• Ingredients
  • PIROULINE COOKIE CRUST SIDE
  • Pirouline Cookies, cut into 1” segments 1 Can
  • PIROUCRISP COOKIE CRUST BOTTOM
  • Piroucrisp Cookies 1 ½ Cups
  • Butter , Melted ½ Cup
  • Granulated Sugar 1/3 cup
  • CHOCOLATE GANACHE
  • Bittersweet Chocolate Chips 8 oz
  • Semisweet Chocolate 4 oz
  • Butter 4 TB
  • Heavy Cream 1 Cup
  • Sea Salt ¼ tsp
  • GARNISH
  • Pirouline Cookies
  • Raspberries
  • Strawberries
  • White Chocolate Curls
  • Whipped Cream
mm Pirouline Biscuits Published 21 recipes

  • Information
  • Duration 2 hours & 40mins
  • Intended for 2
  • Difficulty level Easy
  • Prepares in 6 steps
  • Ingredients 18

Steps to Complete

Step 1

10 mins
Line fluted spring form pan with Pirouline cookies. Place each 1 inch cookie piece in fluted segment.

Step 2

10 mis
In food processor, place Piroucrisp cookies and pulse food processor until cookies are small crumbs. Add sugar and melted butter.

Step 3

5 mins
Gently press Piroucrisp cookie crust into bottom of pan, pressing up against Pirouline cookies to secure in place.

Step 4

5 mins
Place chocolate chips and butter in medium bowl

In sauce pan over medium high heat, place heavy cream
, sugar and salt and bring to boil.
Pour boiling cream over chocolate chips and butter and allow to sit for 2 minutes. Whisk until
smooth.

Step 5

2 hrs
Pour into spring form pan. Place in refrigerator for two hours to set up.

Step 6

10 mins
Garnish with Pirouline Cookies, Raspbe
rries, Strawberries or White Chocolate Curls.
Slice and serve.

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