Maple-kissed de­lights

Creamy white-choco­late mousse and juicy cran­ber­ries com­bine for a treat that will have ev­ery­one count­ing their bless­ings

First For Women - - Contents -

Cran­berry White-Choco­late Mousse Torte

AC­TIVE TIME: 1 hr. TO­TAL TIME: 5 hrs. SERVES: 12

30 choco­late wafers,

finely ground 1 cup + 6 Tbs. sugar, di­vided

4 Tbs. but­ter, melted

1 (1⁄4 oz.) en­ve­lope un­fla­vored


3 cups heavy cream, di­vided

3 cups white choco­late chips

1⁄2 tsp. or­ange ex­tract

1 (12 oz.) pkg. fresh or frozen

cran­ber­ries, di­vided

1 or­ange, zested and juiced

1 Heat oven to 350°F. Line bot­tom of 9"x3" spring­form pan with parch­ment paper and coat with non­stick cook­ing spray. In bowl, com­bine choco­late-wafer crumbs, 2 Tbs. sugar and melted but­ter. Press into bot­tom and up sides of pan. Bake 10 min. or un­til toasted.

2 In small bowl, stir gelatin into 3 Tbs. cold wa­ter; let stand 2 min. In pot over medium heat, bring 1 cup cream to a boil. Re­move from heat; stir in gelatin mix­ture. Add choco­late chips and or­ange ex­tract; stir un­til smooth. With elec­tric mixer on high speed, beat re­main­ing cream and 4 Tbs. sugar to soft peaks. Fold into white-choco­late mix­ture. Spread over choco­late crust; chill 4 hrs.

3 In pot over medium heat, com­bine 2 cups cran­ber­ries, re­main­ing sugar and 1⁄3 cup or­ange juice; bring to a boil. Cook 10–15 min. or un­til berries burst. Stir in re­main­ing cran­ber­ries and

1⁄2 tsp. or­ange zest. Let cool, then chill. Re­move cake from pan. Top with cran­ber­ries right be­fore serv­ing. Gar­nish with white-choco­late curls, if de­sired.

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