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1
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth.
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2
Remove top of double boiler or bowl from heat and let chocolate cool to room temperature, stirring occasionally, about 15 minutes.
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3
In a bowl with an electric mixer beat together butter and confectioners' sugar until combined well and beat in chocolate, water, 2 tablespoons liqueur, vanilla, and salt.
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4
In another bowl beat 1 cup cream until it just holds stiff peaks and fold into chocolate mixture gently but thoroughly.
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5
In a small bowl stir together milk and remaining 4 tablespoons liqueur.
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6
Working with 1 vanilla wafer at a time, dip wafers into milk mixture twice and arrange enough in a 10-inch springform pan, touching each other, to cover bottom of pan in one tight layer.
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7
(Do not worry about spaces between wafers.)
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8
Cover wafers in pan with one third chocolate mousse, spreading evenly.
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9
Make another layer of dipped vanilla wafers on top of mousse in pan in same manner and cover with half of remaining mousse, spreading evenly.
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10
Make a third layer of dipped vanilla wafers and cover with remaining mousse.
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11
Cover chocolate with a final layer of dipped vanilla wafers.
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12
(There will be about 1/2 box cookies left over.)
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13
Chill torte, covered, at least 6 hours and up to 3 days or freeze torte, well-wrapped, up to 3 months.
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14
Run a thin knife around edge of torte and remove side of pan.
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15
Smooth side of torte with a knife dipped in hot water.
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16
In a bowl beat remaining cup cream until it just holds stiff peaks and spread over top of torte.
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17
Garnish torte with chocolate shavings and serve chilled or at cool room temperature.
