Reteta

1. INGREDIENTS
 200 grams (approximately 20) Oreo cookies
 60 grams (1/4 cup) unsalted butter
 200 grams (1 and 1/3 cup) good quality milk chocolate, broken into pieces
 200 grams (1 and 1/3 cup) good quality dark chocolate, broken into pieces
 600 ml (2 and 1/2 cups) thickened or heavy cream, plus extra for decorating
INSTRUCTIONS
1. Lightly grease a 9 inch springform baking tin with a little butter and set
aside.
2. Add Oreo cookies (cream filling and all) to a food processor and blend
until they resemble fine crumbs. Melt butter in the microwave and pour
over your crushed Oreos and whiz again the mixture resembles wet sand.
3. Pour Oreo mixture into your prepared tin and press down gently to form an
even layer. Pop in the fridge.
4. Place chocolate in a large heatproof bowl and melt in the microwave,
stirring every 30 seconds, until smooth and creamy. Leave for a few
minutes to cool slightly.
5. Meanwhile, use an electric mixer to beat cream until stiff peaks form*.
Gently fold cream into melted chocolate until smooth and combined. Pour
over cookie crust. Place in the refrigerate to set for at least 4-6 hours or
even better, overnight.
6. To serve, decorate with extra whipped cream and fresh raspberries. Serve
cold.
NOTES
*To check if your cream is whipped – you should be able to tip the bowl
upside down with any cream moving.