In the grand tradition of European pastry, this torte alternates layers of crisp butter-wafer cookies with a dense bittersweet chocolate mousse. Best served chilled and thinly sliced, this dessert is elegant; the cookies are store-bought, so it's delightfully easy, too.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

12 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5.0 stars
I LOVE this recipe! I make this torte at least once a year, and it's always a huge hit. The recipe is perfect as is, but I usually dust it with a mix of powdered sugar and cocoa powder so it's not quite as bitter for my guests. Cut thin slices! It doesn't look like much, but it's VERY rich!
Rating: Unrated
Ah ha! This is the chocolate mousse recipe that I have been searching for - just what I had in mind as a filling for a very decadent birthday cake - perfect!
Rating: Unrated
I only had 75% cacao chocolate, so I used more sugar ( to taste) and whipping cream. The result was wonderful. Light, airy mousse. The wafers absorbed some of the moisture from the cream but still had a slight crunch. My husband loved it. Very easy recipe.