I found this recipe in one of Coles free food magazines. It looked like a really nice mousse and I guess that’s how they get you! By having attractive and delicious looking pictures. I commend their photographer for making it look delectable.
I made a couple of alterations to the recipe. I substituted the Oreo cookies with just a packet of Arnott’s Chocolate cookies and 250g of Dark Chocolate. I also reduced the sugar to around half as well, and with the top layer I reduced the butter by just half and I used Crunchy Peanut Butter.
Here is the recipe below;
Chocolate Mousse Torte
Prep Time: 40 minutes
Cook Time: 10 minutes
150 g Oreo Cookies
40 g butter melted
250 g Coles Milk Chocolate chopped
50 g dark chocolate chopped
½ cup thickened cream
4 Coles Free Range Eggs separated
10 g sachet powdered gelatine
¼ cup boiling water
¾ cup caster sugar
small Easter eggs and white chocolate curls to decorate
¾ cup dark chocolate melts
½ cup Coles Smooth Peanut Butter (see tip)
40 g butter chopped
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. Refrigerate 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. Unmould cake and place on a serving plate. Decorate with Easter eggs and choc curls.
Tip: You can replace the peanut butter in the Ganache ingredients with ½ cup cream and then omit the water added in the method.
While the torte was pretty easy to make, I wasn’t too fond of the top layer. Either I over heated the chocolate or I probably should have used the correct amount of butter because it wasn’t as smooth as I would have liked. Also the nuts probably may have made a slight impact on the texture too.
The bottom layer wasn’t as rich and tasty as a Oreo base would have been, it didn’t taste like those cookies you find in a Cookies & Cream ice-cream or the bottom of ice-cream cakes. I was just confused on whether the filling of those Oreos were to be processed too so I opted for a different brand.
The mousse of the other hand, was light and fluffy. It was moist and smooth, and nicely aerated. So I deemed the whole cake a success because the mousse was just how I wanted it. Maybe my cake base was too big for the mixture, but I’d also prefer a higher mousse filling so maybe If were to make it another time, I’d use a smaller base.