White Chocolate Torte

Ingredients
For the Crust
o 1/3 cup (75g) unsalted butter, melted
o 2 and 1/2 cups (250g) gingernut biscuits/gingersnaps crumbs
For the Mousse
o 3 and 1/2 cups (600g) white chocolate, chopped into small pieces
o 1 cup (240ml) Greek-style yogurt
o 4 gelatin leaves
o 2 and 1/2 cups (600ml) heavy cream, whipped to soft peaks
o 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 while preparing the filling.

For the Mousse
3. 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.
4. Place the gelatin 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.
5. Stir together the melted chocolate and yogurt. Stir in the gelatin, 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.

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