Heat the cream

• Pour the double cream into a saucepan and warm over low heat until steaming but not boiling.

Melt the white chocolate

• Pour the hot cream over the chopped white chocolate in a bowl.
• Let it sit for a minute, then stir gently until smooth and glossy.

Add the Oreos

• Fold the crushed Oreo biscuits into the ganache until evenly distributed.

Chill and serve

• Let the ganache cool at room temperature or chill until it thickens to a spreadable consistency.
• Use as a filling, topping or frosting.