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Bittersweet Chocolate Mousse Torte

Categories: Desserts
Contributed by: Kelly CA

The only ingredients are bittersweet chocolate, cream and butter cookies. The mousse layers are alternated with layers of cookies.The top is decorated with white chocolate "leaves". I painted melted white chocolate on the back of lemon leaves and let it set. Peeled it off and there you go. They look just like real leaves,veins and all. VERY FUN! The outside of the cake is sprinkled with cocoa powder. The cake itself isn't the prettiest thing. It kind of looks like a brown brick. Bittersweet chocolate, cream, cookies...what's not to like? It is MIGHTY tasty, I must say. Would be great with a good cup of strong coffee or a nice, full-bodied red wine. Here is the recipe for all the chocoholics out there....


  • 12 Ounces bittersweet chocolate (preferably 65 percent cacao), chopped
  • 3 Cups heavy cream
  • 3 Tablespoons sugar
  • 12 Ounces crisp butter cookies
  • Good-quality unsweetened cocoa powder for dusting


-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 11/2 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 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.