Frozen White Chocolate and Raspberry Mousse Torte

Ingredients

• 12 servings mint-filled chocolate squares 
• 9 ounce chocolate wafers such as nabisco famous 
• 0.3 cup blackcurrants black raspberry-flavored currant-flavored ( liqueur)
• 1.5 teaspoons gelatin powder unflavored
• 0.8 cup powdered sugar 
• 0.5 pint raspberries 
• 24  raspberries unsweetened frozen thawed drained
• 0.5 cup sugar 
• 0.5 cup butter unsalted melted (1 stick)
• 1 teaspoon vanilla extract 
• 2 cups whipping cream chilled
• 12 ounces chocolate white finely chopped

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• springform pan
• measuring cup

Directions

1. Finely grind cookie pieces in processor.
2. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
3. Place liqueur in heavy medium saucepan.
4. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
5. Press raspberries firmly through sieve into large measuring cup.
6. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture.
7. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes.
8. Remove from heat.
9. Add white chocolate; stir until melted.
10. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
11. Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions.
12. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
13. Cut around pan sides; release pan sides.
14. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.