Zutaten für Oreo White Chocolate Mousse Cake
- Oreo Cookies
- 1/2 cup (1 stick) unsalted butter, melted
- Unflavored Gelatin
- 1/2 cup milk
- White Chocolate Chips
- Whipping Cream
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Zubereitung von Oreo White Chocolate Mousse Cake
- Finely crush 24 Oreo cookies into fine crumbs.
- In a medium bowl, combine the crushed Oreos with 1/2 cup (1 stick) of melted unsalted butter. Mix until well combined.
- Press the Oreo-butter mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Refrigerate while you prepare the mousse.
- Coarsely chop 24 Oreo cookies.
- In a medium saucepan, sprinkle 1 packet (1 tablespoon) of unflavored gelatin over 1/2 cup of cold milk. Let stand for 1 minute to bloom.
- Cook over low heat for 3 minutes, or until the gelatin is completely dissolved, stirring constantly.
- Remove from heat and stir in 12 ounces of white chocolate chips until melted and smooth.
- Place the saucepan in a bowl of ice water and stir frequently until the mixture slightly thickens (about 8-10 minutes).
- Gently fold in 2 cups of whipped heavy cream and the coarsely chopped Oreos.
- Pour the mousse mixture over the Oreo crust in the springform pan.
- Refrigerate for at least 6 hours, or preferably overnight.
- Before serving, halve the remaining Oreo cookies.
- Arrange the halved Oreos on top of the chilled cake.
- Slice and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
104g
Fat
75g
Carbs
12g
