DOUBLE CHOCOLATE MOUSSE TORTE
Steps:
- 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.
- Cool the mixture to lukewarm. Whisk in the sugar to combine.
- Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
- Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
- Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.
- For the mousse, whisk together the cocoa powder and hot water in a small bowl; set aside.
- Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don't overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn't warm or hot).
- In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream - only takes a few seconds).
- Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
- Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
- Run a sharp knife around the edge of the pan to loosen the torte if it hasn't pulled away from the sides of the pan while cooling.
- Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).
- For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
- Top with raspberries. Chill for up to an hour or serve immediately.
Nutrition Facts : ServingSize 1 Slice, Calories 514 kcal, Carbohydrate 36 g, Protein 5 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 140 mg, Sodium 192 mg, Fiber 4 g, Sugar 27 g
DECADENT CHOCOLATE MOUSSE BARS
I made these for a company bake-off and won first prize. This is time consuming, but is one of the most fabulous chocolate desserts I have ever made! It can be made with or without the ganache topping, but I strongly suggest that you make it totally awesome by adding the ganche! Don't eat too many -- they are rich!
Provided by Cook4_6
Categories Bar Cookie
Time 4h40m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- To make crust:.
- Line a 9 x 13" cake pan with parchment paper.
- Melt milk chocolate in a double boiler.
- Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well.
- Spread mixture evenly into prepared pan and cool in refrigerator.
- To make Mousse:.
- Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy.
- Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate.
- Continue mixing and add egg yolks, one at a time, beating well after each addition.
- Fold in heavy cream that has been beaten to firm peak.
- Mix well to incorporate, leaving no white streaks in the chocolate.
- Spread mousse over crust.
- Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars).
- Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache).
- If bars are soft, place rack in freezer until ganache is ready.
- To make ganache:.
- Melt chocolate in double boiler.
- Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream).
- Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted.
- Strain mixture to remove any pieces of unmelted chocolate.
- Let cool for about 1 hour.
- Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache.
- The bars should be stored in the refrigerator.
Nutrition Facts : Calories 495.1, Fat 40.1, SaturatedFat 22.6, Cholesterol 99.7, Sodium 172, Carbohydrate 35.8, Fiber 4.7, Sugar 21.8, Protein 7.9
DECADENT DOUBLE CHOCOLATE MOUSSE
This is not diet food! I've used it in chocolate cookie crusts as a mousse pie, just shave a chocolate bar on top. You might note that this is not a light and airy mousse, it is very rich and thick, which is just what I was looking for at the time.
Provided by startnover
Categories Dessert
Time 1h20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Break chocolate into pieces.
- Melt with water over low heat and stir till smooth.
- Remove from heat and blend in egg yolks and extract.
- Add butter 1T at a time, stir till blended and cool slightly.
- Whip cream till stiff peaks.
- Carefully fold into chocolate mixture.
- Chill 1 hour.
- Serve in custard cups or in pie crust.
Nutrition Facts : Calories 4424.8, Fat 337.2, SaturatedFat 188.7, Cholesterol 930.9, Sodium 822.5, Carbohydrate 313.4, Fiber 34.4, Sugar 237.2, Protein 59.9
More about "decadent double chocolate mousse recipes"
DECADENT CHOCOLATE MOUSSE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 30 minsServings 10-12Calories 387 per serving
- Put chocolate, coffee, and sugar in a large metal mixing bowl. Set bowl over a large pot filled with 1 in. simmering water. Melt chocolate, stirring often, until smooth. Remove from heat and set aside.
- Whisk egg whites in a medium bowl with a mixer until they hold stiff peaks. Whisk cream in another bowl until soft ribbons form.
- Stir yolks into warm chocolate mixture. Mix in liqueur. Using a rubber spatula, gently fold in whites until almost blended, then gently fold in whipped cream until no streaks remain.
- Pour chocolate mixture into a large (8-cup) glass serving bowl. Cover bowl tightly with plastic wrap and chill until ready to serve. Serve with sweetened whipped cream.
DECADENT DOUBLE CHOCOLATE MOUSSE FILLED CUPCAKES
From pinterest.com
DECADENT DOUBLE CHOCOLATE MOUSSE FILLED CUPCAKES
From ladybehindthecurtain.com
DECADENT DOUBLE CHOCOLATE MOUSSE - SMELLS LIKE HOME
From smells-like-home.com
Reviews 28Estimated Reading Time 3 mins
DECADENT DOUBLE CHOCOLATE MOUSSE | SMELLS LIKE HOME | MOUSSE …
From pinterest.com
DECADENT DAIRY-FREE CHOCOLATE MOUSSE (LOW FODMAP)
From feedmephoebe.com
RAVNEET GILL’S RECIPE FOR A DECADENT CHRISTMAS CHOCOLATE AND …
From theguardian.com
DECADENT CHOCOLATE MOUSSE PIE RECIPE - BEYOND WONDERFUL
From beyondwonderful.com
DECADENT CHOCOLATE PARFAIT MOUSSE DESSERT - BORROWED BITES
From borrowedbites.com
TOP 10 CHOCOLATE DESSERTS - BEST EASY DECADENT DESSERT RECIPES
From yummyinspirations.net
CHOCOLATE MOUSSE RECIPE: DECADENT AND DELICIOUS! - SPLASH OF …
From splashoftaste.com
BEST DECADENT CHOCOLATE MOUSSE RECIPES
From alicerecipes.com
DECADENT CHERRY & CHOCOLATE MOUSSE CUPS - E.D.SMITH®
From edsmith.com
SMOKED CHOCOLATE MOUSSE - 101 COOKBOOKS
From 101cookbooks.com
WHITE HOT CHOCOLATE - COOKING CLASSY
From cookingclassy.com
THE BEST WHITE CHOCOLATE MOUSSE RECIPE – LITTLE UPSIDE DOWN CAKE
From littleupsidedowncake.com
DECADENT DOUBLE CHOCOLATE MOUSSE FILLED CUPCAKES | RECIPE
From pinterest.com
DECADENT DOUBLE CHOCOLATE MOUSSE | DELICIOUS DESSERTS, …
From pinterest.com
DECADENT CHOCOLATE MOUSSE - GOOD HOUSEKEEPING
From goodhousekeeping.com
DECADENT DOUBLE CHOCOLATE MOUSSE | CHOCOLATE DESSERT RECIPES, …
From pinterest.com
DECADENT VEGAN CHOCOLATE MOUSSE - 3HO INTERNATIONAL
From 3ho.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love