Chocolate Mousse Torte Recipe
Chocolate Mousse Torte Recipe photo by Taste of Home
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Chocolate Mousse Torte Recipe

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Although this mouse torte created by our Test Kitchen is very rich, people just can't seem to get enough of it. Decorated with melted chocolate and Chocolate Almond Pinecones, this is an impressive dessert.
TOTAL TIME: Prep: 30 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 16 servings


  • 1-1/4 cups chocolate wafer crumbs (about 25 wafers)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 4 ounces bittersweet chocolate
  • 1/2 cup plus 2 tablespoons milk chocolate chips
  • 4 ounces white baking chocolate
  • 1 tablespoon unflavored gelatin
  • 1/4 cup water
  • 5 egg yolks
  • 1/4 cup sugar
  • 1 cup half-and-half cream, warmed
  • 1-3/4 cups heavy whipping cream
  • Semisweet chocolate chips, melted and Chocolate Almond Pinecones, optional

Nutritional Facts

1 piece: 263 calories, 20g fat (11g saturated fat), 119mg cholesterol, 106mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 3g protein.


  1. Combine the first three ingredients; press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes. Cool. Place each flavor of chocolate in a separate bowl; set aside. In another bowl, sprinkle gelatin over water; let stand for 1 minute or until softened.
  2. In a small bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Gradually add sugar, beating until thick and lemon-colored. Gradually whisk in half-and-half.
  3. Transfer to a large saucepan; cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 3 minutes.
  4. Remove from the heat; stir in gelatin until dissolved. Immediately pour a third of the egg mixture over each flavor of chocolate; quickly stir each until melted. Cool for 10 minutes.
  5. In a large bowl, beat whipping cream until stiff peaks form. Fold a third of the whipped cream into each bowl. Pour bittersweet chocolate mixture into prepared pan. Freeze until firm, about 15 minutes. Repeat with milk chocolate mixture, then white chocolate mixture.
  6. To serve, carefully run a sharp a knife around edge of pan to loosen. Remove side of pan. Garnish if desired by drizzling with melted chocolate to create pine boughs and topping with chocolate Almond Pinecones. Yield: 16 servings.
Editor's Note: Torte can be prepared 2 days in advance. Cover with plastic wrap and store in the refrigerator.
Originally published as Chocolate Mousse Torte in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p95

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angelhairred User ID: 3409183 39394
Reviewed Sep. 1, 2013

"My Boss loves pine cones on anything and I would love to make this for her this Christmas, but I need help with the pine cones...HELP!"

ellen45 User ID: 1012339 90162
Reviewed Dec. 29, 2009

"This was a big hit at my holiday party."

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