Long ago and far away, I cooked at a small restaurant in Ohio. Even though I worked the line, I was also in charge of the desserts we served. So for one New Year's Eve, we served this dessert. I can't remember how many I made but I remember being covered in Oreos and white chocolate mousse for most of the day.
This one of those desserts that is just... insanely good. I have not made it in many years (the photos posted are old) but I would be willing to make this for any dinner party or gathering. People will love it.
The torte needs at least 6 hours to chill before serving. Just a fair warning.
White Chocolate Mousse Torte with Oreo Cookie Crust
For the crust:
Butter a 10-inch springform pan. Finely grind the Oreos in a food processor. Add melted butter and blend until combined. Press the cookie mixture onto the bottom of the springform pan. Bring the cream to a simmer in saucepan. Reduce heat to low. Add the semi-sweet chocolate and whisk until melted and smooth. Pour chocolate ganache over Oreo crust. Chill.
For the filling:
Combine the white chocolate and 1 cup cream in a bowl placed on top of simmering water. Stir until melted and smooth. Remove from over water. Cool to barely lukewarm. Sprinkle the gelatin over 1/4 cup water in a small saucepan. Let stand for 10 minutes to soften. Place on stove over low heat; stir until gelatin dissolves. Pour the gelatin into a mixing bowl. Add the remaining 2 cups of cream and vanilla. Beat cream-gelatin mixture until soft peaks form. Beat in white chocolate mixture. Pour filling into crust. Refrigerate until filling is set, 6 hours or overnight.
Run a small knife around the edges of the pan to loosen the sides. Release the pan sides. Pipe the whipped cream on the top and sprinkle with crushed Oreo cookies.
Lentils: Pantry Gems by Marcy Gaston