The best delicious Chocolate Mousse Torte 2 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Mousse Torte 2 recipe today!
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CHOCOLATE MOUSSE TORTE
1 ea Tb Instant coffee 2/3 c Sugar
1/4 c Boiling Water 1 ts Vanilla
8 oz Semi-sweet Chocolate 1/8 ts Salt
8 ea Eggs; separated
PREHEAT oven to 350F. Add boiling water to instant coffee; set aside.
Place chocolate in double boiler or heavy pot. ADD coffee to
chocolate, cover and let stand over very low heat. When almost
melted, whisk until smooth. BEAT 8 egg yolks until they become thick
and lemon-colored; gradually adding sugar. Beat chocolate mixture
into egg mixture, beating constantly. Add vanilla. BEAT egg whites
until stiff but not dry. Add salt. Stir a quarter of the egg whites
into chocolate mixture. Gently fold in remaining whites, until well
blended. GREASE a 9-nch pie plate and fill with half the mousse
mixture, spreading to reach the edges. Bake 25 minutes, then turn off
oven and leave mousse in oven an extra 5 minutes. REMOVE from oven
and cool on wire racks for 2 hours. MEANWHILE, cover and refrigerate
remainingmousse. When shell has cooled, fill with chilled mousse.
Just before serving, decorate with a lattice made from pareve
(non-dairy) whip. SERVES 8. From An Article: Passover Medley by
Cynthia David – 12 April, 1995
Yields
8 servings
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