Triple Chocolate Mousse Torte 🍫🍰
Ingredients:
Crust:
18 Oreo cookies
1/3 cup (75g) melted butter
Bittersweet Chocolate Mousse:
5 ounces (140g) bittersweet chocolate, chopped
1/2 cup (120ml) heavy whipping cream
2 teaspoons unflavored gelatin
1 tablespoon cold water
Milk Chocolate Mousse:
5 ounces (140g) milk chocolate, chopped
1/2 cup (120ml) heavy whipping cream
2 teaspoons unflavored gelatin
1 tablespoon cold water
White Chocolate Mousse:
5 ounces (140g) white baking chocolate, chopped
1/2 cup (120ml) heavy whipping cream
2 teaspoons unflavored gelatin
1 tablespoon cold water
Whipped Cream:
3 cups (720ml) heavy whipping cream
2 teaspoons vanilla extract
Instructions:
Prepare the Crust:
Pulse Oreo cookies into fine crumbs.
Combine crumbs with melted butter; press into a greased 9-inch springform pan.
Refrigerate to set.
Bittersweet Chocolate Mousse:
Sprinkle gelatin over cold water; let stand 1 minute.
Heat and stir over low heat until dissolved; remove from heat.
Melt bittersweet chocolate with 1/2 cup cream until smooth.
Stir in gelatin mixture; cool completely.
Beat 3 cups cream with vanilla until stiff peaks form.
Fold 2 cups whipped cream into cooled chocolate mixture; spread over crust.
Refrigerate until set (25-30 minutes).
Milk Chocolate Mousse:
Repeat steps as with bittersweet chocolate mousse, using milk chocolate.
Spread over set bittersweet mousse layer.
Refrigerate until set (25-30 minutes).
White Chocolate Mousse:
Repeat steps as with bittersweet chocolate mousse, using white chocolate.
Spread over set milk chocolate mousse layer.
Cover and refrigerate torte until fully set (about 4 hours).
Serve:
Loosen sides with a knife; remove springform pan rim.
Slice and enjoy!
Notes:
For a non-alcoholic version, ensure all ingredients are free from alcohol-based flavorings.
Use a clean, wet knife for neat slices.
Prep Time: 35 mins | Cooking Time: 20 mins | Total Time: 4 hrs 55 mins | Kcal: 467 per serving | Servings: 16
0 Comments