Sponsored by Mondelēz International

Mike Castaneda
Foodiemikec
Wellington, Kansas

Description:
Crushed OREO Cookies add deeper chocolate flavor and a crunchy bite to the indulgent white chocolate mousse and rich white cake in this show-stopping treat.

8 Servings 

INGREDIENTS
White Cake
1-1/2 cups flour
3/4 cup butter
1/2 cup sugar
1/2 cup milk
3 eggs
1 Tbsp. sour cream
1 tsp. baking powder
1 tsp. vanilla extract
1 tsp. butter
Pinch of salt

White Chocolate Mousse
2 cups heavy cream, divided
8 oz. white chocolate chips
1 pkg. gelatin powder
1/4 cup water
2 cups OREO Cookies, crushed 

Mirror Glaze
1-1/2 cups water, divided
1-1/2 cups sugar
1 can sweetened condensed milk
24 oz. white chocolate chips
5 pkg. gelatin powder

DIRECTIONS

White Cake
1.       Preheat oven to 350ºF.
2.       When oven is to temperature, bake for 15 minutes.
3.       Allow cake to cool, then cut into a circle to fit a silicone mold.

White Chocolate Mousse
4.       In a bowl, add 2 Tbsp. heavy cream to white chocolate chips; microwave 20 seconds at a time until melted together, stirring between heating cycles to ensure it doesn’t burn.
5.       Bloom gelatin powder in water.
6.       In another bowl, beat remaining heavy cream until it forms soft peaks.
7.       Mix together chocolate mixture and gelatin, then beat mixture into whipped cream.
8.       Fold in crushed OREO Cookies.
9.       Fill mold half to three-quarters full with mousse; gently tap mold on counter to remove any air bubbles.
10.   Place cake circle on top of mousse in mold and press down. Cover with more mousse and smooth the top.
11.   Put mold in freezer as soon as possible; freeze for one hour.

 Mirror Glaze
12.   In a saucepan, mix 1 cup water, sugar and sweetened condensed milk, and heat until incorporated.
13.   Once hot and mixed well, add white chocolate chips and stir until melted.
14.   While chocolate is melting, bloom gelatin in remaining 1/2 cup water.
15.   When chocolate is melted and gelatin is bloomed, mix them together; strain to make sure there are no lumps.
16.   Pour glaze into 3 small bowls for coloring. Cool glaze in ice bath to 100 degrees; add food coloring if desired.
17.   To assemble, place a wire rack over a baking sheet. Place frozen mousse cake on the rack. Glaze cake, then transfer to a plate or cake stand until ready to serve.