Jul 13 2026
Restaurants›Spezia›Tuxedo Truffle Mousse Torte Recipe

Tuxedo Truffle Mousse Torte Recipe

Inspired by Spezia
Time2h
Serves10

Make Tuxedo Truffle Mousse Torte Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Chocolate Mousse

For the White Chocolate Mousse

For the Torte Base

For the Garnish

Method

For the Torte Base

  1. 1

    Prepare the Base

    In a medium bowl, combine the crushed chocolate wafer cookies and melted butter. Mix until the cookies are fully coated.

  2. 2

    Form the Base

    Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place in the refrigerator to set while preparing the mousses.

For the Chocolate Mousse

  1. 3

    Melt the Chocolate

    In a heatproof bowl, melt the chopped dark chocolate over a pot of simmering water (double boiler method). Stir until smooth, then remove from heat and let cool slightly.

  2. 4

    Prepare the Gelatin

    In a small bowl, combine gelatin powder with 2 tablespoons of water and let it sit for about 5 minutes to bloom.

  3. 5

    Whip the Cream

    In a large mixing bowl, whip 300ml of heavy cream until soft peaks form. Set aside.

  4. 6

    Combine Ingredients

    In another bowl, whisk together the sugar, egg yolks, and vanilla extract until pale. Add the melted chocolate and mix well.

  5. 7

    Incorporate Gelatin

    Heat the bloomed gelatin until dissolved and mix it into the chocolate mixture. Fold in the whipped cream gently until well combined.

  6. 8

    Set the Mousse

    Pour the chocolate mousse over the chilled torte base and spread it evenly. Refrigerate for at least 30 minutes until set.

For the White Chocolate Mousse

  1. 9

    Melt the White Chocolate

    In a heatproof bowl, melt the chopped white chocolate over simmering water. Stir until smooth, then remove from heat and let cool slightly.

  2. 10

    Prepare the Gelatin

    In a small bowl, combine gelatin powder with 2 tablespoons of water and let it sit for about 5 minutes to bloom.

  3. 11

    Whip the Cream

    In a separate bowl, whip the remaining 200ml of heavy cream until soft peaks form. Set aside.

  4. 12

    Combine Ingredients

    In another bowl, whisk together the sugar, egg yolks, and vanilla extract until pale. Add the melted white chocolate and mix well.

  5. 13

    Incorporate Gelatin

    Heat the bloomed gelatin until dissolved and mix it into the white chocolate mixture. Fold in the whipped cream gently until well combined.

  6. 14

    Set the Mousse

    Pour the white chocolate mousse over the set chocolate mousse layer and spread it evenly. Refrigerate for at least 2 hours to firm up.

For the Garnish

  1. 15

    Garnish the Torte

    Once the torte is fully set, remove it from the springform pan. Top with chocolate shavings and fresh berries before serving.

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