Imagine a dessert so decadent, so creamy, and so irresistibly luxurious that it becomes the star of any gathering. This White Chocolate Mousse Torte with Oreo Cookie Crust is not just a dessert—it's a culinary masterpiece that combines the rich, velvety smoothness of white chocolate with the classic crunch of Oreo cookies. Whether you're looking to impress dinner guests or treat yourself to a moment of pure bliss, this recipe promises to elevate your dessert game to extraordinary heights.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 package Oreo cookies
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust by placing Oreo cookies in a food processor and pulse until finely ground into uniform crumbs.
- Combine the ground Oreo cookies with melted butter in a mixing bowl, stirring until the mixture resembles wet sand and holds together when pressed.
- Press the Oreo cookie mixture firmly into the bottom of a 9-inch springform pan, creating an even, compact layer. Use the back of a spoon or flat-bottomed measuring cup to ensure a smooth surface.
- Refrigerate the crust for 15 minutes to allow it to set and firm up.
- Chop the white chocolate into small, uniform pieces to ensure smooth melting.
- In a double boiler or microwave, carefully melt the white chocolate, stirring frequently to prevent burning. Allow to cool slightly.
- In a separate large mixing bowl, whip the heavy cream with vanilla extract until soft peaks form.
- Gently fold the melted white chocolate into the whipped cream, maintaining as much air and volume as possible. Mix until fully incorporated and smooth.
- Pour the white chocolate mousse mixture over the prepared Oreo cookie crust, spreading evenly with a spatula.
- Refrigerate the torte for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- Before serving, carefully remove the springform pan sides and garnish with additional whipped cream, white chocolate shavings, or crushed Oreo cookies if desired.
- Slice and serve chilled, keeping the torte refrigerated between servings.
Tips
- Temperature Matters: Ensure your white chocolate is melted at a low, gentle heat to prevent burning and maintain a smooth texture.
- Whipping Technique: When whipping cream, start at a low speed and gradually increase to achieve soft, stable peaks without over-beating.
- Folding is Key: When combining melted chocolate and whipped cream, use a gentle folding motion to preserve the air and create a light, airy mousse.
- Chill for Success: Allow ample refrigeration time (at least 4 hours or overnight) to ensure the mousse sets perfectly and develops maximum flavor.
- Clean Cuts: For picture-perfect slices, use a knife dipped in hot water and wiped clean between each cut.
- Make Ahead: This torte is an excellent make-ahead dessert, staying fresh in the refrigerator for up to 3 days.
- Optional Garnishes: Elevate the presentation with white chocolate shavings, fresh berries, or a dusting of cocoa powder.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 4g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 70mg
