CHOCOLATE MOUSSE TORT
Sunday, February 13, 2011
CHOCOLATE MOUSSE TORT Valentine day /perfect fit /
CHOCOLATE MOUSSE TORT
I have seen a picture of this cake at Martha Stewart’s “living” magazine.
Looked so rich, chocolaty…inviting…. beautiful… I had to make it!!
So “ Valentine Day” is the perfect day to make it, and serve it…perfect!
The house smell like chocolate, and the wait is rewarding.
I get first the recipe:
• 12 ounces bittersweet chocolate, (preferably 75 percent cacao), chopped
• 3 cups heavy cream( 1 ½ cup cream +1 ½ cup whipping cream)
• 3 tablespoons sugar
• 12 ounces crisp oval butter wafer cookies, (20 total)
Good-quality unsweetened cocoa powder, for dusting
I make the chocolate mousse first: Put chocolate in a large bowl, and set aside.
Heat 1and 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.
Add whipping cream, slowly in a folding manner.
Assemble torte: (Martha Stewart recipe): 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.
Invert torte onto a serving plate; unmold, using overhang to coax it out.
Remove plastic wrap. Dust with cocoa.
Optional, add raspberries. Happy Valentine day!
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