RASPBERRY AND WHITE CHOCOLATE MOUSSE TORTE

2 cups (500 mL) chocolate wafer crumbs
1/2 cup (125 mL) butter, melted
1 pkg (425 g) frozen sweetened raspberries, thawed
1/2 cup (125 mL) sugar
1 1/2 tsp (7 mL) unflavoured gelatin
12 oz (448 g) white chocolate, finely chopped
1/3 cup (75 mL) raspberry or orange liqueur
2 cups (500 mL) whipping cream
3/4 cup (175 mL) icing sugar
1 tsp (5 mL) vanilla
Grated chocolate

To prepare crust, combine crumbs and melted butter. Press mixture onto bottom and partway up sides of a 9 inch (23 cm) springform pan. Freeze until ready to use. In a food processor, puree raspberries until smooth. Strain through a fine sieve to remove seeds; discard seeds. There should be about 1 2/3 cups (400 mL) raspberry puree. To prepare mousse, combine puree and sugar in a medium nonreactive saucepan. Sprinkle gelatin over mixture and let stand until gelatin softens, about 5 minutes. Cook over low heat, stirring frequently, until sugar and gelatin are dissolved. Add white chocolate, stirring constantly until white chocolate is melted. Do not boil. Remove from heat and stir in liqueur. Transfer mixture to a large bowl. Cover and refrigerate, stirring occasionally until mixture is thickened, but not set, about 2 hours. Using medium speed of an electric mixer, beat together whipping cream, icing sugar and vanilla until stiff. Fold into raspberry mixture until blended. Pour mousse into prepared crust. Cover and freeze until firm, about 6 hours. May be frozen for up to 3 weeks. Garnish with grated chocolate. Cut into wedges to serve. Serves 12.

 
Last updated on July 13, 2018