White Chocolate Torte is a dessert my Grandpa Gene used to make for special occasions. Perfect for Valentine’s Day coming up! Very similar to a cheesecake, there are three layers to this torte: Oreo crust, chocolate ganache, and a white chocolate mousse. In my opinion, it is even easier to make than cheesecake since it requires no baking. When making this dessert be sure to give yourself enough time for the mousse layer to set. I recommend letting the torte sit overnight before serving.
Tips for Working With Gelatin
The one potentially tricky part of this recipe is that it requires gelatin, which can be finicky. I myself had to re-attempt the gelatin and cream mixture when I made this recipe for Christmas. But don’t worry, I’ve learned from my mistakes and I have a few tips!
- Soften your gelatin in cold water for 10 minutes. It should resemble the texture of applesauce once fully softened.
- When melting off the gelatin, ensure the liquid is completely smooth and free of any grainy texture.
- Ensure the heavy cream is at room temperature. If it’s too cold, the gelatin may harden once it contacts the cream.
- Buy extra cream and gelatin in case your gelatin does harden! Even if you follow these tips, gelatin can still be temperamental.
White Chocolate Mousse Torte
Recipe by
Servings
12-16 servings
Prep time
1 hour
Cooking time
0 min
Calories
250/300 kcal
This torte is one of my favorite family recipes, and is sure to be a hit at any Holiday party or dinner with friends. Serve with berries and a side of coffee for the perfect late night indulgence.
Ingredients
- 24 Oreo cookies, plus more for garnish
- 1/4 cup butter, melter
- 3 3/4 cup heavy whipping cream, divided
- 8 oz semi-sweet chocolate, chopped
- 1 lb Lindt white chocolate, chopped
- 1 Tbsp gelatin
- 1/4 cup water
- 1 tsp vanilla
Directions
- Prepare the Crust: Grease a 10-in springform pan. Finely grind the 24 Oreos in a food processor. Add melted butter and combine. Press the crust into bottom of the prepared pan.
- Make the Ganache: Bring 3/4 cup of heavy cream to a simmer in a medium saucepan. Reduce heat to low, and add the semisweet chocolate. Mix until melted and smooth. Pour the mixture over the crust. Chill for 1 hour.
- Filling Part 1- Melt Chocolate: Combine the white chocolate and 1 cup of heavy cream over a double boiler. Stir over simmering water until all the chocolate is melted and smooth. Remove from water and cool until lukewarm.
- Filling Part 2- Gelatin: Sprinkle the gelatin over cold water in a small saucepan and allow to sit for 10 minutes. Stir over low heat until all the gelatin is fully dissolved. Pour into a large bowl. Add the remaining 2 cups of heavy cream and vanilla. Blend to soft peaks. Fold in the white chocolate mixture.
- Assemble: Pour filling on top of the crust. Let it set in the fridge until the filling is fully set, at least 6 hours and ideally overnight. Top with additional crushed Oreos. Run a sharp knife around the edges of the torte to loosen, then release the pan sides.
Notes
1. If your gelatin over-blooms and becomes a block of jelly, no worries! Just add a small amount of water before you bring the gelatin to low-heat.
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One response to “White Chocolate Mousse Torte”
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Delicious!
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The Whisking Tree 
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