With Easter not too far away I felt like making something a little different. Having already used Galaxy Mini Eggs on my Chocolate Easter Cake I felt like making another chocolatey dessert when I found that M&M’s new eggs are gluten free! They’re similar in taste to a plain M&M but shaped (roughly) like Easter eggs.
This ganache is so quick and easy to do it’s going to be hard to not make it all the time and with the gluten free variant of an Oreo as the base it’s irresistibly good! For this recipe I used Tesco’s own brand of ‘Gluten Free Cookies and Cream’ which is great as although this requires two packs to make they don’t cost too much (and you have a few left over at the end – not a bad thing!)
-70g Unsalted butter (melted)
-240g Gluten Free Cookies and Cream (I used 1 and a half packs of Tesco’s free from Cookies and Cream biscuits
-340g Plain cooking chocolate
-250g double cream
-1 pack of M&M mini eggs (crushed)
-Put the biscuits in the food processor and blitz until crumbs.
-Pour the melted butter into the crumbs and pulse until all mixed together.
-Press the crumbs into a tart dish, making sure that they are pushed against the bottom and the sides as much as you can.
-Put into the fridge and leave to set whilst you make the ganache.
-Warm the double cream in a pan until it almost reaches a boil, as soon as bubbles start to form take off the heat and pour over the broken chocolate.
-Leave for a few minutes before mixing the chocolate and cream together until the mixture is smooth.
-Pour the ganache over the biscuit base and place in the fridge overnight to set.
-Once the ganache has set remove from the fridge and add the crushed M&M eggs to the top.