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Chocolate Mousse Torte Recipe

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This recipe for Chocolate Mousse Torte, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Nabisco Chocolate Refrigerator wafers 2 boxes
pound unsalted butter
1 pound semi sweet or dark chocolate
6 eggs
l pint whipping cream (for torte) and
pint whipping cream (to decorate) and 2 tblsp sugar
1 tsp. Vanilla
1.5 tablespoons sugar

1. Melt pound butter.
2. In Cuisinart crush l.5 boxes of the cookies. (About box at a time). Place in bowl. Add half the melted butter and stir and then gradually add as much of the remaining half as needed to have a crumb paste.
3. Place crumb mixture into a 10 inch spring form pan and press to bottom and sides (a glass can be used to help smooth and distribute the mixture). Set pan aside.
4. Melt one pound chocolate over double boiler (can also be done in microwave but is easier to burn.
5. Transfer melted chocolate to mixing bowl. Take care not to get any water into chocolate.
6. Separate 4 eggs.
7. In mixing bowl with chocolate add 1 egg yolk and mix in. Then add second egg yolk. (Mixture may start to get a little stiff). Add one whole egg and mix. Then repeat with third yolk and fourth yolk and second whole egg.
8. In a separate bowl beat the 4 egg whites until stiff. Add sugar to egg whites.
9. In a separate bowl, beat l pint whipping cream. Add tsp. Vanilla.
10. In large bowl, add egg whites to chocolate mixture and fold in, then add whipped cream and fold in.
11.Place mouse mixture into spring form pan and smooth.
12.At this point you can freeze the dessert until time for use.
13.Before serving, beat additional whipped cream w/sugar.
14. Place in pastry bag and decorate cake.




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