This elegant dessert is an absolute show stopper. It's light, yet sophisticated and refreshing; perfect after a holiday meal. I chose to cover the entire surface of the torte with shaved chocolate and fresh raspberries.
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| The original recipe photo |
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| My version |
Ingredients
Crust
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup
(black raspberry-flavored liqueur)
1 ½ teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate, finely chopped
1 ½ teaspoons unflavored gelatin
2 (12-ounce) packages frozen unsweetened raspberries, thawed, drained, juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate, finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
Topping
1 1/2-pint basket raspberries
Chocolate Leaves
3/4 cup powdered sugar
1 teaspoon vanilla extract
Topping
1 1/2-pint basket raspberries
Chocolate Leaves
Procedure
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.
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.
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