Ingredients
Scale
- 1 (9-inch) Oreo cookie crust, store-bought or homemade
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 cup heavy cream, chilled
- Chocolate shavings, for topping
Instructions
- Soften the unsalted butter at room temperature until easy to beat.
- Beat the softened butter and granulated sugar together in a large bowl until light and pale, about 3–4 minutes.
- Beat in the unsweetened cocoa powder and vanilla extract until smooth.
- If using, add pasteurized eggs one at a time, beating well after each addition until light and glossy (or skip if avoiding raw eggs).
- In a separate bowl, whip the chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the chocolate mixture in two additions, keeping it light and airy.
- Spoon the filling into the Oreo crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, preferably overnight, until firm.
- Before serving, top with extra whipped cream and chocolate shavings.
- Slice with a hot, dry knife and enjoy!
Notes
Use pasteurized eggs if serving those with weak immune systems. Chill long enough for the best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
- Diet: Vegetarian