Torte Dei Tre Cioccolato (Three Chocolates Torte) |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 20 |
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This recipe is from the fabulous Cucina Rustica in Sedona, Arizona. Recipe requires the following: 9 inch springform pan and clear (3-inch to 4-inch) cake collars (parchment paper can be substituted for the cake collars) Ingredients:
3 cups chocolate cookie crumbs (3 dozen chocolate graham cracker sandwich cookies, crumbled) |
1/2 cup butter, melted |
1 3/4 cups heavy cream, divided |
1 1/2 teaspoons plain gelatin |
1/4 cup very cold water |
8 ounces bittersweet chocolate, finely chopped |
1 3/4 cups heavy cream, divided |
1 1/2 teaspoons plain gelatin |
1/4 cup very cold water |
8 ounces milk chocolate, finely chopped |
1 3/4 cups heavy cream, divided |
1 1/2 teaspoons plain gelatin |
1/4 cup very cold water |
8 ounces white chocolate, finely chopped |
Directions:
1. Prepare the pan. Very lightly butter the bottom and sides of the pan. Line the bottom of the pan with parchment paper and the sides with the cake collars or parchment paper.
2. In a medium bowl, combine the chocolate cookie crumbs and melted butter. Using a spatula or your hands, work the butter and crumbs until well combined.
3. Press the cookie mixture into the base of the pan, pressing it firmly to the base. Smooth around the base of the pan with the back of a spoon to form a level crust, and brush any spare crumbs from the sides of the pan. Place the pan in the freezer until ready to add a layer of mousse.
4. Bittersweet - In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1 1/4 cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
5. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
6. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
7. Place the chocolate in a large bowl.
8. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate.
9. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
10. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined.
11. Pour the mousse over the chocolate cookie crust and return to the freezer to set up the mousse.
12. Milk - In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1 1/4 cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
13. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
14. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
15. Place the chocolate in a large bowl.
16. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate.
17. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
18. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined.
19. This mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
20. Pour the milk chocolate mousse over the bittersweet chocolate mousse and return to the freezer to set up. Be careful to freeze until the milk chocolate is set up before adding the white chocolate mousse, otherwise, the white chocolate mousse might break through the milk chocolate mousse, ruining the layers.
21. White - In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1 1/4 cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.
22. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.
23. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.
24. Place the chocolate in a large bowl.
25. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate.
26. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.
27. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined.
28. Like the milk chocolate mousse, this mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.
29. Pour the white chocolate mousse over the milk chocolate mousse and return to the freezer. Freeze the completed torte until completely set before unmolding.
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