Mini Chocolate Treats (Print Version)
# Ingredients:
→ Oreo Base
01 -
2/4 cup butter, melted (unsalted)
02 -
About 12 Oreo cookies, crushed into 1 cup crumbs
→ Creamy Layer
03 -
1 tsp vanilla essence
04 -
2 tbsp sour cream
05 -
One large egg yolk
06 -
Two eggs, size large
07 -
Half a cup of sugar, granulated
08 -
16 ounces cream cheese, soften at room temp
09 -
4 oz. semi-sweet chocolate, broken up
→ Ganache Topping
10 -
1/2 cup heavy cream (whipping)
11 -
One cup of chocolate chips (semi-sweet)
→ Cocoa Whipped Cream
12 -
A cup of heavy cream
13 -
A quarter-cup cocoa powder, unsweetened
14 -
¾ cup powdered sugar
15 -
Andes chocolate pieces for decoration
# Instructions:
01 -
Set your oven at 350°F. Put paper liners into 12 muffin cups. Stir melted butter into Oreo crumbs, press mixture into each liner, then bake for 5 minutes.
02 -
Melt the chocolate first and let it cool a bit. Cream the cheese till it's not lumpy, mix in sugar, then yolks and eggs. Add sour cream, vanilla, and the melted chocolate till smooth.
03 -
Spoon your batter into muffin liners. Cook 20 minutes so the centers are just set. Let cool down for 15 minutes, then pop into the freezer for an hour.
04 -
Use cream and chocolate chips to make ganache by heating and stirring till glossy. Spread over cheesecakes, and let chill for 20 minutes.
05 -
Mix cream, cocoa powder, and powdered sugar till firm peaks appear, then pipe onto the cheesecakes.
06 -
Gently place Andes mints on each dessert before digging in.
# Notes:
01 -
The centers shouldn't cook fully; a bit wobbly is okay.
02 -
Cracks on top are fine; you'll cover them up later.
03 -
Take off muffin papers while slightly frosty for less mess.