This dessert is pure decadence and gluttony. And I love every component of it. Plus I got to make my own salted caramel which is always super satisfying!
(Adapted from Kevin & Amanda)
36 whole oreos
1 cup unsalted butter (16 tablespoons)
2/3 cup packed brown sugar
1 1/4 cup of whipping cream
12 oz of dark chocolate
Finely crush all the oreos. This is most easily accomplished with a food processor or a blender. Melt half the butter (8 tablespoons). Mix the melted butter in with the crushed oreo crumbs. Then tip them into your pie pan and press them down to the bottom and sides of the pan until a crust is formed. Freeze for 10 minutes.
Combine the remaining butter (8 tablespoons) and brown sugar in a small saucepan and whisk over medium heat. Whicks continuously until the mixture starts to bubble. Then cook for 1 more minute. Then slowly add in 1/4 cup of the whipping cream until smooth. Remove from the heat and set aside to cool for 15 minutes. Then pour the caramel inside the oreo pie shell and return to the freezer for approximately 35 minutes until just chilled and set (you don’t want to freeze the caramel).
Break your chocolate up into chunks and place it in a heatproof bowl. In another sauce pan, bring your remaining 1 cup of whipping cream to boil. Then pour it over your chocolate and let it sit for 5 minutes. Then whisk until completely smooth. Pour the chocolate ganache over the caramel layer and return to the freezer for a final 30 minutes, until again just chilled and set. Before serving, sprinkle the top with flaky sea salt.
What’s your favourite decadent dessert?