White Chocolate Torte – a delicious recipe with Gingernut Biscuit Crumbs, Unsalted Butter, White Chocolate, Gelatin, Water, Greek Yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For the crust:
2
Grease the base and sides of a 9-inch springform pan. Set aside.
3
Mix together biscuit crumbs and melted butter. Press crumbs into the prepared pan, and chill whilst preparing the filling.
4
For the mousse:
5
In a heat-proof bowl over a pan of very gently simmering water (making sure the water doesn't touch the bowl), add 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.
6
Place gelatine into a heatproof bowl. Add cold water and soak for 10 minutes until soft, then place over a saucepan of simmering water until dissolved.
7
Stir together melted chocolate and yogurt. Stir in 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.
816
kcal
Calories
60
g
Fat
58
g
Carbs
12
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 7 ingredients. The key ingredients include: 2-1/2 cups Gingernut Biscuit Crumbs, 1/3 cups Unsalted Butter, melted, 3-1/2 cups White Chocolate, 4 Gelatin Leaves, and more.
Yes, White Chocolate 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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