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Chocolate-Toasted Almond Mousse Torte

Chocolate-Toasted Almond Mousse Torte

A springform pan lined with vanilla wafers is filled with a creamy chocolate mousse. This luscious dessert is topped with almonds and raspberries.

Prep time30 min
Total time3hr 30min
ServingsMakes 8 servings.
  • 1 env. unflavored gelatin
  • ¼ cup cold water
  • 1 cup fat-free milk
  • ½ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp. vanilla
  • 2 cups thawed frozen lite whipped topping, divided
  • 39 NILLA Chocolate Wafers, divided
  • ¼ cup sliced almonds, toasted
  • ¼ cup fresh raspberries
  • 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.
Nutrition Notes

Celebrate something special, while helping your friends and family eat right, with this delicious chocolate torte.

Recipe 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 6g 
   Saturated fat 3g 
Cholesterol 0mg 
Sodium 100mg 
Carbohydrate 38g 
   Dietary fiber 3g 
   Total sugars 24g 
Protein 5g 
Vitamin A2 %DV
Vitamin C2 %DV
Calcium6 %DV
Iron8 %DV

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