FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE

Dessert

Ingredients

  • Crust
  • 1 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







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Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
merstar@earthlink.net
FROZEN WHITE CHOCOLATE AND RASPBERRY MOUSSE TORTE