Frozen White Chocolate and Raspberry Mousse Torte Recipe

Name: Frozen White Chocolate and Raspberry Mousse Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-ounce) box chocolate wafer cookies, broken into pieces; 1/2 cup (1 stick) unsalted butter, melted; 1/3 cup Chambord (black raspberry-flavored liqueur) or creme de cassis (black currant-flavored liqueur); 1 1/2 teaspoons unflavored gelatin; 2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved; 1/2 cup sugar; 12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped; 2 cups chilled whipping cream; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2-pint basket raspberries; Chocolate Leaves

Servings: persons

1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
1/3 cup Chambord (black raspberry-flavored liqueur) or creme de cassis (black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker's finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2-pint basket raspberries
Chocolate Leaves

1
Finely grind cookie pieces in processor.
2
Add butter; blend until crumbs are moist.
3
Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4
Freeze while preparing mousse.
5
Place liqueur in heavy medium saucepan.
6
Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
7
Press raspberries firmly through sieve into large measuring cup.
8
Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture.
9
Add berry mixture and 1/2 cup sugar to gelatin mixture.
10
Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes.
11
Remove from heat.
12
Add white chocolate; stir until melted.
13
Transfer raspberry mixture to large bowl.
14
Chill until thick but not set, stirring often, about 2 hours.
15
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form.
16
Fold cream into raspberry mixture in 3 additions.
17
Transfer mousse to crust; smooth top.
18
Freeze until firm, at least 6 hours.
19
(Can be made 4 days ahead.
20
Cover; freeze.)
21
Cut around pan sides; release pan sides.
22
Place torte on platter.
23
Arrange raspberries around top edge of torte.
24
Decorate with Chocolate Leaves.

1435

kcal

Calories

102

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (9-ounce) box chocolate wafer cookies, broken into pieces, 1/2 cup (1 stick) unsalted butter, melted, 1/3 cup Chambord (black raspberry-flavored liqueur) or creme de cassis (black currant-flavored liqueur), 1 1/2 teaspoons unflavored gelatin, and more.

Yes, Frozen White Chocolate and Raspberry Mousse Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen White Chocolate and Raspberry Mousse Torte

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