Chocolate no bake Oreo mousse torte




For the crust

  • 2 packets Oreo biscuits crushed
  • 100g melted butter
  • 1 tsp vanilla extract

You will also need

  • 100g milk chocolate, chopped (Novi)
  • 100g dark chocolate, chopped (Novi)
  • 3 x 270ml pots double cream (Elmlea)
  • 1 tsp vanilla extract
  • 2 tbsp. icing sugar (Lamb brand)
  • 200ml Choco chino (Nescafe Dolce Gusto)
  • 1 packet Oreo biscuits

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Start by icing together the 2 packets rushed biscuits with the elated butter and press into the base and sides of a cake tin. Next, place the chopped chocolate and 1 pot double cream in a saucepan and melt together to form a ganache. Next, whip the remaining 2 pots double cream with the vanilla and icing sugar to soft peaks. Remove ¼ of the whipped cream and reserve for later. Fold the ganache and Choco chino into the 1 ½ pots of whipped cream, then spoon the mixture over the biscuit base and spread out evenly. Place in the fridge to set for 2 hours. When ready, remove from the tin and decorate the top with the reserved cream and remaining 1 packet of biscuits.

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