>Inspired by the Food for thought series over at Keep Calm & Eat Cake I thought I would post my favourite chocolate recipe.
I stumbled across this recipe 2 years ago in a foodie magazine just before Christmas, and for dessert on Boxing Day this is what we had. I’ve made it several times since and it goes down so well I’ve had requests from friends and family to make it for them both when they come to dinner and so that they can pass it off as their own.
I’m not usually one for white chocolate, I find it quite sickly and tend to associate it with the Milky Bars I used to eat as a small child, but this is truly something else. I’ve tried it with both milk and dark chocolate and a combination of both, but neither compare to this white chocolate version, it is simply delicious!
125g/4oz unsalted butter
225g/8oz ginger snaps or digestive biscuits, roughly broken
750g/1lb 11oz white chocolate
568ml double cream
A handful of white Maltesers to decorate
1. Line the base and sides of a 20.5cm/8 inch springform tin with non stick baking parchment or greaseproof paper.
2. Melt the butter in a pan then whizz the biscuits in a food processor until finely crushed.
3. Tip the crumbs into a bowl and stir in the melted butter.
4. Spread evenly over the base of the tin and press down. Chill for 15 mins to set.
5. Chop 700g/1 1/2lb of the chocolate and combine with half the cream in a bowl over a pan of barely simmering water. Leave the chocolate to melt, but don’t stir it – this may take as long as 30 mins.
6. Once melted, remove from the heat, stir until smooth and leave to cool for 15 mins, stirring occasionally.
7. In a separate bowl, whip the remaining cream until soft peaks form, then fold into the chocolate mixture.
8. Pour over the biscuit base and chill for 3 hours.
9. Pull a vegetable peeler across the remaining white chocolate to make rough curls and scatter them over the torte.
10. Arrange the Maltesers on top.
11. Freeze the torte for 15 mins, then remove from the tin and serve.