You will need:
300g/11oz White chocolate, broken into pieces.
600ml/1 pint Double Cream.
300g rich Chocolate Brownies.
(unsweetened) coco powder, for dusting.


Whip the remaining cream until it forms soft peaks, then fold in the white chocolate mixture. Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture. Cover and freeze overnight.
Transfer the torte to the refrigerator about 45 minutes before serving, to soften slightly. Sprinkle with a light dusting of coco powder just before serving.

This will keep for at least 2 days in the fridge and it doesn't lose it's shape once it's defrosted either!
Should serve 6-8 people!
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