Ingredients
1pkgOreo cookies
3tbspunsalted butter,melted
8ozraspberries,fresh or frozen, plus more to decorate
12ozsemi-sweet chocolate chips,or dark chocolate melts
1½cupsheavy cream
Preparation
Place Oreos in a ziplock bag and bash with a rolling pin or use a food processor to make fine crumbs.
Transfer crumbs to a bowl and stir through butter.
Place chocolate chips in a bowl.
Heat cream until just before boiling point. Pour over chocolate chips. Leave for 5 minutes then stir until smooth.
Line a standard 12 hole muffin tin with paper cases. Divide Oreo crumbs between holes, then press in firmly.
Divide raspberries between holes and pour the chocolate ganache. Bang muffin tin lightly to smooth out the surface.
Refrigerate for 3 hours or until firm. Peel off paper then serve, garnished with extra raspberries.
