Chocolate Chestnut Torte With Chocolate Cognac Mousse Recipes

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CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE



Chocolate Chestnut Torte with Chocolate Cognac Mousse image

Categories     Cake     Milk/Cream     Chocolate     Nut     Dessert     Bake     Freeze/Chill     Christmas     Cognac/Armagnac     Winter     Chill     Chestnut     Sour Cream     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25

For ganache filling and frosting
2 cups heavy cream
1/2 stick (1/4 cup) unsalted butter
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
6 marrons glacés (candied chestnuts), finely chopped
For cake layers
9 oz bottled whole shelled roasted chestnuts (1 1/2 cups)
2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups packed light brown sugar
4 large eggs
1 teaspoon vanilla
3/4 cup sour cream
For chocolate Cognac mousse
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
8 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
5 tablespoons Cognac
3/4 cup chilled heavy cream
2 large egg whites
1/4 cup granulated sugar
Garnish: caramelized chestnuts
Special Equipment
3 (8-inch) round cake pans; an 8-inch round of cardboard, covered with foil if not wax-coated

Steps:

  • Make ganache:
  • Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
  • Make cake layers while ganache chills:
  • Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
  • Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
  • Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
  • Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
  • Make mousse and assemble torte:
  • Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
  • Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
  • Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
  • Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
  • Glaze cake:
  • Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
  • Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

CHOCOLATE-CHESTNUT MOUSSE



Chocolate-Chestnut Mousse image

Provided by Food Network Kitchen

Categories     dessert

Time 25m

Yield 8 servings

Number Of Ingredients 12

8ounces semisweet chocolate, chopped
3/4 cup chestnut puree (found in the baking aisle)
1/4 teaspoon almond extract
Pinch of salt
1 cup plus 2 tablespoons confectioners' sugar
2 cups heavy cream
8ounces semisweet chocolate, chopped
3/4 cup chestnut puree (found in the baking aisle)
1/4 teaspoon almond extract
Pinch of salt
1 cup plus 2 tablespoons confectioners' sugar
2 cups heavy cream

Steps:

  • Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
  • Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
  • Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.
  • Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted, about 2 minutes. Blend the chestnut puree, almond extract, salt and 1 cup confectioners' sugar in a food processor until smooth. Transfer to a bowl and fold in half of the melted chocolate.
  • Beat the cream and the remaining 2 tablespoons confectioners' sugar with a mixer until soft peaks form. Reserve 1/2 cup for topping. Fold one-quarter of the remaining whipped cream into the chestnut mixture, then fold in the rest. Chill up to 8 hours.
  • Divide the mousse among dessert glasses. Top with the reserved whipped cream. Remelt the remaining chocolate in the microwave, if necessary, then drizzle on top.

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Provided by Food Network

Categories     dessert

Number Of Ingredients 19

1 3/4 cups cake flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
11 tablespoons unsalted butter
1 cup sugar
2 large egg yolks
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup milk
2 large egg whites, whipped to very soft peaks
1 cup sugar
1 cup water
2 cups sliced almonds
8 ounces semisweet chocolate, broken into small chunks
2 ounces bitter chocolate, broken into small chunks
1/2 teaspoon cinnamon
3 cups whipping cream
A chunk of semisweet chocolate, for making the curls

Steps:

  • To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
  • To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
  • To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
  • When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

CHOCOLATE-CHESTNUT MOUSSE



Chocolate-Chestnut Mousse image

Your blender does most of the work for you to make this decadent mousse: no eggs, no double boiler, no extra fuss. It's the perfect make-ahead dessert for an impressive holiday meal.

Provided by Anna Stockwell

Categories     Dessert     Chocolate     Chestnut     Kid-Friendly     Christmas     Wheat/Gluten-Free     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 8

10.5 ounces vacuum-packed or jarred roasted or steamed chestnuts (about 2 cups)
2 cups whole milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
5 ounces best-quality bittersweet chocolate (at least 70% cacao), divided
1 1/2 teaspoons brandy, divided
3 cups heavy cream, divided

Steps:

  • Bring chestnuts, milk, sugar, vanilla, and salt to a boil over high heat in a small saucepan. Reduce heat, bring to a simmer, and cook, stirring occasionally, until milk is reduced by one-quarter and chestnuts smash fairly easily against the side of the pot with the back of a spoon, 15-17 minutes.
  • Meanwhile, finely chop 4 oz. chocolate. Using a peeler, shave remaining 1 oz. chocolate; set aside until ready to serve.
  • Purée chestnut mixture in a blender on high speed until very smooth, about 2 minutes. Add chopped chocolate and 1 tsp. brandy and blend on high speed until chocolate is melted, about 30 seconds. Scrape into a large bowl and let cool to room temperature, stirring occasionally (if lumps form, stir vigorously until smooth), 15-20 minutes.
  • Whip 2 cups cream with a whisk in another large bowl until it just barely holds soft peaks. Stir one-third of cream into chocolate mixture to lighten it, then fold in remaining cream just until incorporated. Transfer mousse to a large serving bowl, cover, and chill at least 2 hours or up to 1 day.
  • Whip remaining 1 cup cream and 1/2 tsp. brandy with whisk in a large bowl to medium peaks. Garnish mousse with reserved chocolate shavings and serve with whipped cream alongside.
  • Do ahead
  • Mousse can be made 1 day ahead; cover and chill.

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Although this mouse torte created by our Test Kitchen is very rich, people just can't seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones, this is an impressive dessert.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 14

1-1/4 cups chocolate wafer crumbs (about 25 wafers)
1/4 cup sugar
1/4 cup butter, melted
FILLING:
4 ounces bittersweet chocolate
1/2 cup plus 2 tablespoons milk chocolate chips
4 ounces white baking chocolate
1 tablespoon unflavored gelatin
1/4 cup water
5 large egg yolks, room temperature
1/4 cup sugar
1 cup half-and-half cream, warmed
1-3/4 cups heavy whipping cream
Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional

Steps:

  • Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened., In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half. , Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes., Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes. , In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture., To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.

Nutrition Facts : Calories 263 calories, Fat 20g fat (11g saturated fat), Cholesterol 119mg cholesterol, Sodium 106mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE & CHESTNUT TRUFFLE TORTE



Chocolate & chestnut truffle torte image

This glamorous dessert makes the perfect festive centrepiece for a posh Christmas party

Provided by Good Food team

Categories     Dessert, Treat

Time 6h

Number Of Ingredients 10

50g butter , melted, plus a little extra
3 eggs
85g caster sugar
40g plain flour
40g cocoa , plus extra for dusting
2 tbsp brandy (optional)
435g can unsweetened chestnut purée (we used Merchant Gourmet)
2 eggs , separated
2 x 200g/7oz bars plain chocolate , broken (don't use one with a very high cocoa content)
600ml pot double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Grease a 25cm springform tin, then line the base and sides with baking paper. Whisk eggs and sugar until pale and thick.
  • Sift the flour and cocoa together onto the mixture, then gently fold in, followed by the butter. Pour into the tin, ease to the edges, then bake for 8-10 mins until risen and firm to the touch. Cool in the tin.
  • Meanwhile, beat the chestnut purée and egg yolks until as smooth as possible. Melt the chocolate in a bowl over a pan of simmering water with half the cream. Remove from the heat, then beat into the chestnut mixture.
  • Whisk the egg whites until stiff. In a separate bowl, whip the remaining cream until it holds its shape. Fold into the chocolate mixture, then carefully fold in the egg whites. Drizzle the brandy, if using, over the sponge base, then pour the chocolate mix on top. Level the surface and chill for 5 hrs or overnight until firm. Chill for 2 days, or freeze for 2 months. Thaw overnight in the fridge.
  • To serve, carefully remove from the tin, strip off the paper and slide onto a cake stand. Dust heavily with cocoa.

Nutrition Facts : Calories 704 calories, Fat 54 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.42 milligram of sodium

CHOCOLATE CHESTNUT TORTE



Chocolate Chestnut Torte image

Categories     Cake     Milk/Cream     Rum     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Chestnut     Gourmet     Small Plates

Number Of Ingredients 18

For the torte
3/4 pound (about 2 cups) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 stick (1/2 cup) unsalted butter, softened
4 tablespoons dark rum
10 ounces fine-quality bittersweet chocolate, chopped and melted
6 large eggs, separated
1/4 teaspoon salt
1/2 cup sugar
For the glaze and garnish
6 ounces fine-quality bittersweet chocolate, chopped fine
1/2 cup heavy cream
1 tablespoon dark rum
8 marrons glacés (candied chestnuts, available at specialty foods shops)
For the whipped cream
1 cup well-chilled heavy cream
1 tablespoon sugar, or to taste
1 tablespoon dark rum if desired
3/4 cup chopped marrons glacés

Steps:

  • Make the torte:
  • Line the bottom of a greased 9-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a food processor purée the chestnuts with the butter and the rum, scraping down the sides, until the mixture is smooth. Add the chocolate and blend the mixture until it is combined well. With the motor running, add the yolks, 1 at a time, and transfer the mixture to a large bowl. In a bowl with an electric mixer beat the whites with the salt until they hold soft peaks, add the sugar, a little at a time, beating, and beat the meringue until it holds stiff peaks. Whisk about one fourth of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly. Pour the batter into the prepared pan, smooth the top, and bake the torte in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out with crumbs adhering to it and the top is cracked. Let the torte cool in the pan on a rack for 5 minutes, remove the side of the pan, and invert the torte onto another rack. Remove the bottom of the pan, reinvert the torte onto a rack, and let it cool completely. (The torte will fall as it cools.)
  • Make the glaze and garnish:
  • Put the chocolate in a small bowl, in a saucepan bring the cream to a boil, and pour it over the chocolate. Stir the mixture until the chocolate is melted and the glaze is smooth and stir in the rum. Dip each candied chestnut halfway into the glaze to coat it partially, transfer the chestnuts to a foil-covered tray, and let them set.
  • Invert the torte onto a rack set on wax paper, pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip down the side, and let the torte stand for 2 hours, or until the glaze is set. Transfer the torte carefully to a serving plate and garnish it with the coated chestnuts.
  • Make the whipped cream just before serving the torte:
  • In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and the rum, and beat the mixture until it holds stiff peaks. Fold in the chopped candied chestnuts.
  • Serve the torte with the whipped cream.

CHOCOLATE-CHESTNUT MOUSSE CAKE



Chocolate-Chestnut Mousse Cake image

This stunning dessert is a simple-to-make icebox cake. Chocolate shavings are easily made with a vegetable peeler.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 12

Vegetable oil, for pan
1 jar (7.4 ounces) peeled roasted chestnuts
1 cup whole milk
1/4 cup plus 1 tablespoon light-brown sugar
Pinch of coarse salt
3 large egg yolks
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, room temperature
2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled, plus more for shavings
1 1/2 cups cold heavy cream
24 chocolate wafer cookies (from 1 package)

Steps:

  • Lightly coat an 8-inch round cake pan with oil, and line with plastic, leaving a 4-inch overhang.
  • Finely grind chestnuts in a food processor. Heat ground chestnuts, milk, 3 tablespoons sugar, and the salt in a medium saucepan over medium-high heat, stirring occasionally, until bubbles form at edge.
  • Whisk together yolks, cornstarch, and remaining 2 tablespoons sugar in a medium heatproof bowl.
  • Slowly add hot chestnut mixture to yolk mixture, whisking constantly. Return to pan; cook over medium-low heat, whisking constantly, until thick, about 2 minutes. Transfer to the bowl of a mixer. Add vanilla and butter. Beat on medium speed until cool, about 5 minutes. Stir half the chestnut mixture into melted chocolate.
  • Beat 1 1/4 cups cream until soft peaks form. Using a rubber spatula, gently fold half the whipped cream into plain chestnut mixture and the other half into chocolate-chestnut mixture.
  • Pour chestnut mousse into prepared pan. Cover with 12 chocolate wafers, working in a circular pattern. Top with chocolate-chestnut mousse and remaining 12 chocolate wafers. Fold plastic overhang over top to cover cake. Refrigerate overnight.
  • Uncover cake; place a platter on top, flip, and unmold. Remove plastic. Beat remaining 1/4 cup cream until soft peaks form. Spread on top of cake. Garnish with chocolate shavings.

CHOCOLATE CHESTNUT MOUSSE TART



Chocolate Chestnut Mousse Tart image

Chilled dough for a 10-inch flan ring, as above, baked as described for lemon meringue tart

Provided by Mimi Sheraton

Categories     dessert, side dish

Time 20m

Yield Eight to 10 servings

Number Of Ingredients 8

2 cups heavy sweet cream
2 teaspoons unflavored gelatin
3 tablespoons rum
4 egg yolks
2 tablespoons sugar
6 ounces cooked fresh or canned chestnuts, chopped fine (see note)
4 ounces lightly roasted hazelnuts, crushed
4 ounces bittersweet chocolate in bar or block form, approximately Confectioners' sugar, for decoration

Steps:

  • Whip cream until stiff and set aside.
  • Soften gelatin in rum, then set over warm water until liquid
  • Beat egg yolks with sugar until thick and pale in color. Beat in gelatin-rum mixture.
  • Fold whipped cream, chestnuts and hazelnuts into yolk mixture.
  • Turn mousse into cooled pie shell, mounding it toward the center.
  • Prepare chocolate curls slowly and carefully by drawing a swivel-bladed vegetable peeler across the brand flat surface of the chocolate, which should shave off in long curls. Sprinkle curls generously over top of the pie and then sprinkle with confectioners' sugar.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 22 milligrams, Sugar 4 grams

CARAMELIZED CHESTNUTS



Caramelized Chestnuts image

Categories     Nut     Dessert     Bake     Christmas     Quick & Easy     Winter     Vegan     Chestnut     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 2

10 bottled whole shelled roasted chestnuts (3 oz)
1 cup sugar

Steps:

  • Preheat oven to 350°F.
  • Bake chestnuts on a baking sheet in middle of oven until slightly dried and a shade darker, about 30 minutes. Cool chestnuts completely on a rack.
  • Cook sugar in a dry 10- to 12-inch nonstick skillet over moderate heat, swirling and shaking skillet (to help sugar melt evenly), until caramel is deep golden. Remove from heat, then prop skillet up against a ramekin or metal cookie cutter, tilting it just enough for caramel to pool. Add 1 chestnut to caramel and evenly coat by turning with 2 forks, then transfer with forks to a sheet of foil to cool. Coat remaining chestnuts in same manner. (If caramel starts to harden, melt over moderately low heat, stirring.) Once completely cooled, peel chestnuts from foil.

CHOCOLATE & COCONUT CREAM TORTE



Chocolate & Coconut Cream Torte image

My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. -Jason Purkey, Ocean City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) vanilla wafers, crushed
1/2 cup butter, melted
8 ounces dark baking chocolate, chopped
1 cup heavy whipping cream
FILLING:
1 can (13-1/2 ounces) coconut milk
3 cups sweetened shredded coconut
1 cup sugar
2 tablespoons cornstarch
4 tablespoons cold water, divided
1 large egg
1 large egg yolk
2 teaspoons unflavored gelatin
1-1/4 cups heavy whipping cream
1/2 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix wafer crumbs and butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., Place chocolate in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Pour over prepared crust. Refrigerate 1 hour., In a large saucepan, combine coconut milk, coconut and sugar; bring just to a boil. Strain through a fine-mesh strainer into a bowl, reserving strained coconut; return coconut milk mixture to saucepan. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; stir into coconut milk mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., In a small bowl, whisk egg and egg yolk. Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat., In a microwave-safe bowl, sprinkle gelatin over remaining cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand until gelatin is completely dissolved, 1 minute. Whisk gelatin mixture into coconut milk mixture. Refrigerate, covered, 1 hour, whisking every 15 minutes., In a large bowl, beat cream until stiff peaks form; fold into coconut milk mixture. Spoon reserved strained coconut into prepared crust. Spread filling over coconut. Refrigerate 6 hours or overnight before serving., Remove rim from pan. Top with toasted coconut.,

Nutrition Facts : Calories 691 calories, Fat 49g fat (32g saturated fat), Cholesterol 107mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 3g fiber), Protein 6g protein.

TRIPLE CHOCOLATE MOUSSE TORTE



Triple Chocolate Mousse Torte image

When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 16 servings.

Number Of Ingredients 9

18 Oreo cookies
1/3 cup butter, melted
6 teaspoons unflavored gelatin, divided
3 tablespoons cold water, divided
5 ounces bittersweet chocolate, chopped
4-1/2 cups heavy whipping cream, divided
5 ounces milk chocolate, chopped
5 ounces white baking chocolate, chopped
2 teaspoons vanilla extract

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE - CHESTNUT MOUSSE



Chocolate - Chestnut Mousse image

How's this for a "do ahead" dessert? The chestnuts give a lovely rich flavor to the chocolate. Very Christmas with the red & green cherries

Provided by Bergy

Categories     Dessert

Time 5h25m

Yield 16 serving(s)

Number Of Ingredients 13

1 (12 ounce) package semisweet chocolate chunks, melted
1/2 cup unsalted butter
1 (15 1/2 ounce) can chestnut puree
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup whipping cream, beaten stiff
4 egg whites, beaten to form soft peaks
1/4 teaspoon cream of tartar
1/2 cup sugar
3 tablespoons water
1 tablespoon icing sugar
red glazed cherries (for garnish)
green glazed cherries (for garnish)

Steps:

  • Melt the chocolate& butter in a heavy saucepan on very low heat, remove pan from heat Stir in the Chestnut puree, a little at a time, mashing with the back of the spoon to break up large pieces (small bits of puree will remain in the mixture) Add vanilla& salt.
  • Beat until stiff and fold in a 1/2 cup cream.
  • In a fresh bowl beat egg whites with the cream of tartar.
  • Heat sugar and 3 tbsp water to boiling, stirring until it reaches 240F degrees.
  • Slowly beat the hot syrup into the egg whites.
  • continue beating until stiff peaks form.
  • Gently fold in the chocolate mixture, making sure no streaks of egg white remain Pour into a 2 quart clear or ceramic bowl.
  • Cover and refrigerat for 4 hours or overnight.
  • To serve Beat the remaining cream with the icing sugar.
  • Pipe the cream on the mousse and garnish with cherries.

Nutrition Facts : Calories 355.4, Fat 18, SaturatedFat 10.6, Cholesterol 36.3, Sodium 68, Carbohydrate 45.2, Fiber 1.4, Sugar 19.2, Protein 3.7

More about "chocolate chestnut torte with chocolate cognac mousse recipes"

FLOURLESS CHOCOLATE-CHESTNUT TORTE RECIPE: THE BEST RECIPES FROM …
Flourless Chocolate-Chestnut Torte Recipe: The best recipes from around the world: Chef, Oleg: 9798750441105: Books - Amazon.ca
From amazon.ca
Author Oleg Chef
Format Paperback


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
16 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped; 6 marrons glacés (candied chestnuts), finely chopped; 9 oz bottled whole shelled roasted chestnuts (1 1/2 …
From mastercook.com


THE BAKING NETWORK: CHOCOLATE CHESTNUT TORTE....
Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
From bakingnetwork.blogspot.com


CHOCOLATE CHESTNUT MOUSSE RECIPE - OLIVEMAGAZINE
2015-03-25 Method. STEP 1. Fold the melted chocolate into the chestnut purée, then fold in the rum and whipped cream. Spoon into 6 glasses and flood the top of each glass with a layer …
From olivemagazine.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE RECIPE
Save this Chocolate chestnut torte with chocolate Cognac mousse recipe and more from The Best of Gourmet 2003: Featuring the Flavors of San Francisco to your own online collection ...
From eatyourbooks.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
From allkindsofcooking.blogspot.com


CHOCOLATE CHESTNUT TORTE WITH COGNAC FROM BACK TO SQUARE …
One of the classic perfect food marriages is chocolate and chestnuts. This French-inspired cake is very rich, and a little slice goes a long way. Authors; Books; Collections; Features; Search; Authors; Books; Collections; Features & Stories; Help and Support; Login. Get unlimited access with 25% off ckbk Premium Membership. Advertisement. Joyce Goldstein. Chocolate …
From app.ckbk.com


CAKE #11 - CHOCOLATE CHESTNUT TORTE WITH COGNAC MOUSSE
Ahhh, the Chocolate Chestnut Torte with Cognac Mousse. as it is supposed to look. And how it looked when I finally was through with it. My journey, and it was a journey, was nearly identical …
From 30cakes52weeks.blogspot.com


CAKE #11 - CHOCOLATE CHESTNUT TORTE WITH COGNAC MOUSSE
The cognac mousse has not set up and so when I try to put on the ganache with pressure, the mousse oozes out, and the ganache will not spread. All cheer is gone. All is frustration and …
From 30cakes52weeks.blogspot.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE …
Jan 11, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner.
From pinterest.ca


BEST CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC …
Best Chocolate Chestnut Torte With Chocolate Cognac Mousse Recipes. Home ; Best Recipes; Home; Best Recipes; Recipe Collections. Quick and Easy Recipes. Healthy …
From thedailymeal.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE …
Directions. Step 1 Make ganache: Step 2 Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened …
From friendseat.com


CHOCOLATE AND CHESTNUT PAVE RECIPES
1 tablespoon Armagnac, Cognac, or boiling water: 1 cup pitted prunes, quartered: 12 ounces semisweet chocolate: 8 tablespoons unsalted butter: 5 eggs, seperated: 2 1/2 tablespoons …
From recipes.servegame.org


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE PHOTO
Dec 10, 2013 - We liked this particular recipe with Lindt or Ghirardelli bittersweet chocolate, which is around 50 percent cocoa solids. We tested the ganache with chocolate containing a …
From pinterest.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE RECIPE
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - …
From eatyourbooks.com


CHOCOLATE MOUSSE TORTE RECIPES
Steps: Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth.
From recipes.servegame.org


CHOCOLATE TORTE RECIPE | JAMIE MAGAZINE CHOCOLATE RECIPES
Roll out the pastry to 1cm thick and use to line the base of a deep 20cm cake tin. Place in the freezer for 20 minutes. Preheat the oven to 190ºC/375ºF/gas 5. Bake the pastry for 18 to 20 …
From jamieoliver.com


CHOCOLATE CHESTNUT TORTE - COOKEATSHARE
Chocolate Chestnut Torte, ingredients: 180 gm dark chocolate, 125 gm butter, 6 lrg Large Join CookEatShare — it's free! Get new recipes from top Professionals!
From cookeatshare.com


CHOCOLATE CHESTNUT TORTE | A SLEEK AND SEXY ALICE MEDRICH CAKE
Instructions. Preheat oven to 350F. Line bottom of 8 x 2-inch round cake pan with parchment. Melt chocolate and butter in a small bowl placed in a barely simmering water bath over low …
From pastrychefonline.com


CHESTNUT AND CHOCOLATE TORTE RECIPE | DELICIOUS. MAGAZINE
Remove from heat and set aside. In a separate bowl, beat the butter and sugar until pale and fluffy. Add the melted chocolate and the chestnuts to this mix and stir to combine. Pour into …
From deliciousmagazine.co.uk


CHOCOLATE AND CHESTNUT TORTE - FOOD NETWORK
Preheat the oven to 180°C, line the base of a 9-inch springform pan with parchment and lightly grease the sides. Set a heatproof bowl over a pan of lightly simmering water, making sure the bowl doesn't touch the water.
From foodnetwork.co.uk


CHOCOLATE CHESTNUT MOUSEE RECIPE - RECIPES.NET
2022-01-31 S'mores Chocolate Mousse is made with delicious layers of graham cracker crumbs, rich chocolate pudding, and homemade toasted marshmallow creme on top. 3 hrs 55 …
From recipes.net


CHOCOLATE-CHESTNUT MOUSSE CAKES - TEATIME MAGAZINE
2018-12-18 Preheat oven to 350°. Spray a 18x12x1-inch rimmed baking sheet with baking spray with flour. Line pan with parchment paper. In the bowl of a stand mixer fitted with the …
From teatimemagazine.com


CHOCOLATE CHESTNUT TORTE RECIPE - CREATE THE MOST AMAZING DISHES
Vegetable Beef Soup With Cabbage Recipe Recipe For Onion Soup Mix Diy Onion Soup Mix Recipe
From recipeshappy.com


CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE
Chocolate Chestnut Torte with Chocolate Cognac Mousse might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains around 11g of protein, 35g of fat, and a total of 765 calories. This recipe covers 13% of your daily requirements of …
From fooddiez.com


CHOCOLATE CHESTNUT TORTE RECIPE - BAKERRECIPES.COM
2008-01-06 What Makes This Chocolate Chestnut Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Chestnut Torte. Ready to make this Chocolate Chestnut Torte Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that ...
From bakerrecipes.com


CHESTNUT-CHOCOLATE MOUSSE RECIPE - MARCIA KIESEL | FOOD & WINE
Directions. In a glass bowl, microwave the chocolates at 20-second intervals, stirring a few times, until melted. Let cool to warm. In a stainless steel bowl, beat the cream until soft peaks form ...
From foodandwine.com


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Top Asked Questions

How do you make a frozen chocolate torte with plain chocolate?
Melt the plain chocolate in a small bowl over a pan of gently simmering water and spread it evenly along the parchment strips. Take the torte out of the freezer, run a palette knife around the outside, then unclip and remove the spring-release tin.
How do you make chocolate chestnut and pistachio pastry?
This recipe combines chocolate, chestnut and pistachio in a scrumptious pastry no one can refuse. Beat together with paddle attachments. Add. Add. Cut the chestnuts into pieces, mix and add to the previous. Spread on a baking tray in a layer of 1 cm thickness. Bake at 200°C. Beat.
How do you make a chestnut cake step by step?
Using an electric whisk, beat the egg yolks with the golden caster sugar until pale and thick, then stir into the chestnut mixture using a large metal spoon. Next fold in the extra-thick double cream. Whip the egg whites until they form soft peaks and stir one large spoonful into the chocolate mixture.
How to make mascarpone and chestnut cake?
In a large bowl, beat together the mascarpone cheese and the chestnut purée, then beat in the warm melted chocolate thoroughly. Using an electric whisk, beat the egg yolks with the golden caster sugar until pale and thick, then stir into the chestnut mixture using a large metal spoon.

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