Chocolate Mousse Torte

Name: Chocolate Mousse Torte
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 113 grams white baking chocolate; 113 grams bittersweet chocolate; 59 milliliters butter, melted; 296 milliliters chocolate wafer crumbs (about 25 wafers); 5 egg yolks; 1 Tbsp unflavored gelatin; 237 milliliters half-and-half cream, warmed; 414 milliliters heavy whipping cream; 118 milliliters milk chocolate chips; 16 servings Semisweet chocolate chips, melted and Chocolate Almond Pinecones (recipe also in Recipe Finder), optional; 59 milliliters sugar; 59 milliliters water

Chocolate Mousse Torte might be just the dessert you are searching for. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 323 calories, 4g of protein, and 26g of fat. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes around 30 minutes. If you have sugar, semisweet chocolate chips, egg yolks, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Chocolate Mousse Torte, Chocolate Mousse Torte, and Chocolate Mocha Mousse Torte.

Instructions

Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan.

Equipment you will use

Springform Pan

Bake at 375° for 8-10 minutes. Cool.

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Oven

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.

Ingredients you will need

Chocolate

Gelatin

Water

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Bowl

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.

Ingredients you will need

Egg Yolk

Lemon

Sugar

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Whisk

Bowl

Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.

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Kitchen Thermometer

Sauce Pan

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.

Ingredients you will need

Chocolate

Gelatin

Egg

In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl.

Ingredients you will need

Whipping Cream

Whipped Cream

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Bowl

Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.

Ingredients you will need

Bittersweet Chocolate

White Chocolate

Milk Chocolate

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Frying Pan

To serve, carefully run a sharp a knife around edge of pan to loosen.

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Knife

Frying Pan

Remove side of pan.

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Frying Pan

Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones.

Ingredients you will need

Chocolate

Almonds

Equipment

Ingredients

Servings:

113grams

white baking chocolate 113grams

bittersweet chocolate 59milliliters

butter, melted 296milliliters

chocolate wafer crumbs (about 25 wafers)5

egg yolks 1Tbsp

unflavored gelatin 237milliliters

half-and-half cream, warmed 414milliliters

heavy whipping cream 118milliliters

milk chocolate chips 16servings

Semisweet chocolate chips, melted and Chocolate Almond Pinecones (recipe also in Recipe Finder), optional 59milliliters

sugar 59milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Torte. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "