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Oreo White Chocolate Mousse Torte with Chocolate Ganache Topping

Today, my youngest daughter turns 9! For this special day, she requested that I make her this Oreo White Chocolate Mousse Torte. It's a very easy no-bake treat that we've been making since forever. I got this recipe years back from Kraft recipes and been enjoying it since then. But for her 9th birthday, Cherlin requested that I add a special topping to it aside from the usual whipped cream. She requested that I top it with chocolate ganache. Being the good mom that I am, I gave in to her request! :)
She was so delighted when she saw it this morning! The smile on her face was so precious! Well, I'm pretty sure you'll be all smiling too after trying this! Check out the recipe, and let me know what you think...

To my #sweetangel, a very HAPPY BIRTHDAY! Enjoy this day and every day of your life to the fullest! Keep smiling and doing the things you love to do! Wishing you all the joys and blessings you deserve!

For the Torte:
  • 1 package  (14 oz.) Mini Oreo Cookies, divided
  • 6 Tbsp. butter, melted
  • 1 envelope unflavored gelatine
  • 1¼ cups milk
  • 1 package  (11 oz.) white chocolate chips
  • 2¼ cups heavy whipping cream
For the Chocolate Ganache:
  • 4 oz. bittersweet chocolate morsels
  • 1/3 cup heavy whipping cream
  • 1 Tbsp unsalted butter
For the Torte:
1. In a bowl, whip cream and 3 Tbsp sugar on high speed using whisk attachment of mixer until soft peaks form. Set aside. Reserve about 3/4 cup for topping and store in the refrigerator until ready to use. 
2. Lightly grease a 9" or 10" springform pan then line bottom and sides with parchment paper. In a food processor or blender, process and crush half of the Oreo cookies into fine crumbs. Mix with butter; press firmly onto bottom and 1 inch up side of prepared springform pan. Refrigerate while preparing chocolate mousse.

3. Pour milk in a large saucepan. Sprinkle gelatin over milk and let stand for 1 minute. Cook on low heat for 3 minutes or until gelatin is completely dissolved, stirring constantly. Add chocolate chips and cook with frequent stirring until chips are completely melted and mixture is well blended. Place saucepan in bowl of ice water. Let stand for 8 to 10 min. or until gelatin mixture is slightly thickened, stirring frequently. Gently stir in remaining cookies (saving about 12 pieces for topping) and the whipped cream. Pour into chilled crust.
4. Refrigerate for at least 6 hours. Remove from springform pan. Gently remove the parchment paper. Decorate with chocolate ganache, whipped cream and remaining Oreo cookies just before serving. Store leftover cake in refrigerator.
For the Chocolate Ganache:
1. Place chocolate morsels in a bowl. Set aside. Heat the cream and butter in a saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. When ganache has completely cooled, use to decorate the torte.

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