White Chocolate Mint Cream Torte with Chocolate Cream Topping
White Chocolate Mint Cream Torte with Chocolate Cream Topping

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, white chocolate mint cream torte with chocolate cream topping. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White Chocolate Mint Cream Torte with Chocolate Cream Topping is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. White Chocolate Mint Cream Torte with Chocolate Cream Topping is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Take For Crust
  2. Make ready 2 cups crushed Keebler mint cookies
  3. Prepare 4 tablesspoons butter, salted or unsalted, melted
  4. Prepare For White Chocolate !int Filling
  5. Prepare 16 ounces white chocolate, chopped, not chips
  6. Prepare 2 cups heavy whipping cream
  7. Get 1 teaspoon vanilla extract
  8. Prepare 1 teaspoon pure peppermint extract
  9. Prepare 1/8 teaspoon salt
  10. Get 10 andies mints, rough chopped
  11. Prepare For Chocolate Whipped Cream Topping
  12. Get 8 ounces semi sweet chocolate m, chopped chips can be used
  13. Take 1 1/4 cup heavy whipping cream
  14. Make ready For Garnish
  15. Take as needed, chocolate shavings, both white and dark chocolate
  16. Take as needed, fresh rasberries
Step by Step to make White Chocolate Mint Cream Torte with Chocolate Cream Topping:
  1. Make Crust
  2. Spray a 9 inch springform pam well with bakers spray
  3. Crush cookies in food processor
  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
  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
  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
  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
  21. Garnish with chopped Andis mints white chocolate and rasberries
  22. Remove sides of springform pan and serve

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