Oreo White Chocolate Mousse Cake
Ingredients
- 1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos®), divided
- 6 tablespoons butter, melted
- 1 ¼ cups milk
- 1 (.25 ounce) package unflavored gelatin (such as Knox ®)
- 1 (11 ounce) package white chocolate chips
- 1 pint heavy whipping cream
- ¼ cup fresh raspberries, for garnish
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Instructions
- 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.
Source
Original recipe: View Original