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FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE Recipe | |
Dessert | |
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Ingredients:
Crust1 9-ounce box chocolate wafer cookies, broken into pieces 1/2 cup (1 stick) unsalted butter, melted Mousse 1/3 cup Chambord (black raspberry-flavored liqueur) or crhme 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:
"Festive and pretty, this do-ahead dessert is a boon for busy hosts." 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. for mousse: Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes. 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. 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.) Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves. Makes 12 servings. Bon Appitit December 1999 | |