There’s no doubt about it, this one is for special occasions! We made this in our “Holiday Company Dinner” class recently and it’s a show stopper. It takes some extra time and care, but it can all be done in advance and the ingredient list is super easy. Surprisingly light, considering all of the chocolate, it’s not one of these one bite desserts. This one leaves you wanting just one more bite!
Triple Chocolate Mousse Torte
serves about 16-20
Crust:
3 cups chocolate cookie crumbs
1/2 cup melted butter
1 tablespoon sugar
one recipe White Chocolate Mousse
one recipe Milk Chocolate Mousse
one recipe Bittersweet Chocolate Mousse
Chocolate Shavings garnish if desired
Lightly butter the bottom and sides of a 11 or 12″ springform pan and line with parchment paper. In a medium sized bowl, mix the crumbs, butter and sugar. Mix well and press across the bottom of the pan. Press firmly and keep crumbs level. Place pan in freezer.
Make all three mousse recipes and keep them chilled.
White, Bittersweet and Milk Chocolate Mousse
For White:
1 3/4 cup cream (divided use)
1 1/2 teaspoons gelatin (or 1 sheet of gelatin, softened in cold water)
1/4 cup very cold water
8 ounces white chocolate, finely chopped
For Bittersweet:
1 3/4 cup cream (divided use)
1 1/2 teaspoons gelatin
1/4 cup very cold water
12 ounces bittersweet chocolate chips
For Milk:
1 3/4 cup cream (divided use)
1 1/2 teaspoons gelatin
1/4 cup very cold water
10 ounces milk chocolate chips
In the bowl of a mixer beat 1 cup of the cream to very soft peaks. Place the mixer bowl in the refrigerator until needed.
In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes. Place the bowl with the gelatin over a larger pot of simmering water and heat until gelatin melts into the water. Remove pot and bowl from stove and set aside.
Place chocolate in a large bowl. Pour remaining 3/4 cup cream into a medium, heavy saucepan and scald over high heat. Continue to heat until cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate. Then, begin to whisk the cream into the chocolate. Whisk for several minutes until it is completely melted and combined with the cream and the mixture has begun to cool.
Once cooled slightly, whisk in the gelatin mixture until smooth and creamy, and then gently fold in the lightly whipped cream that is waiting in the refrigerator. Fold until evenly combined. This white chocolate mousse is generally not a stiff in texture as the bittersweet and milk chocolate mousses. Keep chilled until ready to use.
Repeat with Bittersweet and Milk Chocolate Mousses.
To assemble, spread Bittersweet Mousse over crust and place in freezer for 15 minutes.
Spread Milk Chocolate Mousse over Bittersweet Mousse, taking care not to disturb the base layer. Return to freezer for 15 minutes.
Spread the White Chocolate Mousse over Milk Chocolate Mousse, again, taking care not to blend the layers. Freeze the complete torte until set. When ready to serve, remove outer ring from springform, garnish with chocolate shavings and serve.
