Double Chocolate Mousse Torte Food

TRIPLE CHOCOLATE MOUSSE TORTE

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.

20 BEST MOUSSE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mousse dessert in 30 minutes or less!

CHOCOLATE MOUSSE TORTE

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.

MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE

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 TORTE

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.

DOUBLE-CHOCOLATE FANTASY TORTE

Steps:

• Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
• To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
• Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
• Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.

TRIPLE MOUSSE TORTE

Steps:

• In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes., For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes., For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top., Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.

DOUBLE-CHOCOLATE MOUSSE CAKE

Steps:

• Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
• Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
• In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
• In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
• Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
• Bake for 45 minutes, or until center of cake is level and not concave.
• Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
• After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
• If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
• Prepare Chocolate Glaze as follows.
• In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
• Spread warm glaze over top and sides of cake. Discard waxed paper.
• Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.

CHOCOLATE MOUSSE TORTE

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.

DOUBLE CHOCOLATE TORTE

Steps:

• Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. , Bake at 350° for 38-42 minutes or until center springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. , In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with sprinkle.

BITTERSWEET CHOCOLATE MOUSSE TORTE

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.

DOUBLE CHOCOLATE TORTE

Steps:

• For cake: Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack. Cover; chill while making mousse. For mousse: Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day. Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream in medium bowl until peaks form. Spread whipped cream over torte. Top whipped cream with raspberries. Brush red currant jelly mixture over raspberries. Sprinkle with 1 1/2 teaspoons sugar. Garnish with currants, if desired.