Chocolate Mousse Torte

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“Found this recipe at and I absolutely love it! A definate favorite in our house!”
3hrs 20mins

Ingredients Nutrition

  • 37 nilla wafers, Divided
  • 4 squares BAKER'S Semi-Sweet Chocolate, Divided
  • 2 (4 ounce) packages JELL-O Chocolate Instant Pudding
  • 2 cups cold milk, plus
  • 2 tablespoons cold milk
  • 1 (8 ounce) container COOL WHIP Whipped Topping, Thawed, Divided
  • 1 (8 ounce) package Philadelphia Cream Cheese, Softened
  • 14 cup sugar
  • 34 cup raspberries


  1. Stand 16 wafers around edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
  2. Beat pudding mixes and 2 cups milk with whisks 2 minutes. Stir in melted chocolate and 1 cup cool whip; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until blended.
  3. Stir in 1 cup of the remaining cool whip; spread over pudding. Top with remaing wafers. Refrigerate 3 hours.
  4. Shave remaining chocolate square into curls. Unmold torte on plate; top with remaining cool whip, berries and chocolate curls.
  5. To make chocolate curls: Warm chocolate square by microwaving it, unwrapped, on HIGH for a few seconds. Hold the square stedily and draw a vegetable peeler slowly over bottom of square to make curls.

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