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 unsalted butter 75g, melted
- 2 and 1/2 cups gingernut biscuits/gingersnaps crumbs 250g
FOR THE MOUSSE
- 3 and 1/2 cups white chocolate 600g, chopped into small pieces
- 1 cup Greek style yogurt 240ml
- 4 gelatine leaves
- 2 and 1/2 cups heavy cream 600ml, 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
- In a heat-proof bowl over a pan of very gently simmering water (making sure the water doesn't touch the bowl), 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 the heat, and 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 over a saucepan of simmering water until dissolved.
- Get full recipe==>>marshasbakingaddiction.com
