Frozen White Chocolate and Raspberry Mousse Torte

Frozen White Chocolate and Raspberry Mousse Torte
Photo by Richard Eskite


  • 1 9-ounce box chocolate wafer cookies
  • Chocolate Leaves
  • ¾ cup powdered sugar
  • 1/3 cup crème de cassis (black currant-flavored liqueur)
  • 12 ounces good-quality white chocolate (such as Lindt or Baker's)
  • ½ cup sugar
  • 1 1/2-pint basket raspberries
  • + 5 more ingredients
    • 2 12-ounce packages frozen unsweetened raspberries
    • 1 ½ teaspoons unflavored gelatin
    • 8 tablespoons unsalted butter
    • 2 cups whipping cream
    • 1 teaspoon vanilla extract

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...

View full recipe at Epicurious


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