White Chocolate Mint Cream Torte with Chocolate Cream Topping.
Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, white chocolate mint cream torte with chocolate cream topping. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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To begin with this particular recipe, we must first prepare a few components. You can have white chocolate mint cream torte with chocolate cream topping using 16 ingredients and 22 steps. Here is how you can achieve it.
The ingredients needed to make White Chocolate Mint Cream Torte with Chocolate Cream Topping:
- Prepare of For Crust.
- Take 2 cups of crushed Keebler mint cookies.
- Get 4 of tablesspoons butter, salted or unsalted, melted.
- Prepare of For White Chocolate !int Filling.
- Get 16 ounces of white chocolate, chopped, not chips.
- Make ready 2 cups of heavy whipping cream.
- Take 1 teaspoon of vanilla extract.
- Prepare 1 teaspoon of pure peppermint extract.
- Take 1/8 teaspoon of salt.
- Take 10 of andies mints, rough chopped.
- Get of For Chocolate Whipped Cream Topping.
- Prepare 8 ounces of semi sweet chocolate m, chopped chips can be used.
- Get 1 1/4 cup of heavy whipping cream.
- Get of For Garnish.
- Prepare of as needed, chocolate shavings, both white and dark chocolate.
- Make ready of as needed, fresh rasberries.
Instructions to make White Chocolate Mint Cream Torte with Chocolate Cream Topping:
- Make Crust.
- Spray a 9 inch springform pam well with bakers spray.
- Crush cookies in food processor.
- In a bowl combine cookies and melted butter until moistened.
- Press into prepared pan and freeze while making filling.
- Make White Chocolate Mint Filling.
- 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.
- Meanwhile, prepare Whipped Chocolate Topping.
- 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.
- Finish White Chocolate Mint Layer.
- Beat White chocolate cream until light and fluffy.
- Fold in chopped Andies Mints then spoon into prepared crust and refrigerate while preparing Whipped Chocolate Topping.
- Make Whipped Chocolate Topping.
- Beat chocolate cream until light and fluffy, spread over White Chocolate Filling.. chill at least 8 hours to set chocolate for easy slicing.
- Garnish with chopped Andis mints white chocolate and rasberries.
- Remove sides of springform pan and serve.
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