Are you looking for a “wow” dessert? A real appearance on the table and for everyone to praise you? But still you don’t want to spend many hours in the kitchen and you don’t even want to be a master confectioner? Then I have the perfect recipe for you – WHITE CHOCOLATE DESSERT!
I put the Morarita pie sheets to work , which I always have in the freezer and they are just waiting for my sign to be transformed into a delicious dish! Morarita products have been part of Teo’s Kitchen for years and have never disappointed me! They are easy to use, they are very versatile, perfect for sweet or savory dishes and they only need my imagination of the moment and the ingredients I have at my disposal to turn them into small culinary masterpieces!
Today’s recipe – White chocolate dessert – was born from the desire to enjoy a summer dessert, neither too sweet nor too full, cool and necessarily with fruit! Inspired by the classic Mille Feuille recipe, I used pie sheets to get super crispy layers. I then filled them with a fine cream of mascarpone, white chocolate and vanilla. Everything was complemented by sour berries. I have no words to tell you how wonderful it turned out… so you have to try the dessert recipe with white chocolate !
- 125 g (4oz) unsalted butter
- 225 g (8oz) ginger snaps or digestive biscuits, roughly broken
- 750 g (1lb 11oz) white chocolate, such as Green & Black’s
- 568 ml carton double cream
- A handful of white Maltesers to decorate
- Line the base and sides of a 20.5cm (8in) round, 6.5cm (2½in) deep springform tin with non-stick baking parchment or greaseproof paper.
- Melt the butter in a pan. Whiz biscuits in a food processor until finely crushed. Tip the crumbs into a bowl and stir in melted butter. Spread over the base of the prepared tin and press down. Chill for 15min to set.
- Chop 700g (1½lb) of the chocolate and put with half the cream into a bowl over a pan of barely simmering water, making sure the base doesn’t touch the water. Leave the chocolate to melt but don’t stir it – this might take as long as 30min. Once melted, remove from heat, stir until smooth, then cool for 15min or until just beginning to thicken, stirring occasionally.
- In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture. Pour over the biscuit base and chill for 3hr.
- Using a peeler, make flakes out of the remaining white chocolate and scatter over the torte, so the chocolate looks spiky, then scatter the Maltesers on top. If you’d like to serve the torte on the day you make it, freeze it for 15min before serving, then remove from tin.
- Category: Dessert
- Method: Main Course
- Cuisine: American
- Serving Size: 16
- Calories: 540kcal
- Fat: 42 g
- Carbohydrates: 39 g