Peppermint Laced Chocolate Mousse Torte and Giveaway
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Dessert
Cuisine/ Κουζίνα: International
- 230 gr. / 8 oz. semisweet chocolate 60% cocoa, chopped
- 120 gr. / 8 tbsp unsalted butter
- ¼ cup heavy cream 35% fat
- 3 large eggs
- 2 tbsp sugar
- ½ tsp peppermint extract
- Cocoa powder for dusting
- Preheat oven at 175°C / 350°F.
- Place a big pan on the lowest rack of your oven and fill it with water halfway.
- In a glass bowl melt the chocolate and butter in the microwave oven.
- Set aside to cool a bit.
- In another bowl beat the heavy cream until soft peaks form.
- Set aside.
- In another bowl mix the eggs and the sugar until they double their volume.
- In the egg batter fold gently the chocolate in two batches mixing well after each one.
- Afterwards, add the heavy cream and fold gently again until it is incorporated.
- Add the peppermint extract and mix to incorporate.
- Note: I didn’t have mint extract so I added liquid stevia with peppermint flavor. I added 14 drops of this.
- Take a loaf pan with dimension 24cm X 11cm / 9 in. X 4 ¼ in.
- Butter it well.
- Cut some parchment paper so as to cover the bottom of the pan and hang over its long sides.
- Place it on the pan and butter it as well.
- Reduce oven temperature to 160°C / 325°F.
- Pour the mixture to the pan and place it in the larger pan filled with water and bake it for about 25 minutes in the oven.
- It is ready when mixture is set when is jiggled.
- Remove from the oven and the watery pan.
- Let it cool.
- Remove it from the loaf pan by pulling it up from the parchment paper.
- Refrigerate for about 30 minutes.
- Take it out of the fridge, remove the parchment paper carefully.
- Cut it in pieces and dust it with the cocoa.
- You can decorate with strawberries or mint leaves.
Recipe adapted from Martha Stewart
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/peppermint-laced-chocolate-mousse-torte-and-giveaway/
3.3.3070