Best 4 Triple Chocolate Torte Recipes
Indulge your sweet cravings with the Triple Chocolate Torte, a decadent dessert that elevates chocolate indulgence to new heights. This masterpiece features three layers of rich chocolate: a moist chocolate sponge cake base, a velvety chocolate mousse filling, and a luscious chocolate ganache topping. Each layer harmoniously blends to create a symphony of chocolate flavors and textures that will tantalize your taste buds. The detailed recipe guide provides step-by-step instructions, ensuring success even for novice bakers. Additionally, discover variations such as the gluten-free and vegan Triple Chocolate Torte, catering to diverse dietary preferences without compromising on taste. Embark on a culinary journey to create this chocolate lover's dream, perfect for special occasions or simply to satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
TRIPLE CHOCOLATE MOUSSE TORTE
When it's too hot to bake something sweet but you're craving chocolate, my chocolaty mousse tart is all you need. Stack up the layers any way you like. -Samantha Hernandez, Vacaville, California
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 467 calories, Fat 39g fat (24g saturated fat), Cholesterol 90mg cholesterol, Sodium 112mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TRIPLE-CHOCOLATE MOUSSE TORTE
Categories Cake Chocolate Dairy Egg Dessert Freeze/Chill Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- 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 simmer 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 large glass measuring cup. Immediately pour 1/3 of hot 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 room temperature, stirring occasionally.
- 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 firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
- Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.
TRIPLE-CHOCOLATE TORTE
I have had this recipe for years and forgot about it! I love this dessert for parties! It has a brownie base and it's so delish. Does have to chill 4 hours at least before serving. recipe source~ bettycrocker.com
Provided by Angela Pietrantonio
Categories Other Desserts
Time 5h20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325*. In large mixing bowl, mix brownies according to package directions. Spread onto bottom of greased 9" springform pan.
- 2. Bake on 325* for 40 minutes or until toothpick inserted in the center comes out clean. Keep brownies in springform; cool completely.
- 3. Beat the milk and pudding mix in large mixing bowl with a whisk for 2 minutes or until thickened. Fold the whipped topping and chocolate chips in and pour over cooled brownies.
- 4. Cover the spring form pan and freeze for 4 hours. Remove side of pan and garnish with raspberries or strawberries. 6 points per serving
TRIPLE-CHOCOLATE TORTE
Dazzle guests with a frosty make-ahead dessert that goes together in minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h5m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch springform pan with cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Spread in pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely. (Do not remove side of pan.)
- In large bowl, beat milk and pudding mix with wire whisk about 2 minutes or until thickened. Fold in whipped topping and chocolate chips. Pour over brownie.
- Cover and freeze at least 4 hours before serving. Remove side of pan. Serve with raspberries. Store covered in freezer.
Nutrition Facts : Calories 205, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
Tips:
- Mise en Place: Before you start baking, measure and prepare all of your ingredients and equipment. This will help you stay organized and avoid scrambling during the baking process.
- Use High-Quality Chocolate: The quality of your chocolate will have a big impact on the final flavor of your torte. Use a high-quality chocolate that you enjoy the taste of.
- Don't Overmix: Overmixing can make your torte tough. Mix only until the ingredients are well combined.
- Bake in a Water Bath: Baking your torte in a water bath will help to prevent it from cracking and overcooking.
- Let it Cool Completely: Before you frost or serve your torte, let it cool completely. This will help it to set properly.
Conclusion:
The triple chocolate torte is a decadent and delicious dessert that is perfect for any special occasion. With its rich chocolate flavor, moist texture, and creamy frosting, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this triple chocolate torte a try. You won't be disappointed!
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