Michelle Hoffmann   Inventor/Member at Kulabrands
Chocolate Mousse Torte





 



Chocolate Mousse Torte with Saffron Cream     

Yield: 8 servings

Difficulty: ***Advanced

Preparation: 55 minutes plus baking and chilling times

Special Equipment: 8

                

           

Mousse Base:

1/2 cup (1 stick) unsalted butter

1 cup confectioners' sugar, divided

4 large eggs, separated, at room temperature

Pinch of salt

2 bars (1.5 ounces each) Godiva Dark Chocolate, broken up

2 tablespoons fresh bread crumbs

Mousse Filling:

2 bars (1.5 ounces each) Godiva Dark Chocolate, broken up

1/2 cup whole milk

1 tablespoon granulated sugar

1 tablespoon vegetable oil

1 tablespoon vanilla extract

1/2 cup heavy cream

Saffron Whipped Cream:

cup heavy cream
tablespoons sifted confectioners' sugar


1/8 teaspoon powdered saffron

1/2 teaspoon vanilla extract

Make mousse base:

1. Preheat oven to 350°F. Butter bottom and sides of 8" springform
pan. Beat butter and 3/4 cup confectioners' sugar in mixer bowl until
well combined and light, beating with electric mixer at high speed,
about 2 minutes. Add egg yolks, one at a time, and blend thoroughly.

2. Beat egg whites and salt in another mixer bowl until frothy,
using electric mixer at medium speed. Gradually add remaining 1/4 cup
confectioners' sugar; increase speed to high and beat until soft peaks
form.

3. Place chocolate in microwave-safe cup. Microwave on medium (50%
power) 1 minute. Stir. Microwave 1 minute more or until chocolate
softens. Stir until smooth. Let cool.

4. Fold melted chocolate into butter mixture. Then fold in beaten
egg whites. (Do not over-blend; mixture should have a few streaks of
white in it.)

5. Fold in bread crumbs and pour mixture into prepared pan. Bake
for 30 minutes or until puffed. Place pan on wire rack and cool
completely (cake will fall while cooling, forming a flat base for next
layer).

Make mousse filling:

1. Put chocolate in bowl of food processor and process for 20 to 30
seconds or until finely ground. Leave chocolate in processor.

2. In small saucepan, combine milk and sugar. Over medium heat, bring mixture to boil, stirring constantly.

3. Turn processor on and pour hot milk in through feed tube.
Process until chocolate is completely melted and mixture is smooth.
Scrape down sides of bowl with spatula. Add oil and vanilla and process
for 5 to 10 seconds more or until mixture is creamy. Let cool for about
5 minutes.

4. In chilled bowl, whisk heavy cream until soft peaks form.

5. Gently fold 1/3 of whipped cream into tepid chocolate mixture.
Fold in remaining cream, being careful not to overwork mousse.

6. Carefully spoon creamy mousse evenly over baked layer and smooth top. Chill in refrigerator for about 1 to 2 hours.

Make saffron cream:

1. Whip heavy cream with confectioners' sugar, saffron and vanilla extract.

2. Using portable hair dryer or damp, hot cloth, warm the sides of
springform pan. Carefully unclasp and remove side of pan. Spread
saffron whipped cream over mousse in dramatic swirls. Serve torte
immediately.





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Mar 16th 2008 14:34