Description
A rich and indulgent torte featuring layers of dark, milk, and white chocolate mousse, perfect for chocolate lovers.
Ingredients
Scale
- For the crust: 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- For the dark chocolate mousse: 8 ounces dark chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- For the milk chocolate mousse: 8 ounces milk chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- For the white chocolate mousse: 8 ounces white chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1 cup heavy cream
- For garnish: Fresh raspberries and chocolate shavings
Instructions
- Prepare the crust: In a bowl, mix chocolate cookie crumbs and melted butter. Press into the bottom of a 9-inch springform pan and chill for 30 minutes.
- Make the dark chocolate mousse: Melt dark chocolate in a double boiler. Beat egg yolks with sugar until pale, then fold into melted chocolate. Whip egg whites to stiff peaks and fold in. Whip cream and fold in. Spread over the crust and chill for 1 hour.
- Make the milk chocolate mousse: Repeat the process with milk chocolate and layer over the dark chocolate mousse. Chill for another hour.
- Make the white chocolate mousse: Repeat with white chocolate and layer on top. Chill the entire torte for at least 4 hours or overnight.
- To serve: Remove from pan, garnish with raspberries and chocolate shavings, and slice.
Notes
Ensure all eggs are at room temperature for better volume. This torte must be refrigerated and is best served chilled.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g