemade Stabilized Whipped Cream for a wonderful homemade creation.
Rate This Recipe
Ingredients
For the base:
- ▢ 20 Oreo Cookies ((about 1½ cups crushed))
- ▢ 6 tablespoons butter (melted)
For the ganache:
- ▢ 12 oz Semi-Sweet Chocolate ([I use 54% cocoa]or dark chocolate)
- ▢ 12 oz heavy cream
Instructions
For the base:
- Blend the cookies in a food processor until cookie crumbs are formed (or crush them yourself). Add the melted butter and mix until combined.
- Add the cookie mixture to a 12 section Mini Cheesecake Pan or 8 to 9-inch spring-form pan. Press the crumbs into the bottom of the pan to make an even base, and set aside.
For the ganache:
- In a small saucepan, heat the cream just until hot (or you can use a microwave in a microwave-safe bowl).
- Place the chocolate into a medium mixing bowl.
- When the cream is just hot (but not boiling), pour it over the chocolate and whisk until smooth.
- Pour the chocolate cream into evenly over the cookie base.
- Cover the pan with plastic wrap and refrigerate for at least until the dessert is set. Depending on the size of the pan, this may take anywhere from 1 to 3 hours for mini desserts, or 6 to 8 hours for an 8 to 9-inch pan.
- Top with whipped cream before serving.
Tips
- Don’t have a loose base pan? Spoon the base into dessert glasses and pour over the ganache – Easy!
- To crush your own cookies for the base, just place them in a sealed zip lock bag and crush them with a rolling pin or mallet.
- I recommend Dark Chocolate that’s around 54.5% Cacao as it tastes great without being too sweet and also melts easily.
- When heating the cream , be careful not to allow it to boil. This can cause your dessert to separate.
- I topped my desserts with my homemade whipped cream as it’s stabilized and holds its shape for days without flattening. If you use store-bought whipped cream I recommend adding it just before serving.
- I got my chocolate stars at a specialty candy store , but I found similar chocolates here on Amazon (#paidlink).
