CREAMY WHITE CHOCOLATE DELIGHT
Ingredients:
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp granulated sugar (optional, for extra sweetness)
For the White Chocolate Mousse:
- 1 ½ cups (360ml) heavy cream, cold
- 8 oz (225g) cream cheese, softened
- 1 cup (175g) white chocolate, melted & slightly cooled
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
For Topping:
- Fresh berries (strawberries, raspberries, or blueberries)
- White chocolate shavings
- Mint leaves (optional, for garnish)
Instructions:
1. Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, and sugar (if using).
- Press firmly into the bottom of an 8-inch springform pan or a serving dish.
- Chill in the fridge for 15 minutes while preparing the filling.
2. Prepare the White Chocolate Mousse
- Whip the cream until stiff peaks form (~3-4 mins). Set aside.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Slowly mix in the melted white chocolate (ensure it’s slightly cooled to avoid curdling).
- Gently fold in the whipped cream until fully combined (don’t overmix).
3. Assemble & Chill
- Spread the mousse evenly over the chilled crust.
- Refrigerate for at least 4 hours (or overnight for best texture).
4. Garnish & Serve
- Top with fresh berries, white chocolate shavings, and mint leaves.
- Slice and enjoy cold!
