Sunday, December 20, 2009

Oreo-Crusted White Chocolate Mousse Torte: Lovely to see and delicious to eat!-

Most of the people love Oreo, and I'm the big fan of it too. It's a childhood favorite until the day that I can't call myself child anymore ^ ^. But it's still the same, the dark cookies with the white filling, it's the contrast of two flavor, bitter and sweet that everyone love.

So, when I read about this recipe I believe that the torte should be delicious, the combination of the lovely delicious food, the Oreo cookies and the white chocolate.
It likes the idea of having a large Oreo cookie with an extra creamy filling, because the white chocolate is more sophisticated than sugar filling. I made only half of the original recipe so if you think 18 cm is too small (this is what my sister said after she had 3 pieces of it, she asked me why I made this so small, she want to have more so she can take it home haha). You can double the recipe easily and use 23cm pan instead.

I like the bite size Oreo cookie too, they are great for both eating and decorating (or you will end up eating it while decorating the cake ^ ^). For the cookie crumb, if you like it to be crunchy, sprinkle it over the cake just before serving.
The book said that it's like the giant Oreo cookie but for me it like giant Oreo cookie and more delicious!


-Lovely to see and delicious to eat!-


Oreo-Crusted White Chocolate Mousse Torte

Makes 18 cm


12 Oreo cookies
3 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream

For the filling

5 ounces white chocolate, coarsely chopped
1 cups heavy cream
1 teaspoon vanilla extract
1 teaspoons unflavored gelatin

Coat the interior of 18cm springform pan with butter. Place a circle of parchment in the bottom and butter it as well.
Place the bowl of an electric mixer and wire whip attachment or the beaters in the freezer to chill.


To make the crust, place the cookies in the work bowl of a food processor fitted with the metal blade. Pulse until medium-size crumbs are formed. They won’t be uniform. Don’t process long enough to make mush-just to grind the cookies into uneven crumbs. Leave the crumbs in the food processor.



Place the bittersweet chocolate in a medium metal bowl. Pour the heavy cream into a small saucepan; set over medium heat and bring the cream to a very gentle simmer. Pour it over the chocolate and stir until the mixture is smooth.


Add two-thirds of the cookie crumbs; reserve the remaining crumbs. Stir the crumbs to coat them with the chocolate. Spoon and scrape the mixture into the bottom of the prepared pan. Press the chocolate-coated crumbs evenly over the bottom all the way to the edge of the pan, but not up the sides. Set aside.


To prepare the filling, place the white chocolate and ¼ cup of the heavy cream in a metal bowl placed over, but not touching, a pan of simmering water. Stir occasionally as the chocolate melts. When the mixture is smooth, remove it from over the water and set aside to cool.


In a chilled bowl using the chilled beaters, whip the remaining ¾ cup of heavy cream and the vanilla until soft peaks form.


Pour 1½ tablespoons of water into a small microwavable bowl and sprinkle the gelatin over it. When the gelatin has softened, place the bowl in the microwave and heat for 30 seconds, and stir the mixture just until the gelatin has dissolved and liquefied.


Immediately scrape the gelatin mixture into the white chocolate mixture, and fold gently until well combined.

Put 1/3 of the whipped cream into the white chocolate-gelatin mixture fold to combine, then ,fold the white chocolate-gelatin mixture back into the whipped cream until the mixture is uniform.

Scrape the filling into the prepared crust, and tap lightly to make the surface smooth.
Refrigerate the torte until the gelatin has set, at least 4 hours or overnight. To serve, loosen the edges of the torte from the sides of the pan with a small knife. Remove the sides of the pan and run a wide metal spatula between the bottom of the torte and the parchment liner, then lift the torte onto a flat serving plate. Just before serving, sprinkle the torte with the reserved cookie crumbs. (If the crumbs are sprinkled on ahead of time, they will soften. They will still be delicious.)
The torte can be refrigerated, covered, for up to 4 days.


Oreo-Crusted White Chocolate Mousse Torte:
Lovely to see and delicious to eat!

11 comments:

hysxcc said...

The white chocolate mousse was amazing, it had the right sweetness and also very rich =)

Thanks for your recipe

Karine said...

Your torte looks amazing! Great job!

Thanks for sharing your recipe :)

Sara Tea said...

this looks incredible! i cannot wait to try it.

Monica said...

Hi Pook, would like to try this white chocolate mousse recipe this weekend. Before that , I would like to check if I can substitute heavy cream with fresh whipping cream like 'Pour N Whip'. If can, do I have to increase the amount of gelatine? Thanks.

dailydelicious said...

Hi, Monica
You can use whipping cream instead of the heavy cream, if your whipping cream has at least 43% fat, you don't have to increase the gelatin.
But if it's very thin, you may have to use 1 1/4 tsp gelatin instead of 1 tsp.
Pook

Anonymous said...

wow, this cake looks awesome. ^_^
I'm gonna attempt to make this for my mother's birthday...
I was just wondering, for the number of oreo cookies used, was it 12 regular sized oreos or 12 mini oreos? In the picture of the cookies in the food processor, it seems that you used less than 12 large oreos.
Thanks :)

Anonymous said...

another question, do you use a 250mL cup or 240mL cup measure? (for 1 cup)
Thanks :)

dailydelicious said...

It's 12 regular sized oreos ^^.
Pook

dailydelicious said...

I use 240ml = 1 cup.
Pook

Katrien said...

Hi there,
Is heavy cream just regular cream?
I'm trying this on friday ^^

dailydelicious said...

You can use whipping cream (regular cream, but not light cream) instead of heavy cream ^^.

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