Chocolate Mousse Torte Recipes

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CHOCOLATE LOVER'S MOUSSE TORTE



Chocolate Lover's Mousse Torte image

With layer after luscious layer of creamy filling and cake, Chocolate Lover's Mousse Torte proves irresistible every time. -Brenda Fisher, Stella, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/4 teaspoon baking soda
1-1/3 cups whole milk
FILLING:
1 teaspoon unflavored gelatin
3 tablespoons cold water
1/3 cup confectioners' sugar
3 tablespoons baking cocoa
1 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Transfer to prepared pan., Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Cool to room temperature., Sift confectioners' sugar and cocoa together. In a large bowl, beat cream until it begins to thicken. Beat in confectioners' sugar mixture and vanilla. While beating, gradually add gelatin until stiff peaks form., Trim cake edges; cut crosswise into fourths. Place one cake layer on a serving plate; spread with 1/2 cup filling. Repeat layers three times. Refrigerate until serving.

Nutrition Facts : Calories 409 calories, Fat 25g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 204mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g 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

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 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.

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

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

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

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.

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.

CHOCOLATE CHOCOLATE MOUSSE TORTE



Chocolate Chocolate Mousse Torte image

Make and share this Chocolate Chocolate Mousse Torte recipe from Food.com.

Provided by vzjanine

Categories     Dessert

Time 1h40m

Yield 25 cm torte, 20 serving(s)

Number Of Ingredients 17

100 g milk chocolate
160 g dark chocolate
125 g unsalted butter
5 eggs
75 ml Greek yogurt
1 tablespoon vanilla
60 g blanched roasted almonds
1 tablespoon soft plain flour
100 g sugar
500 g dark chocolate
250 g unsalted butter
8 eggs
2 tablespoons sugar
125 ml double cream
250 ml double cream, well chilled
1 tablespoon icing sugar
1 teaspoon vanilla

Steps:

  • Chocolate torte:.
  • Preheat oven to 180°C/350°F/Gas 4 and grease a 25cm/10in springform tin.
  • Melt the chocolate and butter together in a large bowl in the microwave.
  • While the chocolate and butter are melting separate the eggs:whites in a smaller bowl, yolks in the mixer bowl.
  • Add the yoghurt and vanilla to the yolks and whisk until smooth.
  • Grind the nuts and flour finely together in a food processor or blender.
  • When the chocolate-mix is completely melted, whisk until smooth then remove from heat. Then whisk it into the egg-yolk mixture and then add the nut and flour mixture to that. Whisk well!
  • Whisk the egg whites at high speed. As the foam turns to fine bubble,slowly shake the sugar into the bowl in a fine shower. Continue whisking until the whites are stiff and glossy but not dry.
  • Fold the egg whites one third a a time into the chocolate mixture with a large rubber spatula to make a smooth mixture.
  • Scrape the mix into prepared baking tin and bake for 40 minutes.
  • Let it cool in the tin for 10minutes, then remove the sides from the tin and cool completely (VERY IMPORTANT!).
  • Dark Chocolate Mousse:.
  • Melt the chocolate
  • While the chocolate is melting, cut the butter into small chunks and separate the eggs.
  • Whisk the chocolate until smooth and add the butter chunks (not on heat). Whisk till smooth.
  • Whisk in the egg yolks until smooth.
  • Whisk the egg whites, adding the sugar slowly as they reach soft peak stage. Stop when they are stiff but not dry.
  • Fold the egg whites in one third at a time to the chocolate mixture.
  • Whip the cream until stiff, then fold into the mousse.
  • Refrigerate at least two hours!
  • Whipping Cream:.
  • Whip until the first faint ridges appear on the surface of the cream then add in first the icing sugar then the vanilla.
  • Whip to texture appropriate for use intended.
  • Refrigerate until needed.
  • To assemble the cake:.
  • Trim the overhanging torte edges and treat yourself to the scraps!
  • Carefully slice into 2 equal horizontal layers with a long serrated knife (it will be very crumbly and delicate, but don't worry eventually the mousse will cement it).
  • Slide a flan or cake tin base into the bottom and lift the top layer.
  • The mousse should be chilled for at least 2 hours before using it. Because it has to set and not be runny.
  • Lift half of the mousse on to the first cake layer using a rubber spatula. Smooth with a palette knife trying not to disturb the texture of the mousse.
  • Put the other cake layer on top and spread the other half of the chocolate mousse on the top and smooth with a palette knife after running it under hot water.
  • Refrigerate until firm.
  • Pipe strips of whipped cream all the way around the cake, topping with a row of rosettes at the top or if you still an inexperienced cook simply take knife and spread the cream onto the edges of the cake.
  • Enjoy! It's worth every calorie!

Nutrition Facts : Calories 517.4, Fat 48.6, SaturatedFat 28.3, Cholesterol 205.1, Sodium 68.1, Carbohydrate 23.6, Fiber 6.9, Sugar 10.9, Protein 10.7

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.

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From deliciousmagazine.co.uk


PURE CHOCOLATE MOUSSE CAKE – TORTE - THE HUNGRY BITES
pure-chocolate-mousse-cake-torte-the-hungry-bites image
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 …
From thehungrybites.com


CHOCOLATE-ESPRESSO MOUSSE TORTE - RECIPE - FINECOOKING
chocolate-espresso-mousse-torte-recipe-finecooking image
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 …
From finecooking.com


CHOCOLATE MOUSSE TORTE | RECIPES - HERSHEYLAND
2021-01-07 Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil. 2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. …
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.


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


20 EASY MOUSSE DESSERTS - INSANELY GOOD RECIPES
2022-06-10 Then, pop it in the fridge to chill. 10. Chocolate Chip Cookie Mousse Cheesecake. If you’re more of a chocolate cheesecake fan, then this recipe is for you. This show-stopping cake features a layer of cookie crust, white chocolate cheesecake, and a chocolate chip cookie crumble mousse. 11.
From insanelygoodrecipes.com


CHOCOLATE TORTE RECIPES | BBC GOOD FOOD
This rich, gluten-free torte has an irresistible chocolate & spice mix. An easy weekend treat or dinner party dessert you can make in advance. Chocolate drizzle & truffle torte . A star rating of 4.5 out of 5. 7 ratings. Rich, decadent and utterly delicious - this classic recipe never fails to impress. Prune & chocolate torte. A star rating of 4.8 out of 5. 15 ratings. A dinner party …
From bbcgoodfood.com


SUPER BERRY CHOCOLATE MOUSSE RECIPE | NAVITAS ORGANICS
Place all ingredients into a food processor and process on high for 2-3 minutes or until a thick but light whipped mousse forms. Scoop into two serving dishes and top with raspberries, cacao nibs or any other desired toppings. Enjoy! Servings: 2. Submitted by:
From navitasorganics.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


HOW TO MAKE AN EASY CHOCOLATE MOUSSE CHEESECAKE PIE
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 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 - 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


PROFESSIONAL BAKER TEACHES YOU HOW TO MAKE CHOCOLATE …
Chef Anna Olson teaches you how to make this amazing torte made of a chocolate-coffee cake base and filled with a homemade raspberry mousse, all topped off w...
From youtube.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 - RECIPES | FOOBY.CH
Sponge. Melt the butter and chocolate over a very low heat, allow to cool a little. Beat the sugar and egg yolks for approx. 5 mins. until light and fluffy.
From fooby.ch


CHOCOLATE MOUSSE TORTE - RED CURRANT BAKERY
2021-08-19 Preheat the oven to 350 F or 325 F if baking on convection. Sieve the dry ingredients into a medium mixing bowl. In the bowl of a stand mixer, combine the eggs, vanilla, sugar, and salt. Use the whisk attachment to whip on …
From redcurrantbakery.com


RECIPES - BETTYCROCKER.COM
What's Trending. 12 Must-Make Summer Breakfasts; Dad's Favorite Dishes for Father's Day; Slow-Cooker Pulled Pork Sandwiches; Peanut Butter-Chocolate Poke Cake
From bettycrocker.com


9 CHOCOLATE MOUSSE CAKE RECIPES | ALLRECIPES
2021-09-16 Flourless Chocolate Mousse Cake. Credit: Deb C. View Recipe. Make this flourless, Passover-friendly dessert with just four ingredients: bittersweet chocolate, margarine, sugar, and eggs. 16 Flourless Chocolate Cakes for Your Gluten-Free Indulgence.
From allrecipes.com


CHOCOLATE MOUSSE TORTE RECIPE - BAKERRECIPES.COM
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


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


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


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


BEST RICH CHOCOLATE MOUSSE CAKE RECIPES - FOOD NETWORK
2012-06-27 Step 8. Heat the remaining 1 1/2 cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside. Step 9. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally ...
From foodnetwork.ca


10 BEST CHOCOLATE MOUSSE TOPPING RECIPES | YUMMLY
2022-06-04 chocolate mousse, milk, baking powder, white chocolate, butter and 6 more Chocolate Mousse Cake Bakers Royale vanilla, eggs, whipping cream, semi sweet chocolate chips, unsalted butter and 22 more
From yummly.com


BEST CHOCOLATE RASPBERRY MOUSSE TORTE RECIPES - FOOD …
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


CHOCOLATE TRUFFLE TORTE RECIPE - THERESCIPES.INFO
Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe ... - Food52 top food52.com. Mar 26, 2021Heat the oven to 425°F. In a large heat-proof bowl set over a pan of hot, not simmering water (do not allow the bottom of the bowl to touch the water) place the chocolate and butter and allow it to stand, stirring occasionally, until smooth and melted.
From therecipes.info


CHOCOLATE MOUSSE TORTE WITH HAZELNUT CHOCOLATE GANACHE GLAZE
To assemble: Pour about ½ of the mousse into the spring form ring on the cutting board. Cover with one of the 2 layers of sponge cake and gently press. Add the remaining mousse. Cover with the second layer of sponge cake. Put in freezer for at least 2 hours. When ready, remove from freezer and turn over on to a wire rack.
From akispetretzikis.com


CLASSIC CHOCOLATE MOUSSE RECIPE | RECIPES - HERSHEY'S
Mix sugar and cocoa in a large bowl. Add whipping cream and vanilla. Beat with an electric mixer, on medium speed, scraping the bottom of the bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well combined. 3. Spoon mixture into dessert dishes. Chill for at least 30 minutes before serving.
From hersheyland.ca


CHOCOLATE MOUSSE TORTE RECIPE | MYRECIPES
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. BEAT cream cheese, sugar and remaining milk with mixer until ...
From myrecipes.com


RECIPE: MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE - STARTRIBUNE.COM
2019-06-26 Butter a 9-inch ovenproof glass pie plate. Dust it with breadcrumbs (or cocoa powder). Set aside. Place the chopped chocolate in the top of a double boiler set over gently simmering water. In a ...
From startribune.com


10 BEST CHOCOLATE MOUSSE RECIPES | YUMMLY
2022-06-05 Dark Chocolate Mousse with Mint Gelatin L'Antro dell'Alchimista. mint syrup, dark chocolate, dark chocolate, sugar, whipping cream and 5 more. Cote d'Or Chocolate Mousse with Speculoos crumbs. On dine chez Nanou. confectioner's sugar, heavy cream, milk chocolate, butter, eggs and 1 more.
From yummly.com


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