Chocolate No-Bake Torte (VT) Recipe

12 ounces semi-sweet chocolate chips
2 cups whipping cream
1 (9-ounce) package chocolate wafer cookies (about 41)

Line an 8-inch springform pan with plastic wrap. Be sure the sides of the pan are covered, and allow enough overhang to cover the top of the torte after it is assembled.
In a microwave-safe bowl, melt the chocolate chips with 2/3 cup of the cream. Heat just until the chocolate looks shiny. Stir until smooth.
Crush about 1/3 of the chocolate wafers in a food processor or blender until the crumbs are very fine. Add 2 tablespoons of the reserved 1 1/3 cups of cream to the wafers. Mix until just moistened. (Add another tablespoon of cream if necessary.) Press the crumb mixture evenly into the bottom of the springform pan.
Beat the remaining cream until soft peaks form. Add 1/2 cup of the chocolate mixture, and stir until well blended. Fold in the remaining whipped cream and chocolate mixture to create a mousse. Spoon 1 cup of the mousse over the crust. Place a layer of cookies flat over the mousse. Repeat this twice, and then spread the remaining mousse on top. Cover with the plastic wrap, and refrigerate for at least 12 hours. The cake will become firm enough to slice, and the wafers will soften.

Tips From Our Test Kitchen:
This torte freezes well. If frozen, thaw it in the refrigerator for several hours before serving. Delicious with fresh berries, toasted nuts, and fruit sauces, the torte should be served it in small portions.