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Chocolate Mousse Torte

Since I've been restricted to laying down most of the day, I've had plenty of time to read. I've caught up on all of my favorite magazines: O, Real Simple, Martha Stewart Living, and Cooking Light. As I was paging through the Christmas issue of Martha Stewart, I saw the following recipe in an advertisement for Kraft Foods' website, Dessert.com. I couldn't resist checking out the site. When I did, I was tempted by a dozen different desserts, all looking as amazing as this one. Spiced pumpkin cheesecake. Easy mousse bites. Triple layer pumpkin spice pie. Peanut butter cup pie. Holiday poke cupcakes. I don't think it's pregnancy that made every single one of those appear absolutely amazing to me. Anyway, I had gone to look up the Chocolate Mousse Tart, and I found it. I am definitely going to make this during the holiday season this year.

chocolate mousse tart

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Chocolate Mousse Torte
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Stand 16 wafers around the inside edge of a 9-inch round pan lined with plastic wrap. (I think aspringform pan would work best.)
  2. Melt 3 chocolate squares according to package directions.
  3. Whisk pudding mixes and 2 cups of milk in a medium bowl for 2 minutes. Add melted chocolate, mix well. Stir in 1 cup of whipped topping. Pour mixture into prepared pan.
  4. Beat cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of the remaining whipped topping. Spread mixture over pudding. Top with remaining wafers.
  5. Refrigerate 3 hours.
  6. Meanwhile, shave remaining chocolate square into curls.
  7. Invert torte onto a serving plate, remove plastic wrap. Top with remaining whipped topping, berries, and chocolate curls.
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My notes:

  • This recipe reminds me of one of my favorite pies, Peanut Butter and Jelly Pie. That pie uses whisked jelly to garnish the top instead of berries. I think that would make this recipe a lot less expensive (because, really? Fresh berries are super expensive and not all that nice this time of year. If you can find them.). I will use homemade cherry or strawberry jelly when I make this. I'll spread it on top of the chocolate layer after inverting the torte, then spread whipped topping on top or pipe the whipped topping around the edge of the jelly.

© 2010 – 2018, Tara Ziegmont. All rights reserved.

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5 thoughts on “Chocolate Mousse Torte”

  1. That picture just looks so YUMMY! 🙂 Thanks for sharing ~ I’m going to have to give it a try!!
    Blessings to you~
    CIndy 🙂

  2. Oh that looks heavenly. Something like that would get eaten up in a flash. If I were to make it, I think I’d need to keep some of it back just so I can have leftovers the next day.

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