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.
You can get the chocolate I use on Amazon by clicking here. (#paidlink).
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.
Pour over the cookie base and chill until set.
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).
FAQs
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.
Did you make this?
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Let’s Make 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 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 with the pan plastic wrap and refrigerate for at least 1 hour or until set.
- Top with whipped cream before serving.
Tips + 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).
Hanna says
How do you measure heavy cream? As fluid oz or normal oz ?
Erren Hart says
Heavy cream is measured in fluid oz.
Rylie says
What could you use other than Oreos? Gram cracker crumbs?
Erren Hart says
Absolutely, you can use graham cracker crumbs as a substitute for crushed Oreos in your dessert base. Just mix them with melted butter and follow the rest of your recipe as usual. Happy baking!
AMY says
Just checking, you DO NOT bake the crust? Is that correct?
Erren Hart says
Yes, that is correct.
Sissy says
Planning to fix this over the weekend. Could you do this in a cup cake pan and user liners? Then remove once set?
Erren Hart says
Absolutely! You can definitely make it in a cupcake pan with liners. It’s a great idea for individual servings and easy serving later on. Simply line the cupcake pan with paper liners, press the cookie crumb base into each liner, and pour the ganache mixture on top. Allow it to set in the refrigerator until firm. Once set, you can easily remove the desserts from the cupcake pan by gently lifting the paper liners. It’s a convenient and mess-free way to enjoy this delicious treat. Enjoy your weekend baking!
Anna says
I didn’t bake the crust, and it was fine, but I was a little nervous about that in preparing this. This is delicious. I spontaneously added a few spoonsful of espresso powder to the hot cream before pouring it over the chips (I just used Nestle), and it was excellent.
Erren Hart says
Thank you for trying out the easy chocolate dessert recipe and for sharing your feedback. We’re glad to hear that you found the dessert to be delicious, even without baking the crust. Your addition of espresso powder to the hot cream sounds like a great idea – we’ll have to try that ourselves sometime! We appreciate your support and hope you continue to enjoy making the recipe.
Martha Stewart says
Mine didn’t set at all. Not sure what to do.
Erren Hart says
Hi, I’m so sorry you had trouble with the recipe. It’s so hard to troubleshoot not being there with you. If it hasn’t set, it usually means too much cream was added, but it’s hard to say for certain. I wish I could be more help.
Jackie says
What would be the cooking directions for a 9” springform pan?
Erren Hart says
Hi Jackie, Assembly would be the same, except you’re doing it all in one pan.
Leslie Ward says
Quick question – about to make this recipe for Thanksgiving. I purchased the chocolate you used from Amazon. How do I measure out 12 ounces from the 5 pound bag? I have no idea how to figure it out. Thanks much for your prompt response.
Erren Hart says
Hi Leslie, I have a kitchen scale. I weighed it, and it’s approximately 2 cups.
Eileen Nelson says
I have a question, can you freeze these once made up? Thanks!
Erren Hart says
Yes, you can freeze chocolate ganache. Just place it in an airtight container and store it in the freezer for up to 2 months. When you’re ready to use it, let it thaw at room temperature or microwave it for a few seconds until it’s soft enough to spread.
Matt says
This might be a dumb question…Do you use the Oreo filling in the crust or do you scrape that off before crushing the cookies in the food processor?
Erren Hart says
There are no dumb questions, Matt! Filling and all.
Matt says
Thank you!! Looking forward to giving this a try!
Erren Hart says
I hope you enjoy it, Matt!
Matt says
Holy deliciousness!! So easy, and decadent! I made this in a 9×9 pan and it turned out just fine. I’m planning to wow my in-laws with it next week on our family beach vacation. Definitely going at the very top of my favorite desserts to make list!!
Erren Hart says
Yay! I’m so happy to hear it, Matt! I hope it impresses the in-laws!