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.
http://marshasbakingaddiction.com/white-chocolate-torte/

Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at  @marshasbakeblog. I would love to see!

White Chocolate Torte | Marsha's Baking Addiction

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White Chocolate Torte | Marsha's Baking Addiction

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44 Comments

44 Comments on White Chocolate Torte

    • Marsha
      June 28, 2016 at 5:11 pm (7 months ago)

      Thanks, Sharee!

      Reply
  1. Marisa Franca @ All Our Way
    June 28, 2016 at 6:18 pm (7 months ago)

    Your torte is gorgeous!! I can almost taste the smooth creamy taste. Our family also likes white chocolate — great recipe. Thank you for sharing.

    Reply
    • Marsha
      June 28, 2016 at 6:42 pm (7 months ago)

      Thanks, Marisa!

      Reply
  2. Immaculate
    June 28, 2016 at 6:42 pm (7 months ago)

    What a beautiful looking Torte. I especially love the fact that you included some white chocolate in the mix. Love it! Thanks for sharing.

    Reply
    • Marsha
      June 28, 2016 at 6:43 pm (7 months ago)

      Thanks, Immaculate!

      Reply
  3. Kathrina
    June 28, 2016 at 7:12 pm (7 months ago)

    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!

    Reply
    • Marsha
      June 28, 2016 at 7:29 pm (7 months ago)

      Thanks, Kathrina!

      Reply
  4. Sarah @ What Sarah Bakes
    June 28, 2016 at 7:38 pm (7 months ago)

    Marsha, this looks heavenly! I agree, gingernut and white chocolate were made for each other ☺️Pinned!

    Reply
    • Marsha
      June 29, 2016 at 8:12 am (7 months ago)

      Thanks, Sarah! 🙂

      Reply
  5. Klauss
    June 28, 2016 at 8:01 pm (7 months ago)

    Great texture! Seems incredibly light and airy. Sure one piece will not be enough 🙂

    Reply
    • Marsha
      June 29, 2016 at 8:15 am (7 months ago)

      Thanks, Klauss! 🙂

      Reply
  6. Sammie
    June 29, 2016 at 8:13 am (7 months ago)

    This looks so good. I saw it on Google + and had to come over and have a look. Fabulous! Pinned so it can be made.

    Reply
    • Marsha
      June 29, 2016 at 8:24 am (7 months ago)

      Thanks, Sammie! I hope you enjoy! 🙂

      Reply
  7. Shelby @ Go Eat and Repeat
    June 29, 2016 at 12:27 pm (7 months ago)

    This recipe is akin to that of a cheesecake- the hardest part is just waiting for it to cool down! I love that you put Greek yogurt in it, makes it SO SO creamy!

    Reply
    • Marsha
      June 29, 2016 at 1:38 pm (7 months ago)

      Thanks, Shelby!

      Reply
    • Marsha
      June 29, 2016 at 1:38 pm (7 months ago)

      Thanks, Linda!

      Reply
  8. grace
    June 29, 2016 at 2:14 pm (7 months ago)

    what an amazing texture! i happen to enjoy white chocolate above all other chocolates, no contest. this is mouthwatering!

    Reply
    • Marsha
      June 29, 2016 at 3:10 pm (7 months ago)

      Thanks, Grace!

      Reply
  9. Sandra Garth
    June 30, 2016 at 1:42 pm (7 months ago)

    I’m more partial to white chocolate as well and look forward to trying this!

    Reply
    • Marsha
      July 1, 2016 at 5:05 pm (7 months ago)

      Thanks, Sandra!

      Reply
  10. Demeter | Beaming Baker
    June 30, 2016 at 2:49 pm (7 months ago)

    “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

    Reply
    • Marsha
      July 1, 2016 at 5:04 pm (7 months ago)

      Thanks so much, Demeter! You’re too kind! 🙂

      Reply
  11. Megan - The Emotional Baker
    June 30, 2016 at 4:35 pm (7 months ago)

    Yes! White chocolate is the best – & paired with gingersnaps?!? Oh boy, I’m sure this is one amazing treat 🙂

    Reply
    • Marsha
      July 1, 2016 at 5:04 pm (7 months ago)

      Thanks, Megan! 🙂

      Reply
  12. Natalie | Natalie's Food & Health
    July 1, 2016 at 2:23 pm (7 months ago)

    Love it! Love it! Love it! <3 Gingernut biscuits and white chocolate mousse combination sound so delicious. And I can imagine freshness of raspberries in every bite of this cake. Pinning this! 🙂

    Reply
    • Marsha
      July 1, 2016 at 5:02 pm (7 months ago)

      Thanks, Natalie! 🙂

      Reply
  13. Amanda
    July 2, 2016 at 2:00 pm (7 months ago)

    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.

    Reply
    • Marsha
      July 2, 2016 at 6:44 pm (7 months ago)

      Thanks, Amanda!

      Reply
  14. Natalia
    July 2, 2016 at 10:41 pm (7 months ago)

    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 ♥

    Reply
    • Marsha
      July 2, 2016 at 10:53 pm (7 months ago)

      Thanks so much, Natalia! The powdered gelatine that comes in sachets (about 12g) is completely fine to use. 1 sachet equals 4 gelatine leaves. Follow the directions according to the packaging, then add to the recipe as normal 🙂

      Reply
      • Natalia
        July 4, 2016 at 1:21 am (7 months ago)

        I will totally make it now! Thanks for your reply, you rock ! Hugs!

        Reply
        • Marsha
          July 4, 2016 at 6:42 pm (7 months ago)

          No problem, enjoy!

          Reply
  15. Cheyanne @ No Spoon Necessary
    July 3, 2016 at 11:54 am (7 months ago)

    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!

    Reply
    • Marsha
      July 3, 2016 at 5:09 pm (7 months ago)

      Thanks, Cheyanne!

      Reply
  16. Shadi Hasanzadenemati
    July 4, 2016 at 8:52 pm (7 months ago)

    Gorgeous photos and I absolutely love how you make desserts look so easy! And that silky smooth surface is calling my name!!

    Reply
    • Marsha
      July 4, 2016 at 8:53 pm (7 months ago)

      Thanks, Shadi! 🙂

      Reply
  17. Sue Tuohy
    August 7, 2016 at 8:06 am (6 months ago)

    Looks amazing. Going to try and make it for my sons 21st birthday. Thanks for sharing it!!

    Reply
    • Marsha
      August 7, 2016 at 9:49 am (6 months ago)

      Thanks, Sue! Enjoy!

      Reply
  18. Veronica
    October 29, 2016 at 4:03 pm (3 months ago)

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

    Reply
    • Marsha
      October 29, 2016 at 8:13 pm (3 months ago)

      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.

      Reply
  19. Jane
    January 10, 2017 at 1:30 am (1 week ago)

    What are gingernut biscuits? Can you use all gingersnaps?

    Reply
    • Marsha
      January 10, 2017 at 9:35 am (1 week ago)

      Gingernut biscuits is what we have in the UK instead of gingersnaps, they’re basically the same 🙂

      Reply

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