Thursday, April 4, 2013

White Chocolate Brownie Torte Recipe

Our family loved this White Chocolate Brownie Torte!  I found this delicious recipe from one of the books my mother-in-law gave me years ago. I wrote it down and forgot about it until I started looking for something different to do for Easter dessert.

The crust is really unique because it's made of chocolate brownies.  You can purchase some ready made brownies (make sure they're good quality)  or, like me, use your own favorite brownie recipe.

This recipe normally requires 2 1/2 cups of heavy cream.  I've modified the ingredients to use  2 cups of heavy whipping cream and 1/2 cup of  new-discovered International Delight Coffee Creamer "Sweet Cream".  The family loved it - from now on, I will  keep using the Sweet Cream.

White Chocolate Brownie Torte Recipe

Chocolate brownies, broken in small chunky pieces
2 cups white chocolate, broken into pieces  (I used Hershey's premiere white chips)
2 cups heavy whipping cream
1/2 cup International Delight Sweet Cream
Unsweetened cocoa powder, for dusting

Line the sides of an 8 inch springform pan with strip of waxed paper. (Tip: trace the bottom with waxed paper and cutout the  circle. Dampen the waxed paper lightly, it sticks better.)

Break the brownies into chunky pieces and sprinkle over the base. Press lightly to make sure its lightly packed just enough to create a dense base.

Put the white chocolate in a small sauce pan.  Add 2/3 cup of the heavy cream and heat gently until the chocolate has melted.  Stir until smooth, then pour into a bowl, and let it slightly cool.

Whip the remaining heavy cream and sweet cream until it peaks, then gently fold in the white chocolate mixture.  Spread on top of the brownie mix and gently tap the pan to level the mixture.  Cover and freeze overnight.

Before serving, take  out from the freezer and transfer it to the refrigerator for at least 30 minutes.

Decorate with a light dusting of cocoa powder just before serving.


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