Description
A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, garnished with fresh raspberries and chocolate chips!
Ingredients
- 2-½ cups Gingernut Biscuit Crumbs
- ⅓ cups Unsalted Butter, melted
- 3-½ cups White Chocolate
- 4 Gelatin Leaves
- 4 Tablespoons Cold Water
- 1 cup Greek Yogurt
- 2-½ cups Heavy Cream, Whipped
Preparation
For the crust:
Grease the base and sides of a 9-inch springform pan. Set aside.
Mix together biscuit crumbs and melted butter. Press 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 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 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.
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.
