White Chocolate Mousse Torte Recipe

Indulge in this decadent White Chocolate Mousse Torte, a show-stopping dessert perfect for dinner parties or holiday gatherings. This recipe, discovered at a Christmas fair, boasts a melt-in-your-mouth texture and exquisite flavor. Prepare it the night before for optimal chilling and effortless elegance. Each bite is a heavenly combination of creamy white chocolate mousse and a crunchy biscuit base, topped with a fresh raspberry for a burst of juicy sweetness. Impress your guests with this unforgettable treat!

Prep Time 30 mins
Cook Time 210 mins
Calories 612.9 kcal
Protein 11g
Rating Be the first
White Chocolate Mousse Torte 54

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for White Chocolate Mousse Torte

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this White Chocolate Mousse Torte? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make White Chocolate Mousse Torte

  1. Line the base of a 23cm round springform tin with greaseproof paper.
  2. Melt 100g unsalted butter in a saucepan over low heat. Stir in 200g digestive biscuit crumbs until well combined.
  3. Press the biscuit mixture firmly into the prepared tin and chill in the refrigerator for 15 minutes.
  4. Break 300g white chocolate into small pieces and place in a saucepan with 150ml heavy cream.
  5. Heat very gently over low heat, stirring frequently until the chocolate is almost completely melted and smooth. Be careful not to overheat, as it will seize and become grainy.
  6. Pour the melted chocolate mixture into a bowl and let it cool for 15 minutes, or until it just begins to thicken, stirring occasionally.
  7. Whip the remaining 150ml heavy cream in a separate bowl until stiff peaks form.
  8. Gently fold the whipped cream into the cooled chocolate mixture until just combined. Be careful not to overmix.
  9. Pour the mousse mixture over the chilled biscuit base and smooth the top.
  10. Refrigerate for at least 3 hours, or preferably overnight, to allow the mousse to set completely.
  11. Before serving, dust with icing sugar or cocoa powder. Cut into squares and top each square with a fresh raspberry.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

152g

Fat

133g

Carbs

16g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European American Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Easy European No Cook Refrigerator Dinner Party Finger Food Holiday Event Kid Friendly Romantic Puddings And Mousses English Chocolate Dietary Taste Mood Sweet Equipment Presentation Served Cold Technique 4 Hours Or Less

Frequently Asked Questions

How long does it take to make White Chocolate Mousse Torte?

White Chocolate Mousse Torte takes about 240 minutes from start to finish — roughly 30 minutes to prepare and 210 minutes to cook.

How many calories are in White Chocolate Mousse Torte?

White Chocolate Mousse Torte has approximately 612.9 calories per serving, with about 11 g protein, 16 g carbohydrates and 68 g fat.

What ingredients do I need for White Chocolate Mousse Torte?

The key ingredients for White Chocolate Mousse Torte are Ginger Biscuits, Butter, White Chocolate, Double Cream, Icing Sugar, Raspberries. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review