Ingredients:

  • 300g chocolate sandwich cookies (e.g., Oreos)
  • 85g unsalted butter, melted
  • 0.25 tsp fine sea salt
  • 340g dark chocolate (60% cacao), finely chopped
  • 240ml heavy whipping cream (minimum 36% fat)
  • 1 tsp pure peppermint extract
  • 0.5 tsp vanilla bean paste
  • 60g crushed candy canes

Instructions:

  1. Pulse the 300g chocolate sandwich cookies in a food processor until they resemble fine, dark sand.
  2. Stir in the 85g melted butter and 0.25 tsp fine sea salt until the mixture looks like wet sand.
  3. Firmly pack the mixture into a 9 inch tart pan with a removable bottom. Watch for even thickness along the side walls to ensure every slice has a perfect border.
  4. Place the crust in the freezer for 15 minutes.
  5. Use a serrated knife to shave the 340g dark chocolate into fine slivers and place them in a heat proof glass bowl.
  6. Warm the 240ml heavy whipping cream in a small saucepan over medium heat until you see steam and tiny bubbles. Stop just before it boils to avoid curdling the milk fats.
  7. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
  8. Gently whisk from the center outward until the mixture becomes thick, dark, and mirror shiny.
  9. Fold in the 1 tsp pure peppermint extract and 0.5 tsp vanilla bean paste. Smell the cooling peppermint as it mingles with the rich cocoa.
  10. Pour the ganache into the chilled crust and smooth the top with a spatula. Chill in the fridge for 2 hours until the surface is firm to the touch.
  11. Sprinkle the 60g crushed candy canes over the top just before serving. Hear the satisfying crunch of the sugar as you slice through the velvety center.