Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, chocolate mousse torte. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Chocolate Mousse Torte is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Chocolate Mousse Torte is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can have chocolate mousse torte using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse Torte:

1. Prepare 37 Nilla Wafers
2. Prepare 4 squares of Baker's Semi-Sweet Chocolate
3. Prepare 2 packages JELL-O Chocolate Instant Pudding
4. Get 2 cup Milk
5. Make ready 2 tbsp Milk
6. Prepare 8 oz tub of Cool Whip thawed
7. Make ready 8 oz of Philadelphia Cream Cheese softend
8. Take 1/4 cup of Sugar
9. Prepare 3/4 cup of fresh Raspberries
10. Take 9 inch round pan
11. Take 1 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. Hold the chocolate steadily and draw a vegetable peeler slowly over flat bottom of chocolate, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Or to make shorter curls, use the same technique using the narrow side of the chocolate.

Steps to make Chocolate Mousse Torte:

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.

Place each chocolate in separate medium bowl. Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. 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. It is incredibly delicious and is easily one of my favorite desserts of all time.

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