White Chocolate Mousse Torte With Oreo Cookie Crust |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I've had this for so long that I can no longer remember where I picked it up. The one thing I do know is that it's delicious! The ganache filling is superb with the combination of white chocolate. I didn't include chill time. Ingredients:
24 oreo cookies |
1/4 cup unsalted butter, melted (1/2 stick) |
3/4 cup whipping cream |
8 ounces semisweet chocolate, chopped |
1 lb white chocolate, chopped |
3 cups chilled whipping cream |
1 tablespoon unflavored gelatin (1 packet) |
1/4 cup water |
1 teaspoon vanilla extract |
additional oreo cookies, crumbled for garnish |
Directions:
1. Crust:.
2. Butter 10 springform pan.
3. Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
4. Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low; add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
5. Filling:.
6. Combine white chocolate and 1 cup cream in top of double boiller. Stir over simmering water until melted and smooth. Remove from over water. Cool to barely lukewarm.
7. Sprinkle gelatin over 1/4 cup water in heavy small saucepan. Let stand 5 minutes to soften. Stir over low heat until gelatin dissolves. Pour into large bowl.
8. Add 2 remaining cups cream and vanilla; stir to combine.
9. Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
10. Refrigerate until filling is set, at least 6 hours or overnight.
11. Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
12. Sprinkle top with chopped cookies.
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