If it’s possible to be both light and decadent, this is the epitome of perfection. The mousse is light, the chocolate ganache is luscious, and the drizzle adds a beautiful finish. This dessert can be made days ahead of time and stored in the refrigerator, or frozen and defrosted for just two hours in the refrigerator before serving.

Directions

For the Crust

1. Preheat oven to 375 degrees Fahrenheit.

2. In a food processor, pulse Lotus cookies until they become fine crumbs. Add sugar and blend, then add melted margarine and blend until crumbs look like wet sand. Press into the bottom of a nine-inch springform pan. Bake for seven to nine minutes.

For the Mousse

1. Using an electric mixer, beat whipped topping until stiff peaks form. Set aside.

2. In the bowl of an electric mixer, beat cream cheese, Lotus butter and margarine until creamy and fluffy, about three minutes. Add sugar and vanilla and blend until fully incorporated. Gently fold whipped cream into this mixture.

3. Spread into cooled cookie crust, then chill for one hour in the refrigerator.

For the Garnish

1. In a small saucepan, melt chocolate, stirring until smooth. Use a fork to decoratively drizzle over well-chilled torte.

2. In a separate saucepan, melt Lotus butter over medium heat. Use a fork to drizzle over chocolate, in the opposite direction.

3. Remove sides from springform pan. Place Lotus cookies around torte, pressing to adhere to the mousse. Add whipped cream in center and top with a cookie for decoration. Chill until serving.

Notes:

Torte can be frozen or refrigerated for a few days before serving. Serve chilled.