Festive and pretty, this do-ahead dessert is a boon for busy hosts.

Crust
1 9-ounce box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
Mousse
1/3 cup Chambord (black raspberry-flavored liqueur) or cr�me de cassis
(black currant-flavored liqueur)
1 1/2 teaspoons unflavored gelatin

2 12-ounce packages frozen unsweetened raspberries, thawed, drained,
juices reserved
1/2 cup sugar
12 ounces good-quality white chocolate (such as Lindt or Baker�l finely chopped

2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract

1 1/2-pint basket raspberries
Chocolate Leaves

For crust: Finely grind cookie pieces in processor.
Add butter; blend until crumbs are moist. Press mixture onto bottom and
halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Freeze while preparing mousse.
for mousse: Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur;
let stand until gelatin softens, about 20 minutes.

Press raspberries firmly through sieve into large measuring cup.
Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture.
Add berry mixture and 1/2 cup sugar to gelatin mixture.
Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes.
Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl.
Chill until thick but not set, stirring often, about 2 hours.

Beat cream, powdered sugar and vanilla in bowl until stiff peaks form.
Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top.
Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)

Cut around pan sides; release pan sides. Place torte on platter.
Arrange raspberries around top edge of torte.
Decorate with Chocolate Leaves.

Makes 12 servings.