Chocolate Mousse Torte

Decorated with chocolate almond pinecones, this is an impressive dessert your guests won’t be able to resist.

[quicklook-recipe prep_time=”45+min” cook_time=”3 hrs” serves=”16″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 1/4 cups chocolate wafer crumbs (about 25 wafers)
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 4 ounces bittersweet chocolate baking squares
  • 1/2 cup plus 2 tablespoons milk chocolate chips
  • 4 ounces white chocolate baking squares

[/ingredients-left]
[ingredients-right]

  • 1 tablespoon unflavored gelatin
  • 1/4 cup water
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup half-and-half cream, warmed
  • 1 3/4 cups heavy or whipping cream
  • Semisweet chocolate chips, melted, for garnish

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”3 hours, 45 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat oven to 375°F. Grease a 9-inch springform pan; set aside. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] Make crust: Combine crust ingredients in a medium bowl; press into bottom of prepared pan. Bake 8 to 10 minutes. Cool. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Make filling: Place each flavor of chocolate in separate bowls; set aside. In another bowl, sprinkle gelatin over water; let stand 1 minute or until softened. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Beat egg yolks in a small mixing bowl on high speed, until light and fluffy, 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half. Transfer to a saucepan; cook over medium heat, stirring constantly, until mixture registers 160°F on a candy thermometer and has thickened, about 3 minutes. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Remove from the heat; stir in gelatin until dissolved. Immediately pour one third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool 10 minutes. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Beat heavy cream in a mixing bowl on medium-high speed until stiff peaks form. Fold one 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. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]To serve: Carefully run a sharp knife around edge of pan to loosen. Remove sides of pan. Garnish by drizzling with melted chocolate to create pine boughs. [/step-item]

[/step-list-wrapper]

Editor’s Note: Torte can be prepared 2 days in advance. Cover with plastic wrap and store in refrigerator.

Originally Published in Reader's Digest

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