Best 11 Chocolate Mousse Fantasy Torte Recipes

CHOCOLATE LOVER'S MOUSSE TORTE

Steps:

• Preheat oven to 350°. Line a greased 15x10x1-in. baking pan with waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Transfer to prepared pan., Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a wire rack to cool completely. Carefully remove waxed paper., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Cool to room temperature., Sift confectioners' sugar and cocoa together. In a large bowl, beat cream until it begins to thicken. Beat in confectioners' sugar mixture and vanilla. While beating, gradually add gelatin until stiff peaks form., Trim cake edges; cut crosswise into fourths. Place one cake layer on a serving plate; spread with 1/2 cup filling. Repeat layers three times. Refrigerate until serving.

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

CHOCOLATE FANTASY PIE

Steps:

• 1. Prepare you're deep dish crust. (If you want the cookie crust I mentioned, the recipe is at the end of directions) Fudge Sauce: In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
• 2. Custard: In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. (If it seems there is not enough room for mousse layer, don't use all the pudding, pour extra pudding into a bowl for a snack for later.) Lay a piece of plastic wrap over surface of pudding and place in refrigerator until chilled.
• 3. Mousse: Beat cream until soft peaks form, add pudding and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer. Place remaining fudge sauce in a zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
• 4. Whipped Topping: In a medium bowl, beat cream with powdered sugar until soft peaks form, add pudding and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on. The pudding acts as a stabilizer, and can even be made the day before.
• 5. Chocolate Chip Cookie Crust: about 1 1/2-2 c of chocolate chip cookie dough, make cookies as usual, only bake twice as long as you normally would...you want them really brown and crisp. Cool then place in food processor, pulse to make crumbs, drizzle 1/3-1/2 cup melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.

CHOCOLATE MOUSSE FANTASY TORTE

Steps:

• Heat oven to 350F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients. Beat at medium speed 1 minute. Spread batter into greased pan. Bake 34-37 minutes or until set. Cool in pan on wire rack 1 hour. Remove sides of pan. Cool completely. In small saucepan, combine chocolate chips, 1-ounce square unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. (Can also use a microwave to save time.) Remove from heat. Cool 15 minutes stirring occasionally. Fold cool whip into warm chocolate mixture and spread over base. Drizzle 1/2-ounce square melted unsweetened chocolate over filling in lattice pattern. Refrigerate at least 1 hour or until filling is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator.

CHOCOLATE MOUSSE TORTE

Steps:

• To make the sour cream cake: butter and flour an 8 or 9 inch cake pan and set aside. Preheat the oven to 350 degrees F. Sift together the cake flour, baking soda, baking powder and salt and set aside. In a large bowl, cream the butter with the sugar until light and fluffy, then beat in the egg yolks and the vanilla. In a measuring jug, whisk the sour cream and the milk together until smooth. Add the dry ingredients and the sour cream mixture alternately to the creamed butter mixture, ending with the milk mixture. Fold in the egg whites, then pour into the prepared pan. Bake on the center rack of the oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack for 5 minutes, then unmold onto a plate and continue cooling to room temperature. Wrap with plastic wrap and refrigerate until you are ready to finish the cake.
• To make the almond praline: preheat the oven to 350 degrees F. In a small saucepan, combine the sugar and the water over low heat. Stir together until the sugar has melted, then increase the heat to high and bring the mixture to a boil. Boil for 1 minute, then remove from the heat. In a mixing bowl, combine the sliced almonds with the sugar syrup and toss until well coated. With a slotted spoon, transfer the nuts to a lightly oiled baking sheet and bake until golden, about 10 to 15 minutes. Let the nuts cool and break them apart. The nuts should remain whole but be coated with a sugary golden coating.
• To make the chocolate mousse: chill a bowl and the beaters of an electric mixer in the freezer for 1 hour. Meanwhile, in a double boiler, melt the chocolates over simmering water and stir in the cinnamon. In the frozen mixing bowl, whip the cream to soft peaks (do not over beat). Remove the double boiler insert holding the melted chocolate from the pan. With a rubber spatula, fold 1/4 of the whipped cream into the chocolate. Fold the remaining cold cream into the chocolate mixture, 1/4 at a time, mixing it as little as possible just to get it all incorporated.
• When ready to assemble the torte, cut the sour cream cake in half horizontally with a long sharp knife. Place 1 layer of the cake on a serving plate and spread a thick layer of mousse on top of it. Sandwich the second layer over the top and spread a mounded layer of mouse over the top. Spread a layer of mousse around the edges, covering the cake completely. Gently press the sugared almonds into the mousse evenly around the edges of the cake. Using a very sharp vegetable peeler, shave long thick curls of chocolate over the top of the cake and serve immediately.

MAIDA HEATTER'S CHOCOLATE MOUSSE TORTE

Steps:

• Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
• Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
• In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
• In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
• Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
• When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
• Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.

CHOCOLATE MOUSSE FANTASY TORTE

Steps:

• Heat oven to 350°F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350°F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan cool completely.In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally.In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base.Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: Decrease butter to 1/3 cup. Bake as directed above.Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 40g Fat 23g Sodium 180mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE CHESTNUT TORTE WITH CHOCOLATE COGNAC MOUSSE

Steps:

• Make ganache:
• Bring cream and butter to a simmer in a 3- to 4-quart heavy saucepan, then reduce heat to low. Whisk in chocolate until smooth and remove from heat. Transfer ganache to a bowl and chill, covered, stirring every 30 minutes, until thickened but spreadable, about 2 hours. (If ganache becomes too stiff, let stand at room temperature until slightly softened.)
• Make cake layers while ganache chills:
• Preheat oven to 350°F. Butter cake pans and line bottom of each with a round of parchment or wax paper. Butter paper and dust pans with flour, knocking out excess flour.
• Pulse chestnuts with flour, baking soda, and salt in a food processor until finely ground.
• Beat butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or about 6 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in vanilla (mixture will look a little separated). Reduce speed to low and add flour mixture and sour cream alternately in 3 batches, beginning and ending with flour and mixing until just combined.
• Divide batter evenly among pans and bake in middle of oven until pale golden and springy to the touch, about 30 minutes. Cool cakes in pans on racks, then invert onto racks and remove parchment.
• Make mousse and assemble torte:
• Melt butter and chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth, and stir in Cognac. Transfer to a bowl and chill, covered, stirring occasionally, until thickened to the consistency of softened butter, about 1 hour. (If mixture becomes too stiff, let stand at room temperature until softened.)
• Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then chill, covered, while beginning to assemble torte.
• Put 1 cake layer on cardboard round on a rack set in a shallow baking pan (1 inch deep). Spread 1/2 cup ganache evenly over top of layer and sprinkle with all of chopped marrons glacés. Top marrons glacés with another 1/4 cup ganache and cover with another cake layer.
• Beat egg whites with a pinch of salt using cleaned beaters at medium-high speed until they just hold soft peaks. Add sugar and beat at high speed until whites just hold stiff peaks. Stir whipped cream into chocolate Cognac mixture, then stir in one third of whites to lighten. Fold in remaining whites gently but thoroughly. Spoon mousse immediately onto cake layer (it sets quickly), spreading evenly, then top with third cake layer. Chill torte, covered, until mousse layer is firm, about 1 hour. Keep remaining ganache at a spreadable consistency at room temperature, chilling, covered, if it becomes too soft.
• Glaze cake:
• Reserve 1 1/4 cups ganache in a metal bowl, then spread remainder over top and side of torte to seal in crumbs. Chill until firm, about 1 hour.
• Set bowl of reserved ganache over a saucepan of barely simmering water, stirring until ganache reaches a pourable consistency. Remove bowl from heat and cool 5 minutes. Pour ganache evenly over top of torte, making sure it coats all of side. Shake rack gently to smooth glaze (let excess drip into baking pan). Transfer cake on cardboard to a cake stand or plate using 2 large heavy metal spatulas and chill until set. Garnish just before serving.

CHOCOLATE MOCHA MOUSSE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan.) Spray two 9-inch cake pans with baking spray with flour.
• In large bowl, beat cake mix, water, sour cream, oil and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup ground almonds. Pour into pans.
• Bake 33 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes before slicing.
• Meanwhile, place chocolate in medium bowl. In 2-quart saucepan, heat whipping cream just to boiling. Pour hot cream over chocolate; let stand until mixture is melted and smooth when stirred. Using whisk, beat in espresso powder and sugar. Refrigerate chocolate mixture 1 hour, stirring occasionally, until cold. Beat cold chocolate mixture with electric mixer on high speed until soft peaks form, about 2 to 3 minutes.
• Cut each cake layer horizontally into 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) On serving plate, place 1 bottom cake layer, cut side up, frost top with about one-fourth of the mousse. Repeat with second and third layers. Top with remaining cake layer and mousse. Sprinkle sliced almonds around top edge of cake. Refrigerate at least 30 minutes or until firm enough to easily cut before serving. Store covered in refrigerator.

BITTERSWEET CHOCOLATE MOUSSE TORTE

Steps:

• Make mousse: Put chocolate in a large bowl, and set aside. Heat 1 1/2 cups cream over medium-high heat in a medium saucepan until cream is steaming and small bubbles form on edges.
• Pour cream over chocolate. Stir until mixture is smooth. Let cool completely.
• Put remaining 1 1/2 cups cream and the sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form. Using a rubber spatula, fold whipped cream into chocolate mixture, one-third at a time.
• Assemble torte: Line a 9-by-5-by-3-inch loaf pan with plastic wrap, leaving an overhang on sides. Spread enough mousse (3/4 to 1 cup) over bottom of pan to cover. Arrange 5 cookies on top in a single layer to cover, breaking them to fit as necessary. Spread enough mousse (3/4 to 1 cup) on top to cover; smooth into an even layer. Repeat process with remaining cookies and mousse until pan is full.
• Press plastic wrap directly onto surface, and refrigerate torte until firm, at least 3 hours or up to 2 days.
• Remove plastic wrap from surface. Invert torte onto a serving plate; unmold, using overhang to coax it out. Remove plastic wrap. Dust with cocoa.

DOUBLE-CHOCOLATE FANTASY TORTE

Steps:

• Heat oven to 400°F. Grease bottoms and sides of two 8-inch round cake pans; sprinkle with cocoa. In small bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until smooth. Beat in liqueur, eggs and melted semisweet chocolate. Stir in flour. Pour into pans.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely.
• Place raspberries in blender or food processor. Cover and blend on high speed, stopping blender occasionally to scrape sides, until almost smooth; strain.
• To make filling, in small bowl, beat 1/2 cup butter and the powdered sugar with electric mixer on medium speed until light and fluffy. Beat in 4 ounces white chocolate and the vanilla until smooth.
• Place 1 cake layer on serving plate; spread with filling. Make about 1/4-inch deep ring in filling 1 inch from edge of cake, using tip of spoon. Make another 1/4-inch-deep ring 1 inch inside outer ring. Fill each ring with about 5 tablespoons raspberry puree. Place second cake layer on filling. Drizzle melted white chocolate over top of cake.
• Refrigerate uncovered about 10 minutes or until white chocolate is set. Cover with plastic wrap and refrigerate at least 3 hours until filling is firm. Serve with remaining raspberry puree and fudge sauce. Store in refrigerator.