Simple Way to Lemon Cake With White Chocolate Ganache

Oreo&Reg; White Chocolate Mousse Cake

It's such a simple and delectable dessert topping.

Recipe Summary Oreo&Reg; White Chocolate Mousse Cake

Crushed chocolate sandwich cookies folded into a rich, white chocolate mousse makes a delicious, no-bake dessert.

Ingredients | Lemon Cake With White Chocolate Ganache

1 (20 ounce) package holiday chocolate sandwich cookies (such as Oreos®), divided

6 tablespoons butter, melted

1 ¼ cups milk

1 (.25 ounce) package unflavored gelatin (such as Knox ®)

1 (11 ounce) package white chocolate chips

1 pint heavy whipping cream

¼ cup fresh raspberries, for garnish

Directions

Place 24 cookies in a zip top bag and seal it. Finely crush the cookies with a rolling pin. Transfer cookie crumbs to a mixing bowl. Drizzle melted butter over the crumbs; mix well. Press crumbs on the bottom and up the sides of a 9-inch springform pan, forming a crust.

Pour milk into a saucepan. Sprinkle gelatin on the milk; let stand 1 minute. Place pan over low heat; stir milk until gelatin dissolves, about 3 minutes. Add white chocolate chips; stir until melted, about 3 minutes. Refrigerate until mixture is slightly thickened, about 30 minutes.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.

Coarsely break up or chop 24 cookies. Fold cookie pieces and whipped cream into the white chocolate mixture. Spoon into prepared springform pan. Refrigerate 6 hours or overnight.

Twist the remaining cookies into 2 rounds each. Garnish cake with cookie halves and fresh raspberries.

Info | Lemon Cake With White Chocolate Ganache

prep: 20 mins cook: 6 mins additional: 6 hrs 30 mins total: 6 hrs 56 mins Servings: 16 Yield: 16 servings

TAG : Oreo&Reg; White Chocolate Mousse Cake

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