Whether you are celebrating Galentine’s Day or Valentine’s Day, this week is the perfect excuse for eating sugary goodies and drinking wine! This decadent chocolate fruit tart with a chocolate cookie crust is smooth and a chocolate lovers dream! Pair this delicious treat with a full bodied, fruit forward red like our 2017 Zinfandel or a bottle of bubbly like our Rosé Sparkling Wine
Ingredients
for the crust:
- 2 cups of double stuffed oreo cookies
- 6 tablespoons of butter melted
for the filling
- 12 oz bag of dark chocolate chips
- 1 cup of heavy whipping cream
- oreo cream
- 1.5 oz Decadencia
- fresh berries- blackberries, blueberries, strawberries, and raspberries
Instructions
for the crust:
- Take oreo cookies and scrape cream into a bowl and set aside; and the chocolate cookie into a separate bowl.
- Chop your cookies into crumbs
- Mix in the butter to your chocolate cookie crumbs
- Press crumbs into tart pan
- Bake in a preheated oven at 350 degree oven for 10 minutes. Remove and set aside to cool
for the filling
- In a small sauce pan heat cream to simmer, do not allow to boil and remove from heat
- Add Decadencia, oreo cream, and chocolate chips to the heavy cream and let it sit for 5 minutes – Do not stir
- After 5 minutes gently stir until smooth being carfeful to not add air bubbles so your ganache
is nice and creamy - Pour your ganache over the cookie crust in the tart pan
- Place in refrigerator to allow to cool partially (check after 10 minutes)
- Add your fresh berries on top of your partially cooled chocolate ganache. When the chocolate is still a little soft, it allows the fruit to partially sink
into the ganache adhering it in place - Place back in the fridge, allow to cool and set completely before serving
- Add a dusting of powdered sugar right before serving
Looking for a delicious cocktail to start your evening? Try our Cotton Candy Rosé!
