WHITE MOUSSE TORTE

Happy Belated Easter From "The Sweet Tooth Chronicles" . I hope everyone  had a good Easter.This was our Easter Sunday dessert it was adapted from one I from a recipe I found in the Coles magazine it had so many good ideas in it.The original recipe had used normal chocolate but I thought white chocolate might be a refreshing change

SERVES 10- PREPARATION 40 MINS –COOKING 10 MINS + OVERNIGHT CHILLING

·      150g  Oreo Cookies

·      40g melted butter

·      300g White Chocolate

·      ½ cup thickened cream

·      4 Coles Free Range Eggs Separated

·      10g sachet powdered gelatine (about 2tsp’s )

·      ¼ cup boiling water

·      1/2 cup caster sugar

small Easter Eggs and White chocolate curls to decorate

GANACHE TOPPING

·      ¾ Dark Chocolate melts

·      ½ cup Smooth Peanut Butter (see notes)

·      40g butter chopped

METHOD:

1.    Line base of 20cm springform pan with plastic wrap. Spray sides of pan with cooking oil and line with baking paper.

2.    Place Cookies in a food processor. Process until crushed. Add butter and process until combined. Press into base of prepared pan and refrigerate while preparing filling.

3.    Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water until smooth. Remove from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and boiling water until gelatine dissolves. Add to chocolate mixture and mix to combine

4.    Using an electric mixer beat egg whites until soft peaks form. Add sugar 1 tbsp at a time, beating constantly until thick and glossy. Carefully fold into chocolate mixture until just combined. Pour over biscuit base. Refrigerated overnight until firm.

5.    To make ganache topping combine chocolate, peanut butter, butter and ½ cup of water in a small saucepan. Stir on low heat until chocolate has melted and mixture is smooth. Set aside to cool completely.

6.    Pour ganache evenly over top of mousse and refrigerate for 2 hrs,or until ganache is firm. Unmold cake and place on a serving plate. Decorate with Easter eggs and chocolate curls.

NOTE:You can replace the peanut butter in the Ganache Ingredients with ½ cup cream then omit the water added in the method