White Chocolate Torte – A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!

PIN IT FOR LATER!

White Chocolate Torte | Marsha's Baking Addiction

I absolutely love white chocolate. As a kid, I would always reach for it more often than milk chocolate. I know, crazy huh? So, today I’m indulging my inner child with this white chocolate torte!

White Chocolate Torte | Marsha's Baking Addiction

White Chocolate Torte | Marsha's Baking Addiction

This white chocolate torte has only 6 ingredients (one of them being Greek style yogurt for an even creamier and lighter dessert!), and is so easy to make. This torte does need at least 4 hours chilling time, so make sure you have enough time to spare. If you’d like you could chill this torte overnight, and serve the next day.

White Chocolate Torte | Marsha's Baking Addiction

This white chocolate torte is deliciously creamy, and so decadent. I garnished my torte with fresh raspberries and chocolate chips, but you could go for some milk or dark chocolate melted and drizzled on. It’s entirely up to you!

White Chocolate Torte | Marsha's Baking Addiction

I absolutely love the gingernut biscuit crumb base paired with the white chocolate. They just go together so well, and tastes incredibly delicious. If you’re a chocolate lover like me, you have got to try this torte. Right now. Serve it to family and friends, or just make it for yourself to keep going back for a slice, I won’t tell. 😉

White Chocolate Torte | Marsha's Baking Addiction

White Chocolate Torte | Marsha's Baking Addiction

I hope you enjoy this white chocolate torte as much as we do!

In fact, you definitely will.

White Chocolate Torte

45 minPrep Time

45 minTotal Time

Save Recipe

Ingredients

    For the Crust
  • 1/3 cup (75g) unsalted butter, melted
  • 2 and 1/2 cups (250g) gingernut biscuits /gingersnaps crumbs
  • For the Mousse
  • 3 and 1/2 cups (600g) white chocolate , chopped into small pieces
  • 1 cup (240ml) Greek style yogurt
  • 4 gelatine leaves
  • 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
  • Raspberries and chocolate chips, to garnish

Instructions

    For the Crust
  1. Grease the base and sides of a 9-inch springform pan . Set aside.
  2. Mix together the biscuit crumbs and melted butter. Press the crumbs into the prepared pan, and chill whilst preparing the filling.
  3. For the Mousse
  4. 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.
  5. 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.
  6. Stir together the melted chocolate and yogurt. Stir in the 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.
6.8
http://marshasbakingaddiction.com/white-chocolate-torte/

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White Chocolate Torte | Marsha's Baking Addiction

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White Chocolate Torte | Marsha's Baking Addiction

44 Comments

44 comments on “White Chocolate Torte”

  1. This looks beautiful, and most importantly, delicious! I love that it uses Greek Yogurt too! I have a big container in my fridge right now since I made tzatziki recenty, and now I’ll have a use for the rest! Can’t wait to try it!

  2. “or just make it for yourself to keep going back for a slice” <— truth right there. Because who would honestly want to share this? Marsha, I can't even begin to tell you how much this torte and these photos are an absolute feast for the eyes. Stunning photography. And this is why I love Marsha'a Baking Addiction. Just sayin'. <3 Pinning, how could I resist? xoxo

  3. Not only does this look delicious, but it looks very elegant too. So creamy! The white chocolate filling and ginger biscuit crust sound wonderful together.

  4. Hey Marsha! I’d love to make this recipe, but unfortunately I don’t think I can find gelatin leaves where I live (South America) Can I replace them with granulated gelatin? If so, how much do I need? Thanks a lot , and Keep with this amazing blog ! Hugs from Argentina ♥

  5. Since I’m allergic to cocoa, white chocolate anything is my jam.. and legit, the combo of white chocolate and raspberries (or strawberries) is my favs! So I’m LOOOOOVING this torte! The biscuit crumb base sounds amazing! Cheers!

  6. So disappointed made this and followed the recipe completely but when folding in the cream the mixture turned lumpy and awful!!

    • Hi Veronica. How whipped was your cream? Be sure it was at soft peaks and not stiff peaks. As I can’t see what went wrong, I can’t really be of much help as this hasn’t happened to me.

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