White Chocolate Torte
A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!
Servings: 12 - 14 slices
Calories: 256kcal
Ingredients
For the Crust
- ⅓ cup (75g) unsalted butter melted
- 2 ½ cups (250g) gingernut biscuits/gingersnaps crumbs
For the Mousse
- 3 ½ cups (600g) white chocolate coarsely chopped
- 1 cup (240g) Greek style yogurt
- 4 gelatine leaves
- 2 ½ cups (600ml) double/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
Serving: 1slice | Calories: 256kcal | Carbohydrates: 17g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 39mg | Sugar: 16g