Recipe: Delicious Chocolate Mousse Torte

Chocolate Mousse Torte. Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Chocolate Mousse Torte Although this mouse torte created by our Test Kitchen is very rich, people just can't seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones, this is an impressive dessert.

Filling each layer with a rich but light chocolate mousse is a chocolate lover's dream. This torte recipe is perfect, no matter the occasion. Layers of chocolate cake are delicious enough. You can cook Chocolate Mousse Torte using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chocolate Mousse Torte

1. Prepare of Nilla Wafers.
2. Prepare of squares of Baker's Semi-Sweet Chocolate.
3. Prepare of JELL-O Chocolate Instant Pudding.
4. It's of Milk.
5. Prepare of Milk.
6. Prepare of tub of Cool Whip thawed.
7. You need of of Philadelphia Cream Cheese softend.
8. It's of of Sugar.
9. Prepare of of fresh Raspberries.
10. You need of inch round pan.
11. You need of plastic wrap.

Filling each layer with a rich but light chocolate mousse is a chocolate lover's dream. This torte recipe is perfect, no matter the occasion. It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge.

Chocolate Mousse Torte instructions

1. Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package..
2. Beat pudding mixes and 2 cups milk in medium bowl with whisk for 2 minutes. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan..
3. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of the remaining Cool Whip; spread over pudding. Top with remaining wafers. Refrigerate 3 hours. Meanwhile, shave remaining chocolate square into curls..
4. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls..

Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed. Place each chocolate in separate medium bowl. Remove the torte from the water bath and its foil wrap. Note: This recipe must be prepared in advance. "Of the many recipes that were born in my kitchen, this was one of the most exciting because it became the. Make the ganache by grinding the chocolate in food processor till it looks like coarse crumb.