It’s Easter Sunday and I’ve got chocolate on the brain. (Surprise surprise!) In keeping with my recent ‘it has to be quick & easy’ theme, I found this gem of a recipe over at LRF. I already had most of the ingredients in the cupboard and thought it just looked so sexy, I had to try it!
Here is what you will need to serve 8-10.
For the Base
- 300g Oreos
- 100g Unsalted Butter
For the Filling
- 200g Dark Chocolate
- 55g Unsalted Butter
- 190ml Double Cream
For the Decoration
- 4 Oreos (taken from the 300g already listed)
- Chocolate Chips
- 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
- Food Processor
Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.
Gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.
Place into the freezer to firm up whilst we get on with the filling.
Pour over the chocolate and leave to stand for 5 minutes.
Cut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)
If it’s actually possible – there are almost too many perks to this recipe! It’s a seriously easy, no bake pudding that takes only 10 minutes to prepare. With it’s super rich and chocolatey filling, it’s not short of indulgence either! And naturally, it’s made even more awesome by containing Oreos.
I would love to try this out with white chocolate instead of dark for a ‘cookies and cream’ style dessert. I imagine it would also be just as good with milk chocolate, if quite a bit sweeter and less rich.
Anyway, I hope your bellies are full to the brim with chocolate and I will catch you all next time!
Enjoy the rest of your long, Bank Holiday weekend.