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Chocolate mousse torte
45 m active | 2 h 57 m total
Nutrition facts per serving:
  • Energy in kcal about 291
  • Fat about 22g
  • Carbohydrates about 19g
  • Protein about 5g
This is needed
This is needed for 12 piece
Sponge
  • 35 g butter
  • 50 g dark chocolate (70% cocoa)
  • 2 tbsp sugar
  • 2 fresh egg yolks
  • 1 pinch salt
  • 2 fresh egg white
  • 40 g white flour
Mousse
  • 3 fresh egg yolks
  • 150 g dark chocolate (70% cocoa), melted
  • 60 g sugar
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp water, boiling
  • 1 pinch salt
  • 3 fresh egg white
  • 2 dl full cream
Decoration
  • 1 dl full cream
  • 7 mini chocolate Easter eggs e.g. Coop Fine Food Easter egg pralines
  • a little dark chocolate (70% cocoa)
Tools
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim
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And that's how it's done
And that's how it's done
Sponge
Melt the butter and chocolate over a very low heat, allow to cool a little. Beat the sugar and egg yolks for approx. 5 mins. until light and fluffy. Stir in the chocolate mixture. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Add the flour and the egg whites to the mixture and fold in carefully. Transfer the mixture to the prepared tin. Bake for approx. 12 mins. in the centre of an oven preheated to 180°C. Remove and allow to cool in the tin.
Mousse
Beat the egg yolks and sugar for approx. 5 mins. until pale and frothy. Stir in the chocolate. Dissolve the gelatine in the boiling water, strain into the egg mixture, mix well. Beat the egg whites with the salt until stiff. Beat the cream until stiff, carefully fold both into the chocolate mixture. Spread the mousse over the sponge, cover and chill for approx. 2 hrs.
Decoration
Beat the cream until stiff and spread over the torte. Shave flat, thin strips from the chocolate using a knife and scatter them over the cream. Decorate the torte with the chocolate eggs.