White Chocolate Mousse Torte With Oreo Cookie Crust

Ingredients

CRUST

• 24 Oreo cookies
• 1/4 cup unsalted butter, melted (1/2 stick)
• 3/4 cup whipping cream
• 8 ounces semisweet chocolate, chopped

FILLING

• 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. 1

   Crust:.

2. 2

   Butter 10" springform pan.

3. 3

   Finely grind cookies in food processor; add melted butter and blend until combined. Press crust mixture into the bottom of prepared pan.

4. 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. 5

   Filling:.

6. 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. 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. 8

   Add 2 remaining cups cream and vanilla; stir to combine.

9. 9

   Beat cream-gelatin mixture to soft peaks; fold in white chocolate mixture. Pour into crust.

10. 10

    Refrigerate until filling is set, at least 6 hours or overnight.

11. 11

    Run a small, sharp knife around pan sides to loosen torte. Release pan sides.

12. 12

    Sprinkle top with chopped cookies.