White Chocolate Mousse For Grapefruit Torte Recipes

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.

Steps:

• Preheat oven to 375 degrees. Coat a 9-inch springform pan with cooking spray. Line bottom with parchment paper, and coat parchment. Set aside.
• Put butter, 1 1/4 cups sugar, and the zest into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and smooth, about 3 minutes. Mix in Campari and salt. Mix in egg yolks, 1 at a time, until creamy, scraping down sides of bowl as needed.
• Stir flour, poppy seeds, and raisins in a medium bowl. Stir into butter mixture.
• Put egg whites and remaining 1 1/4 cups sugar into the clean bowl of the electric mixer fitted with the whisk attachment. Beat on medium speed until stiff but not dry peaks form. Fold into flour mixture. Spread batter into prepared pan, and smooth top with an offset spatula.
• Bake until cake is deep golden brown and is pulling away from sides of pan, 35 to 40 minutes. Let cool on a wire rack 15 minutes. Remove sides of pan; invert to remove bottom of pan and parchment. Reinvert onto rack; let cool completely (cake will sink slightly in the middle).
• Using a long, sharp knife, cut cake horizontally into 3 equal layers. Place bottom layer on a serving platter. Top with half of the zest-flavored mousse. Arrange half of the grapefruit segments in a single layer on top. Top with another cake layer, and repeat layering with remaining zest-flavored mousse and grapefruit segments. Top with final cake layer. Refrigerate until firm, at least 30 minutes.
• Spread a thin coat of plain mousse on top and sides of cake. Refrigerate until firm, about 20 minutes. Spread another coat of mousse on sides until smooth and opaque. Transfer remaining mousse to a pastry bag fitted with a large petal tip (such as Ateco #180); pipe waves in concentric circles on top of cake. If mousse becomes too soft, refrigerate about 30 minutes, then stir until smooth. Sprinkle cake top with poppy seeds. Refrigerate until ready to serve, up to 2 hours.

Steps:

• In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack., Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes., For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes., For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top., Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.

Steps:

• Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
• Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
• In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
• Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
• In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
• Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

Steps:

• Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
• Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
• Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
• Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
• Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
• Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.

Steps:

• Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. 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. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
• 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 whipped cream into chocolate in each bowl.
• Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
• Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

Steps:

• You will need a 9 inch springform pan greased and lined with wax paper.
• Crush the cookies until they look like fine crumbs. Transfer to a bowl and mix with the melted butter. Tip into pan and press firmly over the base with a spoon or your fingertips.
• Break chocolate into pieces and melt in heatproof bowl then using and electric mixer beat until mix leaves a ribbon like trail on surface when beaters are lifted out.
• Use a large metal spoon stir in a spoonful of the cream into the chocolate to slaken then immediately pour into the remaining cream mix. Stir vigorously until smooth and mousse like. Don't worry about tiny lumps of chocolate.
• Pour into prepared pan and swirl on top. Cover and refrigerate overnight. When set remove the pan but leave the base on and peel off the collar. Let stand for a few minutes to soften then cut into thin slices and serve.

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
• Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold refrigerated mixture into whipped cream. Spoon mixture into parfait or wine glasses. Garnish with chocolate curls. Store covered in refrigerator.

Steps:

• Set a rack in the center of the oven. Heat oven to 350 degrees. Butter a 9-inch glass pie plate. Dust it with bread crumbs or cocoa powder. Set aside.
• Place the chopped chocolate in the top of a small double boiler over water over low heat. Bring it to a low simmer. Meanwhile, in a cup or small bowl, dissolve the coffee in the 1/4 cup boiling water and pour it over the chocolate. Cover and cook over low heat, whisking occasionally, until the chocolate is almost melted. Remove from heat and continue to stir until smooth. Let cool slightly. (Alternatively, place chocolate in a medium microwave-safe bowl. Dissolve the coffee in the boiling water and pour it over the chocolate. Cover with a plate or kitchen towel and let stand for 5 minutes. Vigorously whisk until the chocolate is melted and smooth. If there are still bits of unmelted chocolate, microwave in 15-second bursts, whisking between, until smooth and fully melted.)
• In the bowl of an electric mixer fitted with the whisk attachment, beat the yolks at high speed until they are pale, thick and lemon-colored, about 5 minutes. Gradually add the granulated sugar and continue to beat at high speed for 5 minutes more until very thick. Reduce speed to low, and add the vanilla and cooled chocolate, scraping the sides of the mixing bowl as necessary. Transfer mixture to a medium bowl. Wash the whisk attachment and mixing bowl.
• In the mixing bowl of the electric mixer fitted with the whisk attachment, beat the egg whites with the salt until stiff but not dry. Gradually, in two or three small additions, gently fold half the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites just until no whites show. Handling as little as possible, gently reserve about 4 cups of the mousse in a separate medium bowl; cover and refrigerate.
• Transfer the rest of the mousse into the pie plate; it will barely reach the top. Gently level and bake for 25 minutes. Turn off the heat, then leave it in the oven for 5 minutes more. Remove from oven and cool on a rack. (The mousse will rise during baking and then, while cooling, it will sink in the middle, leaving a high rim.) Wash the mixing bowl and whisk attachment and place in the refrigerator or freezer to chill.
• When the baked mousse is completely cool, remove reserved mousse from refrigerator. Handling as little as possible, transfer the chilled mousse to the center of the baked mousse. Mound it slightly higher in the center, but be careful to handle as little as possible or it will lose the air beaten into it. Refrigerate for at least 2 to 3 hours.
• Make the whipped cream: In the chilled mixing bowl with the chilled whisk attachment, whip the cream, confectioners' sugar and vanilla on high speed until it holds a defined shape. Spread over the unbaked part of the mousse, excluding the rim; refrigerate. (Another way of applying the whipped cream: Use a pastry bag fitted with a medium star tube and pipe a lattice pattern over the top of the pie and a border around the edge.) Coarsely grate some semisweet chocolate over the top before serving, if desired. The torte is best eaten the day it's made, but it's not bad the next day.

Steps:

• Sprinkle gelatin over 1/3 cup water in a small bowl. Let soften 5 minutes.
• Bring 1 1/4 cups cream to a boil in a small saucepan over medium-high heat. Add gelatin mixture; stir until dissolved.
• Put chocolate into the bowl of a food processor. With machine running, carefully pour in hot cream mixture in a slow steady stream, and process until smooth. Transfer to a medium bowl, and cover with plastic wrap. Refrigerate until thick enough to hold ribbons, about 30 minutes. Stir until smooth.
• Whisk remaining 2 1/2 cups cream to nearly stiff peaks. Fold into chocolate mixture. Transfer 2 1/2 cups of the mousse to another medium bowl, and stir in zest. Mousses can be refrigerated, covered, up to 3 hours. Stir until smooth before using.