Perfect for a summer day, this chocolate mousse torte is silky, dense, fudgy, and it's the most delicious dessert, great for any occasion
This is a deliciously rich mousse. The base is a cross between a pudding and a mousse, which makes it perfectly dense and the result is almost like an ice cream.
Here, I use a Chocolate Fudge brownie, cut in half, as the base, but you can skip this step and serve the mousse in glass cups, as a filling for cakes or with your favourite fruits.
You need to use a good semi sweet chocolate for the recipe to work. At least 56% or it will not set properly, so no milk chocolate here! Sorry! You can make a milk chocolate ganache to pour over the mousse :)
The Mousse Torte can be frozen up to a month or refrigerated for 2 days before serving. (without the whipped cream for decor).
- For the "pie crust"
1 Chocolate Fudge Brownie Torte, cut in half (lengthwise)
- For the Mousse:
200ml heavy cream
2 large yolks
200ml evaporated milk
350g semi sweet chocolate
150ml heavy cream whipped with 2 TBSP sugar to soft peaks
-Prepare your pan. Use a 8"with removable bottom or springform pan. Spray with non stick spray, then add a piece of acetate or parchment paper to line the sides of the pan, making a collar. Make sure the acetate or waxed paper overlaps itself and it's at least 3" tall.
-Cut your brownie in half, lengthwise, and place it on the pan. With your fingers "squish" it a bit to fit in the 8" pan.
Making the mousse:
-Whip the cold heavy cream until stiff peaks form. Keep in the fridge until ready to use.
-Whisk together milk, sugar and yolk in a heavy-bottomed saucepan. Heat over medium-low, stirring constantly, until mixture is hot and thickens slightly; but do not boil.
-Remove from heat and pour over chocolate and let stand for 1 minute.
-Whisk the chocolate gently, until mixture is smooth.
-Carefully fold 1/4 of the whipped cream in the chocolate mixture to loosen it up and then add the rest, folding gently, until fully incorporated, but don't overwork!! You don't want to loose air or curdle the cream.
-Pour the mousse over the chocolate brownie and refrigerate for at least 3 hours or until firm before serving (overnight is better to develop flavour).
Serve with soft peaks whipped cream and chocolate shavings. Decorate with some berries and chocolate ganache.