White Chocolate Torte – A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!

I absolutely love white chocolate. As a kid, I would always reach for it more often than milk chocolate. I know, crazy huh? So, today I’m indulging my inner child with this white chocolate torte!
I absolutely love the gingernut biscuit crumb base paired with the white chocolate. They just go together so well, and tastes incredibly delicious. If you’re a chocolate lover like me, you have got to try this torte. Right now.
This white chocolate torte is deliciously creamy, and so decadent. I garnished my torte with fresh raspberries and chocolate chips, but you could go for some milk or dark chocolate melted and drizzled on. It’s entirely up to you!
How to make White Chocolate Torte
Ingredients you’ll need:
- Unsalted butter
- Gingernut biscuit/Gingersnap crumbs
- White chocolate
- Greek-style yogurt
- Gelatine leaves
- Heavy cream
To make this torte, mix together the biscuit crumbs and melted butter. Press the crumbs into a greased 9-inch springform pan, and chill whilst preparing the chocolate filling.
Add the white chocolate to a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Allow to cool slightly.
Place the gelatine into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place in the microwave and heat until dissolved.
Stir together the melted chocolate and yogurt. Stir in the gelatine, then fold in the whipped cream. Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This White Chocolate Torte is:
- super quick and easy to throw together
- incredibly creamy and indulgent
- loaded with white chocolate
- perfect for all special occasions
How long will this white chocolate torte last? This torte and any leftovers can be covered and stored in the fridge for up to 3 days.
Can I freeze this torte? Yes! This torte can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these pies and tarts next!
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White Chocolate Torte
A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!
Ingredients
For the Crust
- 1/3 cup (75g) unsalted butter, melted
- 2 and 1/2 cups (250g) gingernut biscuits/gingersnaps crumbs
For the Mousse
- 3 and 1/2 cups (600g) white chocolate, coarsely chopped
- 1 cup (240g) Greek style yogurt
- 4 gelatine leaves
- 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
- Raspberries and chocolate chips, to garnish
Instructions
For the Crust
- Grease the base and sides of a 9-inch springform pan. Set aside.
- Mix together the biscuit crumbs and melted butter. Press the crumbs into the prepared pan, and chill whilst preparing the filling.
For the Mousse
- Add the white chocolate to a large microwave-safe bowl, and heat in 20 second intervals, stirring after each one, until melted and smooth. Allow to cool slightly.
- Place the gelatine into a heatproof bowl. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place in the microwave and heat until dissolved.
- Stir together the melted chocolate and yogurt. Stir in the gelatine, then fold in the whipped cream.
- Pour the mixture over the biscuit crumb base, and spread out evenly. Chill for at least 4 hours or overnight.
Notes
Leftovers can be covered and stored in the fridge for up to 3 days. This torte can also be frozen, covered tightly, for up to 1 month. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield:
12 slicesServing Size:
1 sliceAmount Per Serving: Calories: 256Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 39mgCarbohydrates: 17gFiber: 0gSugar: 16gProtein: 3g
Nutrition information isn’t always accurate.
Shay
Sunday 31st of July 2022
How to convert the gelatine leaves to gelatine powder in this recipe?
Aziz Kaur
Friday 13th of December 2019
Hi! Are gelatine leaves the same as gelatin sheets?
Marsha
Friday 13th of December 2019
Yes.
Jo
Friday 14th of June 2019
Hi there! I love your recipes so thank you for so many great ones! I just wondered whether you think this would work with gluten free ginger nut biscuits, as my mum is gluten intolerant?
Many thanks, Jo
Marsha
Friday 14th of June 2019
Hi Jo! Gluten-free biscuits should work just fine. Enjoy! :)
Jane
Tuesday 10th of January 2017
What are gingernut biscuits? Can you use all gingersnaps?
Marsha
Tuesday 10th of January 2017
Gingernut biscuits is what we have in the UK instead of gingersnaps, they're basically the same :)
Veronica
Saturday 29th of October 2016
So disappointed made this and followed the recipe completely but when folding in the cream the mixture turned lumpy and awful!!
Marsha
Saturday 29th of October 2016
Hi Veronica. How whipped was your cream? Be sure it was at soft peaks and not stiff peaks. As I can't see what went wrong, I can't really be of much help as this hasn't happened to me.