Ingrients & Directions

24 Oreo cookies
1/4 c Unsalted butter; melted
3/4 c Whipping cream
8 oz Semisweet chocolate; chopped

1 lb White chocolate; chopped
3 c Chilled whipping cream
1 pk Unflavored gelatin
1/4 c Water
1 ts Vanilla extract

Chopped Oreo cookies

As promised, here’s what I made for Christmas dessert. The chocolate
ganache layer between the crust and mousse filling really makes this. I
topped the finished product with red and green sprinkles instead of cookies
crumbs. Enjoy!

For crust: Butter 10″ diameter springform pan with 2 3/4″ high sides.
Finely grind cookies in processor. Add melted butter and blend until
combined. Press crust mixture into bottom of prepared pan. Bring cream to
simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and
whisk until melted and smooth. Pour chocolate mixture over crust. Chill.

For filling: Combine white chocolate and 1 cup cream in top of double
boiler. 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 and stir to combine.
Beat cream-gelatin mixture to soft peaks. Fold in white chocolate mixture.
Pour filling 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.

1 Servings