Best White Chocolate Mousse Torte With Oreo Cookie Crust Recipes

WHITE CHOCOLATE MOUSSE TORTE WITH OREO COOKIE CRUST

Steps:

• Crust:.
• Butter 10" springform pan.
• Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.
• 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.
• Filling:.
• 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.
• 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.
• Add 2 remaining cups cream and vanilla; stir to combine.
• Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.
• Refrigerate until filling is set, at least 6 hours or overnight.
• Run a small, sharp knife around pan sides to loosen torte. Release pan sides.
• Sprinkle top with chopped cookies.

OREO® WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.
• Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.
• Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

WHITE CHOCOLATE MOUSSE TORTE

Steps:

• Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
• Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
• Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
• Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
• Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
• Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

OREO WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Finely crush 24 of the cookies.
• Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
• Set aside.
• Coarsely chop 24 of the remaining cookies; set aside.
• Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
• Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
• Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
• Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
• Gently stir in chopped cookies and the whipped cream.
• Spoon into crust.
• Refrigerate at least 6 hours.
• Halve remaining cookies.
• Arrange on top of cake just before serving. S.
• tore leftover cake in refrigerator.