Homemade Chocolate Ganache Torte Recipe
On a Roasted Pecan Crust over Creme Anglaise with Belgian Chocolate Mousse & Fresh Cream
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Ingredients
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Crust, Filling, and Topping
Method
Instructions
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a food processor, combine the roasted pecans, graham cracker crumbs, granulated sugar, and melted butter. Pulse until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
- 2
Make the Creme Anglaise
In a saucepan, heat 1 cup of heavy cream over medium heat until just simmering. In a bowl, whisk together the egg yolks and granulated sugar. Slowly pour the hot cream into the egg mixture while whisking. Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in vanilla extract. Let cool.
- 3
Prepare the Chocolate Mousse
Melt the Belgian chocolate in a heatproof bowl over simmering water, stirring until smooth. In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Fold the melted chocolate and vanilla extract into the whipped cream until well combined. Refrigerate until set.
- 4
Assemble the Torte
Spread the cooled creme anglaise over the cooled pecan crust. Spoon the chocolate mousse over the creme anglaise, smoothing the top with a spatula. Refrigerate for at least 4 hours or until set.
- 5
Serve with Fresh Cream
Before serving, whip the remaining heavy cream with powdered sugar until stiff peaks form. Slice the torte and serve with a dollop of fresh whipped cream on top.
