Orange Mousse Chocolate Torte

• 1 cup butter, cubed
• 9 ounces bittersweet chocolate
• 3/4 cup sugar
• 1/2 cup ground hazelnuts, toasted
• 4 large eggs
• 1 cup thawed orange juice concentrate
• 1/3 cup sugar
• 1/3 cup water
• 1 envelope unflavored gelatin
• 3 tablespoons lemon juice
• 14 ounces white baking chocolate, chopped
• 1/3 cup sour cream
• 2 cups heavy whipping cream
• White chocolate curls and baking cocoa, optional

1. In a heavy saucepan, melt butter and bittersweet chocolate over low heat, stirring constantly until smooth. Remove from the heat; whisk in sugar and nuts. Add eggs, one at a time, until blended. Pour into a greased 9-in. springform pan. Place pan on a
2. . Bake at 325u0b0 for 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack. Refrigerate.
3. For mousse, in a saucepan, heat the orange juice concentrate, sugar and water until warm. In a small bowl, sprinkle gelatin over lemon juice; let stand for 1 minute. Add to chocolate; stir until gelatin is dissolved. Add white chocolate; stir just until melted. Whisk in sour cream. Pour into a large bowl. Refrigerate, stirring often, until cool and thickened but not set, about 1-1/2 hours.
4. In a small bowl, beat cream until stiff peaks form; fold until orange mixture. Pour over crust (pan will be full). Refrigerate for several hours or overnight. Carefully run a knife around edge of pan to loosen; remove torte from pan. Garnish with chocolate curls and cocoa if desired.

butter, bittersweet chocolate, sugar, ground hazelnuts, eggs, orange juice, sugar, water, unflavored gelatin, lemon juice, chocolate, sour cream, heavy whipping cream, white chocolate curls

Taken from www.tasteofhome.com/recipes/orange-mousse-chocolate-torte/ (may not work)