CELEBRATION MOUSSE TART
- 150 g Oreo Cookies
- 40 g butter
- 250 g Milk Chocolate and 50 g Dark Chocolate, broken into pieces
- 130 g cream
- 4 eggs (separated)
- 10 g sachet powdered gelatine with ¼ cup boiling water
- 140 g caster sugar (made in TM)
- 1 tsp cream of tartar
- 100 g Milk or Dark Chocolate, broken into pieces
- 80 g cream
- 30 g butter, chopped
Requires overnight refrigeration
- Line the base of a 20cm springform pan with plastic wrap. Spray sides of pan with cooking oil and line with baking paper.
- Place Oreo Cookies into TM bowl and mill for 5 seconds on Speed 7. Set aside.
- Add butter to bowl (no need to clean after milling cookies) and melt the butter for 2 minutes at 60˚C on Speed 2. Add Cookies to bowl and mix with the melted butter for 10 seconds on Speed 5.
- Press mixture into base of prepared pan and refrigerate while preparing the filing.
- Place chocolate into the TM bowl (first breaking into squares) and grate for 5 seconds on Speed 7. Melt chocolate for 3 minutes at 50˚C on Speed 2. Add cream and stir in for 5 seconds on Speed 4.
- In a small jug whisk together the gelatine and boiling water until the gelatine dissolves. Add to the TM bowl and mix for 5 seconds on Speed 4 or until combined.
- Thoroughly clean and dry your TM bowl (or use a second bowl!). Pre-heat the bowl for 30 seconds at 50˚C on Speed 1. Insert Butterfly and place egg whites and cream of tartar into bowl. Beat for no more than 4 minutes on Speed 3 with Measuring Cup off. While beating add the sugar slowly and one spoonful at a time onto rotating Butterfly until completely incorporated. When egg whites are thick and glossy fold into chocolate mixture until just combined. Pour over biscuit base and refrigerate overnight until firm.
- To make the ganache topping, place chocolate into TM bowl and grate for 15 seconds on Speed 8. Add butter and cream and cook for 2 minutes at 50˚C on Speed 5. Set aside to cool completely.
- Pour ganache evenly over the top of the mousse and refrigerate for 2 hours or until ganache is firm. Unmould cake and place on a serving plate. Decorate with top with chocolate curls and other goodies to go with whatever your celebratory theme is!
- As I try to avoid the use of “numbers” in our food, next time I would make some chocolate biscuits to use in place of the Oreo Cookies. I will also try Agar powder in place of gelatine.
- I left my chocolate mixture in my TM bowl and used my second bowl to beat the egg whites. I then incorporated the egg whites with the chocolate mixture by mixing for 5 seconds on Speed 4.
- I didn’t allow my ganache to cool completely (I obviously didn’t read the instructions properly!) and it was fine.
- The ganache topping in the magazine uses ¾ cup dark chocolate melts, ½ cup peanut butter and 40 g chopped butter. You could also make this ganache in your TM by using the same method above. I’m not sure whether the butter is essential to the ganache but I used it in mine as I tend to be a bit of a recipe follower!!
- This torte is very yummy but very sweet so you just need a small slither to satisfy your chocolate craving!
Converted from the Celebration Mousse Torte on page 25 of the Coles Autumn Magazine 2011