Recipe of Award-winning Orange Milk Chocolate and White Chocolate Mousse Torte - Logo collection for you

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We hope you got benefit from reading it, now let's go back to orange milk chocolate and white chocolate mousse torte recipe. To cook orange milk chocolate and white chocolate mousse torte you only need 7 ingredients and 20 steps. Here is how you do it.

The ingredients needed to cook Orange Milk Chocolate and White Chocolate Mousse Torte:

1. Provide 7 ounces of Lindt Swiss milk chocolate Orange filled bars, broken up.
2. Get 2 cup of heavy whipping cream.
3. Use 1/2 teaspoon of pure orange extract.
4. Use 4 ounces of white chocolate, not chips, broken up.
5. Prepare 1 1/4 cup of heavy whipping cream.
6. You need 1 teaspoon of vanilla extract.
7. You need 3/4 cup of oreo cookies crushed to fine crumbs.

Steps to make Orange Milk Chocolate and White Chocolate Mousse Torte:

1. Line a 5 by 8 inch loaf pan with plastic wrap.
2. Have white chocolate in a large bowl. Heat the 1 1/4 cup cream until hot but not boiling, pour over white chocolate, add vanilla, let sit 1 minute and then stir smooth. Cool to room temperature ten cover and refrigerate until very cold, at least 4 hours or overnight.
3. Do the same with the orange milk chocolate. Have it in a large bowl. Heat the 2 cups of cream until hot but not boiling. Pour cream over chocolate, add orange extract. Cool to room temperature then cover and refrigerate at least 4 hours or overnight.
4. Whip Chocolate Creams.
5. Beat orange milk chocolate cream just until light and fluffy.
6. .
7. Beat white chocolate cream just unti light and fluffy.
8. .
9. Assemble Torte.
10. Smooth 1/2 of chocolate Orange cream into bottom of prepared pan.
11. Sprinkle 1/3 of the oreo crumbs on top of layer.
12. Cover these crumbs with the remaing chocolate orange cream.
13. Cover the crumbs with the White chocolaye cream.
14. Sprinkle 1/3 of the oreo crumbs on white chocolate layer.
15. Add remaining crumbs and gently press to have them stick. This will become the bottom when removed from pan.
16. Cover completely and freeze to set at least 8 hours or overnight.
17. To remove from pan. Loosten plastic wrap. Place a serving pann on surface of pan and invert to realease torte. Carefully peel off plastic wrap.
18. Garnish with white chocolate and dark shaving.
19. Slice and serve with whipped cream. Store in the freezer but slice a each sluce as you need it but let it thaw in the refigerator or sit at room temperature until thawed but still cold, about 10 minutes.
20. .

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