Chocolate Mousse Torte Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 package: 1 layer devils food cake mix,
1/3 cup: Chocolate ice cream topping,
4 Squares: semisweet chocolate,
2 tbsp: Powdered sugar,
2 tbsp: Coffee liqueur,
2: Egg yolks,
1/2 cup: Whipping cream,
1 tbsp: Chocolate ice cream topping,
1/2 cup: Whipped cream,
Fresh raspberries, optional
Directions:
1. Prepare mix and bake according to directions. Cool
10 minutes.
Remove from pan and cool completely. Place on serving platter.
2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.
3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.
4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.
5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.
Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992
Source from luhu.jp
10 minutes.
Remove from pan and cool completely. Place on serving platter.
2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.
3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.
4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.
5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.
Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992
Source from luhu.jp