Ingredients:

  • 9 oz chocolate sandwich cookies
  • 5 tbsp unsalted butter, melted
  • 1/4 tsp flaky sea salt
  • 16 oz dark chocolate (60% to 70% cacao), finely chopped
  • 1.5 cups heavy whipping cream (minimum 36% fat)
  • 1 tsp instant espresso powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp extra flaky sea salt for garnish

Instructions:

  1. Pulse chocolate cookies in a food processor until fine crumbs form. Add melted butter and 1/4 tsp salt; pulse to combine. Press mixture into the bottom and 1 inch up the sides of a 9-inch springform pan. Freeze for 15 minutes.
  2. Place chopped chocolate and espresso powder in a heat-proof glass bowl. In a small saucepan, bring heavy cream to a gentle simmer over medium heat (do not boil).
  3. Pour hot cream over the chocolate. Let sit undisturbed for 5 minutes. Stir gently in concentric circles from the center outward until a smooth, glossy emulsion forms. Stir in vanilla extract.
  4. Pour ganache into the chilled crust. Smooth the top with an offset spatula. Refrigerate for at least 4 hours or overnight until fully set.
  5. Before serving, garnish with extra flaky sea salt and optional fresh raspberries.