BLOGMAS DAY THREE: Amazing White Chocolate Mousse Torte Christmassy Pudding

Back with an amazing recipe for day 3 of Blogmas, one which always returns at our house during the festive times. The recipe is taken and adapted from a very very old issue of Good Housekeeping magazine, but we have no clue which one since all we have is the scrap of paper it’s on!

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White Chocolate Mousse Torte

FOR THE CHOCOLATE STARS (these can be done in advance):

225g/8oz Chopped chocolate (milk, white or dark)
25g/1oz Butter

1. Melt the chocolate and butter in a bowl, over a pan of simmering water. (Don’t let the bottom of the bowl touch the water)
2. Spread the mix over two baking trays lined with greaseproof paper and chill in the fridge till the chocolate has set.
3. Remove from the fridge and leave for one minute, then start cutting out stars using a biscuit cutter. If the chocolate gets too warm, just pop the trays back in the fridge. Once the stars are done, freeze them.

FOR THE TORTE:

225g/8oz Ginger biscuits
100g/3oz Butter
700g/1 1/2lb White chocolate, chopped into small pieces
568ml/1 pint Double cream

1. First off you need to line the tin you’re going to use with greaseproof paper- the magazine suggests a 23cm/9in round and 6.5cm/2 1/2in deep tin.
2. Crush the biscuits, I tend to put them in a tightly sealed bag and go at it with a rolling pin to relieve some aggression (haha- just joking), but blending them in a food processor is fine too, probably more effective. Melt the butter and mix with the biscuit crumbs. Pat the mix into the prepared tin and pop in the fridge.
3. Very gently heat (or the next bit won’t work) the chocolate and half of the cream until smooth. Once smooth you can pour the mixture into a clean bowl to cool for 15 minutes, you should stir this occasionally.
4. Whip the rest of the cream until it reaches soft peaks. Fold this mix carefully into the chocolate mix- make sure the chocolate is still liquid but not warm.
5. Pour the mix over the biscuit base and chill overnight (3 hours +)
6. Remove from the tin, cover with chocolate stars and serve chilled with a dusting of cocoa and icing sugar.

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This recipe is so delicious so I definitely recommend trying it, let me know if you have any questions!

Jess xxx

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