Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chocolate mousse torte. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chocolate Mousse Torte is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Chocolate Mousse Torte is something that I’ve loved my entire life.

Get Chocolate Mousse Torte today with Drive Up, Pick Up or Same Day Delivery. Repeat with milk chocolate mixture, then white chocolate mixture. To serve, carefully run a sharp a knife around edge of pan to loosen.

To begin with this particular recipe, we must prepare a few components. You can cook chocolate mousse torte using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse Torte:

1. Make ready 37 Nilla Wafers
2. Prepare 4 squares of Baker's Semi-Sweet Chocolate
3. Get 2 packages JELL-O Chocolate Instant Pudding
4. Get 2 cup Milk
5. Prepare 2 tbsp Milk
6. Make ready 8 oz tub of Cool Whip thawed
7. Prepare 8 oz of Philadelphia Cream Cheese softend
8. Prepare 1/4 cup of Sugar
9. Prepare 3/4 cup of fresh Raspberries
10. Prepare 9 inch round pan
11. Take 1 plastic wrap

In medium bowl, stir brownie mix, oil, water and egg until smooth. Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show.

Instructions 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.

This double chocolate mousse torte is no doubt as fancy-shmancy as they come (well, at least in my simple world). It is incredibly delicious and is easily one of my favorite desserts of all time. Talk about being a perfect, special Valentine's Day treat. I wasn't actually planning on posting about it today. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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