Triple Layer Chocolate Mousse Torte

I adapted this from something I found on the web. It is laced with a bit of adult beverage and is extremely rich, definitely not low fat. It is kind of a hassle to make but is outstanding for special occasions and celebrations.

What does everyone else make for special occasions? /infopop/emoticons/icon_confused.gif

Triple Layer Chocolate Mousse Torte
Adapted from a recipe of the White Horse Tavern in Newport, Rhode Island.

4-5 Tablespoons of Melted butter
Chocolate cookies for crust
Vegetable oil

4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces milk chocolate, chopped
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 Tablespoons of Unsalted Butter

1/4 cup cold water
1 tablespoon unflavored gelatin
5 large egg yolks
1/4 cup sugar
1 cup half and half
1/2 cup Kahlua
/infopop/emoticons/icon_wink.gif 1/2 cup Bailey's Irish Cream /infopop/emoticons/icon_wink.gif

5 egg whites beaten to soft peaks
1/2 cup granulated sugar
1-3/4 cups chilled whipping cream

1. Lightly brush sides of 9-inch-diameter springform pan with oil. Mix crushed chocolate cookies and melted butter. Press into bottom of springform pan and refrigerate.

2. Place each chocolate in separate medium bowl and add 1 Tablespoon of butter. Slowly melt over double boiler until smooth.

3. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes. Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup.

4. Immediately pour 1/3 of hot custard over each of the melted chocolates. Stir each chocolate until smooth. Cool chocolate mixtures to room temperature, stirring occasionally.

5. Beat egg whites until soft peaks form. While beating add 1/2 cup of sugar in a slow stream. Fold 1/2 of whites into each of the milk and white chocolate mixtures.

6. Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1-1/3 cups cream for each. Fold the Kahlua and Bailey's in two of the whipped cream. Fold whipped cream into chocolate, use the Kahlua cream in the milk chocolate and the Bailey's cream in the white chocolate, in each bowl.

7. Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Refrigerate about 15 minutes until firm.

8. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Refrigerate about 15 minutes until firm.

9. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Refrigerate at least 2 hours before serving.

(Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.) Run sharp knife around sides of pan. Remove pan sides.

Tim......

Here are 2 of my favorites. The first is a very rich chocolate creation that is referred to in many restaurants as Chocolate Lava or Volcano Cake. Fairly easy to make and especially great if you have access to premium chocolate.

The second is the recipe for Key Lime Pie, which not only won 1st Place, but a perfect score last year in Madison, IN. My partner, Tim, served it as tarts and we used Whipping Cream for the topping. It is a very old(heirloom) recipe from a prominent family in Key West. It uses NO condensed milk and is yellow in color when finished.

Enjoy!

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Petite Gateau

1/2 cup Butter, unsalted
4 ounce(s) Bittersweet chocolate
2 Egg(s)
2 Egg yolk(s)
1/4 cup Sugar
2 tablespoon(s) Flour, all-purpose

PREPARATION:
Butter and flour custard cups or specialty molds. I use a heart for Valentines Day and Xmas ones for the Holiday's. These will usually hold a couple ounces and this recipe will make about 4-5 of them.

Preheat oven to 450F. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside.

Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. I used a wire wisk for about 5 minutes.

Pour the now tepid chocolate mixture into the egg mixture, and beat to mix.

Quickly beat in the flour until just mixed in.

Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450 degrees for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term).

Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a fruit sauce of your choice.

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Heirloom Key Lime Pie

5 large Egg(s)
3/4 cup Sugar
1/3 cup Key lime juice
1 tablespoon Butter
1/4 cup Sugar
1 baked Pie shell(s), 9"

PREPARATION:
10-12 Key Limes, juiced will equal 1/3 cup.

This is excellent with a graham cracker crust.

Separate eggs into 3 bowls as follows...5 yolks in one bowl, 2 whites in one bowl and 3 whites in last bowl.

Cream egg yolks, add 3/4 cup sugar and lime juice and mix thoroughly.

Cook over low heat until thick. Add butter and remove from heat. Let cool slightly.

Beat the 2 egg whites until stiff, then fold in cooled lime mixture. Fill pie shell with this mixture.

Beat remaining 3 egg whites until stiff. Beat in 1/4 cup sugar. Pile meringue on top of pie and bake at 325*F for 15 minutes.

One of the great desserts in this world is the bread pudding with Pecan sauce in Famous Dave's cookbook.