Frozen White Chocolate and Raspberry Mousse Torte |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Festive and pretty, this do-ahead dessert is a boon for busy hosts. 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 crème 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 |
Directions:
1. For crust: Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
2. For mousse: Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
3. Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
4. Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
5. Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.
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