White Chocolate Mousse Torte – a delicious recipe with ginger biscuits, butter, good white chocolate, cream, icing sugar, raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
2
Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
3
Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
4
Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
5
Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
6
Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.
1652
kcal
Calories
124
g
Fat
120
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 225 g ginger biscuits, finely crushed, 75 g butter, 700 g good white chocolate, 600 ml double cream, and more.
Yes, White Chocolate Mousse Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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