Maple-kissed delights

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

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

gelatin

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.