Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chocolate mousse torte. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Chocolate Mousse Torte is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chocolate Mousse Torte is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Chocolate Mousse Torte:

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