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Oreo Bon Bons Recipe from Cape May Cafe, Beach Club

 
Ingredients

Mousse:
16 oz. heavy cream
6 egg yolks
16 oz. white chocolate
4 sheets or 2 T. powdered gelatin placed in 3 oz. cold water
1 dozen Oreo cookies, crumbled
3 dozen Oreo cookies, whole

Ganache:
16 oz. dark chocolate
16 oz. heavy cream


Method

Mousse:
Melt the chocolate.
Whip the cream until consistency of ice cream.
Place gelatin in cold water.
Heat egg yolks until warm; add chocolate, stirring constantly.
Place the gelatin in microwave until gelatin is dissolved.
While gelatin is heating, add one third of the heavy cream to the egg yolk and white chocolate mixture; mix well.
Add a little of the cream to the heated gelatin and mix well.
Then add both the gelatin mixture and the chocolate mixture to the remaining whipped cream and fold until incorporated.
Fold in crumbled cookies, mixing well.
Let mousse set up, around 2 to 4 hours.

Ganache:
Over light heat, melt the dark chocolate into the cream, mixing until combined.

Place 3 dozen Oreo cookies on a sheet pan.
Pipe mousse onto cookies and dip into ganache.

 


 

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