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White Chocolate Mousse Torte

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)286.0025
Energy (kCal)10385.75
Carbohydrates (g)709.3175
Total fats (g)765.755
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ginger biscuit 225 g crushed 200.25 0.0 44.55 1.125
    butter 75 6412.5 294.6375 200.3625 540.0
    white chocolate 700 g good 3773.0 414.68 41.09 224.63
    double cream 600 ml 200.25 0.0 44.55 1.125
    icing sugar - - - -
    raspberry - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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