by Malcolm Green, Kosher Services Worldwide
This delicious no–bake Passover recipe for White Chocolate Torte, from caterer Malcolm Green, is one that can be made year round − just substitute regular cookies for the Passover variety. Malcolm caters kosher events around the world and we are delighted he shared this recipe with us.
5 oz / 125gr unsalted butter
8 oz / 225gr Pesach biscuits, roughly broken*
28oz / 750gr white chocolate
2 1/2 / 568ml cups double cream (whipping cream)
Line base and sides of 8-inch round, 2 1/2-inch deep spring form pan with non−tick parchment.
Melt butter in a pan. Grind the biscuits until finely crushed and stir in melted butter. Spread over base of tin and press down. Chill for 15min to set.
Chop the chocolate and allow to just melt over a Bain Marie.
In a separate bowl, whip the cream until soft peaks form, and then fold into the chocolate mixture. Pour over the biscuit base and chill for 3 hours.
*English Biscuits are plain cookies. Use Passover cookies or Lady Fingers.
Note from KosherEye: Make this recipe your own, and use choclolate cookies for the crust.
Recipes: Passover, Desserts, Torte, Dairy, KosherAdd a comment