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Takes: 15 minutes (plus chilling time)
Serves: 16
No nutritional information available.
Ingredients
For the base:
- 350g cookies and cream biscuits (such as Oreos)
- 125g unsalted butter, melted
For the filling:
- 230g dark chocolate broken into pieces
- 280ml double cream
To decorate:
- About 20 chocolate truffles (such as Lindt Lindor)
- Gold sprinkles (optional)
Method
1. For the base, put the biscuits into a food processor and process until finely crushed. Alternatively, put them into a plastic bag and crush with a rolling pin. Tip into a medium mixing bowl, then pour in the melted butter and mix until fully combined.
2. Pour into a deep, loose-bottomed pie tin, pressing down firmly into the base and around the edges with the back of a spoon to create your pie crust.
3. For the filling, put the chocolate and cream in a microwave-safe bowl or jug and microwave on medium for 1 minute 20 seconds, then leave to stand for 1 minute. Stir the mixture gently until smooth and combined, then pour onto the base and smooth out carefully.
4. Decorate with chocolate truffles, and with sprinkles if you like, then chill in the fridge for at least 4 hours. Use a hot knife for a nice clean cut. Store in the refrigerator for up to 3 days.
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