We're more than knee deep into July ~ that means heat and humidity in most places. This week in Michigan we experienced some near 90 and muggy days (this after I was just saying how pleasant our weather has been!) That aside, we still need to eat, right?! If you have a sweet tooth like I do, then your craving for dessert doesn't subside just because it's warm outside. However, I did learn my lesson a few years back when I baked a chocolate layer cake for my mother in law on a super humid day. The frosting melted instantly and the whole thing basically fell apart ~ it looked like a mudslide!
This Chocolate Mousse Torte is the answer to any summer dessert dilemma. It is rich in appearance, but light and airy. You can garnish is with raspberries, or practically any fruit ~ thereby taking advantage of freshly grown summer berries that are out there. It requires few ingredients ~ on my first attempt I found that ladyfingers were not exactly easy to find in the local grocery store. Eventually I found them at a nearby produce market, which has an excellent selection of ethnic and International foods. Feel free to experiment with the different flavors of mousse that are out there, too. You might notice in the photo that I added crushed Heath bars as a topping. I can't help it ~ I'm a supreme chocaholic! :)
Chocolate Mousse Torte
2 (3 ounce) packages ladyfingers -- split
2 cups cold milk
3 (2.8 ounce) packages chocolate mousse mix
3 cups whipped topping -- divided
Line the bottom and sides of a lightly greased 9-in. springform pan with ladyfingers (save remaining ladyfingers for another use). In a large mixing bowl, beat milk and mousse mixes on medium speed for 1 minute; scrape sides of bowl. Beat on high for 2-3 minutes or until thickened and lighter in color. Remove half of the mousse to another bowl; fold in 1/2 cup whipped topping. Spread over crust. Fold remaining whipped topping into remaining mousse; carefully spread over first layer. Refrigerate for 4 hours or overnight. Garnish with raspberries.