An elegant chocolate dessert, a grand finaleto a sit-down dinner.
Recipe: Chocolate MousseTorte
4 cups chocolate wafer crumbs 3/4 cup unsalted butter, melted 2 1/3 cups semisweet chocolate chips 2 large eggs 4 large eggs, separated 2 cups whipping cream – divided use 6 tablespoons powdered sugar – divided use 1/2 teaspoon vanilla extract
In a mixing bowl, combine crumbs and butterto mix; press into a 9-inch springform pan and refrigerate forat least 30 minutes.
Meanwhile, in the top of a double boiler,melt chocolate chips; cool until lukewarm (about 95°F / 35°C).Beat in eggs and egg yolks.
In another mixing bowl, whip half of thecream with half of the powdered sugar until soft peaks form.
In a separate bowl, whisk egg whites untilstiff but not dry. Stir a bit of the whipped cream and some ofthe whipped egg white into the chocolate mixture to lighten it.Fold in the rest of the whipped cream and egg white. Pour intocrust and refrigerate for 6 hours.
Before serving, whip together remainingcream, remaining powdered sugar and vanilla. Spread a 1-inchthick layer of whipped cream on top of mousse filling. Servewhile still cold.
Makes 12 servings.
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