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Frozen White Chocolate & Raspberry Mousse Torte


Festive & Pretty, this do-ahead dessert is perfect for busy hosts

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  • Crust:
  • 1 (9oz.) Box Chocolate Wafer Cookies, broken into pieces
  • 1/2 C. (1stick) Unsalted Butter, melted
  • Mousse:
  • 1/3 C. Chambord (black raspberry-flavored liqueur) or Creme de Cassis (black currant-flavored liqueur)
  • 11/2 tsp. Unflavored Gelatin
  • 2 (12-oz.) Pkgs. Frozen, unsweetened raspberries, thawed, drained, juices reserved
  • 1/2 C. Sugar
  • 12 oz. Good-Quality White Chocolate (Lindt or Baker's, finely chopped)
  • 2 C. Chilled Whipping Cream
  • 3/4 C. Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 11/2 Pint Basket Fresh Raspberries
  • Fresh Mint Leaves


Servings 12


Step 1

For Crust:

Finely grind cookie pieces in processor. Add butter; blend till crumbs are moist. Press mixture onto bottom & halfway up sides of 9-in. diameter springform pan with 23/4-in. high sides. Freeze while preparing mousse.

For Mousse:

Place liqueur in heavy med saucepan. Sprinkle gelatin over liqueur; let stand till gelatin softens, about 20 min.

Press raspberries firmly through a sieve into lg. measuring cup. Add enough juice to puree in cup to measure 12/3C. berry mixture & 1/2C. sugar to gelatin mixture. Stir over med-low heat just till sugar & gelatin dissolve, about 3 min. Remove from heat. Add white chocolate; stir till melted. Transfer raspberry mixture to lg. bowl. Chill till thick but not set, stirring often, about 2 hrs.

Beat cream, powdered sugar & vanilla in bowl till stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze till firm, at least 6 hrs. (Can be made 4 days ahead. Cover; freeze.)

Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top of torte. Decorate with mint or chocolate leaves & serve.


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