Triple Chocolate and Chestnut Torte
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Dessert
Ingredients/ Συστατικά
For the Milk Chocolate Mousse
  • 125 gr. / 4.5 oz. fresh milk 3,5% fat
  • 125 gr. / 4.5 oz. milk chocolate
  • 5 gr. / 1 tsp. gelatin
  • 250 gr. / 9 oz. heavy cream 35% fat
For the White Chocolate Mousse
  • 125 gr. / 4.5 oz. fresh milk 3,5% fat
  • 233 gr. / 8 oz. white chocolate
  • 5 gr. / 1 tsp gelatin
  • 250 gr. / 9 oz. heavy cream 35% fat
  • ½ vanilla stick
For the Ganache
  • 250 gr. / 9 oz. sweetened condensed milk
  • 150 gr. / 5 oz. water
  • 400 gr. / 14 oz. unsweetened chocolate (I used 70% cocoa)
  • 40 gr. / 1.5 oz. butter
  • 1 cup whipped cream
  • 1 cake base
  • 500 gr. / 1 lb. chestnut spread
  • ¼ cup milk
  • 2 tbsp of black rum
Instructions/ Εκτέλεση
For the Milk Chocolate Mousse
  1. Place gelatin in cold water to soak.
  2. Place milk and chocolate to microwave until melted.
  3. In your stand mixer whip the cream until it becomes like yogurt.
  4. Drain the gelatin and add it to the milk/chocolate batter and whisk to incorporate.
  5. When chocolate has cooled a bit, add it to the whipped cream and with cyclical moves incorporate it.
  6. Put in the fridge.
For the White Chocolate Mousse
  1. Follow the exact same procedure as the milk chocolate only with a knife cut the vanilla bean in half and extract the inside and put it in the milk/white chocolate batter and whisk before you add the gelatin.
  2. Put in the fridge.
Assembly
  1. Take a springform pan with diameter 24 cm/ 9 in.
  2. Place the cake base inside and sprinkle the milk/rum batter on top of it.
  3. Take the milk chocolate mousse out of the fridge and whisk it by hand for couple of seconds and then spread it over the cake base.
  4. Cover with cling film and put in the freezer for an hour.
  5. Take it out and spread the chestnut spread.
  6. Again, put it in the freezer for another hour.
  7. Take the white chocolate mousse and whisk it for a few seconds.
  8. Take the torte out of the freezer and spread the white chocolate mousse and put it again in the freezer overnight.
Next Day
For the Ganache
  1. We melt the chocolate in bain-marie.
  2. We heat the milk with the water and we pour it to the chocolate.
  3. Add the butter and whisk until well incorporated.
  4. We place it in the fridge for a few minutes until the sauce starts to thicken.
  5. Take the torte out of the pan and throw the ganache on top covering the sides.
  6. Garnish as you like.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/triple-chocolate-and-chestnut-torte/