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Chocolate-Toasted Almond Mousse Torte

Chocolate-Toasted Almond Mousse Torte recipe
photo by:kraft
A springform pan lined with vanilla wafers is filled with a creamy chocolate mousse. This luscious dessert is topped with almonds and raspberries.
time
prep:
30 min
total:
3 hr 30 min
servings
total:
8 servings
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what you need

1
envelope  KNOX Unflavored Gelatine
1/4
cup  cold water
1
cup  fat-free milk
1/2
cup  sugar
1/2
cup  unsweetened cocoa powder
1
tsp.  vanilla
2
cups  thawed COOL WHIP LITE Whipped Topping, divided
39
 NILLA Chocolate Wafers, divided
1/4
cup  PLANTERS Sliced Almonds, toasted
1/4
cup  fresh raspberries

Make It

SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 2 minutes or until gelatine is completely dissolved, stirring constantly.

PLACE milk, sugar, cocoa and vanilla in blender or food processor container; cover. Blend well. Gradually add gelatine mixture through feed cap, processing until well blended; pour into medium bowl. Add 1-1/2 cups of the whipped topping; stir with wire whisk until well blended. Cover and refrigerate 1 hour or until slightly thickened.

LINE bottom and side of 9-inch springform pan with 35 of the wafers. Spoon thickened chocolate mixture into lined pan; cover. Refrigerate 2 hours or until firm.

CUT remaining 4 wafers in half. Top torte with remaining 1/2 cup whipped topping, almonds, raspberries and halved wafers just before serving.

Kraft Kitchens Tips

How To Toast Nuts
Spread almonds in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted.
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