Brownie White Chocolate Mousse Torte Desserts Recipes

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Brownie White Chocolate Mousse Torte


  • Brownie
  • Soft butter for greasing
  • 1/4 cup (1/2 stick) butter
  • 2 ounces milk chocolate, chopped
  • 1 ounce plain chocolate, chopped
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup cake flour
  • Mousse
  • 12 ounces good-quality white chocolate (such as Lindt or Bakers), chopped
  • 1 1/2 cups chilled whipping cream
  • 3 large egg whites
  • For garnishing:
  • Cocoa powder
  • 70 grams melted chocolate

  • Method:

  • For brownie:
  • Preheat oven to 350°F. Grease 9-inch-diameter springform pan with 2 3/4-inch-high sides with soft butter. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.
  • Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.
  • For mousse:
  • Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
  • Beat remaining 3/4 cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.
  • For garnishing:
  • Sift cocoa powder over torte to cover all surface,then pipe long stripes of melted chocolate over.

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