Finally, the Chocolate Raspberry Mousse Toret! Didn’t mean to leave you hanging!
Chocolate Raspberry Mousse Torte
Serves 8 – 10
1 lb semi-sweet chocolate chips
1 c light cream
2 c whipping cream, whipped into soft peaks
2 c fresh or frozen raspberries
Place graham crackers, almonds and sugar in bowl of food processor and process until crackers and almonds are finely ground. With machine running pour in melted butter and mix well. Press into a 9-11 inch tart pan with removable bottom. Bake in a 300˚F oven for 10-15 minutes, or until golden and set. Cool completely.
Place chocolate in large bowl. Place light cream in a medium saucepan and bring to boil. Pour hot cream over chocolate and stir until melted and smooth. Spread one-third of chocolate mixture into bottom of cooled crust. Chill. Let remaining chocolate cool to room temperature and fold it into whipped cream. When chocolate in the crust has set, sprinkle it with the raspberries (I prefer using fresh because frozen often create too much juice) and top this with the chocolate mousse. Allow tart to set in refrigerator a few hours before serving. Garnish with finely chopped chocolate and place extra raspberries around edge of tart.
This is an easy, delicious and pretty dessert that can easily be made a day ahead of time!
Robin, Lauren and Elizabeth