1. Use a food processor to break the Oreo cookies into crumbs. Add the melted butter
2. Continue to beat until well mixed
3. Pour the biscuit residue into the bottom of the mold and spread it evenly, and flatten it around the sides to shape the tapi. Put the mold together in the refrigerator and freeze for later use
4. Pour the whipped cream into the milk pan, boil until it boils and remove from the heat. Add chopped dark chocolate and butter and let stand for 5 minutes. Then stir until the chocolate and butter have melted and become a smooth ganache solution
5. Add chopped dark chocolate and butter and let stand for 5 minutes. Then stir until the chocolate and butter have melted and become a smooth ganache solution
6. Pour the ganache stuffing into the oreo tapioca and decorate the surface with crushed oreo and chocolate beans. Then put it in the refrigerator for more than 2 hours, preferably overnight
