Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, white chocolate mint cream torte with chocolate cream topping. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

White Chocolate Mint Cream Torte with Chocolate Cream Topping is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. White Chocolate Mint Cream Torte with Chocolate Cream Topping is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook white chocolate mint cream torte with chocolate cream topping using 16 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make White Chocolate Mint Cream Torte with Chocolate Cream Topping:

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

Instructions 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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