↞ recipe box start page
Category: Tortes
Prep Time: Cook Time: Total Time:
4-5 Tablespoons of Melted butter
Chocolate cookies for crust
Vegetable oil
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
4 oz milk chocolate, chopped
4 oz good-quality white chocolate (such as Lindt or Bakers), chopped
3 Tablespoons of Unsalted Butter
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1/2 cup Kahlua
1/2 cup Baileys Irish Cream
5 egg whites beaten to soft peaks
1/2 cup granulated sugar
1-3/4 cups chilled whipping cream
Lightly brush sides of 9 inch springform pan with oil. Mix crushed chocolate cookies and melted butter. Press into bottom of springform pan and refrigerate.
Place each chocolate in separate medium bowl and add 1 tbsp butter. Slowly melt over double boiler until smooth.
Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup.
Immediately pour 1/3 of hot custard over each of the melted chocolates. Stir each chocolate until smooth. Cool chocolate mixtures to room temperature, stirring occasionally.
Beat egg whites until soft peaks form. While beating add 1/2 cup of sugar in a slow stream. Fold 1/2 of whites into each of the milk and white chocolate mixtures.
Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1-1/3 cups cream for each. Fold the Kahlua and Baileys in two of the whipped cream. Fold whipped cream into chocolate, use the Kahlua cream in the milk chocolate and the Baileys cream in the white chocolate, in each bowl.
Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Refrigerate about 15 minutes until firm.
Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Refrigerate about 15 minutes until firm.
Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Refrigerate at least 2 hours before serving.
NOTE: (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.) Run sharp knife around sides of pan. Remove pan sides.
view more member recipes
TRIPLE LAYER CHOCOLATE MOUSSE TORTE
view my recipes
print
save
Category: Tortes
Prep Time: Cook Time: Total Time:
4-5 Tablespoons of Melted butter
Chocolate cookies for crust
Vegetable oil
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
4 oz milk chocolate, chopped
4 oz good-quality white chocolate (such as Lindt or Bakers), chopped
3 Tablespoons of Unsalted Butter
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1/2 cup Kahlua
1/2 cup Baileys Irish Cream
5 egg whites beaten to soft peaks
1/2 cup granulated sugar
1-3/4 cups chilled whipping cream
Lightly brush sides of 9 inch springform pan with oil. Mix crushed chocolate cookies and melted butter. Press into bottom of springform pan and refrigerate.
Place each chocolate in separate medium bowl and add 1 tbsp butter. Slowly melt over double boiler until smooth.
Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup.
Immediately pour 1/3 of hot custard over each of the melted chocolates. Stir each chocolate until smooth. Cool chocolate mixtures to room temperature, stirring occasionally.
Beat egg whites until soft peaks form. While beating add 1/2 cup of sugar in a slow stream. Fold 1/2 of whites into each of the milk and white chocolate mixtures.
Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1-1/3 cups cream for each. Fold the Kahlua and Baileys in two of the whipped cream. Fold whipped cream into chocolate, use the Kahlua cream in the milk chocolate and the Baileys cream in the white chocolate, in each bowl.
Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Refrigerate about 15 minutes until firm.
Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Refrigerate about 15 minutes until firm.
Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Refrigerate at least 2 hours before serving.
NOTE: (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.) Run sharp knife around sides of pan. Remove pan sides.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Triple-chocolate Mousse Torte
by sgre52160
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 4 oz milk chocolate, chopped 4 oz good-quality white chocolate (such as Lindt or Baker's), chopped 1/4 cup cold water 1 tbsp unf
by sgre52160
4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 4 oz milk chocolate, chopped 4 oz good-quality white chocolate (such as Lindt or Baker's), chopped 1/4 cup cold water 1 tbsp unf
Triple-chocolate Frozen Mousse Torte
by sgre52160
Vegetable oil 4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 4 oz milk chocolate, chopped 4 oz good-quality white chocolate (such as Lindt or Bakers), chopped 1/4 cup cold wate
by sgre52160
Vegetable oil 4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 4 oz milk chocolate, chopped 4 oz good-quality white chocolate (such as Lindt or Bakers), chopped 1/4 cup cold wate
Triple Chocolate Torte Ii
by sgre52160
1/2 cup sugar 1/4 cup cocoa 3 tbsp flour 1/4 tsp baking powder 4 oz bittersweet chocolate, finely chopped 1/2 cup boiling water 2 egg yolks 2 tbsp chocolate liqueur 4 egg whites 1/2 cup sugar
by sgre52160
1/2 cup sugar 1/4 cup cocoa 3 tbsp flour 1/4 tsp baking powder 4 oz bittersweet chocolate, finely chopped 1/2 cup boiling water 2 egg yolks 2 tbsp chocolate liqueur 4 egg whites 1/2 cup sugar
Triple Chocolate Torte
by sgre52160
1 pkg brownie mix 1 1/4 cups milk 1 (4 serving) pkg white chocolate pudding mix 1 (8 oz) container whipped topping 1/3 cup miniature chocolate chips 2 cups raspberries or strawberries Heat ove
by sgre52160
1 pkg brownie mix 1 1/4 cups milk 1 (4 serving) pkg white chocolate pudding mix 1 (8 oz) container whipped topping 1/3 cup miniature chocolate chips 2 cups raspberries or strawberries Heat ove
Chocolate Mousse Torte Ii
by sgre52160
8 (1 oz) squares semi-sweet chocolate 1 tbsp instant coffee 1/4 cup boiling water 8 eggs separated 2/3 cup sugar 2 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cup heavy whipping cream 1/4 cup confecti
by sgre52160
8 (1 oz) squares semi-sweet chocolate 1 tbsp instant coffee 1/4 cup boiling water 8 eggs separated 2/3 cup sugar 2 1/2 tsp vanilla 1/8 tsp salt 1 1/2 cup heavy whipping cream 1/4 cup confecti
view more member recipes
related CDKitchen recipes
White Chocolate Strawberry Carousel Cake
Triple Chocolate Mousse Cake
Triple Chocolate Crepes
Death by Chocolate Cake
Carrabba's Chocolate Dream
Chocolate Mousse With Chipotle Caramel Sauce
Death By Chocolate Trifle Dessert
Chocolate Peanut Butter Torte
Party Peanut Butter Mousse
60 Second Chocolate Mousse