White Chocolate Mint Cream Torte with Chocolate Cream Topping

Name: White Chocolate Mint Cream Torte with Chocolate Cream Topping
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: For Crust; 2 cups crushed Keebler mint cookies; 4 tablesspoons butter, salted or unsalted, melted; For White Chocolate !int Filling; 16 ounces white chocolate, chopped, not chips; 2 cups heavy whipping cream; 1 teaspoon vanilla extract; 1 teaspoon pure peppermint extract; 1/8 teaspoon salt; 10 andies mints, rough chopped; For Chocolate Whipped Cream Topping; 8 ounces semi sweet chocolate m, chopped chips can be used; 1 1/4 cup heavy whipping cream; For Garnish; as needed, chocolate shavings, both white and dark chocolate; as needed, fresh rasberries

fenway @Fenway

This light, creamy refreshing mint torte is very easy to make. However you have to plan ahead for the chilling time for the filling and topping. There is no baking involved so the steps are quick. I usally do all the melting the day before, chill everything overnight and then just put it together in the morning so it it firms up during the day. It is a really nice ending to any meal.

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Ingredients

45 mins

12 servings

For Crust
2 cupscrushed Keebler mint cookies
4tablesspoons butter, salted or unsalted, melted
For White Chocolate !int Filling
16 ounceswhite chocolate, chopped, not chips
2 cupsheavy whipping cream
1 teaspoonvanilla extract
1 teaspoonpure peppermint extract
1/8 teaspoonsalt
10andies mints, rough chopped
For Chocolate Whipped Cream Topping
8 ouncessemi sweet chocolate m, chopped chips can be used
1 1/4 cupheavy whipping cream
For Garnish
as needed, chocolate shavings, both white and dark chocolate
as needed, fresh rasberries

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Steps

45 mins

1

Make Crust
2

Spray a 9 inch springform pam well with bakers spray
3

Crush cookies in food processor
4
5

In a bowl combine cookies and melted butter until moistened
6

Press into prepared pan and freeze while making filling
7

Make White Chocolate Mint Filling
8

Have chopped white chocolate in a large bowl. Heat cream until hot but not boiling, add both extrats and salt to hot cream.. Pour over white chocolate and let sit one minute then stir until smooth. Cool to room temperature then cover and refrigerate until very cold, at least 4 hours or overnight
9
10

Meanwhile, prepare Whipped Chocolate Topping
11

Have semi sweet chocolate in a large bowl. Heat cream until hot but not boiling. Pour over chocolate, let sit one minute then stir until smooth. Cool to room temperature, then refrigerate until very cold, at least 4 hours or overnight
12
13

Finish White Chocolate Mint Layer
14

Beat White chocolate cream until light and fluffy
15

Fold in chopped Andies Mints then spoon into prepared crust and refrigerate while preparing Whipped Chocolate Topping
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18

Make Whipped Chocolate Topping
19

Beat chocolate cream until light and fluffy, spread over White Chocolate Filling.. chill at least 8 hours to set chocolate for easy slicing
20
21

Garnish with chopped Andis mints white chocolate and rasberries
22

Remove sides of springform pan and serve

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Cooksnaps

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fenway @Fenway

on May 02, 2016 17:35

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.