Recipe of Delicious White Chocolate Mint Cream Torte with Chocolate Cream Topping

White Chocolate Mint Cream Torte with Chocolate Cream Topping Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Here is the best “White Chocolate Mint Cream Torte with Chocolate Cream Topping” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of White Chocolate Mint Cream Torte with Chocolate Cream Topping

1. It’s of For Crust.
2. It’s 2 cups of crushed Keebler mint cookies.
3. Prepare 4 of tablesspoons butter, salted or unsalted, melted.
4. Take of For White Chocolate !int Filling.
5. It’s 16 ounces of white chocolate, chopped, not chips.
6. It’s 2 cups of heavy whipping cream.
7. Make ready 1 teaspoon of vanilla extract.
8. You need 1 teaspoon of pure peppermint extract.
9. It’s 1/8 teaspoon of salt.
10. Prepare 10 of andies mints, rough chopped.
11. Prepare of For Chocolate Whipped Cream Topping.
12. It’s 8 ounces of semi sweet chocolate m, chopped chips can be used.
13. Make ready 1 1/4 cup of heavy whipping cream.
14. Prepare of For Garnish.
15. It’s of as needed, chocolate shavings, both white and dark chocolate.
16. Make ready of as needed, fresh rasberries.

White Chocolate Mint Cream Torte with Chocolate Cream Topping instructions

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.
16. .
17. .
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.