how to make quick White chocolate mousse torte

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, White chocolate mousse torte. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

White chocolate mousse torte is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. White chocolate mousse torte is something that I’ve loved my entire life.

Table of Contents


  • 1 sheet frozen ready-rolled butter puff pastry, partially thawed
  • 1 tablespoon milk
  • 2 egg yolks
  • 1/4 cup caster sugar
  • 300ml thickened cream
  • 250g good-quality white chocolate, melted (see note)
  • 3 teaspoons gelatine powder
  • 3 passionfruit, halved
  • 1 tablespoon icing sugar


  • Step 1
    Preheat oven to 200�C. Line a baking tray with baking paper. Using a 24cm round plate as a guide, cut 1 circle from pastry sheet. Place on prepared tray. Brush top with milk. Bake for 15 minutes or until golden and puffed. Allow to cool completely.
  • Step 2
    Grease and line a 22cm (base) springform cake pan with baking paper. Place pastry in prepared pan. Press gently to flatten (pastry will crack).
  • Step 3
    Combine egg yolks and caster sugar in heatproof bowl over a saucepan of simmering water (make sure base doesn’t touch the water). Whisk for 3 minutes or until mixture is thick and warm. Add 2 tablespoons of cream. Whisk to combine. Add chocolate, stirring constantly, until smooth. Remove from heat.
  • Step 4
    Place 2 tablespoons of hot water in a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Stir gelatine mixture into chocolate mixture.
  • Step 5
    Beat remaining cream until soft peaks form. Gently fold cream into chocolate mixture. Pour mixture over pastry. Refrigerate for 3 hours or until set.
  • Step 6
    Transfer torte to serving plate. Combine passionfruit pulp and icing sugar in a small bowl. Pour over torte. Serve.

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