Ingredients
Units
Scale
- 32 oreo cookies
- 13 oz semi sweet chocolate, finely chopped
- 1 2/3 cup heavy cream
Instructions
- Grease a 6 inch springform pan and line the bottom and sides with parchment paper.
- Place 20 cookies into a food processor and pulse until a you have fine crumbs. Set aside.
- Gently heat the cream ( don’t boil) pour over the the chocolate, let sit for 3-4 minutes, then stir until smooth.
- Pour 1/2 cup of the chocolate over the crumbs and mix to combine, place the crumbs into the springform pan, spreading evenly over the bottom and patting the mixture down.
- Coarsely chop the remaining the cookies and add to the reming chocolate, pour into the springform pan, smooth the top.
- Place in the freezer for 3 hours.
- Cut and serve.
- Return any leftover to the freezer.
- Category: dessert, recipes