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Triple-Chocolate Mousse Torte
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Linda Grayson, "The Pickwick Papers"
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Triple-Chocolate Mousse TorteThe White Horse Tavern, Newport, R.I.
Bon Appetit April 1996
4 ounces bittersweet or semisweet
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate,
(such as Lindt or Baker's)
1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1 3/4 cups chilled whipping cream
Brush 9-inch-diameter springform pan with oil. Place each chocolate in
separate medium bowl. 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 sim-
mer 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
measuring cup. Immediately pour 1/3 of hot custard over each
chocolate, pouring about 2/3
cup custard over each. Stir each chocolate
with separate spoon until melted and smooth. If
mixture cools before
chocolate is completely melted, set bowl over saucepan of simmering
water and stir just until chocolate melts. Cool chocolate mixtures to
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 whipped
cream into chocolate in each bowl. Pour bittersweet chocolate mixture into bottom of
prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk
chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until
about 15 minutes. Pour white chocolate mixture over milk chocolate
top with spatula. Freeze until firm, about 15 minutes.
(Torte can be prepared 2 days
ahead. Cover with plastic and store in
refrigerator.) Run sharp knife around sides of pan.
Remove pan sides.
Cut torte into wedges and serve.
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