Ingredients: |
Ingredients: Bittersweet Chocolate Mousse Torte
12 ounces bittersweet chocolate (preferably 65% cacao), chopped
3 cups heavy cream
3 tablespoons sugar
12 ounces crisp oval butter wafer cookies (I like Jules Destrooper Butter
Wafer Cookies, from Belgium available at Whole Foods and Specialty
Stores. These boxes are thinner so I buy 3 of them to fill the pan. Make
sure when you buy the boxes that you don’t grab the Waffles by accident.
The two, Wafer and Waffle, look very similar).
Good-quality unsweetened cocoa powder, for dusting
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Directions: |
Directions:1 Make mousse: Put chocolate in a large bowl, and set aside. Heat 1 ½ cups cream over medium-high heat in a medium saucepan until cream is streaming and small bubbles form on edges.
2 Pour cream over chocolate. Stir until mixture is smooth. Let cool completely.
3 Put remaining 1 ½ 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.
4 Assemble torte: Line a 9-by5-by3 inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 cup to 1 cup) over bottom of pan to cover. Arrange cookies on top, (with the Jules Destrooper brand; the size permits 3 oval cookies across, 5-inch measurement of pan, and than breaking other cookies to fit in the empty triangular areas). Spread enough mousse on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.
5 Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.
6 Remove plastic wrap from surface. Invert torte onto a serving plate; unmold, using overhang to coax it out. Remove plastic wrap, Dust with cocoa. |
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