Oreo Bon Bon's
Disney's Yacht & Beach Club

Oreo Mousse:
16oz Heavy Cream
6ea Egg Yolks
16 oz White Chocolate
4 Sheets Gelatin, or
2 TBS Powdered gelatin bloomed in 3 oz. water
12 Oreo Cookies (crumbled)

Instructions:

Melt Chocolate.

Whip heavy cream until consistency of ice cream.

Bloom gelatin in cold water.

Heat egg yolks until warm; add chocolate stirring constantly.

Place gelatin in the microwave and hear until gelatin is dissolved.

While gelatin is heating, add one third of heavy cream to the egg yolk white chocolate mixture and mix until incorporated.

Add a little of the cream to the gelatin, and mix until incorporated.

Then add both the gelatin mixture and the chocolate mixture back into the left over cream and fold until incorporated.

Last – fold in crumbled cookies; mix until incorporated.

Let mousse step up, around 2 to 4 hours. Then lay about 3 dozen oreo cookies on a sheet pan.

Pipe mousse onto cookies, and dip in ganache.

Ganache:
16 oz Dark Chocolate
16 oz Heavy Cream

Over light heat, melt chocolate in the heavy cream.
Mix until combined.


Yield - 3 dozen