Silky Chocolate Dessert (Print Version)
# Ingredients:
01 -
24 Oreos, crushed finely along with their creamy centers.
02 -
5 tablespoons of unsalted butter, melted.
03 -
1 cup of heavy whipping cream.
04 -
8 oz chopped bittersweet chocolate.
05 -
1 tsp of vanilla extract.
06 -
3 large eggs, brought to room temperature.
07 -
3/4 cup of white sugar.
08 -
1 cup of softened unsalted butter, cut into chunks.
09 -
Whipped topping, optional for serving.
10 -
Chocolate curls for decoration.
# Instructions:
01 -
Set your oven to 350°F (175°C). Grease a pie dish that's 9 inches in size.
02 -
Stir the crushed Oreos and melted butter together in a bowl until blended. Push the mixture firmly into the pie dish, covering the bottom and the edges. Pop it in the oven for 8 minutes, then let it cool down all the way.
03 -
Whisk the heavy cream in a bowl until firm peaks hold. Put it aside for later use.
04 -
Gently melt the chocolate in a bowl over simmering water or by microwaving it for short bursts, stirring in between. Once melted smooth, mix in the vanilla, then leave it to cool off a little.
05 -
In a heatproof bowl, combine sugar and eggs. Place it over a steaming pot of water and whisk nonstop until the mixture feels warm. Take it off the heat and whip it with a mixer for about 3 minutes until fluffy and light.
06 -
Little by little, add the soft butter chunks while mixing, making sure each bit blends well. Slowly combine the melted chocolate, then gently fold in the whipped cream until no streaks show.
07 -
Spread the filling evenly in the cooled crust. Smooth out the top with a spatula. Refrigerate for at least 2 hours until it's fully set.
08 -
Top with whipped cream or sprinkle chocolate curls on top if you'd like. Slice and serve chilled.
# Notes:
01 -
Room temp ingredients give you better texture.
02 -
Store leftovers in the fridge for up to 3 days.
03 -
Freeze for as long as 2 months if needed.