Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Bittersweet Chocolate Mousse Torte 3.5 (13) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: GENTL & HYERS Servings: 15 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. Ingredients 12 ounces bittersweet chocolate (preferably 65 percent cacao), chopped 3 cups heavy cream 3 tablespoons sugar 12 ounces crisp oval butter wafer cookies (20 total) Good-quality unsweetened cocoa powder, for dusting Directions 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. Rate it Print