Chocolate Mousse Torte Recipe
Flourless Torte, Milk Chocolate Mousse, Whipped Mascarpone Cream
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Ingredients
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Almond Cocoa Crust (Flourless Base)
Milk Chocolate Mousse
Whipped Mascarpone Cream (Topping)
Assembly & Finishing
Method
Almond Cocoa Crust (Flourless Base)
- 1
Prepare oven and pan
Preheat oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper. Butter the parchment.
- 2
Combine dry ingredients
In a medium bowl, whisk together 2 cups blanched almond flour, 1/2 cup Dutch-process cocoa powder, 1/2 cup granulated sugar and 1/4 teaspoon fine sea salt until evenly blended.
- 3
Add wet ingredients and form crust
Stir in 8 tablespoons melted unsalted butter, 1 lightly beaten large egg, and 1/2 teaspoon vanilla extract until a moist, slightly crumbly dough forms. Press the mixture evenly into the bottom and about 1/4 inch up the sides of the prepared 9-inch springform pan, creating a compact, even crust.
- 4
Bake crust
Bake for 12–14 minutes until the crust is set and slightly fragrant. Remove from oven and cool on a wire rack for 15 minutes, then run a knife around the edge and release the springform ring. Leave crust in place to cool completely while preparing mousse (it will firm further as it cools).
Milk Chocolate Mousse
- 5
Bloom gelatin
Sprinkle 1 teaspoon unflavored powdered gelatin over 2 tablespoons cold water in a small bowl. Let sit 5 minutes to bloom.
- 6
Heat cream and melt chocolate
Place 10 oz chopped milk chocolate in a medium heatproof bowl. In a small saucepan, warm 1/2 cup heavy cream until just simmering (do not boil). Pour the hot cream over the chocolate and let sit 1 minute, then gently whisk until smooth and glossy. Set aside to cool slightly.
- 7
Cook egg yolks with sugar (sabayon-style)
In a heatproof bowl set over (not touching) a pot of simmering water (double-boiler), whisk together 4 egg yolks and 1/4 cup granulated sugar. Whisk constantly until the mixture reaches ribbon stage and is warm and thickened (about 5–7 minutes) and registers about 160°F (71°C) if using an instant-read thermometer to ensure safety. Remove from heat.
- 8
Incorporate chocolate and gelatin
Slowly stream half of the melted chocolate into the warm yolk mixture while whisking to temper; then add the remaining chocolate and whisk until fully combined. Microwave the bloomed gelatin for 10–15 seconds until liquid (or warm it over the double boiler) then whisk the gelatin into the chocolate mixture until fully incorporated. Add 1/8 teaspoon fine sea salt and stir to combine. Let the mixture cool to lukewarm (about 90–95°F / 32–35°C).
- 9
Whip cream and fold
Using a stand mixer or hand mixer, whip 1 1/2 cups cold heavy cream to soft peaks. Reserve about 2 tablespoons of whipped cream for smoothing if desired. Fold one-third of the whipped cream into the chocolate base briskly to lighten, then gently fold in the remaining whipped cream in two additions until fully blended and no streaks remain. The mousse should be airy but still pipeable.
- 10
Whipped Mascarpone Cream (Topping)
- 11
- 12
Whip cream and fold into mascarpone
In a separate bowl, whip 3/4 cup cold heavy cream to medium-soft peaks. Fold the whipped cream gently into the mascarpone mixture in two additions until light and homogenous. Taste and adjust sweetness with up to 1 additional tablespoon powdered sugar if desired.
- 13
Top the chilled torte
Remove the chilled torte from refrigerator and release springform ring. Spread or pipe the mascarpone cream over the set milk chocolate mousse in an even layer, leaving a 1/8- to 1/4-inch edge to show the mousse if desired. Smooth with a spatula or create decorative peaks.
Assembly & Finishing
- 14
Finish and garnish
Dust the tops lightly with 1 teaspoon unsweetened cocoa powder and sprinkle 2 tablespoons finely grated dark chocolate or cocoa nibs over the mascarpone cream. Add chocolate shavings or curls if using.
- 15
Chill briefly then serve
Chill the assembled torte for 30 minutes to allow toppings to set, then slice with a hot, clean knife (dip in hot water and wipe between cuts) into 10–12 slices. Store refrigerated up to 3 days; bring slices to room temperature 10–15 minutes before serving for best texture.