Chocolate mousse torte

Chocolate mousse torte

Total: 2 hr 57 Min. | Active: 45 Min.
Nutritional value / piece: 291 kcal
, Fat: 22 g
, Carbohydrate: 19 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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35 g butter
50 g dark chocolate (70% cocoa)
50 g sugar
2 fresh egg yolks
2 fresh egg whites
1 pinch salt
2 tbsp sugar
40 g white flour


3 fresh egg yolks
60 g sugar
150 g dark chocolate (70% cocoa), melted
2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp water, boiling
3 fresh egg whites
1 pinch salt
2 dl full cream


1 dl full cream
a little dark chocolate (70% cocoa)
7 mini chocolate Easter eggs e.g. Coop Fine Food Easter egg pralines
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, greased rim

How it's done

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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.


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.


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.


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