White Chocolate Mousse Torte

• 225 g ginger biscuits, finely crushed
• 75 g butter
• 700 g good white chocolate
• 600 ml double cream
• icing sugar or cocoa powder, to decorate
• raspberries, to decorate (optional)

1. Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
2. Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
3. Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
4. Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
5. Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
6. Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

ginger biscuits, butter, good white chocolate, cream, icing sugar, raspberries

Taken from www.food.com/recipe/white-chocolate-mousse-torte-144848 (may not work)