Back to Bittersweet Chocolate Mousse Torte All Reviews for Bittersweet Chocolate Mousse Torte - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Bittersweet Chocolate Mousse Torte Credit: GENTL & HYERS Recipe Summary Servings: 15

Ingredients Ingredient Checklist 12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped 3 cups heavy cream 3 tablespoons sugar 12 ounces crisp oval butter wafer cookies (20 total) Good-quality unsweetened cocoa powder, for dusting

Gallery Bittersweet Chocolate Mousse Torte Credit: GENTL & HYERS

Recipe Summary Servings: 15

Bittersweet Chocolate Mousse Torte      Credit: GENTL & HYERS

Bittersweet Chocolate Mousse Torte

Credit: GENTL & HYERS

Bittersweet Chocolate Mousse Torte

Recipe Summary Servings: 15

Recipe Summary

Servings: 15

Servings: 15

15

Ingredients

Ingredients

  • 12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped 3 cups heavy cream 3 tablespoons sugar 12 ounces crisp oval butter wafer cookies (20 total) Good-quality unsweetened cocoa powder, for dusting

Directions

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.

Reviews (3)

 Add Rating & Review     13 Ratings   5 star values:        3    4 star values:        4    3 star values:        3    2 star values:        3    1 star values:        0

Reviews (3)

Add Rating & Review     13 Ratings   5 star values:        3    4 star values:        4    3 star values:        3    2 star values:        3    1 star values:        0

Add Rating & Review

13 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 3 1 star values: 0

13 Ratings 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 3 1 star values: 0

  • 5 star values: 3 4 star values: 4 3 star values: 3 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: 5.0 stars       12/20/2019   I LOVE this recipe! I make this torte at least once a year, and it's always a huge hit. The recipe is perfect as is, but I usually dust it with a mix of powdered sugar and cocoa powder so it's not quite as bitter for my guests. Cut thin slices! It doesn't look like much, but it's VERY rich!  

Martha Stewart Member     Rating: Unrated       07/01/2008   Ah ha! This is the chocolate mousse recipe that I have been searching for - just what I had in mind as a filling for a very decadent birthday cake - perfect!  

Martha Stewart Member     Rating: Unrated       05/06/2008   I only had 75% cacao chocolate, so I used more sugar ( to taste) and whipping cream. The result was wonderful. Light, airy mousse. The wafers absorbed some of the moisture from the cream but still had a slight crunch. My husband loved it. Very easy recipe.

    Martha Stewart Member

    Rating: 5.0 stars 12/20/2019

I LOVE this recipe! I make this torte at least once a year, and it’s always a huge hit. The recipe is perfect as is, but I usually dust it with a mix of powdered sugar and cocoa powder so it’s not quite as bitter for my guests. Cut thin slices! It doesn’t look like much, but it’s VERY rich!

Rating: 5.0 stars

Rating: Unrated 07/01/2008

Ah ha! This is the chocolate mousse recipe that I have been searching for - just what I had in mind as a filling for a very decadent birthday cake - perfect!

Rating: Unrated

Rating: Unrated 05/06/2008

I only had 75% cacao chocolate, so I used more sugar ( to taste) and whipping cream. The result was wonderful. Light, airy mousse. The wafers absorbed some of the moisture from the cream but still had a slight crunch. My husband loved it. Very easy recipe.

All Reviews for Bittersweet Chocolate Mousse Torte

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bittersweet Chocolate Mousse Torte

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest