White Chocolate Torte – A creamy, decadent white chocolate torte with a gingernut biscuit crumb base, and garnished with fresh raspberries and chocolate chips!
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!
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.
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!
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. 😉
I hope you enjoy this white chocolate torte as much as we do!
In fact, you definitely will.
White Chocolate Torte
For the Crust
- 1/3 cup unsalted butter 75g, melted
- 2 and 1/2 cups gingernut biscuits/gingersnaps crumbs 250g
For the Mousse
- 3 and 1/2 cups white chocolate 600g, chopped into small pieces
- 1 cup Greek style yogurt 240ml
- 4 gelatine leaves
- 2 and 1/2 cups heavy cream 600ml, whipped to soft peaks
- Raspberries and chocolate chips to garnish
For the Crust
- Grease the base and sides of a 9-inch springform pan. Set aside.
- Mix together the biscuit crumbs and melted butter. Press the 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 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.
- 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.
- 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.
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!
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