I think we all know each other well enough now that I can admit something freely: I am not so crazy about chocolate. Don’t get me wrong, I appreciate chocolate but very rarely crave a chocolatey treat. I am one of those people whose favorite chocolate is white chocolate.
2 tablespoons water
1 1/2 teaspoons gelatin
1 1/2 cups whipping cream
6 ounces white chocolate, chopped
1/3 cup egg whites, room temperature
Pinch of salt
3 tablespoons sugar
Additional Cookies, for topping
For Chocolate Mousse:
In a large bowl combine milk chocolate, semisweet chocolate, vanilla extract, and salt. In a small saucepan over medium heat, bring 1 cup of whipping cream to a boil. Pour over chocolate and whisk until chocolate is melted. Let sit to cool slightly, at least 10 minutes.
Pour 2 cups in a large bowl. Whip until firm peaks form. Fold whipped cream mixture into chocolate mixture until just combined. Pour on top of crust . Chill until set, about 3-4 hours.
For the White Chocolate Mousse:
In small bowl combine water and gelatin. Stir together and let sit for 10 minutes.
In a small saucepan, combine 3/4 cup whipping cream and white chocolate over medium heat. Cook until melted, stirring occasionally Stir in gelatin until combined. Pour into a bowl. Stir in 3/4 cup whipping cream. Chill for about 1 hour, stirring occasionally. Whip until firm peaks form.
In a separate bowl combine egg whites and salt. Using clean beaters, beat until foamy. Gradually add sugar and continue beating until stiff peaks form. Fold egg whites into white chocolate mixture.
Add a layer of chocolate sandwich cookies on top of the chocolate mousse, making as thick as you desire. Pour white chocolate mousse on top. Chill until set, at least 4 hours. Remove sides of springform pan carefully. Garnish with additional chocolate sandwich cookies.