Ingredients (serves 10)

• 150g Oreo Cookies
• 40g Butter (melted)
• 250g Milk Chocolate (chopped)
• 50g Dark Chocolate (chopped)
• 1/2 cup Thickened Cream
• 4 Eggs (separated)
• 10g Sachet Powdered Gelatine
• 1/4 cup Boiling Water
• 3/4 cup Caster Sugar
• 3/4 cup Dark Chocolate Melts
• 1/2 cup Thickened Cream
• 40g Butter (chopped)

Method

1. Line base of a springform pan with plastic wrap. Spray sides of the 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 tablespoon 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, cream and butter 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 the top of the mousse and refrigerate for 2 hours, or until ganache is firm. Unmould torte and place on a serving plate. Decorate with chocolate curls.

Notes

You can replace the cream in the ganache ingredients with 1/2 cup smooth peanut butter and 1/2 cup water for a bit of a saltier ganache. If using white chocolate for the filling, add another 10g sachet of powdered gelatine to ensure the filling remains firm.