White and Milk Chocolate Mousse Torte Recipe

• 15 chocolate sandwich cookies, finely crushed
• 1/4 cup sugar
• 1/4 cup butter, melted
• Filling:
• 3 cups white chocolate chips
• 3 cups milk chocolate chips
• 1 tablespoon unflavored gelatin
• 1/4 cup water
• 5 egg yolks
• 1/4 cup sugar
• 1 cup half and half, warmed
• 1-3/4 cups whipping cream
• 1/4 milk chocolate chips

Combine first three ingredients and press into bottom of a greased 9 inch springform pan. Bake at 375 degrees for 8-10 minutes then cool on rack. Place white and milk chocolate in a separate bowl and set aside. In another bowl, sprinkle gelatin over water then let stand 1 minute or until softened. In a small mixing bowl, beat egg yolks on high speed, for 3 minutes, or until light and fluffy. Gradually add sugar, beating until thick and lemon colored. Gradually whisk in half and half. Transfer to a saucepan then cook and stir over medium heat until 160 degrees and mixture has thickened, about 3 minutes. Remove from heat and stir in gelatin until dissolved. Immediately pour half of egg mixture over each flavor of chocolate then quickly stir each until melted. Cool 10 minutes. In a mixing bowl, beat whipping cream until stiff peaks form. Fold half of whipped cream into each bowl. Pour milk chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with white chocolate mixture and return to freezer until firm. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove sides of pan. To garnish, place 1/4 cup milk chocolate chips in resealable bag and microwave on medium drizzle with melted milk chocolate.

This dessert is worth every minute of work it takes to make. Your sweetie will love it. Make sure you grease the bottom of the pan--makes it much easier to remove the finished dessert.