White Chocolate Torte – cream, chocolate torte with white decadent crumb gingernut biscuit base, and garnish with fresh Raspberries and chocolate chips!
I really love white chocolate. As a child, I would always reach for it more often than milk chocolate. I know, crazy huh? So, today I involved my inner child with chocolate torte is white!
This white chocolate torte had just 6 ingredients (one of them being a Greece-style yogurt for dessert even creamier and lighter!), and very easy to make.
This Torte require a minimum of 4 hours of winter time, so make sure you have enough time to spare. If you want you can refrigerate torte this overnight, and serve the next day.
INGREDIENTS :
FOR THE CRUST
- 1/3 cup unsalted butter 75g, melted
- 2 and 1/2 cups gingernut biscuits/gingersnaps crumbs 250g
FOR THE MOUSSE
- 1 cup Greek style yogurt 240ml
- 4 gelatine leaves
- 3 and 1/2 cups white chocolate 600g, chopped into small pieces
- 2 and 1/2 cups heavy cream 600ml, whipped to soft peaks
- Raspberries and chocolate chips to garnish
INSTRUCTIONS :
FOR THE CRUST
- Grease bottom and side of 9-inch springform pan. Set aside.
- Combine the biscuit crumbs and melted butter. Press the crumbs into prepared pan, and chill while preparing the filling.
FOR THE MOUSSE
- In a heatproof bowl over a pan of boiling water with a very soft (make sure the Bowl doesn't touch the water), add the white chocolate and stir occasionally. Be careful not to overheat the chocolate or it will seize and become lumpy. Once melted, remove from heat, and let cool slightly.
- Place the gelatin in a bowl resistant to heat. Add 4 tablespoons of cold water and soak for 10 minutes until soft, then place over a pan of simmering water until dissolved.
- Stir in the melted chocolate and yogurt. Stir gelatin, then fold in the whipped cream. Pour a mixture of biscuit crumb base, and spread evenly. Chill for at least 4 hours or overnight.