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Chocolate Mousse Torte
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Rating: 4.0/5 (2 votes cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Mediterranean
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chocolate Mousse Torte

Recipe Tags: Mousse Recipes

Date Added: September 30, 2014

Ingredients:

1 Package Cake Mix 1 Package 1 layer devils food cake mix
1/3 Cup Chocolate Ice Cream 1/3 Cup Chocolate ice cream topping
4 Unit Semisweet Chocolate 4 Unit Squares semisweet chocolate
2 Tablespoons Confectionery Sugar 2 Tablespoons Confectionery Sugar or cinnamon sugar
2 Tablespoons Coffee Liqueur 2 Tablespoons Coffee liqueur (optional)
2 Unit Eggs 2 Unit Egg yolks (up to)
1/2 Cup Heavy Whipping Cream 1/2 Cup Heavy Whipping Cream (up to 3)
1 Tablespoon Chocolate Ice Cream 1 Tablespoon Chocolate ice cream topping
1/2 Cup Whipped Cream 1/2 Cup Whipped cream in pastry bag
1 Unit Fresh Raspberries 1 Unit Fresh raspberries (optional)
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Directions:

1. Prepare mix and bake according to directions.

2. Cool 10 minutes. Remove from pan and cool completely.

3. Place on serving platter. Spread cake with the 1/3 cup ice cream topping.

4. Chill till needed. Set aside. For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove.

5. Stir in powdered sugar, liqueur, and egg yolks.

6. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon.

7. Remove from heat; cool completely. Beat the first 1/2 cup whipping cream to soft peaks.

8. Stir half of the chocolate mixture into the whipped cream.

9. For in the remaining chocolate. Cover; chill until mixture mounds.

10. Spread onto cake to within 1 inch of edge.

11. Chill; covered for several hours. To serve, drizzle cake with the 1 Tablespoon topping.

12. Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners, Alcohol allergies.
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