Very Valentine Torte

Yield: 8

INGREDIENTS
Crust
1 1/2 cups chocolate cookie crumbs
1 tbsp sugar dash fine salt
1/4 cup unsalted butter, melted

First and second White Chocolate Mousse Layer
9 oz white chocolate, chopped
1/2 tsp gelatin powder
1/3 cup milk
3/4 cup whipping cream

Milk Chocolate Mousse Layer
10 oz milk chocolate, chopped
1/2 tsp gelatin powder
1/2 cup milk
1 cup whipping cream

Raspberry Cream
1 cup whipping cream
2 cup fresh raspberries
2 tbsp sugar

PROCEDURE
For crust, preheat oven to 350 °F and lightly grease an 8-inch springform pan (be sure pan is at least 3-inches tall). Combine all crust ingredients and press into bottom of pan. Bake for 10 minutes and cool completely. Line side of pan with a ring of parchment paper.

For first white chocolate layer melt chocolate in a bowl resting over a pot of gently simmering water, stirring constantly. Stir gelatin powder into milk and let sit for a minute. Heat milk (microwave is easiest) to just below a simmer and whisk into chocolate. Let cool to room temperature. Whip cream to soft peak and fold into chocolate. Pour mousse over cooled crust and chill for 1 hour before adding milk chocolate mousse layer.

For milk chocolate mousse, follow the same method as the white chocolate: melt the chocolate, add gelatin to milk, heat the milk and stir in, let cool, whip cream and fold into chocolate. Spoon or pour gently over white chocolate mousse layer and chill for at least 1 hour.

Repeat process with Second White Chocolate Layer and chill tart at least 6 hours or overnight.

For Raspberry Cream, whip cream to soft peaks and chill. Puree 1 cup raspberries with sugar, strain and fold into cream.

To assemble, warm outside of springform pan by wrapping in a warm towel. Carefully undo tart ring and place tart on platter. Dollop raspberry cream on tart and top with remaining 1 cup fresh berries.