- Knob of butter
- 600g brownie bites
- 300g white chocolate buttons
- 300ml double cream
- To decorate (optional):
- White chocolate snowmen
- Crushed meringues
- Homemade truffle snowballs (optional):
- 200ml white chocolate buttons
- 200ml double cream
- Splash of brandy (optional)
- 2 tbsp icing sugar
Prep: 20 mins | Cook: 10 mins + freezing
1. Line a 18cm springform tin with baking paper. Lightly grease it with a little butter.
2. Break the brownies into small chunks and place in the bottom of the tin to cover it in an even layer. Press the brownies down firmly with your hands.
3. Tip the white chocolate into a heatproof bowl. Set it over a pan of simmering water, taking care to not let the base of the bowl touch the water. Place on a low heat and stir the buttons till they have melted.
4. Whip the double cream into soft peaks. Gently fold through the melted white chocolate until combined. Pour on top of the brownie base. Using a spatula or the back of a spoon, create a flat even surface. Or create ripples and swirls for a winter wonderland scene.
5. Cover the tin with clingfilm. Pop into the freezer for at least 6 hours. You can make this up to 2 months in advance.
6. If making the truffles, melt the white chocolate in a bowl over simmering water. Heat the double cream in a small pan till just begining to bubble. Leave both to cool slightly. Mix together, adding a splash of brandy or other chosen liqueur if you like. Cover the bowl with cling film and pop into the fridge for 2 hours.
7. Take the bowl with the truffle mix out of the fridge. Scoop out teaspoonfuls of the mixture. Dust your hands with icing sugar and roll into small balls. Dust with more icing sugar. Pop back into the fridge till ready to decorate your cake. These can be made 3-4 days in advance.
8. Take the white chocolate brownie torte out of the freezer 30mins before serving. Decorate the torte with chocolate snowmen, crushed meringues, homemade truffles and other winter wonderland treats!