The blog turns two years old today!! Woohoo! My goal never has to become famous or a serious blogger but it’s been a fun journey. Thanks for all the love and support with all my posts. I hope that you’ve enjoyed the recipes as much as I did!
- 1 1/2 cups 24 Oreos, finely crushed in a food processor or blender
- 6 tablespoons melted butter
- 12 ounces semi-sweet or milk chocolate, chopped (I used a mix of both!)
- 1 1/4 cups heavy cream
- 2 pints fresh raspberries
- Optional powdered sugar or chocolate curls for garnish
- Heat oven to 350.
- Mix the cookie crumbs and melted butter together in a bowl, then press the crust ingredients firmly into the bottom and 1 to 2 inches up the sides of a tart pan. It can help to use a glass or flat-bottomed measuring cup to do this step.
- Bake the crust for 8 minutes, then remove from the oven and cool completely.
- Meanwhile, place the chopped chocolate into a heat-proof bowl. Heat the heavy cream in a small saucepan over medium-low heat until very hot but not boiling.
- Pour the cream over the chocolate and let it sit for four minutes. Then stir using a rubber spatula until the chocolate is completely melted and the chocolate and cream are combined.
- Pour the chocolate ganace over the Oreo cookie crust and smooth out the top, if necessary.
- Place in the refrigerator and let set for 2 hours. When done chilling, decorate the top with raspberries by arranging them with the conical side up, closely touching. If desired, dust with powdered sugar before serving.