2/3 cup sour cream
2/3 cup granulated sugar
1/2 Tablespoon unsweetened natural cocoa powder
2 large eggs plus 2 egg yolks, at room temperature
1/2 cup (4 ounces) heavy cream, at room temperature
1 teaspoons vanilla extract
For the Chocolate Ganache:
12 ounces semi-sweet chocolate, finely chopped
1 cup heavy cream
Grated chocolate, for decoration, optional
Instructions
For the Oreo Cookie Crust:
Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
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