Recipe from originally adapted from Home Cooking Adventure
330g Oreo cookies
110g melted butter
200g milk chocolate
100g bittersweet chocolate
200ml heavy cream
300g fresh strawberries
Chopped nuts (almonds, pistachios, etc) optional
- Place oreo cookies in a blender and blend until crumbs form. Add in melted butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of a spoon and fingers where necessary into the bottom and edges of a rectangle pan (12 x 36cm) and freeze until you prepare the filling. (I used a 21cm round pan.)
- In a small saucepan, place cream over medium-low heat for a few minutes to get hot. No need boiling or simmering needed. Remove from heat, pour over chopped chocolates and let rest for 1-2 minutes. Still until dissolved.
- Pour chocolate over oreo crust and top with fresh strawberries.
- Refrigerate for at least two hours or overnight before serving.