Makes 12 servings
1 (9-ounce) box chocolate wafer cookies, broken into pieces
1/2 cup (1 stick) unsalted butter, melted
1/3 cup Chambord (black raspberry-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’s), finely chopped
2 cups chilled whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla extract
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.
Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
Place a sieve over a bowl. Put the raspberries in the sieve and drain reserving all the juice. Next press raspberries firmly through sieve to puree (avoid pressing seeds through the sieve). Add enough reserved puree to the reserved juice 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. Cover and freeze until firm, at least 6 hours. (Can be made 4 days ahead. )
Cut around pan sides; release pan sides. Place torte on platter and serve.