Keywordchocolate mousse, Gluten Free, no bake, torte, white chocolate
12ozpackage white chocolate chips
2cups (480ml)heavy cream
210.5-ozpackages gluten free chocolate sandwich cookies
In a medium microwave-safe bowl, place white chocolate chips and ⅔ cup (160ml) heavy cream. Heat on high for 1 to 1½ minutes or until chocolate is shiny. Let sit for one minute and then whisk together until smooth. Set aside and allow to cool for about 5 minutes.
In the bowl of a food processor, place 40 cookies (20 sandwich cookies that have been taken apart and filling removed) and pulse until crumbs. Measure the remaining 1⅓ cups (220ml) of heavy cream and remove 2 tablespoons to pour into the cookie crumbs. Pulse again to combine. Press the crumb mixture into the bottom of an 8-inch springform pan and set aside.
Whip the remaining heavy cream in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Gently mix about one cup of the cream into the ganache to lighten it. Add the lightened ganache to the remaining whipped cream and fold in carefully until combined.
Pour one cup of the mousse over the crust and spread to the edges. Add a layer of cookies. Repeat another layer of mousse, then cookies, and finish with mousse. If you have any cookies leftover, crumble them and sprinkle on top.
Cover and refrigerate for at least 8 hours or up to a few days.