Chocolate Mousse Torte








Prep Time: 20 min (plus refrigeration)

Makes 16 servings


  • 18           Lady Fingers
  • 4             squares Baker’s Semi-Sweet Chocolate
  • 2             pkg (3.9 oz each) Jello  Chocolate Instant Pudding
  • 2             cups plus 2 tablespoon cold milk
  • 1             tub (8oz.) Cool Whip Whipped Topping, thawed
  • 1             pkg. (8oz.) Philadelphia Cream Cheese, softened
  • ¼           cup sugar
  • ¾           cup fresh raspberries
  1. Cut lady fingers in half and line inside edge of 9-inch round pan lined with plastic wrap.
  2. Melt 3 chocolate squares over a hot bath.
  3. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup Cool Whip; pour into prepared pan.
  4. Beat cream cheese, sugar and remaining milk with mixer until well blended. Stir in 1 cup of remaining Cool Whip; spread over pudding. Top with remaining lady fingers. Refrigerate 3 hours. Meanwhile, shave remaining chocolate square into curls.
  5. Invert torte onto a plate. Remove pan and plastic wrap. Top torte with remaining Cool Whip, berries and chocolate curls.

250 ml whipped cream can be substituted for Cool Whip.

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