Easy Chocolate Dessert

4.97 from 54 votes

This delectable dessert has an oreo cookie base that's topped with rich chocolate ganache and a swirl of whipped cream.

Course Dessert

Cuisine American, French

Keyword Chocolate Ganache, Easy Chocolate Desserts, Easy Dessert recipe

Prep Time 15

Cook Time 5

Chill Time 1

Total Time 1 15

Servings

Calories 427

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.

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.

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).