Chocolate Chocolate Mousse Torte Recipes

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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 MOUSSE TORTE



Chocolate Mousse Torte image

You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h10m

Yield 16

Number Of Ingredients 12

1 pouch (10.25 oz) Betty Crocker™ fudge brownie mix
1/4 cup vegetable oil
1/4 cup water
1 egg
2 bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)
1/2 cup chopped pecans
1/4 cup toffee bits
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 pint (2 cups) whipping cream
Additional powdered sugar, if desired

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. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
  • Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
  • In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
  • Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
  • In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
  • Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Nutrition Facts : Calories 520, Carbohydrate 49 g, Cholesterol 65 mg, Fat 7, Fiber 3 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 39 g, TransFat 1/2 g

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Ringed with a row of vanilla wafers, this layered chocolate torte is topped with a creamy topping, fresh raspberries, and chocolate curls.

Provided by Allrecipes Member

Categories     Tortes

Time 3h10m

Yield 16

Number Of Ingredients 9

37 each NILLA Wafers, divided
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
2 (3.9 ounce) packages JELL-O Chocolate Instant Pudding
2 cups cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup sugar
2 tablespoons milk
¾ cup fresh raspberries

Steps:

  • Stand 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
  • Beat pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
  • Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
  • Meanwhile, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

Nutrition Facts : Calories 237 calories, Carbohydrate 31 g, Cholesterol 19.9 mg, Fat 11.1 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 309.9 mg, Sugar 22.6 g

WHITE CHOCOLATE MOUSSE TORTE



White Chocolate Mousse Torte image

I picked this recipe up last Christmas from a Christmas fair I went to with my mom. It is absolutely gorgeous and just melts in your mouth. A great treat for a dinner party dessert or to pass around as a little bite. Make it the night before and put it in the fridge for best results.

Provided by Delete_

Categories     Dessert

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 6

225 g ginger biscuits, finely crushed
75 g butter
700 g good white chocolate
600 ml double cream
icing sugar or cocoa powder, to decorate
raspberries, to decorate (optional)

Steps:

  • Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
  • Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
  • Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
  • Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
  • Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
  • Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

TRIPLE-CHOCOLATE MOUSSE TORTE



Triple-Chocolate Mousse Torte image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Freeze/Chill     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 12

Number Of Ingredients 10

Vegetable oil
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1 3/4 cups chilled whipping cream

Steps:

  • Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
  • Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
  • Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
  • Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
  • Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

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 MOUSSE TORTE



Chocolate Mousse Torte image

This recipe was listed in an email this morning from the www.bettycrocker.com website and is listed as a NEW recipe. "You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert." The cooking time listed includes refrigeration time needed. NOTE: The picture on the website is making my mouth water. :-)

Provided by senseicheryl

Categories     For Large Groups

Time 5h20m

Yield 16 , 16 serving(s)

Number Of Ingredients 12

1 (10 1/4 ounce) bag fudge brownie mix, Betty Crocker brand recommended
1/4 cup vegetable oil
1/4 cup water
1 egg
2 (11 1/2 ounce) bags semisweet chocolate chunks (3 1/2 cups)
1/2 cup pecans, chopped
1/4 cup toffee pieces
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups whipping cream (1 pint)
1 dash powdered sugar, if desired

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. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
  • Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
  • In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
  • Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
  • In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
  • Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Nutrition Facts : Calories 518.6, Fat 35.1, SaturatedFat 17.6, Cholesterol 70.8, Sodium 112, Carbohydrate 46.8, Fiber 3.1, Sugar 34.8, Protein 5.1

CHOCOLATE MOUSSE TORTE



Chocolate Mousse Torte image

Watch this video to see how to make a creamy, luscious chocolate torte. Our Chocolate Mousse Torte recipe makes the most delicious chocolate torte!

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 16 servings

Number Of Ingredients 8

37 vanilla wafers, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
3/4 cup fresh raspberries

Steps:

  • Stand 16 wafers around inside edge of plastic wrap-lined 9-inch round pan. Melt 3 oz. chocolate as directed on package.
  • Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
  • Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
  • Shave remaining chocolate into curls. Invert torte onto plate; remove plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 32 g, Fiber 1 g, Sugar 23 g, Protein 3 g

MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE



Maida Heatter's Chocolate Mousse Torte image

Maida Heatter, the legendary dessert-cookbook author, tested this recipe 20 times before deeming it good enough for publication in The Times in May 1972. Her toil was worth the trouble: Eight months later, it was named the paper's most requested dessert recipe of the year. This is an adaptation of the version that appears in Ms. Heatter's book "Happiness is Baking" (Little, Brown, 2019). It begins with a big batch of chocolate mousse, half of which is baked in a pie plate. As it cools, it sinks in the middle, creating a dense, fudgy cake with a bit of an elevated edge. The remaining mousse is piled in the center, then topped with snowy whipped cream and chocolate shavings. One note: Like most traditional mousses, this one contains raw eggs. Use the best pasteurized eggs you can find. If that worries you, try another Maida Heatter dessert instead.

Provided by Margaux Laskey

Categories     cakes, dessert

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 13

Unsalted butter, for greasing the pan
Fine dry bread crumbs or cocoa powder, for dusting
8 ounces/225 grams semisweet bar chocolate (not chips), chopped
1 tablespoon instant espresso or coffee powder
1/4 cup boiling water
8 large eggs, yolks and whites separated
1/3 cup/65 grams granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt
1 1/2 cups/360 milliliters heavy cream
1/3 cup/40 grams confectioners' sugar
1 1/2 teaspoons vanilla extract
Grated semisweet chocolate, for serving (optional)

Steps:

  • Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
  • Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
  • In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
  • Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
  • When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
  • Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.

CHOCOLATE MOUSSE CAKE IV



Chocolate Mousse Cake IV image

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!

Provided by Stephanie

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 14

Number Of Ingredients 6

1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
  • In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
  • Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
  • Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 50.5 g, Cholesterol 21.2 mg, Fat 13.6 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 6.1 g, Sodium 455.9 mg, Sugar 34.7 g

BITTERSWEET CHOCOLATE MOUSSE TORTE



Bittersweet Chocolate Mousse Torte image

In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served chilled and thinly sliced, this dessert is elegant; the cookies are store-bought, so it's delightfully easy, too.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 5

12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped
3 cups heavy cream
3 tablespoons sugar
12 ounces crisp oval butter wafer cookies (20 total)
Good-quality unsweetened cocoa powder, for dusting

Steps:

  • Make mousse: Put chocolate in a large bowl, and set aside. Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until cream is steaming and small bubbles form on edges.
  • Pour cream over chocolate. Stir until mixture is smooth. Let cool completely.
  • Put remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Using a rubber spatula, fold whipped cream into chocolate mixture, one-third at a time.
  • Assemble torte: Line a 9-by-5-by-3-inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 to 1 cup) over bottom of pan to cover. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.
  • Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.
  • Remove plastic wrap from surface. Invert torte onto a serving plate; unmold, using overhang to coax it out. Remove plastic wrap. Dust with cocoa.

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

Steps:

  • In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
  • Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
  • Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
  • Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
  • Enjoy!

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.

More about "chocolate chocolate mousse torte recipes"

CHOCOLATE MOUSSE TORTE | RECIPES - HERSHEYLAND
2021-01-07 Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. …
From hersheyland.com
Servings 1
Total Time 4 hrs
Category Tags
  • Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter in prepared pan.
  • Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.
  • Prepare Chocolate Mousse Filling. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve. Cover; refrigerate leftover torte.


CHOCOLATE MOUSSE TARTS RECIPE - AN ITALIAN IN MY KITCHEN
2021-02-06 Making the mousse. Chop the chocolate into small pieces. In a small pot heat the milk to very hot, pour over chocolate, let sit for 30 seconds then stir to combine with a small whisk or spatula (if at this time the chocolate is still not completely melted, place over a simmering pot of boiling water, making sure water does not touch bottom of dish, and stir until …
From anitalianinmykitchen.com


CHOCOLATE MOUSSE TORTE - ICE CREAM IS MY LOVE LANGUAGE
Pour the entire mixture back into the medium saucepan and heat it to 170° F. Now pour the mixture back into the mixing bowl and add the 1 teaspoon vanilla extract and the dash of salt. Add the chocolate mix and whisk until combined and uniform. Cover and …
From icecreamismylovelanguage.com


CHOCOLATE MOUSSE TORTE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


CHOCOLATE OBLIVION TRUFFLE TORTE RECIPES
2018-06-14 · Stir in the corn syrup. Cook over medium heat, stirring constantly until the sugar is completely dissolved. Raise the heat to medium-high and while continuing to stir, bring the mixture to a boil.
From recipes.servegame.org


CHOCOLATE MOUSSE TORTE CAKE RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Chocolate Mousse Torte Cake Recipe are provided here for you to discover and enjoy. Healthy Menu. Turkey Kielbasa Recipes Healthy Good Tasting Healthy Food Recipes Healthy Dinner Menus And Recipes ...
From recipeshappy.com


DOUBLE CHOCOLATE MOUSSE TORTE RECIPE - MEL'S KITCHEN CAFE
2021-03-22 For the cake, preheat the oven to 325°F. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional). Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
From melskitchencafe.com


CHOCOLATE MOUSSE TORTE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package. BEAT pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan.
From myrecipes.com


CHOCOLATE MOUSSE TORTE RECIPE - BAKERRECIPES.COM
2008-09-28 The best delicious Chocolate Mousse Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mousse Torte recipe today! Hello my friends, this Chocolate Mousse Torte recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Mousse Torte is amazingly delicious ...
From bakerrecipes.com


CARAMEL CHOCOLATE MOUSSE TORTE - PROJECT PASTRY LOVE
2017-02-12 Pour the mixture into a clean bowl and set aside to cool. Once the caramel/chocolate mixture has cooled it's time to activate the gelatin. Pour the remaining 1/4 cup of heavy cream in a heat-proof bowl. Sprinkle the gelatin evenly over the surface of the cream. Set aside for 10 minutes to bloom.
From projectpastrylove.com


RICH CHOCOLATE MOUSSE TORTE RECIPE - DELICIOUS. MAGAZINE
Dissolve the coffee in 4 tablespoons boiling water. Put the coffee and chocolate in a large heatproof bowl, rest it over the pan of hot water until melted and then stir until smooth. Mix the egg yolks and vanilla extract together in a small bowl. Stir into the chocolate and coffee mixture until smooth and then stir in your chosen spirit.
From deliciousmagazine.co.uk


CHOCOLATE MOUSSE TORTE - REAL RECIPES FROM MUMS
2014-04-30 Melt milk and dark chocolate in a heatproof bowl over a pan of gently simmering water until smooth. Remove from heat and stir in cream. Whisk in egg yolks. Whisk together gelatine and boiling water until gelatine dissolves. Add to chocolate mixture and mix to combine. Using an electric mixer, beat egg whites until soft peaks form.
From mouthsofmums.com.au


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES | FOOD NETWORK …
2016-10-04 Step 3. Stir the hot coffee, milk, egg and vanilla together and add it all at once to the flour mixture, blending until smooth and then increase the speed to medium and whip until pale and thick, about 3 minutes. Pour the batter into the prepared pan and tap it on the counter to eliminate any bubbles. Step 4.
From foodnetwork.ca


EASY CHOCOLATE MOUSSE RECIPE - MOM ON TIMEOUT
2021-12-01 Fold 1 cup of the whipped cream mixture into the cooled chocolate just until combined. Spoon the chocolate mousse into serving glasses or ramekins and chill for at least 2 hours or overnight. Continue to beat the remaining whipped cream mixture until stiff peaks form, cover and refrigerate until ready to serve.
From momontimeout.com


CHOCOLATE MOUSSE - ONCE UPON A CHEF
Using a large rubber spatula, fold the egg white mixture into the chocolate mixture. Mix only until uniform, then set aside. In another bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons of sugar and the vanilla. Continue beating until …
From onceuponachef.com


10 BEST CHOCOLATE MOUSSE RECIPES | YUMMLY
2022-05-05 Triple-Chocolate Mousse Cake AnelyaGrant. powdered gelatin, cocoa powder, unsalted butter, water, table salt and 11 more. Lemon-Chocolate Mousse Cake. On dine chez Nanou. white chocolate, ground almonds, lemon jam, egg whites, flour and 17 more.
From yummly.com


SIMPLY ELEGANT CHOCOLATE MOUSSE TART - TOLL HOUSE®
Step 1. Preheat oven to 325º F. Step 2. Combine crushed cookies and butter in medium bowl. Press onto bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake for 15 minutes. Cool completely in pan on wire rack. Step 3. Microwave chocolate and 1 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power ...
From verybestbaking.com


CHOCOLATE MOUSSE TORTE - THAT SKINNY CHICK CAN BAKE
2021-12-25 Set the pan inside the roasting pan and fill the roasting pan with 1 to 1-1/2 inches of boiling water. Bake 15 to 20 minutes or till the top is crusty and center jiggles just slightly. Remove from the water bath, remove foil and cool on a wire rack to room temperature and then refrigerate for at least 3 hours or overnight.
From thatskinnychickcanbake.com


CHOCOLATE MOUSSE TORTE - LEAH CLAIRE
2011-01-16 1. 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 leah-claire.com


RECIPES - BETTYCROCKER.COM
A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient.
From bettycrocker.com


HOW TO MAKE AN EASY CHOCOLATE MOUSSE CHEESECAKE PIE - FEELS …
2010-11-16 How to make the best no bake chocolate mousse cheesecake pie. Line a 9-inch springform pan with plastic wrap. Stand 16 vanilla wafers around the inside edge of the prepared pan. Melt 3 ounces of chocolate according to the package directions. Whisk pudding mixes and 2 cups of milk in a medium bowl for 2 minutes. Add melted chocolate and mix well.
From feelslikehomeblog.com


CHOCOLATE MOUSSE CAKE - TASTES BETTER FROM SCRATCH
2022-02-11 Bake Chocolate Cake: Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water then pour into prepared pans. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted comes out clean.
From tastesbetterfromscratch.com


10 BEST CHOCOLATE CHOCOLATE MOUSSE CAKE RECIPES - YUMMLY
2022-05-18 Triple-Chocolate Mousse Cake AnelyaGrant. bittersweet chocolate, bittersweet chocolate, hot water, powdered gelatin and 12 more. Lemon-Chocolate Mousse Cake. On dine chez Nanou. dark chocolate, egg whites, lemon zest, …
From yummly.com


CHOCOLATE-ESPRESSO MOUSSE TORTE - RECIPE - FINECOOKING
Preparation. Position a rack in the center of the oven and heat the oven to 400°F. Generously butter a 10-inch springform pan and wrap the bottom and sides in heavy-duty aluminum foil. Have ready a roasting pan just big enough to accommodate the springform, and put a kettle of water on to boil. Make the ganache.
From finecooking.com


CHOCOLATE TORTE WITH TRIPLE CHOCOLATE MOUSSE | BIBBYSKITCHEN …
2022-04-06 Preheat the oven to 160° C. Grease and line a 23cm round spring-form cake tin with baking paper. Place the chocolate and butter in a bowl set over a pan of simmering water. Stir gently until smooth and glossy, then set aside to cool slightly. Add the egg yolks one at a time, whisky well between each addition.
From bibbyskitchenat36.com


DECADENT CHOCOLATE MOUSSE (BEST TEXTURE EVER!)
2022-02-06 Heat until 160 F. while stirring constantly. Do not allow the mixture to boil or simmer. Remove from heat and stir in the melted chocolate until combined using a rubber spatula. Stir in the vanilla extract and a pinch of salt. Place the saucepan on a tray of ice or a covered ice pack, to allow it to cool quickly.
From divascancook.com


CHOCOLATE MOUSSE TORTE RECIPE | RECIPELAND
Chocolate Mousse Torte recipe. Ready In: 2 hr Makes 1 cake servings, 686 calories per serving Ingredients: cake mix, devils food, chocolate chip ice cream, powdered sugar, liqueur, egg yolks, heavy whipping cream, whipped cream
From recipeland.com


CHOCOLATE MINT TORTE - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Prepare a 10" x 15" jelly roll pan by lining with parchment and spritzing with cooking spray. For the cake batter: In a stand mixer whip the eggs until thick and pale yellow. Gradually beat in the sugar, salt, and vanilla. Sift together the flour, cocoa, and baking powder. Fold into the thick egg mixture.
From kingarthurbaking.com


PURE CHOCOLATE MOUSSE CAKE – TORTE - THE HUNGRY BITES
2016-11-09 Transfer the mixture into the pan and bake the cake for 45-50 minutes or until a tester comes out clean. Let it cool, level and cut into 3 layers. Refrigerate it for 1-2 hours or overnight, for easier cutting. Make the syrup (you can do this up to 2 days ahead): Heat the water and the sugar and boil for 1 minute.
From thehungrybites.com


CHOCOLATE AND CARAMEL TORTE | RECIPES - HERSHEYLAND
1. Prepare Chocolate Caramel Mousse. Cover; chill 6 to 8 hours or overnight. 2. Heat oven to 350°F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper. 3. Combine cocoa, butter, shortening and water in saucepan; bring to boil over medium heat, stirring often. Remove from heat.
From hersheyland.com


CHOCOLATE MOUSSE TORTE | SCHOKOMOUSSE TORTE • RED CURRANT BAKERY
2021-08-19 Make the Chocolate Cake. Preheat the oven to 350 F or 325 F if baking convection (convection is preferred with this recipe). Place an oven rack in the middle of the oven. Sift together the flour, cocoa powder, baking powder, and corn starch into a medium bowl. In the bowl of a stand mixer combine the eggs, sugar, vanilla, and salt.
From redcurrantbakery.com


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